Photography: Gtres/Stockfood

May 12, 2021 15:33

eat legumes It is essential to maintain good health. They provide vitamins, minerals and slow absorption carbohydrates In addition, they do not have fat, they are delicious and we They allow you to prepare a wide variety of dishes. Specifically, with chickpeas we can prepare many tasty recipes that are suitable for vegetarians.

Today I propose you some ideas of dishes with chickpeas very easy to prepare which are also original and very appetizing. They will surely surprise you!

10 very tasty chickpea recipes

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Roasted chickpea sandwich with vegetables

Ingredients (for 2 sandwiches):

1 cup cooked chickpeas 2 tablespoons olive oil ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon sweet paprika pinch of salt 2 tablespoons tahini A few leaves of arugula and baby spinach Radishes Fresh cilantro Alfalfa sprouts 4 slices of whole wheat bread or whole wheat bread

Preparation:

preheat oven at 180ºC hot up and down.mix in a bowl the chickpeas with the oil, garlic, onion, paprika and salt. Spread them out on a baking sheet lined with parchment paper. Roast them at 180ºC for 15 minutes. While the chickpeas are cooking, chop the radishes or cut them into thin sticks. Spread the breads with the tahini and go placing the vegetables, shoots and herbs.take out the chickpeas and put them on the vegetables. Close the buns and that’s it.

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Rice salad with vegetables

Ingredients for 4 people):

1 cup of cooked brown rice
1 cup of cooked chickpeas
1 cup of cooked red lentils
1 cup of cooked white or black beans
1 tablespoon olive oil
¼ teaspoon turmeric
¼ teaspoon garam masala
¼ teaspoon cumin seeds
a pinch of salt

Preparation:

In a bowl Mix the chickpeas, lentils and beans. Add the oil, turmeric, garam masala, cumin, salt and lemon and mix well. Let stand in a cool place for at least 1 hour. When serving Put the rice on the base and the legumes on top. You can finish it off with a little chopped fresh cilantro or parsley.

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Couscous with chickpeas and candied artichokes

Ingredients for 4 people):

1 cup regular or whole wheat couscous¼ teaspoon ras el hanout½ red pepper½ green pepperA small sprig of parsley2 cups cooked chickpeas4 small artichokesolive oilA pinch of salt

Preparation:

Prepare the couscous according to package directions adding ras el hanout and salt to the water. Let it cool down. Clean the artichokes, remove the tough leaves, cut them in half and put them in a deep frying pan or saucepan. Add olive oil to cover them. Put it on medium heat and when it’s hot put it on low heat. Let them cook 20 minutes or until they are tender. You just have to flip them a couple of times. Make sure they are always on a very low heat so they don’t burn. Take them out and leave them for a while on a plate with absorbent kitchen paper.Wash the peppers and cut them into small cubes. Chop the parsley. Mix the couscous with the chickpeas, peppers and parsley in a bowl. Taste it and add a little more salt if you find it necessary. Serve the couscous with warm artichokes on top.

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Chickpeas with spinach curry (Chana saag)

Ingredients:

2 cups cooked chickpeas 3 tablespoons olive oil 1 teaspoon chopped fresh ginger ¼ teaspoon cumin (seeds) ¼ teaspoon ground coriander ¼ teaspoon garam masala ¼ teaspoon chili powder ½ teaspoon turmeric 1 clove garlic, minced 1 small onion 2 tomatoes ripe ¼ teaspoon salt 200 g chopped fresh spinach or baby spinach

Preparation:

Cut the onion thin and chop the tomatoes.In a deep skillet, heat the oil over medium heat. Toast the ginger, cumin, coriander, garam masala, chili, turmeric and garlic for 1 minute. Add the onion and mix well. Add the tomatoes and let it all fry together for a few minutes, until it reduces a bit.Add the chickpeas and spinach and mix it very well. Add the salt. Add ½ cup of water and cook together until smooth. Serve hot.

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vegan harira

Ingredients for 4 people):

800 g crushed tomato 600 g cooked chickpeas 100 g red lentils 1 chopped onion 3 tablespoons olive oil ½ teaspoon salt 2 teaspoons chopped fresh parsley 2 teaspoons chopped fresh coriander ¼ teaspoon ground cinnamon ¼ teaspoon turmeric ¼ teaspoon ground black pepper ¼ teaspoon teaspoon of ground ginger 1 liter of vegetable broth 100 g of vermicelli or whole grain thin noodles

Preparation:

In a saucepan or pot, heat the oil over medium-high heat. Add all the ingredients (except the broth and noodles) and let them fry for 5 minutes.Add the vegetable broth and enough water to cover it and put it on high heat. When it starts to boil Lower the heat and let everything cook together for 15 minutes. until the red lentils are done. When it takes 10 minutes add the noodles. Try it and rectify salt if you see it necessary.Serve it hot.

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Falafel roulade with aubergine

Ingredients:

1 cup chickpeas (dried) ½ onion 1 garlic clove 1 large bunch of parsley 1 large bunch of coriander ½ teaspoon salt ¼ teaspoon ground cumin 1 eggplant Olive oil

Preparation:

Leave them soaked chickpeas with plenty of water for at least 8 hours. Drain the chickpeas and put them in a bowl with the rest of the ingredients (except the aubergine and oil) and beat it well until there are no chunks of chickpea left. Preheat the oven to 180º C with heat above and below. Put baking paper on a baking tray.Cut the aubergine into thin slices with a mandolin. Put a row of aubergine strips on the tray and on top the falafel dough and roll it up. You can secure it with toothpicks. Brush it with olive oil and sprinkle with a little salt.Roast it in the oven 35-40 minutes, until the dough is well done and the aubergines are golden brown. Remember to remove the chopsticks before serving.

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Savory chickpea and zucchini pancakes

Ingredients:

½ zucchini¼ teaspoon salt4 tablespoons chickpea flour1 teaspoon lemon juice or vinegarWaterOlive oil

Preparation:

Grate the zucchini In a bowl, add the salt and stir. Let it rest for 30 minutes. Add the chickpea flour and lemon juice to the bowl and stir well. Add water very little by little without stopping to remove until a cream a little thicker than a béchamel is formed.Heat 1 teaspoon of olive oil in a nonstick skillet over medium heat and add a scoop of dough.When it’s golden, turn it around with a spatula and do it on the other side. You can add a little more oil if you see it necessary. Do the rest of the pancakes like this and serve them with whatever you want, for example vegetable mayonnaise and chopped parsley.

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chickpea pancakes

Ingredients:

1 cup chickpea flour ½ cup soy or oat drink 1 tablespoon lemon juice or vinegar 2 tablespoons olive oil 1.5 teaspoons baking powder

Preparation:

Mix all the ingredients in a bowl and beat it with the mixer until it becomes a dough creamy sauce similar to béchamel. Heat a nonstick skillet over medium heat and For each pancake put half a scoop of dough. Flip it over with a putty knife when the surface is almost dry. If you see that they are done very quickly, lower the heat a little. These pancakes They serve the same with sweet as with salty, so you can accompany them with whatever you want.

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Roasted chickpeas with onion and tomato

Ingredients:

1 cup cooked chickpeas 3-4 plum tomatoes 1 sweet onion ¼ teaspoon salt 2 tablespoons olive oil ¼ teaspoon paprika ¼ teaspoon thyme ¼ teaspoon rosemary ¼ teaspoon turmeric

Preparation:

Preheat the oven to 180º C. Short the onion in strips and the tomatoes in quarters. Put them on the baking tray lined with parchment paper and roast them for 15 minutes. Meanwhile, mix the chickpeas with the rest of the ingredients in a bowl. Take out the baking tray, put the chickpeas and spread them on the tray, with tomatoes and onion.Roast it all together another 20 minutes, until the chickpeas are lightly browned. Serve hot.

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Chickpea cream with ginger and lime

Ingredients:

2 cups chickpeas 1 parsnip 1 medium potato 1 sweet onion 2 tablespoons olive oil 1 piece of ginger, peeled and chopped (about 6 cm) 1/2 cup soy, oat or almond drink (unsweetened and unflavored) 2 tablespoons tahini Limes for serve

Preparation:

Peel the vegetables and dice them or medium pieces. Heat the oil in a saucepan or pot and brown lightly with the ginger. Add the chickpeas and about a quarter teaspoon of salt and enough water to cover everything. Put it on high heat and when it starts to boil, on low heat. Let everything cook together for 15-20 minutes or until the potato and parsnip are very tender.beat it all with the hand blender adding the vegetable drink and a little more salt (to taste). It has to be a very thin and rather liquid cream. If necessary, add more vegetable drink.Serve with the tahini on top and sliced limes to add a bit of tart flavor.