Chickpea And Coriander Dumplings Garbanzo And Cilantro Recipes

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CHICKPEAS WITH MINT, SCALLIONS AND CILANTRO



Chickpeas With Mint, Scallions and Cilantro image

Chickpeas (garbanzos) always taste better cooked from scratch, but unlike other beans, you do have to soak them overnight. Then it's a simple matter of simmering for about 45 minutes. Cooked chickpeas will keep up to 5 days stored in their cooking liquid in the refrigerator. The combination of warm beans and cool herbs makes a great side dish.

Provided by David Tanis

Categories     easy, salads and dressings, side dish

Time 1h

Yield About 6 cups cooked chickpeas

Number Of Ingredients 10

1 pound chickpeas, soaked overnight in cold water
1 onion, halved, with each half stuck with 2 cloves
2 bay leaves
1 2-inch piece cinnamon stick
Salt
2 tablespoons olive oil
1/2 teaspoon turmeric, or a small pinch of crumbled saffron
2 tablespoons chopped mint
1/4 cup chopped scallions
1/4 cup chopped cilantro leaves and tender stems

Steps:

  • Pour soaked chickpeas into a colander to drain and put in a medium-size soup pot. Add water to cover by 1 inch and bring to a boil. Add onion, bay leaves, cinnamon and 2 teaspoons salt. Skim off and discard any rising foam. Lower heat and simmer gently for about 45 minutes, until tender. (May prepare in advance and reheat).
  • Drain hot chickpeas (reserve broth for another purpose, such as soup) and discard onion and aromatics. Return chickpeas to pot and add olive oil and turmeric or saffron, stirring to distribute. Taste for salt and adjust.
  • Transfer to a warm serving bowl. Mix mint, scallions and cilantro together and sprinkle over top. Serve warm.

Nutrition Facts : @context http, Calories 248, UnsaturatedFat 5 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKPEA & CORIANDER BURGERS



Chickpea & coriander burgers image

High in fibre, low in fat and counting as 2 of your 5-a-day, this tasty veggie burger delivers on every level

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 10

400g can chickpeas, drained
zest 1 lemon, plus juice ½
1 tsp ground cumin
small bunch coriander, chopped
1 egg
100g fresh breadcrumbs
1 medium red onion, ½ diced, ½ sliced
1 tbsp olive oil
4 small wholemeal buns
1 large tomato, sliced, ½ cucumber, sliced and chilli sauce, to serve

Steps:

  • In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.
  • Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don't burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.

Nutrition Facts : Calories 344 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.3 milligram of sodium

GARBANZO AND CILANTRO (CHICKPEA AND CORIANDER) BURGERS



Garbanzo and Cilantro (Chickpea and Coriander) Burgers image

This is a healthy veggie alternative to the classic burger and they can be frozen cooked or uncooked for easy preparing ahead. Time does not include chilling. From Good Food June 2011.

Provided by English_Rose

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

14 ounces garbanzo beans, drained
1 lemon (zest of whole lemon and juice of half of it)
1 teaspoon ground cumin
1 ounce cilantro, chopped
1 egg
4 ounces fresh breadcrumbs
1 red onion (1/2 sliced and 1/2 diced)
1 tablespoon olive oil
4 wholewheat hamburger buns
1 tomatoes, sliced
1/2 cucumber, sliced

Steps:

  • In a food processor, whiz the garbanzo beans, lemon zest, lemon juice, cumin, half the cilantro, egg and some salt and pepper. Scrape into a bowl and mix with 3oz of the breadcrumbs and the diced onions.
  • Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 minutes
  • Heat the oil in a large frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don't burn.
  • To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices and the remaining cilantro.

Nutrition Facts : Calories 427.9, Fat 9.4, SaturatedFat 1.8, Cholesterol 46.5, Sodium 736.2, Carbohydrate 71.2, Fiber 8.2, Sugar 7.5, Protein 15.6

CHICKPEA DUMPLINGS IN YOGURT SAUCE



Chickpea Dumplings in Yogurt Sauce image

One of the best vegetarian dishes of India, the chickpea dumpling is the equal of those made of meat without mimicking them, and the yogurt sauce is creamy and delicious. Some people soak the chickpea dumplings in water after frying them, which gives them a lovely and delicate texture; others leave them crisp, adding them to the sauce at the last minute. The choice is yours; I enjoy the crisp version more but happily eat and make both. You can buy chickpea flour and hing (asafetida, page 10) at any store selling Indian ingredients and at many Middle Eastern stores as well. One word about the preparation: Skilled cooks can make the sauce first, then the dumplings, or mix the dumpling batter, then turn to the sauce, then fry the dumplings while the sauce is simmering. The level of activity required to do this is somewhat frenetic, but if you are comfortable with kitchen multitasking, it will work out.

Yield makes 4 servings

Number Of Ingredients 16

2 cups chickpea flour
Salt and black pepper to taste
1/4 teaspoon cayenne
Pinch of asafetida (hing)
1 1/2 teaspoons ground turmeric
1 teaspoon ground coriander
1/2 teaspoon baking soda
2 1/2 cups yogurt
Oil for deep-frying
1 small dried chile
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 cinnamon stick
1 teaspoon coriander seeds or more ground coriander
1 large onion, sliced
Chopped fresh cilantro leaves for garnish

Steps:

  • Put 1 cup of the chickpea flour, some salt and pepper, the cayenne, asafetida, 1 teaspoon of the turmeric, the coriander, baking soda, and 1/2 cup of the yogurt in a food processor and pulse a few times to combine; scrape the sides of the container if necessary. With the machine running, gradually add warm water, a tablespoon or so at a time, until the mixture forms a smooth paste. Process, stopping to scrape the sides of the container if necessary, until the mixture is smooth and light.
  • Add at least 2 inches of oil to a pot (a narrow pot will allow you to use less oil, but a broader one will allow you to cook more dumplings at once). Turn the heat to medium-high and bring the oil to about 350°F (a pinch of the chickpea batter will sink about halfway to the bottom before bouncing back up to the top when the oil is ready). Drop in the batter by teaspoons (it's easiest to pick up a bit of the batter with one teaspoon and scrape it off with another). Do not crowd; turn the dumplings once or twice and cook them until nicely browned, just 2 or 3 minutes. As the dumplings finish, transfer them to a bed of paper towels to drain.
  • Now make the sauce: Combine the remaining chickpea flour and yogurt in a blender with 1 cup warm water; turn on the blender and process until smooth. Combine this mixture in the blender if it is large or in a bowl with another quart of water.
  • Put 2 tablespoons oil into a saucepan or deep skillet and turn the heat to medium. A minute later, add the chile, cumin, fennel, cinnamon, coriander, and remaining 1/2 teaspoon turmeric and cook, stirring, for about 30 seconds. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Turn the heat to low and add the yogurt-chickpea flour mixture, along with a large pinch of salt. Cover and simmer for about 20 minutes. (You can prepare the dish several hours in advance to this point; cover and set aside until you're ready to eat.)
  • Taste and adjust the sauce's seasoning; it should be mild with a touch of heat and quite fragrant. Fish out the cinnamon stick and the chile (you can eat the other spices). Add the dumplings and re-cover; cook just until they are heated through, 5 to 10 minutes. Garnish with the cilantro and serve.

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