By -Lifestyle Food
These simple chickpea recipes, nothing requires over 5 ingredients—you can literally count your grocery list, on one hand, folks.
We all know that the entire world is under quarantine which is likely to extend as scientists are still poring reports and research papers to discover a cure for Covid 19. The lockdown has pushed people to work from home which again has its pros and cons. Right now limited ration supplies and amenities are the biggest concerns for most of us.
Plus almost all of us are running short of herbs and greens thus it’s prudent to explore other staples that are usually stored in our kitchen shelves and are of high nutritional value.
Chickpeas have very little stored fat and are high on protein including most of the vitamins and minerals. Chickpeas are very good for women’s health and have always been a part of traditional Indian cuisine. Here are some interesting vegan recipes with chickpeas. Check out the magic
It is healthy, and ideal for the summers Chickpea Salad with cucumbers and tomatoes is great for lunch or as a side dish with anything you’re grilling!
- Prep Time: 15 minutes
- Cook Time: 5minutes
- Total Time: 20minutes
- Yield: 2 cups (8 servings)
- 2 1/4 cups diced cucumbers, partially peeled
- 1 cup diced, seeded tomato
- 1/4 cup diced red onion
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon minced fresh parsley
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt and pepper, to taste
- 15 ounces can chickpeas, overnight soaked rinsed and drained and boiled chickpeas
Combine all the ingredients in a mixing bowl and toss well.
Hummus is a popular and toothsome Middle Eastern dip that is prepared with chickpeas and is loaded with nutrients. Here’s how to make the creamy, dreamy, and best homemade hummus! This hummus recipe is easy to make—no peeling chickpeas overnight soaking required. Recipe yields about 2 cups.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 cups (8 servings)
- Category: Dip
- Method: Food processor
- Cuisine: Mediterranean
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- ½ teaspoon baking soda (if you’re using canned chickpeas)
- ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
- 1 medium-to-large clove garlic, roughly chopped
- ½ teaspoon fine sea salt, to taste
- ½ cup tahini
- 2 to 4 tablespoons ice water, more as needed
- ½ teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- Any of the following garnishes: drizzle of olive oil, a sprinkle of ground sumac or paprika, chopped fresh parsley.
- Place the chickpeas in a medium-sized saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, over low flame for 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
- Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic, and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
- Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
- While running the food processor, drizzle in 2 tablespoons of ice water. Scrape down the food processor, and blend until the mixture is ultra-smooth, pale and creamy. (If your tahini was extra-thick, to begin with, you might need to add 1 to 2 tablespoons more ice water.)
5. Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
6.Taste, and adjust the salt to taste.
7.Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
Spicy Roasted Chickpeas
Chickpeas provide valuable nutrition to everyone, particularly those who are on vegetarian, gluten-free, heart-healthy, calorie-controlled, and diabetic diets.
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yield: 2 cups
- 2 cups cooked chickpeas or 1 (15 oz) can
- 1½ teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- Preheat the oven to 425 degrees F.
- Pat the chickpeas dry between two paper towels and be sure to remove any loose skins.
- Pour the chickpeas on a baking sheet lined with parchment paper or a Silpat and mist with olive oil. Use your hands or a spoon to toss the chickpeas. In a small bowl, combine the seasonings and whisk to combine. Sprinkle the mixture onto the chickpeas and toss to coat. Bake for 25 minutes, stirring the chickpeas at the 15-minute mark.
Chickpeas are wholesome and are found easily at affordable prices. You can try these recipes and share your stories with us.