Chickpea Cilantro Dip With Grilled Pita And Carrot Sticks Recipes

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CHICKPEA CILANTRO DIP WITH GRILLED PITA AND CARROT STICKS



Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks image

Categories     Condiment/Spread     Bean     Vegetable     Appetizer     Low Fat     Back to School     Summer     Healthy     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

1 cup canned chickpeas, rinsed and drained
1/4 cup low-fat plain yogurt
1/2 cup chopped fresh cilantro
1 small garlic clove, chopped
1 1/2 tablespoons fresh lemon juice
1 tablespoon water
1/4 teaspoon salt
2 (7-inch) pita loaves with pockets, split horizontally
1/2 lb carrots, trimmed and cut into sticks

Steps:

  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
  • Slip skins from chickpeas with your fingers, then purée chickpeas with yogurt, cilantro, garlic, lemon juice, water, and salt in a food processor until smooth.
  • When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pitas on lightly oiled grill rack, uncovered, turning once, until golden, about 2 minutes total.
  • Serve dip with pitas and carrots.

CURRIED CHICKPEAS WITH CILANTRO



Curried Chickpeas With Cilantro image

I love this recipe. It is my own creation, informed by dal and curry recipes I've made in the past. It's pretty easy, and great if you are craving Indian food. You can use canned or cooked chickpeas and adjust the spices to your preferences. The cooking time doesn't include the time required to soak and cook dry chickpeas. I don't like to use salt in dishes, but you may choose to add salt to enhance the flavor.

Provided by MissLinguist

Categories     Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil (may substitute coconut oil, or any vegetable oil)
1 medium onion, chopped
1 garlic clove, chopped
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
1 1/2 teaspoons brown mustard seeds
1/2 cup fresh cilantro, chopped
4 tablespoons water
4 cups chickpeas, cooked (2-15.5 oz. cans)

Steps:

  • If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
  • In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
  • When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
  • Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
  • Serve over brown rice.

PEANUT CILANTRO DIP



Peanut Cilantro Dip image

A delicious and flavorful Thai-style dip that goes great with fresh veggies like asparagus, endive, or jicama. Try dipping French bread!

Provided by CHRISPENTINA

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 20m

Yield 16

Number Of Ingredients 9

½ cup chunky peanut butter
½ cup peanut oil
¼ cup red wine vinegar
¼ cup soy sauce
¼ cup fresh lemon juice
4 cloves garlic, minced
10 sprigs fresh cilantro leaves, finely chopped
2 teaspoons crushed red pepper flakes
2 teaspoons minced fresh ginger root

Steps:

  • In a food processor, thoroughly blend peanut butter, peanut oil, red wine vinegar, soy sauce, and lemon juice. Mix in garlic, cilantro, red pepper flakes, and ginger. Process until smooth. Cover, and refrigerate until serving.

Nutrition Facts : Calories 114.2 calories, Carbohydrate 3.2 g, Fat 10.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 265.7 mg, Sugar 0.9 g

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