chickpeas | Pamela Toman

Deconstructed Falafel

Like falafel, but much less messy and much less work.

Ingredients	Step
3 c. chickpeas (2 cans, 1 c. from dry)	Pat dry.
2 T. oil	Heat in a large frying pan, then add chickpeas and saute for 10 minutes.
2 t. cumin powder 2 t. paprika (part smoked) ¼ t. cayenne ¼ t. salt	Combine, then toss with fried chickpeas.
1 T. lemon 1 T. oil ¼ t. black pepper	Blitz dressing together.
8 c. arugula	Toss with dressing.
3-6 pitas	Serve chickpeas in pita with dressed arugula, tomato, tzatziki, peperoncini, etc.

Source: Cooking Light (May 2013), as "Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki"

Sweet and Tangy Braised Chickpeas

Hearty and delicious. Serve with bread or cornbread, and/or over egg noodles, mashed potatoes, or polenta/grits.

Cheap Worcestershire sauce is often vegetarian (check the label for anchovies).

In this recipe, I like to use the Better than Bouillon paste because it can make arbitrarily volumes of stock, and because the water can enter the pan already hot from being boiled in the kettle.

Ingredients	Step
	Preheat oven to 350 degrees.
4 T olive oil 1 medium onion, sliced	Heat oil in a large, deep cast iron skillet with oven-safe lid, then saute onion.
4 garlic cloves, thinly sliced	Add garlic.
2-3 carrots, in ¼-½" chunks 1-2 c. other chopped vegetables (e.g., celery, fennel, winter squash, cabbage, parsnip, potato, cauliflower) 1 t. salt ⅛ t. red pepper flakes black pepper to taste	Saute vegetables. Season.
4 T. tomato paste (half a can) 1 T. brown sugar	Add and cook until well-incorporated.
3 c. vegetable stock ⅓ c. red wine vinegar or sherry vinegar 2 t. Worcestershire or soy sauce 3 cups chickpeas (1 cup from dry, or 2 rinsed cans) 1 bay leaf	Bring to simmer, then cover tightly with lid and transfer to oven.
possibly: 1 c. vegetable stock	Braise for 60 minutes, then check and add 1 c. additional broth if necessary. Braise for another 30 minutes (for 90 minutes in total).
	Discard bay leaf and season to taste before serving.

Source: Deb Perelman (Smitten Kitchen)

Chickpea Tagine

Very nice. This is a dish that Sarah made. It keeps calling to me.

Zucchini and red pepper aren't really fall vegetables, but the green and red color is nice. Perhaps the zucchini could be substituted with green beans and some more water, and the red pepper left out entirely? Or red onion used instead of yellow?

Serve with bread, couscous, harissa, mint, and/or yogurt.

Ingredients	Step
2 T. olive oil 2 t. paprika 1 t. ginger 1 t. cumin ½ t. salt ¼ t. garlic powder ¼ t. pepper ¼ t. cinnamon	Saute spices in pressure cooker until fragrant, about 1 minute.
½ c. water 1 butternut squash, cubed into ½" pieces 2 zucchini, cubed into ½" pieces 1 red pepper, coarsely chopped 1 onion, coarsely chopped 12 dried apricots, halved 2 t. honey	Stir in. (You don't need more water.) Cook on high for 2 minutes, then quick release the pressure.
15 oz. can chickpeas 15 oz. can crushed tomatoes	Stir in.

Source: Taste of Home

North African Chickpea Kale Soup

Not truly North African, of course. But it does feature some nice warm spices.

This recipe makes enough to feed 2 people for a couple meals (it's only 4 cups of stock). To feed more people, double it.

Ingredients	Step
1 small onion, diced 1 carrot, diced	Brown in the bottom of a soup pot.
2 cloves garlic, diced	Add the garlic to the onion. Let cook about 1 minute.
¾ t. cumin ¼ t. paprika ¼ t. ginger ⅛ t. allspice ⅛ t. cayenne pinch saffron, lightly crushed 1 bay leaf ½ cinnamon stick	Add. Let cook about 1 minute, stirring.
1 can chickpeas, rinsed	Stir into spiced onion mixture.
4 c. stock	Add. Bring to a boil, then simmer for 20 minutes with a lid.
4 c. kale, torn to bite-sized pieces	Add & stir. Ensure the kale is submerged. Serve once the kale is cooked to your liking (maybe 5-10 minutes?).

Source: Fat Free Vegan

Rice Noodle Grapefruit Salad

Ingredients	Step
8 oz. rice noodles	Boil per package directions, then run under cold water.
chickpeas, rinsed (or tofu cut into sticks) tamari smoked paprika or liquid smoke sesame oil	Toss the chickpeas to coat, then cook in a frying pan.
3 ruby red grapefruits	Segment 2 of the grapefruits, squeezing and retaining the juice. Squeeze the remaining grapefruit. You want about ¾ c. juice.
¾ c. grapefruit juice, fresh 1 clove garlic, grated 1 t. fresh ginger, grated 2 T. oil 2 t. Dijon 2 t. rice wine vinegar 1 t. sesame oil 1 t. agave nectar or honey ¼ t. salt Sriracha to taste	Blend into a dressing.
cucumber segmented grapefruit chickpeas black sesame seeds or flax seeds mint	Serve rice noodles with toppings and dressing.

Source: Post Punk Kitchen

Pamela Toman

Tag: chickpeas

Deconstructed Falafel

Sweet and Tangy Braised Chickpeas

Chickpea Tagine

North African Chickpea Kale Soup

Rice Noodle Grapefruit Salad

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