Chickpea Recipes

Chickpea soup

Ingredients



Four ounces of chickpeas
One ounce of mushrooms
One cup of chopped cabbage
Three cloves of garlic
Two sprigs of thyme
Two sprigs of rosemary
½ teaspoon of chili flakes
Two tablespoons of olive oil
One cup of cubed toasted Tuscan bread
Salt and pepper according to taste

Method of preparation



Soak the chickpeas overnight in cool water. Boil the chickpeas, until they become tender. After the chickpeas are cooked, put the them in a food processor to make a smooth paste. In a pan, heat the olive oil. Add the cloves, sliced mushroom, thyme, rosemary and chili flakes and sauté them for a minute. Now add the chickpea puree and pour hot water. When the soup begins to boil, lower the flame and allow the soup to simmer for about five to ten minutes, until the desired consistency is attained. Sprinkle salt and pepper and serve hot chickpea soup with Tuscan bread cubes.

Chickpea salad




Ingredients

One cup of boiled chickpeas
One medium sized onion, sliced
Three cloves of garlic, minced
½ cup of diced carrots
½ cup of sliced cabbage
½ cup of sliced zucchini
Two teaspoons of lemon juice
One teaspoon of olive oil
Pinch of cayenne pepper
¼ teaspoon of thyme
¼ teaspoon of rosemary
Two tablespoons of minced parsley
Salt to taste

Method of preparation

Add all the ingredients in a large bowl and mix them well. Refrigerate the chickpea salad for about two to three hours before serving.

Chickpea Curry

Ingredients

15 ounces of chickpeas
Two tomatoes, finely chopped
Two medium sized onions, finely chopped
One teaspoon of finely chopped ginger
Three cloves of garlic, fined minced
½ cup of coconut cream
150ml of water or vegetable stock
Three tablespoons of curry powder
Three tablespoon of vegetable oil
Salt to taste

Method of preparation

Soak the chickpeas overnight in cool water. In the morning, drain the water and boil the chickpeas, until tender. In a skillet, heat the vegetable oil. Add the onion, ginger and garlic and fry the ingredients for about five minutes. Add chopped tomatoes and curry powder and stir the ingredients, until the tomatoes become soft. Now add the chickpeas and vegetable stock and cook for about ten minutes. Now pour the coconut cream and season with salt.



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