Favorite Chickpea Recipe - Here's Mine - What's Yours?
- aching Sep 15, 2011 11:44 AM
Lately, my husband and I have been completely addicted to this roasted chickpea recipe (adapted from this one: http://www.kalynskitchen.com/2011/05/..., which was adapted from The Bon Appetit Cookbook). Chickpeas shrink a bit when roasted, and while they don't brown that much, the flavor does somehow get richer and more satisfying.
GARLIC ROASTED CHICKPEAS WITH TOMATOES & MINT
3 cans (45 oz.) chickpeas, rinsed and drained
2 T. olive oil
2 fresh garlic cloves, minced
Ground chipotle chile
Ground black pepper
1½-2 cups cherry tomatoes, halved or quartered
¾ cup fresh mint, chopped
¾-1 cup feta, crumbled
• Preheat oven to 400F.
• Place chickpeas in a large mixing bowl.
• Add olive oil, garlic, and chile, cumin, salt, and fresh ground black pepper to taste. Toss thoroughly to combine.
• Spread chickpeas on a roasting pan or large baking dish.
• Roast 15-18 minutes. Remove when they are hot and barely beginning to crisp on top.
• While chickpeas are roasting, combine cherry tomatoes and mint in serving dish.
• Zest and juice the lemon; add to the tomatoes and mint.
• When chickpeas are done roasting, let cool for 5 minutes, then spoon into serving dish.
• Stir in crumbled feta. Season with more salt and fresh ground black pepper if desired.
• Serve warm or at room temperature.
Makes 2 main course or 4 to 6 side servings.
Please share YOUR favorite chickpea recipe!
Here's a favorite that I developed that we enjoy frequently - especially when lovely Swiss Chard is available at the farmers market. It goes particularly well with roast chicken or any Mediterranean-spiced poultry or fish dish.
Breezy Moroccan Swiss Chard with Chickpeas
1 bunch of Swiss Chard
1 14-oz. can chickpeas, rinsed and drained
1 large fresh tomato, diced (or one 14-oz. can diced tomatoes)
2-3 cloves garlic, peeled & roughly chopped
Extra-virgin olive oil
Juice from ½ a fresh lemon
Approx. ¼ teaspoon coarse or sea salt
Approx. ½ teaspoon ground cumin
Approx. 1/3 cup of dry seasoned breadcrumbs
Crushed hot red pepper flakes to taste
Bring a pot of water (large enough to hold the chard) to a boil. Wash chard & separate the stems from the leaves. Slice stems into 1” pieces & coarsely chop the leaves. Boil stems for 5 minutes, then add chopped leaves & continue cooking for just 2-4 minutes more or until both stems & leaves are tender to taste. Drain in a colander.
Using the same pot, add a few dollops of extra-virgin olive oil to cover the pan bottom & saute the chopped garlic for just a couple of minutes (do NOT allow garlic to brown or burn – if it burns, which can happen quickly, start over). Stir in diced tomatoes, lemon juice, salt, & cumin. Add in rinsed & drained chickpeas & stir gently. Allow to simmer for minute or two. Gently fold in drained swiss chard, dry seasoned breadcrumbs, & crushed red pepper flakes to taste, & continue cooking until everything is heated through.
Soak one bag of dried chickpeas in cold water overnight in the frig.
In a roasting pan lined with foil add the drained chickpeas and sprinkle with olive oil
Dust with equal parts cinnamon, cumin, curry powder (I use a tablespoon of each)
Dust with kosher salt & black pepper
Slice a large white onion and toss the onions with one small can of tomato paste
Add the prepared onions to the chickpeas and toss the entire mixture.
Roast in the oven until fork tender at 375 degrees.
Enjoy as is or whirl half the pan in a food processor for a decadent hummus and serve the other half as a side dish (warm or food temp).
bushwickgirl, a girl can feel pretty useless on these boards. So many wonderful homecooks. Every now and then I put a dude instead of a dud in the mix..just to see if anyone notices. You win the Quippie doll..or is that Kewpie.. :)
oh and the duds...well they tend to be black or brownish..out they go.
emmee, in my oven fork tender (to my liking) is 30-40 mins. uncovered (no foil). But, if I presoak the beans longer than overnight in the frig, sometimes the roasting time is shorter...and I do toss the ingredients twice during the roasting time to distribute the oil and spices well.
Chickpea and Sweet Potato Curry
• 2 Tbs canola oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 Tbs ginger, finely chopped
• 1 jalapeño chile, cleaned and finely chopped
• 1 Tbs curry powder
• 1 1/2 tsp cumin
• 1 1/2 tsp turmeric
• salt & freshly ground pepper, to taste
• 1 large sweet potato, peeled and cut into 1/2" cubes
• 1 15-oz can chickpeas, drained and rinsed
• 1 14-oz can light coconut miik
• 3/4 cup frozen peas
• 1/2 cup canned diced tomato pieces, drained
• cashew butter, as needed for thickening
• 2 Tbs cashews, chopped for garnish
• 1 Tbs cilantro leaves, chopped for garnish
Make the curry base:
In a heavy-bottomed saucepan over medium-low heat, warm the oil. Add the onion, garlic, ginger and chile and cook, stirring occasionally, until the onion is translucent, about 4 min. Stir in the spices and cook, stirring constantly until fragrant, about 30 sec.
Cook the vegetables:
Add the sweet potato, chickpeas coconut milk and water to the pan. Season to taste with salt and pepper. Raise the heat to medium-high bring just to a boil, reduce the heat and simmer, uncovered, until the sweet potato is tender, about 10 min. Add the tomato and cook until heated through and the liquid is reduce to a thick sauce adding cashew butter as necessary to enhance thickening. Stir in peas just until thawed and serve in bowls over rice, if desired, sprinkled with cilantro and cashew pieces for garnish.
It really is good and an alligator chopper makes quick work of the sweet potato and the whole thing a snap.
It's also one of those things that just gets better over the course of a couple days. But, if you make it to hold a bit for maximum flavor, I'd advise you to hold off on adding the peas to the last minute as their real job is adding bright color.
this looks wonderful.
I have the Amchur powder [that's how mine is spelled also on the package says mango powder] from an Indian store in Calgary Canada. tonight I got out the garbanzo's and started the soaking in their liquid process for over night. funny thing cleaning out the kitchen store/aka-pantry today and [ridding myself of stuff I bought but don't use so have to toss] one thing I did want to use and use up soon was a nice size can [29oz] of San Marzano tomatoes, this recipe looks like I'll get them used up by tomorrow :)
Mediterranean Tuna Salad
• 1 can tuna, Italian style packed in olive oil
• 1 can garbanzo beans, drained and rinsed
• 1/4 cup oil-packed ripe olives, pitted and quartered
• 3 or 4 leaves of fresh basil, cut in chiffonade
• 2 cups Roma tomatoes, diced
• 1 - 1 1/2 Tbs olive oil
• 1/2 cup onion, chopped fine
• 1 clove of garlic, sliced very thin
• 1/2 -1 cup small pasta such as ditalini, uncooked
• salt & pepper, to taste
• boiling water
Place tuna with the oil in a large bowl and break up large pieces. Add the well-drained garbanzos, the olive pieces and the basil. Toss and set aside.
Meanwhile, dice the tomato into about 1/4" pieces and place them in a sieve over a bowl to collect the juices.
In a small sauté pan over medium heat, add the olive oil to coat the bottom. Put uncooked pasta in the pan, stirring to coat with oil. Add onion and garlic, continuing to stir. Pour on the collected tomato juice, retaining the tomatoes in the sieve and replacing it over the bowl to collect any additional juices. Add a good pinch of salt and several turns of freshly ground pepper to the pan. Stir while the liquid bubbles gently, adjusting the heat up as necessary. Using a risotto method, continue adding any additional tomato juice and boiling water to the pan, stirring until the pasta is cooked. Properly cooked pasta will have increased significantly in size, lost a good bit of its yellow color and have a pleasantly soft texture.
Pour cooked pasta over tuna in the bowl and toss to combine. Place in fridge to cool and allow flavors to blend. Check cooled salad for seasoning and add salt and pepper or additional fresh basil as you wish.
Serve cold on lettuce leaves or in hollowed out tomato shells.
rainey, i want that for lunch!
i love this thread.
i like a slow cooker chicken curry "recipe" with chicken leg quarters with soaked and drained chick peas, onion, ½ pkg of shan's curry spice powder. the chicken fat makes the peas so delicious -- and -- (i know some of you hate this term) velvety. super easy. super tasty. serve with chopped cilantro and basmati rice or indian flat bread.
ooh, it has yogurt, too. i like to use stonybrook farm organic whole milk yogurt.
shan has lots of nice blends when you don't want the hassle of dealing with 15 spices from scratch. be judicious in the amount used -- start with ½ pack to taste. http://janesfoods.com/store/home.php?...
my favorite chickpea recipe:
cubes of fried potatoes, cubes of fried chorizo, cubes of roasted eggplant, chickpeas (cooked from scratch or from a can), all tossed together with a nice tomato sauce (just canned tomatoes simmered down with a bit of wine, some onion and garlic and herbs).
It should be slightly soupy. Add lots of fresh parsley and then serve with a poached or fried egg (yolk whole and soft) on top. There's something about the nutty chickpeas, spicy chorizo and greasy goodness of the potato and eggplant, mixed with the creamy yolk running together with the juicy tomato sauce, that makes this irresistable. Sometimes I add some green peas if I happen to have some in the freezer.
I sometimes make it with just chickpeas, chorizo and tomato sauce, topped with egg, and some toasted bread on the side.
I love garbanzos. I eat them almost every day on a salad for lunch. I think they're my favorite bean.
Probably the simplest way to have them is to soak them in a brine of salt, granulated garlic and onion, ginger, cumin and turmeric. Then rinse them and bring a similar brine to a boil. Add the garbanzos and turn the heat down to the lowest simmer your cooktop is capable of for an hour or so.
They're tender, tasty and probably have half the sodium of canned beans, not to mention half the cost. Whole Foods sells them in 5 pound bags.
This is a favorite because it's tasty, easy and fast. I find it particularly useful when I come home from work hungry and I need something to hold me over until I prepare dinner. I hate cooking while I'm hungry.
1 can chick peas
1/4 cup canola oil
1/4 cup lemon juice
1/2 small to medium onion, minced
1 tsp cumin (approximate, I don't measure)
chopped parsley (if I have it on hand)
Here's a family recipe that is cheap, filling, and very tasty -
Pasta with chick peas:
3-4 Garlic cloves (or to taste)
4-7 anchovy fillets (from a jar in olive oil) (I use the rolled one with capers or with hot pepper for even more flavor)
Can of chick peas (drained)
red pepper flakes
pasta (mom always used fettucine, but I like to use spaghetti)
I slice the garlic, brown it and red pepper flakes (We use allot, but use to your taste) in some olive oil, right before it's brown, add anchovies and break up as its browning (it will sort of disintegrate)
Add chick peas, and cook a bit, making sure there is enough *sauce* to cover your pasta...season with salt and pepper.
Thats it, add your pasta to the pan and toss it around, making sure the pasta is nice and coated..cook for a few seconds..That's it!
it takes about 12 minutes...
It is so simple, but it's really delicious as well!
My favorite recipe is really simple and crazy amazing!!!
2 cans of chickpeas
1tbsp parsley fresh
1tbsp rosemary fresh
1tbsp sage fresh
1 tbsp thyme
fresh1tbsp greek seasoning (can be found in the spice isle of most grocery stores, it is so good to add flavor to chicken and pretty much everything else!)
melt the butter in a medium pan over medium high heat
drain the chickpeas, but do not rinse them
add all of the fresh herbs to the butter
add chickpeas to the pan
make sure the chickpeas are in one layer
add the greek seasoning, stir and redistribute the chickpeas
let cook for 10-20, until golden brown and crispy, stir occasionally and reposition to lay flat
when chickpeas are done, serve warm with herb baked chicken and a fresh lightly dressed arugula salad. This recipe is out of this world amazing!!!
note: this recipe can be modified to use mushrooms instead of chickpeas, or any other small vegetable that would be delicious!!
Dry beans take up a *lot* of water in the soak. So, if you want to add flavor, add it to the soaking water and then, again, to the cooking water. You'll get beans that are flavorful before you even do anything to them.
Granulated onion and garlic powders work well, ginger is something I add to the water 'cause I've heard it cuts back on gassiness (I don't know if it does but it isn't detectible in the cooked beans so it's a shot worth taking). I like cumin and turmeric. Or powdered chiles. If you don't mind the flecks of green add epizote, cilantro, herbs. Whatever.
And, yes, salt is appropriate in both the soaking brine and the cooking water and won't slow down or toughen anything. The only important thing to remember when you're cooking dried beans is low and slow. Simmer, simmer, simmer. Don't let anything boil once you add the beans and you'll get tender beans with their skins attractively intact that don't foam up and spit salty water all over your cooktop.
I can't remember where I got this recipe but I make it when leeks are in season:
3 - 4 strips of bacon, or an equal amount of pancetta
3 or 4 large leeks, split, cleaned, and white part sliced 1/2"
1 can chick peas, drained and rinsed
about 2 tsp of vinegar--I've used Champagne and red wine
Chop the bacon or pancetta and brown in a skillet. Add the leeks and about 1/4 c water. Cover and simmer about 30 minutes, till the leeks are "melty." Add more water if necessary. Add the chickpeas and finish with the vinegar.
What dish can you not throw in chickpeas? They slip well into any curry or even hidden inside a tomato soup if pureed (or not).
For salads, I like them with a cinnamon-mango dressing with red peppers, carrot, etc. For something more saucy, I like them in romesco sauce. I also like them roasted with dukkah. personally, my favourite is to pan-fry them to bring out their nuttiness, then I toss them with my salad ingredients - marinaded artichokes, lemon and almonds work well together with the pan-roasted chickpeas.
Fry up large onion and 2 cloves garlic minced, add chicken breast strips, when cooked add 1 can of coconut milk, 1 can of chickpeas. large spoonful of curry, mustard powder, and these to taste, tumeric, garlic salt, pepper, 1/2 cup yogurt but I did cottage cheese once because i was out, serve with rice unless you are low-carber like me, I just eat alone. Delicious!
How could I have forgotten about this? It's still something we make at the very least once a month since it's so fast on a weeknight.
Chickpeas with Spinach (greek)
Nothing fancy about this dish - just good eating. Round off with some feta cheese and crusty bread.
2 medium onions, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked chickpeas
1 ½ cups chopped fresh tomatoes ( or same amount, tinned)
red pepper flakes ( to taste)
1 teaspoon paprika
1 teaspoon oregano
1 (10 ounce) packages frozen spinach, chopped and defrosted
1 -2 lemons, juice of ( to taste)
In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.
Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.
Cover and simmer for about 18 minutes, stirring occasionally.
Add spinach and cook about 7 minutes longer, or until spinach is cooked.
Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.
Roasted red bell pepper hummus. I roast the peppers rather than buying them in a jar or can. I do not like vinegar marinated roasted red peppers. About 10 peppers and 2 cans of garbanzo beans are used along with garlic and extremely pungent steamed chiles.