LEMONY CHICKPEA PUREE
Steps:
- Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches. Add salt and pepper, to taste, smashed garlic cloves and the bay leaves and bring to a boil. Reduce heat and simmer beans until tender, about 45 minutes to 1 hour. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaves and discard.
- Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, whole garlic, and salt and pepper, to taste. Process until smooth; add some of the reserved cooking liquid to thin if, needed. Serve as a base to grilled marinated lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.
CHICK-PEA AND EGGPLANT PURéE
This recipe is used to prepare [Roasted Peppers Stuffed with Chick-Pea and Eggplant Purée and Mushrooms](/recipes/recipe_views/views/14145). Can be prepared in 45 minutes or less, but requires additional unattended time.
Yield Makes 2 1/4 cups
Number Of Ingredients 8
Steps:
- Cut eggplant into 3/4-inch-thick slices and sprinkle both sides with salt. Arrange eggplant in a large colander set over a bowl and let stand 30 minutes to drain.
- Preheat broiler.
- Rinse eggplant slices and pat dry with paper towels. Broil eggplant on a rack of a broiler pan about 4 inches from heat until deep golden, about 6 minutes on each side. When eggplant is cool enough to handle, peel off skins, scraping all flesh from skins and discarding them.
- In a food processor pulse eggplant with remaining ingredients until just puréed and season with salt and pepper. Purée may be made 3 days ahead and chilled, covered.
CHICKPEA PUREE
From 'A Year in my Kitchen' by Skye Gyngell, this should taste vibrant and stronger than houmous, great for dips also as a side dish with roasted lamb or grilled chops.
Provided by lindseylcw
Categories Vegetable
Time 6m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain and rinse chick peas.
- Place in a blender with the garlic and chilli, chop the coriander and mint and place into blender, add rest of ingredients and blend to a puree, do not over blend.
- Taste and adjust seasoning with sea salt and fresh ground black pepper, you may need more salt than you may think.
Nutrition Facts : Calories 235.8, Fat 13.9, SaturatedFat 1.9, Sodium 220.1, Carbohydrate 24.6, Fiber 7.4, Sugar 1.2, Protein 6.3
CHICKPEA PURéE
Provided by Suzanne Goin
Categories Condiment/Spread Food Processor Garlic Appetizer Sauté Quick & Easy Chickpea Seed Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind.
- Heat 1/4 cup oil in large saucepan over medium-high heat. Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
GARLIC PARMESAN ROASTED CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, garlic, italian herb, grated parmesan cheese
Provided by Crystal Hatch
Categories Snacks
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F (200°C).
- Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
- In a medium bowl, add dried chickpeas, olive oil, garlic powder, herbs and parmesan. Toss well to coat evenly.
- Spread chickpeas out on a parchment paper-lined baking sheet.
- Roast for 15-20 minutes.
- Mix around on baking sheet and roast for additional 15-20 minutes, or until golden.
- Cool for 5-10 minutes.
- Enjoy!
Nutrition Facts : Calories 214 calories, Carbohydrate 28 grams, Fat 6 grams, Fiber 8 grams, Protein 10 grams, Sugar 5 grams
CREAMY CHICKPEA AND GARLIC SOUP
Last winter I was just trying to make a new soup to keep myself warm and I concocted this amazing recipe. It has a very creamy texture with a very rich garlic and corn flavor.
Provided by jwcrellin
Categories Corn
Time 20m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Combine oil, chickpeas, garlic, onion, and corn in a large stock pot. Saute over medium high heat for 4-5 minutes.
- Add half the chicken stock and bring to a simmer. Puree the chickpea mixture in a blender, food processor or use an immersion blender if you have one.
- Once thoroughly pureed, add the remaining chicken stock and the milk along with all the seasonings. Salt to taste.
- This soup can easily be thinned with more milk to feed more people.
- After adding the milk, do not allow the soup to come to a boil or it will turn grey.
Nutrition Facts : Calories 156.8, Fat 5.3, SaturatedFat 1.6, Cholesterol 7.8, Sodium 301.7, Carbohydrate 21.1, Fiber 2.9, Sugar 4.4, Protein 7.1
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