Indian Butter Chickpeas

Another winner from Skinny Taste! So easy – I cooked it in the pressure cooker – it can also be slow cooked for 6 – 8 hours.

  • 2 15 oz cans Chickpeas, drained
  • 1 28 oz can crushed tomatoes
  • 5 cloves garlic, minced
  • 2 tsp ginger
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garam Masala
  • 1/4 tsp cayenne
  • 1/2 c full fat coconut milk
  • 1 tbsp ghee or oil
  • Salt and pepper
  • 1/4 c cilantro, minced
  • 2 c cooked rice

Put all the ingredients except rice and cilantro in a pressure cooker. Add 3 c water and stir to combine.

Seal and cook on high for 12 minutes. If sauce is thin, cook on reduce for 10 – 20 minutes.

Serve over rice with cilantro garnish.

Serves 6 – 8.

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Chickpeas with Kale in Pomodoro Sauce

This is the perfect fall weeknight meal and it’s mostly pantry items!

  • 2 tbsp olive oil
  • 5 cloves garlic, minced
  • 1 – 28 oz can tomatoes, crushed
  • 1 tsp red pepper flakes
  • 1 1/2 tsp fennel seeds
  • Salt
  • 8 oz baby kale
  • 2 – 15 oz cans Chickpeas, drained
  • 1 bunch basil, chopped
  • Finely grated cheese or grated cheese alternative

In a medium skillet, heat oil over medium heat, add garlic and cook for 2 minutes. Add tomatoes, red peppers and fennel seeds, cook for 20 minutes until it thickens. Stir in Chickpeas and cook for 5 minutes. Stir in kale and cook until wilted.

Serve with a little basil and cheese.

Serves 4.

Buffalo Chickpea Tacos

These vegan tacos are amazing and perfect for a weeknight dinner!

  • 1/3 c wing sauce
  • 2 1/2 c drained, rinsed Chickpeas
  • 1 recipe vegan ranch
  • Olive oil
  • 2 peppers, sliced thin
  • 1 onion, sliced thin
  • 8 oz baby spinach
  • Tortillas
  • Sliced avocado

Place Chickpeas and wing sauce in a small pan over medium heat and bring to a simmer.

In a large pan, heat some oil and cook the peppers and onion until soft over medium heat. Add the spinach and cook till wilted.

Warm the tortillas.

Divide the pepper mixture amount tortillas, top with Chickpeas, ranch and avocado.

Serves 4.

Chickpea Porcini Soup

This soup is so good and filling! Leave out the Pancetta and it’s vegan. TJs sells mirepoix already chopped!

  • 1 tbsp dried porcini
  • 1 c hot water
  • 4 oz diced Pancetta
  • 2 pieces celery, minced
  • 2 carrots, minced
  • 1 onion, minced
  • 1 lb chickpeas, soaked overnight
  • 1 28 oz can chopped tomatoes
  • Olive oil or truffle oil for drizzling
  • 10 oz frozen Porcini mushrooms

Pour 1 c of boiling water over the Porcini mushrooms. Let soak 30 min. Reserve the liquid for the soup, if it’s gritty, drain through a coffee filter. Chop the mushrooms.

In a multicooker, add Pancetta and mirepoix (celery, carrots and onion) cook over medium heat until soft. Stir in Chickpeas with liquid, mushrooms with liquid, tomatoes and cook on low for 4 hours on low or 2 on high.

Use an immersion blender to purée until smooth. Ladle into bowls and drizzle with olive oil.

Serves 8.

Chickpea Walnut Melt

This brings the flavors of tuna melt without the tuna. So healthy and tasty! It makes enough for 4 – 6 open faced sandwiches.

  • 15 oz chickpeas, drained and rinsed
  • 1 c walnuts, soaked for 1 hour
  • 1/2 c celery, chopped
  • 1/2 c bread and butter pickles
  • 1/4 red onion chopped
  • 3 tbsp dill
  • 3 tbsp lemon juice
  • 2 tbsp Dijon
  • 1 tbsp vegan mayo
  • Dash of hot sauce
  • Salt and pepper

For sandwich:

  • 4 slices of bread
  • 1 tomato, sliced thin
  • 4 slices cheese – vegan or regular

In a food processor, chop the walnuts and chickpeas until finely ground. Remove and place in a large bowl. Add celery, pickles, onion and dill to food processor and pulse till finely chopped. Add the chickpea mixture and stir in lemon juice, mustard, mayo and cayenne pepper.

Spread 1/4 the mixture over a slice of bread, top tomato slice and cheese and broil until cheese is melted.

Serves 4.

Spicy Chickpeas with Runny Eggs and Proscuitto

This is a great weeknight meal – it comes together quickly and tastes wonderful.

  • 2 Tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 1 sprig rosemary (optional)
  • 1 15-oz. can chickpeas, rinsed
  • 1 15 oz can diced tomatoes
  • 1 Tbsp. tomato paste
  • 1 Tbsp sweet smoked paprika
  • 1 c heavy cream or almond cream
  • Salt
  • Pepper
  • 2 large eggs
  • 4 thin slices of prosciutto

Heat oil in a medium skillet over medium. Cook garlic and rosemary, tossing, until garlic is golden brown and rosemary crisps up slightly but isn’t browned, about 30 seconds for rosemary and 2 minutes for garlic. Add chickpeas, tomatoes, tomato paste, and paprika to skillet and cook, stirring often, about 10 minute. Mix in cream, season with salt and lots of pepper, and bring to a simmer. Crack eggs into chickpea mixture and season them with kosher salt. Cover and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs.

Serves 2.

Cumin Roasted Eggplant with Chickpeas, Walnuts and Dates

This almost vegan dish packs a ton of flavor! It comes together pretty easily so it is good for a weeknight meal.

  • 1 lb Eggplant
  • 1 small onion, quartered
  • Olive oil
  • 1 tbsp cumin
  • 3 tsp Aleppo pepper
  • Salt and pepper
  • 1 can Chickpeas, rinsed and drained
  • 1/2 c chopped cilantro
  • 2 tbsp date syrup
  • 5 dates, chopped
  • 1/4 walnuts, chopped and toasted

Dressing

  • 3 tbsp tahini
  • 2 tbsp olive oil
  • 1 clove, garlic crushed
  • 1/4 c Greek yogurt
  • Lemon juice

Preheat oven to 375.

Combine dressing in a small food processor with 3 tbsp water add more water if too thick, set aside.

Cut Eggplant into 3/4 inch slices. Slice the onion 3/4 inch slices. Toss onions and eggplant with 5 tbsp olive oil cumin and aleppo. Roast for 35 – 40 minutes.

Add 2 tbsp oil to a pan and cook Chickpeas until crunch.

Combine eggplant, onions, chickpeas, lemon juice in a bowl and drizzle with dressing.

Serves 4.