21 MEDITERRANEAN CHICKPEA RECIPES THAT ARE NOT HUMMUS: HOW TO COOK CHICKPEAS
Once you learn how to cook chickpeas on the stovetop, you can store them in the fridge for up to 5 days to use in any of my Mediterranean chickpea recipes!
Provided by Suzy Karadsheh
Categories Dinner
Time 50m
Number Of Ingredients 6
Steps:
- Soak the chickpeas. You can either soak them overnight or try the quick soaking method. To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours. For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour. Drain.
- Stovetop Method. In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly for about 3 to 4 minutes. Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top. Chickpeas will cook anywhere from 40 minutes to 1 ½ hour or until tender (cooking time will vary depending on the type and freshness of the chickpeas).
Nutrition Facts : Calories 138.4 kcal, Carbohydrate 23.1 g, Protein 7.3 g, Fat 2.3 g, SaturatedFat 0.2 g, Sodium 54.8 mg, Fiber 6.6 g, Sugar 4 g, UnsaturatedFat 1.5 g, ServingSize 1 serving
MEDITERRANEAN CHICKPEAS
Add this to your meatless Monday lineup. It's great with feta cheese on top. -Elaine Ober, Brookline, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Sir in remaining ingredients; heat through, stirring occasionally. Serve with couscous.
Nutrition Facts : Calories 340 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 677mg sodium, Carbohydrate 51g carbohydrate (9g sugars, Fiber 9g fiber), Protein 11g protein.
CRUNCHY ROASTED CHICKPEAS
Make these crunchy chickpeas for an easy, healthy, flavor-packed snack! Salt and olive oil is all you need for the roasted chickpeas, but if you want to jazz them up, add some spices or seasoning as soon as they're out of the oven!
Provided by Suzy Karadsheh
Categories Snack
Number Of Ingredients 4
Steps:
- Drain and dry chickpeas very well. Dry them up using some paper towels and leave them in a colander until they have dried as much as possible (OR you can spread them on a large baking sheet lined with paper towel for a while.)
- Heat the oven to 400 degrees F and position a rack right in the middle.
- Spread the chickpeas well on a bare baking sheet (do not line the baking sheet with parchment or foil.) Drizzle a generous amount of extra virgin olive oil and season with kosher salt. Toss chickpeas and make sure they are well-coated with the olive oil. Spread them out well on the sheet.
- Roast in heated oven anywhere from 20 to 35 minutes, shaking the pan every 10 minutes or so for even cooking. Don't rush it, make sure the chickpeas turn a deeper golden brown and the exterior is nice and crispy, that's when they're ready.
- Season roasted chickpeas. Once you take the chickpeas out of the oven, immediately season with spices of your choice. This time, I used za'atar, sumac, and harissa blend (up to 2 tsp each) for warm Middle Eastern and Moroccan notes. Play with the amounts to your liking, and change up the spices according to what you have. (see more flavor ideas up in the post)
Nutrition Facts : Calories 33.2 kcal, Sodium 78.8 mg, Fat 1.5 g, SaturatedFat 0.2 g, Carbohydrate 3.8 g, Fiber 1.2 g, Protein 1.4 g, ServingSize 1 serving
MEDITERRANEAN CHICKPEA STEW
Chickpeas, eggplant, onions, tomatoes, and lots of olive oil stew together to create a traditional Mediterranean meal for your family. Serve with couscous, rice, pasta, or pita bread.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a Dutch oven over medium heat. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add parsley and garlic; cook and stir for 2 minutes. Add shredded carrot; stir often for 1 to 2 minutes. Add cubed eggplant and saute for 2 to 3 minutes.
- Pour in chickpeas and tomatoes. Add broth, oregano, thyme, and cayenne pepper. Mix and bring to a boil. Reduce heat and simmer until stew has thickened and the vegetables are soft, about 15 minutes. Add more broth if necessary. Season with salt and pepper.
Nutrition Facts : Calories 325.6 calories, Carbohydrate 37 g, Fat 16.8 g, Fiber 11.8 g, Protein 9.8 g, SaturatedFat 2.3 g, Sodium 124.9 mg, Sugar 8.7 g
MEDITERRANEAN CHICKPEA, CUCUMBER AND TOMATO SALAD
This easy salad takes just minutes to make, but should be chilled for at least 45 minutes for flavors to marry. Great served with grilled meats or chicken.
Provided by Marie
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley, dried basil, and Parmesan cheese.
- Mix together olive oil and balsamic vinegar, and season to taste with salt.
- Drizzle over salad and toss until well combined, and adjust seasoning as needed.
- Cover and refrigerate at least 45 minutes before serving.
- Serve chilled.
MEDITERRANEAN CHICKPEA SALAD I
Steps:
- In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 353.9 calories, Carbohydrate 25.4 g, Cholesterol 56.1 mg, Fat 22.9 g, Fiber 4.4 g, Protein 13.6 g, SaturatedFat 10.7 g, Sodium 951 mg, Sugar 3.9 g
MEDITERRANEAN CHICKEN & CHICKPEAS
Make and share this Mediterranean Chicken & Chickpeas recipe from Food.com.
Provided by DailyInspiration
Categories Chicken Thigh & Leg
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper and brown on both sides in 3-5 tablespoons oil. Remove to plate.
- Add onion and garlic; saute 5 minutes.
- Add cumin through cinnamon and stir well with a wooden spoon.
- Add flour and stir well to mix.
- Add broth, honey and lemon zest. Stir to combine and add chicken back to pan; simmer 15 minutes.
- Add raisins and cook 15 minutes longer.
- Remove chicken and plate.
- Add chickpeas and cook 5 minutes to heat through.
- Spoon sauce over chicken. If sauce is not thick enough, add a little cornstarch/water slurry to thicken up the sauce. If you prefer, place chicken over cooked rice and add sauce on top.
MEDITERRANEAN SMASHED CHICKPEAS
You smash half the chickpeas in this recipe to make a spread, sort of a warm rustic hummus enhanced with garlic cumin and hot pepper, along with a liberal drizzle of olive oil. You can use either freshly cooked dried beans or canned chickpeas (also known as garbanzo beans), though freshly cooked is always preferable. Tuck some into a pita for a vegetarian sandwich or serve as a dip to eat with bread and olives; a dollop of minty yogurt and a drizzle of tahini sauce make nice additions.
Provided by David Tanis
Categories quick, condiments, dips and spreads, appetizer
Time 30m
Yield About 3 1/2 cups chickpea spread
Number Of Ingredients 12
Steps:
- Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium heat. Add onion, season with salt and pepper, and cook gently until softened, about 10 minutes. Raise heat to medium-high. Add garlic, cumin, red pepper flakes and celery. Stir to combine let sizzle without browning for 1 minute.
- Add chickpeas and let them heat through. With a potato masher or wooden spoon, crush about half the beans. Stir well, taste and adjust seasoning. Add 1/2 cup water (or bean cooking liquid if you have it) and let mixture simmer briskly for a minute or two. Stir in lemon juice and 2 tablespoons olive oil. Serve warm in pita or as a dip or side dish. Garnish with quartered eggs, accompanied by minted yogurt and tahini sauce, if desired.
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5/5 (20)Category Side DishCuisine AmericanTotal Time 15 mins
- In a large bowl, combine the chickpeas, red peppers, sun dried tomatoes, feta, olives, lemon zest, juice , pepper flakes and oregano. Stir to combine.
- In a smaller bowl, whisk together the vinegar, honey, garlic, salt and pepper. Whisk in the olive oil. I love to use the residual olive oil from the jar of roasted red peppers (or even the sun dried tomatoes). If you don’t have enough, just use as much as you have. Or just use regular extra virgin olive oil.
- Pour the mixture over the chickpeas. Cover and refrigerate. These stay great in the fridge for about 4 days.
- These are so versatile! Every time I eat these, I like to stir in fresh cucumber and fresh parsley - as much as you wish. I will stir these in and let them sit for 5 minutes or so. Then I’ll use the chickpeas as desired - eat them as is, add them to salad, to a pita, on toast - anything!
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5/5 (41)Total Time 25 mins
- Make salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, red onion, olives, and feta.
- Season with salt and pepper. Make vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes.
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