Tag Archives: chick peas

Chickpea Burgers

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  • 3 cups chickpeas (drained, 1 large can)
  • 1/2 cup quick oats
  • 1/2 cup dill pickles (chopped)
  • 1 small carrot (blanched, diced)
  • 2 tablespoons scallions (thinly sliced)
  • 1 tablespoon white mild miso
  • 3 tablespoons soy sauce or tamari
  • 2 teaspoons mustard
  • 2 teaspoons maple syrup
  • cornmeal (for dredging)
  • 1/2 teaspoon sea salt (for dredging)
  • 3 tablespoons safflower oil
  • In a large bowl, mash chickpeas with a potato masher. Mix in oats, olives or pickles, diced carrot, and scallions. In a separate bowl, blend together miso, soy sauce (or tamari), mustard, and maple syrup and add the blend to the chickpea mixture. Form the mixture into palm-sized patties and dredge them in cornmeal and salt.
  • Heat 3 tablespoons of safflower oil over medium heat. Fry each patty on both sides for 5 minutes. When oil is gone, re-oil the pan for the next round of patties. On the bottom bun place the lettuce, then top with the patty, pickle slices, tomato and onion. Spread tahini on top bun and place bun on top of burger. You can also serve the burger without a bun.
  • Tip: This burger mixture freezes well for later use.

fabulous-sweet-potato-burger-clinton-kelly

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  • 1the-chew_recipe_2867880_1000x400_1459186690065 1/2 pounds sweet potatoes (peeled and cut in 1-inch cubes)
  • 2 tablespoons olive oil
  • 2 cloves garlic (peeled and minced)
  • 2 tablespoons Worcestershire sauce
  • 1/2 red onion (peeled and finely diced)
  • 1 cup chickpeas (rinsed and drained)
  • 1 1/2 cups rolled oats
  • 1/2 cup cashews (finely chopped)
  • 2 tablespoons coconut oil

TO SERVE

  • 4 potato buns (toasted)
  • 1 avocado (peeled and thinly sliced)
  • 1/4 cup mayonnaise
  • 1/2 cup pickled red onions
  • 4 leaves green lettuce
  • 1/4 cup dijon mustard
  • For Sweet Potato Patties: preheat oven to 400ºF. In a large bowl, toss sweet potatoes and garlic with olive oil and season with Kosher salt and freshly ground black pepper. Place on baking sheet and roast for 35-45 minutes or until tender. Remove from the oven and allow to cool slightly.
  • In the bowl of a food processor pulse to combine sweet potato, Worcestershire, onion, and chickpeas.
  • Remove mixture to a large bowl and add the rolled oats and cashews and mix to combine. Form into five patties.
  • In a large sauté pan add the coconut oil and heat over medium-high heat. Add patties and cook until golden brown, about 4 minutes, flip and cook another 4 minutes. Remove and keep warm.
  • To Serve: place buns on a sheet tray and place in the oven. Toast until golden brown, about 4 minutes.
  • On the bottom of the bun place burger patty. Top with avocado, pickled onions and green lettuce. Spread mayonnaise and Dijon mustard on top bun and place on top of the burger. 
  • Tip: use a plastic lid and plastic wrap to help form the burger patties into perfect rounds.

 

Creamy Curried Kale and Chickpeas from fatfreevegan.com

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Feel free to use othecreamed-kale-chickpeas-curry2r greens besides kale, whatever you have on-hand.

  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon ginger root, minced, or 1 tsp. powdered ginger
  • 1 teaspoon cumin seeds
  • 2 teaspoons garam masala (see below)
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1/4 teaspoon red pepper flakes
  • 8 cups chopped kale, packed (1 10-ounce bunch, about 6 ounces after stems removed)
  • 1/2 cup low-sodium vegetable broth
  • 1 cup unsweetened soymilk or other non-dairy milk
  • 1/4 cup raw cashews
  • 2 tablespoons nutritional yeast, optional
  • 2 tablespoons tomato paste
  • 2 15-ounce cans chickpeas, drained and rinsed well
  • salt to taste
  1. Heat a large, non-stick skillet over medium-high heat. Add onion and cook until softened and beginning to brown, 4-5 minutes, adding water by the tablespoon if needed to prevent sticking. Add the garlic, ginger, and cumin seeds and cook for 1 minute. Add the remaining spices and cook for another minute, stirring constantly to prevent burning.
  2. Reduce heat to medium. Stir in the kale and vegetable broth. Cover and cook until the kale is bright green and tender, about 5 minutes, stirring occasionally.
  3. While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth. When the kale is done, add it to the blender and blend until smooth.
  4. Transfer blended mixture back to the skillet and bring to a simmer. Check seasonings and add more to taste. Stir in chickpeas and continue simmering about 10 minutes. Add salt to taste and serve over basmati rice.  Number of servings 6

 

Kale and Chickpea Stew — Emeril

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  • 1/4 cup ghee (clarified butter)
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, chopped
  • 1 teaspoon freshly ground coriander seeds
  • 1 teaspoon freshly ground cumin seeds
  • 3/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper, optional
  • 1/4 teaspoon whole yellow-mustard seeds
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • One 19-ounce can chickpeas, drained
  • 5 cups vegetable stock or canned low-sodium vegetable broth
  • 1 pound kale, stems removed, cut into bite size pieces
  • 1 1/2 teaspoons kosher salt
  • 1 cup canned unsweetened coconut milk
  • Cooked jasmine rice, for serving
  • 2 tablespoons chopped cilantro, for garnish
  • 1/4 cup julienned red bell pepper, for garnish

In a large saucepan or Dutch oven, heat ghee over medium heat. Add onion and cook for 3 minutes or until translucent. Add garlic and ginger and cook for another 2 minutes. Add coriander, cumin, turmeric, cayenne, and yellow mustard seeds and cook for 1 minute longer. Add sweet potatoes, chickpeas, vegetable broth, kale, and salt and increase heat to medium-high. As soon as stew begins to simmer, reduce heat to medium-low and gently simmer for 35 minutes or until sweet potatoes are tender. Stir in coconut milk and cook for 15 minutes longer.

Serve with jasmine rice and garnish with chopped cilantro and red bell pepper. Serves 4 to 6

One Pot Curried Cauliflower Rice

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from Everyday Food and Evil Chef Mom
4 teaspoons vegetable oil
1 large head cauliflower, cored and cut into 1 1/2 pieces
salt and pepper
1 medium yellow onion, diced small
2 cups of basmati rice
4 teaspoons curry powder
1 can (15.5 ounces) chickpeas, rinsed and drained-I PREFER 1 c peas
2 3/4 cups vegetable broth
1/2 cup heavy cream, I used coconut milk
chopped cilantro

Preheat oven to 400 degrees. In a Dutch oven or other heavy pot, heat 2 teaspoons oil over medium high. Add cauliflower and cook, stirring frequently, until browned in spots. This might need to be done in batches.

Transfer to a plate and season with salt and pepper. Add 2 teaspoons of oil and onions to pot; cook, stirring occasionally , until onion is translucent, 5 minutes. Add rice, curry powder, and chickpeas and season with salt and pepper. Cook, stirring constantly, until rice is coated, about 2 minutes. Add broth and cream and bring to a boil. Scatter cauliflower over the top (do not stir to combine) Cover and bake until rice is tender and liquid is absorbed, 15 minutes. Let cool for 10 minutes before serving. Sprinkle with cilantro before serving.

Chickpea Burgers with Tahini Sauce

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• 1 15-ounce can chickpeas (or 1 1/2 cups cooked), drained and rinsed
• 1 yellow or red onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons tahini –  I substituted hummus
• 1 1/2 to 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1 cup plain bread crumbs – I used 1-2 tbsp!!
• 4 buns or pita pockets

1. Heat the oven to 400 degrees.
2. Pulse the chickpeas in a food processor until thick and pasty. (You may mash them by hand, but it is a little more labor- intensive and time- consuming.) Transfer to a medium- size bowl.
3. To the bowl, add the onion, garlic, parsley, tahini (hummus), cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, and baking powder. Slowly add the bread crumbs until the mixture holds together. Add more bread crumbs, as needed. Shape into patties.
4. Place on a nonstick cookie sheet and bake for 10–12 minutes, or until golden brown on the bottom. Using a spatula, flip each patty over, and cook for 10–12 minutes more until the other side is golden brown. Remove from the oven. Alternatively, you may fry the patties with a little oil in a pan on the stovetop.
5. While the burgers are cooking, make the tahini sauce, below.

Tahini Sauce
• One 6-ounce container plain nondairy yogurt (I used 3/4 cup Wildwood Soy Yogurt)
• 1 to 2 tablespoon tahini –  I substituted hummus
• 1/2 cucumber, peeled, seeded, and finely chopped
• 1 to 2 teaspoon lemon juice
• 1 teaspoon finely minced fresh parsley
• Salt and pepper to taste

1. In a small bowl combine the yogurt, tahini (hummus), cucumber, lemon juice, parsley, salt, and pepper to taste. Chill for at least 30 minutes, and serve with the chickpea burgers, along with lettuce, tomato, and onion on a bun or in a pita pocket.

Moroccan Spiced Chickpea Soup – Dave Lieberman

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Chickpeas seem to call out for Moroccan spices, so that’s what they get here. I make this soup really chunky and hearty.

  • 1/4 cup extra-virgin olive oil, plus more for garnish
  • 1 large onion, medium diced
  • 6 to 8 cloves garlic, pressed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 heaping teaspoon sweet paprika
  • 1 (14.5-ounce) can chopped, I used my tomatoes
  • 3 (15-ounce) cans chickpeas, drained and rinsed well
  • 1 quart vegetable broth
  • 1 teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • 1 (5-ounce) package pre-washed baby spinach

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.

Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.

Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.

Season again, to taste, with salt and pepper.

Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

Pea and Pesto Soup – Nigella Lawson

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3 cups water

3 cups frozen peas

2 scallions

1 teaspoon Maldon salt or kosher salt

1/2 teaspoon lime juice

4 tablespoons (1/4 cup) fresh pesto

The quickest way to proceed is to fill a kettle first and put it on to boil. When it’s boiled, measure the amount you need into a pan and put on the stove to come back to a boil.

Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes. Discard the scallions and blitz the peas and their liquid with the pesto in a blender. enough for 2 hearty bowls

Curried Chickpeas – Serves 4 Roger Mooking

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1 teaspoon vegetable oil

½ onion — finely diced

1 carrot — finely diced

1 clove garlic — finely diced

2 tablespoon curry powder

Splash white wine

4 plum tomatoes — coarsely chopped or 1/2 can Rotel

1 can chickpeas — rinsed and drained  (19-ounce)

1 cup chicken or veggie stock

1 tablespoon sugar

Kosher salt

1 tablespoon butter — cold

In a saute pan, warm the oil over medium heat, and sweat the onion until just translucent. Add the carrot and garlic, and stir. After the garlic has browned slightly, sprinkle over the curry powder, and stir. Add the white wine to deglaze the pan. Add the tomatoes and chickpeas to the pan, then stir.

Pour in the veggie stock, and bring the mixture to a simmer. Cover the pan with a lid, and cook for 10 minutes. Season the chickpeas with the sugar, and salt, to taste. Remove the pan from the heat and finish the chickpeas by stirring in the cold butter.

Brown Rice Salad with Chick Peas, Cumin and Vinaigrette

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I started out making making lunch using  Ina’s brown rice salad with tomatoes and basil but while the rice was cooking and after the vinaigrette was made A Pinch of Salt email arrived with Brown rice, cumin and lime vinaigrette. The following is the end result which was very tasty. I was out of cilantro (tsk tsk) but will use it next time.

DSCF1330

    1 cup brown rice
    2 tsp kosher salt, divided
    1/4 cup rice wine vinegar
    2 teaspoons sugar
    2 tablespoon good olive oil
    1 tsp cumin< 1 garlic clove minced grated rind of 1 lime Freshly ground black pepper 2 c. diced tomates 1 can chick peas 1 jalapeno diced ¼ c. diced red onion 2-3 tbsp cilantro I substituted italian parsley juice of one lime Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl. Whisk together the vinegar, sugar, olive oil, lime rind, cumin, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Stir gently. Add the tomatoes, chick peas, onion, jalapeno, lime juice and cilantro. Mix well and check the seasonings. Serve at room temperature.