Tag: chickpeas

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)
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.
segmented grapefruit
black sesame seeds or flax seeds
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
ranch dressing

Source: Post Punk Kitchen


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

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