Quickly Chickpeas Food

EASY HEALTHY CHICKPEA RECIPES

Easy Healthy Chickpea Recipes image

Easy healthy chickpea recipes! We've got vegan chickpea dinner recipes that you can make in one pan, healthy chickpea salads, a comforting chickpea soup and even a vegan chickpea dessert. So grab a can of garbanzo beans and try some of these vegetarian recipes!

Provided by Beauty Bites

Categories Dinner

Time 20m

Number Of Ingredients 13

Ingredients

2 cups canned chickpeas, rinsed and drained
Bunch basil
Bunch parsley
1 cup spinach
1 egg
1 carrot, grated
½ onion, chopped
2 garlic cloves, minced
1/3 tsp salt or to taste
1 tbsp paprika
1 tsp cumin
1 tsp black pepper
oil for frying

Steps:

Mash chickpeas in a bowl and chop all other vegetables and small. Add all ingredients to the bowl, except the oil and mix until combined.
Form patties and fry in a non-stick pan on both sides at medium-high until golden-brown.
Take out and serve with a salad and hummus or this garlicky avocado sauce.

Nutrition Facts : Calories 65 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 3 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 151 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

QUICKLY CHICKPEAS!!

Quickly Chickpeas!! image

chickpeas are also called garbanzo beans. This is a dish my friend made one day for a quick snack and it was so good. I make this all the time now. It is best with pita bread but it would also be good with some steamed rice. Sometimes I even make this and then make it into my Hummous recipe #113622...it gives it another flavor. The only difference is to reserve some of the liquid from the can (because there will be no water to reserve since there will be no boiling) and skip the boiling step in that hummous recipe. Then if the mix isn't getting smooth I add the liquid from the can to get the right consistency. :D

Provided by .. Ameera ..

Categories Lunch/Snacks

Time 13m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can chickpeas or 1 (15 ounce) can garbanzo beans, drained
1 medium onion, chopped
1 medium tomatoes, chopped
2 -3 garlic cloves, minced
1 -2 jalapeno pepper, sliced or minced (if you can't handle the heat, then use a half diced bell pepper)
1 tablespoon olive oil, plus
1 teaspoon olive oil (extra virgin is best)
salt
pepper
Tabasco sauce (or you fav hot sauce) (optional)

Steps:

over med-high heat, heat 1 tablespoon oil, add onions and fry for 2-3 minutes.
lower heat to medium, add garlic and jalapeno peppers and stir fry for 1 minute.
add the other teaspoon of oil, chickpeas/garbanzo beans and salt and pepper to taste and let fry for 1 minute.
lower heat to low, cover and let simmer-fry for 5-7 minutes.
enjoy with some hot sauce if you please!

OTTOLENGHI'S CHICKPEA COOKING METHOD

Ottolenghi's Chickpea Cooking Method image

This is Yotam Ottolenghi's method for cooking chickpeas, which he learned from his friend Sami Tamimi's grandmother. Some people like to use this method to cook chickpeas for hummus, because it makes the skins very soft, and this results in a smoother hummus. The chickpeas are sautéed with baking soda for a few minutes, before dumping in the water to simmer the chickpeas. The baking soda makes the water more alkaline, which softens the chickpeas more quickly by weakening their pectic bonds. Also, sautéing the chickpeas with the baking soda before adding water adds a friction which helps break down the skins and gets the baking soda to penetrate the skin better. This allows them to cook much faster and puree smoother. NOTE - "preparation time" includes soaking time. This method also loosens and removes the skins on the chickpeas, so if your goal is to have whole, intact chickpeas for a recipe, this is not a good method to use.

Provided by xtine

Categories Beans

Time 12h40m

Yield 4 cups

Number Of Ingredients 3

Ingredients

1 1/3 cups dried garbanzo beans
1 teaspoon baking soda
7 cups water

Steps:

The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight for at least 12 or up to 24 hours.
The next day, drain the chickpeas. Place a large pot over high heat and add the drained chickpeas and baking soda. Cook for about three minutes, stirring constantly.
Add the water and bring to a boil. Reduce heat to a simmer, and cook, skimming off any foam and any skins that float to the surface.
The chickpeas will need to cook for 10 to 40 minutes, depending on the type and freshness, sometimes even longer. Start checking them after 10 minutes, and then check every 2 minutes after that. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger.

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