chickpeas | Pamela Toman

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

Buffalo Chickpea Wing-y Dip

Ingredients	Step
15 oz. can chickpeas (1.5 c.; 0.5 c. from dry)	Mash well.
2 T mayo 2 T tahini	Add in. Salt to taste.
Frank's Red Hot	Add to taste.
pita chips carrots celery cucumber ranch dressing	Serve.

Source: Post Punk Kitchen

Hummus

The food processor motor gets hot, but it's the right way to make this recipe....

For the sesame-free version, I leave out tahini, rather than substituting it. Lime can substitute for lemons if needed, but lemon is better.

Ingredients	Step
1/4 c. tahini juice of 1 lemon (1/4 c.)	Whip the tahini by processing in food processor for 1 minute, scraping, then processing for another 30 seconds.
2 T. olive oil 1/4 t. garlic powder 1/2 t. cumin	Process for 30 seconds. Scrape. Process for another 30 seconds or until well blended.
1.5 c. chickpeas (15 oz. can)	Add half the chickpeas and process for 1 minute. Scrape. Add the remaining half of the chickpeas and process until thick and smooth.
water or aquafaba	Add until consistency is to taste, a tablespoon at a time followed by food processing.
~1/2 t. salt	Add to taste.

Source: inspiredtaste.net

Pamela Toman

Tag: chickpeas

Chickpea Tagine

North African Chickpea Kale Soup

Rice Noodle Grapefruit Salad

Buffalo Chickpea Wing-y Dip

Hummus

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