INSTANT POT® CHICKPEAS
Instead of buying canned chickpeas, I use my pressure cooker to cook them from dry. I don't need to soak them ahead of time, and I can keep the fresh cooking liquid for different uses (like subbing for chicken broth!) If you do decide to soak the beans, check your appliance manual because cooking time will be shorter.
Provided by LauraF
Categories Side Dish Beans and Peas
Time 1h5m
Yield 5
Number Of Ingredients 1
Steps:
- Pour chickpeas into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 36 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain chickpeas and let cool.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 24.3 g, Fat 2.4 g, Fiber 7 g, Protein 7.7 g, SaturatedFat 0.3 g, Sodium 9.6 mg, Sugar 4.3 g
1-POT CHICKPEA SHAKSHUKA
Savory, flavorful shakshuka with chickpeas made in 1 pot in 30 minutes! A hearty yet healthy dish suitable for breakfast, lunch, or dinner!
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 21
Steps:
- Heat a large rimmed metal or cast iron skillet over medium heat. Once hot, add olive oil, onion, bell pepper and garlic. Sauté for 4-5 minutes, stirring frequently, until soft and fragrant.
- Add tomato puree or diced tomatoes, tomato paste, coconut sugar, sea salt, paprika, cumin, chili powder, cinnamon, cayenne pepper (optional), cardamom, and coriander (optional). Stir to combine.
- Bring to a simmer over medium heat and cook for 2-3 minutes, stirring frequently.
- Add chickpeas and olives (optional). Stir to combine. Then reduce heat to medium-low and simmer for 15-20 minutes to allow the flavors to develop and marry with the beans.
- Taste and adjust seasonings as needed, adding more cumin or paprika for smokiness, cayenne for heat, coconut sugar for sweetness, cardamom and coriander for earthiness (or slight curry flavor), chili powder for smoke/heat, or olives for saltiness and to balance the tomato flavor. Cook longer, as needed, to develop flavors.
- Serve as is or with bread, pasta, or rice. I loved this alongside a kale salad, and it went especially well over gluten-free pasta! Garnish with fresh lemon juice, additional olives, and cilantro or parsley for extra flavor (optional).
- Store leftovers covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop until completely warmed through.
Nutrition Facts : ServingSize 1 two-third-cup servings, Calories 211 kcal, Carbohydrate 36.3 g, Protein 8.8 g, Fat 5.1 g, SaturatedFat 0.7 g, Sodium 182 mg, Fiber 8.8 g, Sugar 13.6 g
27 CHICKPEA RECIPES
This collection of amazing chickpea recipes is perfect to whip out your healthy delicious meal in a snap, and this creamy garlic chickpea soup is one of my favorite go-to meals!
Provided by Katia
Number Of Ingredients 10
Steps:
- Drain only one of cans of chickpeas and pour the second one with its liquid into a blender. Purée until smooth.
- Heat the olive oil in a pot over medium heat, add the garlic and sauté for about 45/60 seconds, or just until fragrant.
- Add the puréed chickpeas, the second can of drained chickpeas, the potato, parprika, thyme, rosemary, chili flakes, and some freshly cracked pepper and give a good stir. Add broth and stir again.
- Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Then turn the heat down to medium low and allow it to simmer for 25 minutes, stir occasionally.
- Taste and adjust the seasoning according to your liking (it depends mostly on the salt content of your broth, I added about ¼ tsp of salt).
- Serve hot with freshly ground pepper, a drizzle of olive oil if you wish, and delicious crusty bread for dipping!
SLOW COOKER CHICKPEAS
Provided by Alton Brown
Time 4h5m
Yield 2 pounds cooked chickpeas, about 6 cups
Number Of Ingredients 3
Steps:
- Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.
VEGGIE-PACKED CHICKPEA POT PIE RECIPE BY TASTY
Here's what you need: medium potatoes, olive oil, medium onion, garlic, celery, frozen corn, broccoli, carrots, mushroom, canned chickpea, fresh parsley, dried thyme, dried rosemary, fresh rosemary, fresh thyme, salt, pepper, flour, vegetable stock, nutritional yeast, soy milk, refrigerated pie crust
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 6 servings
Number Of Ingredients 22
Steps:
- Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
- Drain the potatoes in a colander.
- Divide the potatoes into two medium bowls and mash half of them. Set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
- Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
- Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
- Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
- Remove the rosemary and thyme sprigs.
- Sprinkle the flour over the vegetables and mix well.
- Pour in half of the vegetable stock and stir.
- Add the nutritional yeast and stir well.
- Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
- Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
- Add the diced potatoes and stir.
- Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
- Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
- Brush the outside edges of the baking dish with the mix using a brush or your fingers.
- Preheat the oven to 350°F (180°C).
- Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
- Brush the top of the dough lightly with the oil-soy milk wash.
- Make a small X-shaped incision on the top of the crust.
- Bake for about 45 minutes or until the pie crust is golden.
- Enjoy!
Nutrition Facts : Calories 691 calories, Carbohydrate 75 grams, Fat 38 grams, Fiber 7 grams, Protein 9 grams, Sugar 12 grams
CHICKPEA POTPIES
My family loves potpies, and with this recipe, no one-not even my carnivores-misses the meat. Hungry teens and adults gobble them up! -Annette Woofenden, Middleboro, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Saute onion in butter in a large saucepan until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened., Stir in the vegetables, chickpeas, potatoes, cream and Italian seasoning. Divide mixture among 4 ungreased 10-oz. ramekins., Unroll crust; divide into 4 portions. Roll out each portion to fit ramekins; place crust over filling. Trim, seal and flute edges. Cut slits in crust. Place ramekins on a baking sheet., Bake at 400° for 25-30 minutes or until crust is golden brown.
Nutrition Facts : Calories 680 calories, Fat 39g fat (20g saturated fat), Cholesterol 76mg cholesterol, Sodium 1518mg sodium, Carbohydrate 72g carbohydrate (10g sugars, Fiber 9g fiber), Protein 11g protein.
HEARTY CHICKPEA POTPIE
This veggie potpie is so savory and satisfying! The spring veggies, easy prep and impressive presentation make it a perfect addition to Easter or other family dinners. -Deanna McDonald, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Unroll 1 crust into a 9-in. pie plate; trim even with rim. Line unpricked crust with parchment. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove parchment and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a large skillet, melt butter over medium heat. Add onions, celery and carrots; cook and stir until onions are translucent, about 5 minutes. Stir in potatoes and peas, cooking until vegetables are tender, 5-7 minutes. Whisk in next 5 ingredients. Increase heat to medium-high; gradually whisk in vegetable broth. Bring to a boil; cook, stirring constantly, until thickened, 4-6 minutes. Stir in chickpeas. Remove from heat., Spoon vegetable filling over bottom crust. Unroll remaining crust; place over filling. Trim; cut slits in top., Bake until top crust is golden, about 15 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 496 calories, Fat 25g fat (11g saturated fat), Cholesterol 28mg cholesterol, Sodium 760mg sodium, Carbohydrate 61g carbohydrate (8g sugars, Fiber 6g fiber), Protein 8g protein.
HOW TO MAKE DRIED CHICKPEAS IN A CROCK-POT
It was a garage sale bargain I couldn't resist. So after all these years, I am first using a crockpot--and one of the first things I made was this--and these chickpeas are outrageously good. No more canned chickpeas for me.
Provided by Chef Kate
Categories Beans
Time 3h5m
Yield 6 cups
Number Of Ingredients 3
Steps:
- Rinse and drain chickpeas in cold water. Pick out any stones and dark brown chickpeas.
- Put drained chickpeas into your crock pot. Add water and salt.
- Cook on High for 2-3 hours or until soft. Depending on your tastes and what you are going to use them for you can remove when slightly firm or cook until they are very soft.
- When done, carefully pour into a colander, being careful to use oven mitts to handle the crock - it will be hot. Drain and rinse well.
- Chickpeas will keep for about 2 days in the fridge. They will keep longer if made into hummus. They also freeze quite well.
- To freeze chickpeas rinse and drain them thoroughly. Leave to drain well for about 15 minutes. Spread chickpeas onto a baking tray, making sure they don't touch one another. Put into freezer. When frozen, you can transfer the chickpeas to a freezer bag or plastic container for more permanent storage.
CHICKPEA POT
Warm up during the cold months with this hearty chick-pea and ham dish. This recipe was found in an old recipe box and was typed word-for-word.
Provided by Recipe Revival
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 10h50m
Yield 6
Number Of Ingredients 12
Steps:
- Put chickpeas and water in a large pot; soak beans 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour.
- Add ham hocks, oregano, and bay lead to the water and chickpeas; bring to a boil, place a lid on the pot, reduce heat to medium-low, and cook at a simmer until the chickpeas are tender, about 2 hours. Remove and discard bay leaf.
- Heat a skillet over medium-high heat. Saute sausage chunks in hot skillet until some of the fat renders, 2 to 3 minutes; add onion, bell pepper, and garlic and saute until lightly browned, about 5 minutes. Add sausage mixture to the mixture in the pot along with Worcestershire sauce, salt, and pepper.
- Bring the mixture to a simmer, cover the pot, and cook until the sausage chunks are no longer pink in the center, about 20 minutes.
Nutrition Facts : Calories 702.3 calories, Carbohydrate 50.1 g, Cholesterol 96.1 mg, Fat 40.3 g, Fiber 14 g, Protein 35.6 g, SaturatedFat 13.2 g, Sodium 807.4 mg, Sugar 9.7 g
SMOKY PRAWN, FISH & CHICKPEA ONE-POT
Make this easy one-pan dish for dinner. Whole prawns make it feel special, but for a more budget-friendly version, you can replace them with smaller peeled prawns
Provided by Cassie Best
Categories Dinner
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan or flameproof casserole over a medium heat, then reduce the heat to low and cook the onion for 10-15 mins until soft. Stir in the garlic, paprika and chorizo, and sizzle for a few minutes more until fragrant and the chorizo has released its oil.
- Add the wine and saffron, turn up the heat to medium and bubble until most of the liquid has reduced, about 5 mins. Pour in the tomatoes and the juice from the can, crushing the tomatoes a little with the back of a spoon, then half-fill the can with water and pour this in, too. Add the bay leaves, some seasoning and the sugar, then partially cover with a lid and bring to a simmer. Cook for 10-15 mins until the tomatoes have broken down and the sauce has reduced a little.
- Tip in the chickpeas and return to a simmer, then gently place the fish fillets on top of the stew. Cover and cook for 3 mins until the fish is just opaque. Scatter the prawns around the fish fillets, then cover again and cook over a medium-low heat for another 5 mins, turning the prawns after 3 mins, until pink and cooked through. Scatter with the parsley, then serve in bowls with crusty bread for mopping up the stew.
Nutrition Facts : Calories 476 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 1.9 milligram of sodium
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