Recipezaar: Chickpeas/Garbanzos recipes

Cuban Bean Salad

Tue, 19 May 2009 01:58:13 -0400

Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines and closely resembles that of other Caribbean nations such as Puerto Rico, Dominican Republic, and Panama of Central America. While various parts of the island were influenced by many different immigrants, the Cuban cuisines developed locally, from the influences and demographics specific to each area. Prep time = cook time. Recipe from www.tasteofcuba.com/courtesy of Kraft Foods and posted for ZWT5. -- posted by FloridaNative

Cuban Garbanzo Beans

Wed, 20 May 2009 01:44:47 -0400

From Foods with a Foreign Flavor textbook - posted for ZWT5. -- posted by NELady

Marmie's Taco Salad

Fri, 22 May 2009 01:54:09 -0400

This taco salad is perfect for a potluck or a lovely summer meal! I constantly get requests to make this salad. Easily prepared ahead of time and tossed together at the last minute. I am not sure where the original idea came from for this recipe but it has truly 'morphed' into one of our family favorites. Absolutely versatile and forgiving should you be missing an ingredient or two...just use your imagination and substitute. The key ingredient is the sauce!!! It is crazy easy to make and tastes fantastic!! Way less costly than 'Catalina' dressing and a hundred times tastier. Sadly though I have not figured out how to make it diet friendly.. For a vegetarian version I use a variety of beans and omit the ground beef... equally as delicious. Prep time includes cooking the beef. Enjoy. -- posted by Marmie's

Flour-Free Falafel

Sat, 23 May 2009 18:05:42 -0400

SBD P1 -- posted by schmme

Chickpea Soup With Saffron and Almonds

Sat, 23 May 2009 18:16:11 -0400

SBD P1 -- posted by schmme

Pita Pockets With Parsley and Chick-Pea Salad

Sat, 23 May 2009 18:17:04 -0400

This can either be a light lunch or served as a salad that you eat with your hands! It can be prepared the day before and taken, refrigerated, to a picnic at the lake or beach or camping. From a July 1986 issue of Bon Appetit magazine in the "Great Cook" section in a menu that featured a Fourth of July Cookout on the Lake. -- posted by Leslie in Texas

Black Bean Hummus Adapted from Penguin Drive-In

Mon, 25 May 2009 11:53:10 -0400

This recipe is from Guy Fieri's Diners, Drive-Ins, and Dives adapted from Greg Auten, co-owner of Penguin Drive-In in Charlotte, NC. This is a spicy hummus that tastes middle eastern. I think it makes a great spread for bread or serve with pita chips. It's a different flavor than you expect for hummus, but it's yummy. I didn't have black beans and substituted kidney beans and still really enjoyed it. -- posted by AmyZoe

Fatit Hummus (Chickpea Casserole)

Tue, 26 May 2009 02:03:39 -0400

This is a wonderful dish that my mother makes. And I can't get enough of it. It is basically pita chips soaked in chickpea broth and toped with chick peas and a very yummy yogurt sauce... even my two year old loves this dish. Chickpeas are a bit of a pain to cook from scratch... so i always make a really large batch and freeze it in it's broth... so i can put this together really easily on nights where i haven't got much time. Hope you love it as much as I do. -- posted by Maya's Mama

Insalata Di Ceci - Corsican Chickpea Salad

Tue, 26 May 2009 16:38:02 -0400

This salad is really delicious & comes from the book: Little Foods of the Mediterranean By Clifford A. Wright. The recipe doesn't state this, but I prefer to let the salad sit for 30 mins so the garlic flavour mellows a little..... -- posted by Um Safia

Three-Bean and Coffee Chili

Tue, 26 May 2009 16:38:43 -0400

Just found this recipe in a WebMD magazine. Planning on trying it out tonight. -- posted by Chef #537990

Lynda's Four Bean Salad

Wed, 27 May 2009 22:30:47 -0400

This is my MIL's recipe for bean salad and has always been a hit at potlucks and family dinners. It needs to marinate in the fridge for 8-24 hours beforehand which is included in the "cooking" time. -- posted by kpfen

Delicious Low-Fat Falafels

Mon, 08 Jun 2009 01:47:04 -0400

I used Safeway brand chickpeas, Byblos brand pitas, -- posted by Chef #1287745

Chickpea Salad Sandwiches

Tue, 09 Jun 2009 01:21:36 -0400

After becoming a vegetarian, I missed certain sandwiches that I used to make on a regular basis. In an effort to substitute, I came up with this faux chicken salad-esque spread that is delicious on whole grain bread or in a pita pocket! It is an easy go-to because I usually have everything in my pantry. Substitute any ingredients that you might use in your chicken or tuna salad! -- posted by Miss_Elaine

Garlicky Baby Food Spread

Tue, 16 Jun 2009 01:30:18 -0400

I have an 11-month-old who loves garlic! This is a quick, easy, and healthy spread or dip for both you and your little ones. It is strong-tasting and will leave you with lasting garlic breath, but if neither of those bother you (or bother your baby), then go for it. As it is, my daughter will pick this over bland applesauce any day. -- posted by KVasanth

Felafel from Moosewood Cookbook

Sat, 20 Jun 2009 01:35:15 -0400

An exotic vegetarian delicacy... it's SO EASY and SO GOOD! Very flavorful and lots of spice. This only takes 5 minutes to put together and another few minutes of frying. Put them in a pita with shredded lettuce and Tzatziki sauce (recipe # 257413 is excellent!) for an easy, delicious, vegetarian lunch or dinner. Figure 3 to 4 felafel will fit in a pita when planning serving sizes. -- posted by Dans La Lune

Chickpea Patties

Mon, 22 Jun 2009 10:34:44 -0400

When we opened our own little restaurant we were shocked at how much vegetarian food cost us to buy in. A friend gave us this recipe and they cost next to nothing compared to what we were paying -- posted by Kazryn

Chickpea Rissoles

Mon, 22 Jun 2009 10:34:52 -0400

Mediterranean Bean Salad - Basic & Simple yet Awesome

Mon, 22 Jun 2009 12:27:20 -0400

A super easy basic and really yummy salad. Great for summer picnics & BBQ. Great side dish for Italian, Greek, Lebanese.... Vary the beans... add cheese... other veg, peppers. -- posted by ChandraSoleil

Chickpea and Corn Patties

Wed, 24 Jun 2009 15:49:49 -0400

Cooking Light, JULY 1998 -- posted by dicentra

Spicy Chickpea Sandwiches

Wed, 24 Jun 2009 15:50:34 -0400

Sunset, MARCH 2009. It looks like a lot of ingredients, but it's for the whole sandwich and salad, not just the patties. -- posted by dicentra

Pasta Bean Soup

Fri, 26 Jun 2009 02:28:51 -0400

This is a recipe from a Better Homes & Garden cookbook I dredged up recently. I modified just a little and was inspired to post the recipe as it won over my picky five-year old. The soup is nutritious, super easy to make and, with prep time included, can be made in about 20 minutes. -- posted by newbie chef H

Sausage Soup

Fri, 26 Jun 2009 16:28:45 -0400

This is a really versatile soup recipe. Add other veges in season, omit the sausage to make a vegetable soup. As written, it's hearty and satisfying. -- posted by dianegrapegrower

Green Bean Chickpea and Tomato Salad

Sun, 28 Jun 2009 17:33:39 -0400

Cooking Light, JULY 2004 -- posted by dicentra

Chickpea Mango Salad

Sun, 28 Jun 2009 17:45:23 -0400

I changed up this recipe, but It came from Everyday Italian on Food Network. -- posted by gagansihota

Chickpea Burgers

Tue, 30 Jun 2009 18:13:39 -0400

An interesting version of chickpea burgers with walnuts and oats. -- posted by Chef #583483

Roasted Red Bell Pepper & Chipotle Hummus

Tue, 30 Jun 2009 18:13:53 -0400

I know it sounds kind of strange the sweet red bell pepper and smoky chipotle in hummus...but man it is good! -- posted by Melanie B.

Cook's Illustrated Restaurant-Style Hummus

Fri, 03 Jul 2009 16:12:21 -0400

This is a smooth and silky hummus from those people on PBS who know how to test and create great recipes. They recommend Joyva or Krinos tahini and Pastene chickpeas (I used what I had on hand). Hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick. Serving size is estimated. -- posted by AmyZoe

Cilantro Lime Hummus

Fri, 03 Jul 2009 16:14:58 -0400

A really yummy, easy version of hummus that one of my best buddies gave to me. I just can't get enough of it! -- posted by alwayzhongry

Meze Platter: Hummus, Shrimp Salad, Cucumber Salad

Sun, 05 Jul 2009 12:56:22 -0400

This fun assortment of flavorful nibbles is ideal for summer entertaining. End the meal with frozen yogurt or a fruit salad of halved fresh cherries and pieces of watermelon. BonAppetit Magazine, August 2009 edition. The cumputer has been playing gmaes with me, please forgive the headings in the directions. ;) -- posted by Manami

Texas Caviar

Fri, 10 Jul 2009 12:34:32 -0400

This recipe is always a hit at parties -- posted by EOD

Moroccan Chicken Soup With Apricot Couscous

Sun, 12 Jul 2009 09:51:04 -0400

From what I understand, this Moroccan-Style soup reflects many of the bold spices in North Africa, such as coriander, cumin, cinnamon and cardamon. Here we made Apricot Couscous, to serve on top. The numbers are not low but you are getting a whole and very filling meal! The couscous also makes a nice side dish for chicken, fish or lamb. Make the couscous while making the soup. CuisineAtHome.com - June 2009 -- posted by Manami

Italian Vegetable Soup

Tue, 14 Jul 2009 01:23:30 -0400

This is a great way to use up fresh garden zucchini if you've eaten enough of it fresh and need to mix it up a bit. I found this recipe from Taste of Home 30 Minute Cookbook, and I love it because a delicious lunch or dinner is done quickly. I used a spicy Italian sausage (which I think gives way more flavor) beef bouillion and red onion, but feel free to vary according to your palate. Recipe courtesy of Janet Frieman, Kenosha, Wisconsin. -- posted by AmyZoe

Stuffed Vine Leaves With Lamb and Wild Rice

Tue, 14 Jul 2009 01:34:10 -0400

Stuffed Grape Leaves with Wild Rice and Lamb -- posted by Chef #1322060

Sweetened Garlic Chickpea Carrot Onion Tortilla

Fri, 24 Jul 2009 14:08:24 -0400

A delicious tortilla filled with savory and sweet ingredients. Filling and substantial. Try dipping in maple syrup for a new flavor. -- posted by Kate the Magnificent

Pumpkin and Chickpea Ratatouille

Sun, 26 Jul 2009 10:08:26 -0400

Recipe from Womens Weekly magazine and stated to be from the WW "Pantry" cookbook. A simple vegetarian recipe. Be sure to drain and rinse your chickpeas to get rid of the brine -- posted by **Jubes**

Chickpea and Couscous Salad

Sun, 26 Jul 2009 10:10:21 -0400

There's a little cafe close to where i live that makes this salad and it is absolutely divine! It tastes even better when its been made a day or so ahead as the dressing goes right through the salad, soaked up by the couscous and sultanas. This recipe does make quite a lot, we use it as a side dish and it feeds my family for a few nights! However, the recipe can easily be halved. Use vegetable stock powder to make vegetarian. -- posted by Hayley_11

Hummus and Marinated Veggie Sandwich

Sun, 26 Jul 2009 13:44:20 -0400

When it's much too hot to cook, don't. Chill out with a no-cook meal, and spend more time at the pool .... Not in the kitchen! Hummus is so much more than a dip for pita bread .... It makes a quick and tasty sandwich or wrap filler too. Don't save this sandwich just for the warm days of summer, the cool crispness makes it perfect anytime of the year! -- posted by Feast Your Eyes!

Tomato and Chickpea Salad

Mon, 27 Jul 2009 18:09:23 -0400

This is a very filling and quick salad that can be made in a hurry to feed your vegan and non-vegan friends. I have seen similar recipes, but this one is my own invention. -- posted by Anya

Quick Summer Hummus Sammies

Tue, 28 Jul 2009 02:42:35 -0400

Here's a simple, fresh, delicious and healthy sandwich you might enjoy this summer. -- posted by Bonnie bonbon

Santa Fe Salsa

Thu, 30 Jul 2009 03:09:11 -0400

Received in email from gourmet-recipes-from-around-the-world - sounded great! (Especially since I am canning green salsa now) Thanks Hummus Master! -- posted by Buster's friend

Pawtucket Chili

Fri, 31 Jul 2009 12:29:52 -0400

I think this is Craig Claiborne's recipe. My Mom makes this and it is wonderful! Enjoy! -- posted by Joanie S

Marinated 4 Bean Salad

Sun, 02 Aug 2009 09:57:54 -0400

Yep, another bean salad recipe. This one is a bit different with its marinade ingredients. It's my mom's favorite for every get-together. It's also great for potlucks and picnics. I always come home with an empty bowl. Prepare ahead of time to let the flavors meld for 24 hours, then drain off the marinade juices. (Marinating time is not included in prep time listed.) It's soooo good! -- posted by DuChick

Cucumber & Black-Eyed Pea Salad

Sun, 02 Aug 2009 10:32:03 -0400

Recipe calls for black-eyed peas,but cannelline or chick peas are great also. A super summer salad made with cucumbers,feta cheese and onions. If you like hot, add a dash of red pepper sauce or a dash of cayenne. -- posted by BakinBaby

Spaghetti Gone Garbanzo!

Mon, 03 Aug 2009 12:00:18 -0400

This is a great Mediterranean dish that might even be good with a squeeze of lemon juice, but keep in mind that the olives give it a delightfully tart flavor. -- posted by SamiBTX

Power Bombs

Fri, 07 Aug 2009 02:52:02 -0400

A Yummy Gluten Free alternative to the every day dry processed power bar things that taste like crap!! -- posted by SassySheff

Curried Chicken Naan taco

Mon, 17 Aug 2009 00:10:01 -0400

Imaginative fillings folded inside flat breads are popular (and delicious) all over the world. This is a new twist on an old favourite! Be sure to use the thicker, full fat coconut milk. I got this one from Food and Drink Magazine ;) -- posted by ~Leslie~

Jalapeno & Roasted Red Pepper Hummus

Mon, 17 Aug 2009 02:15:30 -0400

Another nice hummus recipe that makes use of my garden's peppers by way of The Wichita Eagle who got it from the North American Olive Oil Association. This one is a little lighter on the lemon & tahini - adjust to your taste of course. Use a potato masher to crush the garbanzos if you do not have food processor or blender - did it that way myself for years & now I prefer a chunkier hummus to the ultra-smooth, go figure. Serve with baked pita bread or pita chips or stuff into tomatoes (big cherries piped with smooth spicy hummus are great heavy hors d'oeuvres). -- posted by Buster's friend

North African Soup (Vegetarian)

Mon, 17 Aug 2009 03:05:28 -0400

A vegetarian version of an African favorite. If you want to make it non-vegetarian, chunks of lamb or beef can be added. Just brown them with the onions. -- posted by mikekey

Shorba Libiya - Libyan Lamb & Chickpea Soup

Mon, 17 Aug 2009 13:23:23 -0400

There are many versions of this Libyan classic, this recipe is the basic recipe, to which other bits & pieces may be added depending on the region & household. Although lamb is traditionally used here, you may also substitute beef or chicken. Shorba is an essential dish during Ramadan as well as throughout the rest of the year. -- posted by Um Safia

Hummus of Doom

Tue, 18 Aug 2009 17:19:30 -0400

Hummus and vegans go together like vegans and soy. I've been tweaking hummus recipes for the past few years to find the perfect one for my tastes. Here is the result. -- posted by Chef #1355741

Moroccan Chickpea Soup

Wed, 19 Aug 2009 10:42:07 -0400

Clipped from the AJC, this recipe is from Cafe Intermezzo in Dunwoody, GA. A hint of cinnamon and cumin gives this simple soup its exotic aroma. Instead of adding the spinach to the pot, Chef Todd Wilczewski likes to add it to each bowl and pour the hot soup over it, just to wilt it. Note: for a slightly thicker base and to help the flavors meld, puree about a third of the soup in a blender and then return it to the soup pot. -- posted by Epi Curious

Rachael Ray's Ligurian Tuna Salad

Wed, 19 Aug 2009 14:18:05 -0400

This is a nice combination of ingredients that makes your tuna salad anything but traditional. I used red leaf lettuce, and I didn't have caper berries. The fresh basil and parsley give this a nice flavor. Recipe from Rachael Ray's Cooking 'Round the Clock--30 Minute Meals. -- posted by AmyZoe

Stacey E's Yummy Veggie Burgers!

Mon, 24 Aug 2009 01:38:15 -0400

My friend Stacey significantly modified a recipe she found on allrecipes.com. It's a vegan recipe, and even though I am a happy carnivore, I would eat these veggie burgers over a beef burger any day! -- posted by ramartin42

Meatballs With Chick Peas & Preserved Lemon -- Morocco

Mon, 24 Aug 2009 02:18:14 -0400

This recipe is one of my family's all time favourite meals. We used to make this with ground lamb or beef but decided that it was healthier (& just as tasty) to use chicken instead. You need plenty of fresh crusty bread to mop the delicious sauce up with. Sometimes I double up on the meatball ingredients & freeze half of the prepared meatballs to make it easier next time I cook this dish! -- posted by Um Safia

Southern Black-Eyed Peas (Vegetarian)

Mon, 24 Aug 2009 02:43:00 -0400

I can't remember where the original for this recipe came from; the original called for a ham hock. As with most stews, its better to refrigerate overnite before serving, but who wants to do that? To compensate for the lack of hog jowl I usually add quite a bit more thyme. Usually at least a second teaspoon towards the end of cooking the peas. Adding a jalapeño when cooking the vegetable can add some kick. -- posted by jdoerck

Crispy Avocado Salad

Tue, 25 Aug 2009 11:42:00 -0400

It is a nice summer salad with simple ingredients. Lot's of flavor. -- posted by Jay #22

Simple Hummus

Mon, 31 Aug 2009 02:25:14 -0400

Simple, delicious tangy Middle Eastern dip. Great served with pita bread and crudities or used as a sandwich spread. You can add crushed red peppers to taste for a spicier dip. -- posted by Papagayita

Chickpea Macaroni Salad

Mon, 31 Aug 2009 11:18:21 -0400

Snagged the base for this recipe from Allrecipes. Now one of my family's FAVORITE pasta salads. And it's healthy to boot!! -- posted by ChicagoRN

Vegetarian Hummus Tofu Wrap

Mon, 31 Aug 2009 11:36:04 -0400

A simple and tasty vegetarian wrap. Feta cheese can be removed to make a vegan dish. Also, a variety of tofu, flavored wraps and hummus can be used to personalize the wrap. I'm using a whole grain wrap to boost the sandwich's health factor, but you can substitute regular or flavored wraps if desired. Enjoy! -- posted by Chef #1369528

Sopa De Garbanzos - Chickpea Soup

Wed, 02 Sep 2009 03:21:18 -0400

When my mom and I were cleaning out one of her kitchen cabinets, we found a box of recipes that she had clipped from newspapers and magazines. This one came from an article in the Houston Post (no longer in circulation), October 1989. The article was about traditional Mexican soup dishes and contained several wonderful and authentic recipes. This filling soup can be made vegetarian by using vegetable stock and omitting the bacon. -- posted by loof

Texas Beans

Thu, 03 Sep 2009 00:05:00 -0400

Friends and family will enjoy this Texas Beans dish because it's so delicious; you will love it because it's super easy to prepare! Serve beans with warm cornbread squares or hot cooked rice. -- posted by Feast Your Eyes!

Curried Chickpea and Summer Vegetable Stew

Tue, 08 Sep 2009 12:12:46 -0400

This dish packs so much flavour its amazing. The first time I made this we had unexpected company and I have never had so many great comments. You can serve this over basmati rice, sliced pita wedges or top it with grilled chicken thighs. I couldn't find a red hot chile so I used a splash of red hot chile sauce. Try to use fresh tomato sauce if possible but you can use canned if you wish. I tried to double the recipe to save time but I wouldn't recommend it as there are too many vegetables to stir and you require a really big pot to do this. This came from the Fine Cooking magazine. -- posted by heather in Ont,

People Love This Hummus

Thu, 10 Sep 2009 01:43:10 -0400

i serve this hummus with veggies or pita bread triangles when I have people over. it is made completely from scratch so it takes some time to make but is easy and people go crazy for it. -- posted by krolek

Chickpea Ratatouille

Fri, 11 Sep 2009 10:45:31 -0400

A simple, cheap and delicious recipe to suit anyone - I don't eat refined carbs so I serve it with a side of broccoli, but try serving it with cooked pasta or rice for a more filling meal. -- posted by peachy_pie

Low Fat Cilantro Jalapeño Hummus

Mon, 14 Sep 2009 16:29:24 -0400

Full flavor, low fat, and low calorie hummus. Spicy and oh so delicious! Serve with veggie tray, pretzels, crackers, or your favorite dipping snacks. -- posted by RedSoxInMD

Eggplant Hummus (Baba Ghanoush)

Mon, 21 Sep 2009 00:53:02 -0400

A fantastic way to use the eggplant harvest. Great with pita slices, on rice crackers, or as a fresh vegetable dip. -- posted by MsTeechur

Swiss Chard Curry

Mon, 21 Sep 2009 11:08:54 -0400

A very hardy curry dish the whole family loved even though i'm usually the only one who likes swiss chard or curry. The recipe came from the Saskatoon Sun. I used canned chick peas rather than dried and added yams. I never had fresh ginger so I used ginger powder. Havn't tried it with the yogurt either. -- posted by Tilden

Cilantro Hummus

Mon, 21 Sep 2009 13:43:27 -0400

Hummus is wonderful spread on crackers or chunks of warm bread, or scooped up with toasted pita bread. -- posted by English_Rose

Butternut Squash Coconut Curry

Mon, 21 Sep 2009 13:45:00 -0400

This was inspired from the lovely little butternut squashes at the Farmer's Market last week. I used my recipe: recipe #84474 as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry -- posted by Kozmic Blues

Emerils Chickpea Salad

Tue, 22 Sep 2009 14:39:16 -0400

Fresh, Healthy and DELICIOUS! The lemon with the feta is unbelievable. I eat this over Salad, with tortilla chips, or just plain! Eye the amount of olive oil if you want a drier salad This recipe was featured on the Packing a Punch Episode of Emeril Green. -- posted by ~la petite chef~

Beany Tuna Salad

Mon, 28 Sep 2009 01:44:58 -0400

A rootin-tootin type of salad -- posted by abe ray

Mixed Bean Salad With Green Vinaigrette

Mon, 28 Sep 2009 15:50:48 -0400

Another bean salad. I can never have enough bean salad recipes, I love bean salad and here is another one by Pol Martin. You can always double this to take to potlucks, BBQ event or any family gathering. -- posted by daisygrl64

How to Make Dried Chickpeas in a Crock-Pot

Wed, 30 Sep 2009 01:02:10 -0400

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. -- posted by Chef Kate

Rockin' Hummus

Sun, 04 Oct 2009 01:39:04 -0400

I've tried a lot of hummus recipes but this is the first one that came close to Sabra - my favorite brand. I adapted this recipe from one I found online at a blog by Jonah Lisa. She states that it is the order in which the ingredients are combined that makes the hummus so creamy in the end. I don't know how true that is but I follow her method and always end up with great stuff that rivals my favorite brand. I use my blender but I'm sure a food processor would work great too. (The original recipe can be found at http://thetobyshow.typepad.com/the_toby_show/2008/03/the-secret-of-r.html#) -- posted by muncheechee

Low Fat Lime Cilantro Hummus

Mon, 05 Oct 2009 16:28:33 -0400

My husband found this recipe on a website about a year ago and it has become a staple in our home. (The website is www.urbandrivel.blogspot.com there are quite a few good recipes if you're interested). It's great with Falafel, fresh veggies and pita wedges. -- posted by Bell4523

Mediterranean Artichoke Stew

Mon, 05 Oct 2009 17:31:07 -0400

A zesty, hearty dish that is delicious both hot AND cold. Artichokes, lemon, and some spices make up the base of the flavor, and the addition of potatoes and garbanzo beans (chickpeas) add substance. Wonderful served with just a fresh green salad. I adapted this from a Madhur Jaffrey recipe from "World Vegetarian" ("Artichokes Stewed with Potatoes," labeled as Moroccan) by adjusting the spices a little bit and adding the chickpeas. -- posted by DaphneM

Easy Punjabi-Style Chickpea and Potatoes

Tue, 06 Oct 2009 11:06:25 -0400

I came up with this when I was in the mood for spicy potatoes, and immediately thought of my favorite side dish at the Jackson Diner buffet. This is a great sidedish but I also like it as a main meal too, with some rice or naan. Green peas would work in this recipe too, either as a third main ingredient or to replace the chickpeas, but I love the richness of the chickpeas and couldn't get over not only how close it was to Indian restaurant quality, but also how simple and quick it was to make! By accident better yet! You'll find it hard to believe it's homemade and from canned food better yet. The taste is very hot and spicy, and what I love the most is the way the kick sneaks up on you after a minute! :) Important note-- I created this dish by accident so I just ballparked the spices before tweaking measurements. This yields about 4 cups (I'd have about a 2-cup serving with one more leftover for the next day), so if you're planning on a potluck, larger amount to cook for your family, OAWC/OAMC, etc. you might want to use the multiplier on here to figure out the correct proportions for the ingredients. -- posted by the80srule

Crispy Ceci (Chickpeas)

Mon, 12 Oct 2009 18:03:55 -0400

These are the tastiest chickpeas ever! A local Italian restaurant makes them and shared their recipe in a daily so now I am sharing it with you:) -- posted by Jazmina

Garbanzo/Chickpea Pumpkin Macaroni Casserole

Tue, 13 Oct 2009 14:55:31 -0400

Spicy goodness! Pumpkin's not just for dessert anymore either-- and this is a fun casserole that has elements of Latin and Middle Eastern cooking. Best of all, you don't even have to use the stove to make the sauce! It is a very thick and rich sauce. The pumpkin base is very hearty and delicious, and is jam-packed with Vitamin A and lycopene. The garbanzos (chickpeas) are loaded with protein and cold-press olive oil is good for your heart (so it's a good fat instead of bad fats like in vegetable oils and shortening.) You won't believe this yummy casserole is healthy. :) This is a totally vegetarian dish, but if you want to vegan-ize it, you can use soy, hemp or almond "cheese", skip it altogether, or use some soy silken tofu. Meat lovers might want to throw in ground beef, and/or use chicken or beef stock/broth instead of veggie broth. I made this up myself, and love it! I make it when I know I have a busy week ahead and can easily get about 4 meals out of it for just me. -- posted by the80srule

Red Curry Hummus

Fri, 16 Oct 2009 17:53:05 -0400

This one is fun! I love adding unusual bold flavors to the blank slate of Garbanzo Beans to create Hummus. -- posted by Melanie B.

Chicken Chili

Mon, 19 Oct 2009 14:17:16 -0400

Another use for leftover chicken. Recipe source: local newspaper -- posted by ellie_

Greek Chickpeas

Mon, 19 Oct 2009 20:47:06 -0400

Might be ok with oregano too! -- posted by littlemafia

Yummy Indian Crunch Patties / Lentil & Chickpea Masala Vedai

Wed, 21 Oct 2009 20:36:48 -0400

I finally got the blades to go back on that $*%#@! food processor correctly so I've been making lots of fritters. (Preferably all at once and freezing so A) I don't have to scramble looking for something to eat between classes, and B) I hate washing that cantankerous odious thing and the less I have to wash it out, the better.) I found a website (if my brain was working right now I could remember what site it was) that had lots of cool Indian and vegan recipes. I browsed through many then I got this idea for some spicy fritters that didn't involve me getting up to go back out to the store; I'll probably be posting fritter/crunch patty recipes all week. These are not quite bhajia, not quite masala vedai, but they're tasty. And vegan! Yields about 10 crunch patties. -- posted by the80srule

Hearty Chili

Fri, 23 Oct 2009 11:01:33 -0400

Chili that fills the tummy. -- posted by Autumn A

Hummus

Sat, 24 Oct 2009 03:16:10 -0400

Easy to make. No tahini required - this one uses toasted sesame seeds. Serve with fresh vegetables, breadsticks or toasted pitas, or use as a sandwich filling. Keeps several days in the fridge. -- posted by fluffystew

Chickpea Salad With Red Onion and Tomato

Mon, 26 Oct 2009 13:12:40 -0400

Fast and easy. -- posted by Delia (Chef #1058821)

Chickpea Fritters With Tzatziki Sauce

Mon, 26 Oct 2009 13:17:34 -0400

Delicious and you won't believe it's healthy! Vegans will want to skip the tzatziki (unless you sub soy-based plain yogurt), but to make it properly vegan these are also delicious with chutney and tamarind sauce-- and Recipe #396075. I had so much fun making these and I hope they get picked for Veg Swap 16! :D Egg-free and if you sub soy yogurt or skip the tzatziki, it's dairy-free. I am also pretty sure that besan is gluten-free but unsure about this claim. -- posted by the80srule

Chickpea Pot Pie

Wed, 28 Oct 2009 17:34:58 -0400

From Vegetarian Times -- posted by Abiner Smoothie

Eggplant Hummus

Mon, 02 Nov 2009 11:01:59 -0500

I adapted this from a "hummus ghanoush" recipe from blog.fatfreevegan.com which has countless delicious and low-fat vegan recipes. This healthy dip is great with pita or vegetables (baby carrots, sliced bell pepper, cherry tomatoes, broccoli...). It's super easy to make but requires a blender or food processor. -- posted by Hanna Louise

Just Right Spinach & Chickpea Curry (Vegan) - Chole Palak

Tue, 03 Nov 2009 07:58:39 -0500

I called this just right because it was just the right recipe for the amount of time I wanted to spend on cooking it, and it has just the right amount of ingredients, mainly pantry staples so I wasn't scrounging around for substitutes. I found this on www.manjulaskitchen.com ... she has some fabulous recipes, very easy to follow. I made her parathas as well, best ever for me. Hope you enjoy! -- posted by magpie diner

Chocolate Hummus

Thu, 05 Nov 2009 02:28:48 -0500

Definitely serve for breakfast with toast to get your protein and fiber in! (a much healthier Nutella). Its more of a semi-sweet taste, probably because I used Dark Cocoa, but Ill be experimenting with others in the future. -- posted by ~la petite chef~

Chickpea Patties With Apricot Mayo Recipe

Mon, 09 Nov 2009 10:03:32 -0500

I love chickpeas and apricots. I was looking for meatless recipes on the net and came across this unique recipe. I found this at the Care2 website @ http://www.care2.com/greenliving/chickpea-patties-apricot-mayo.html These delicious high-protein, low-fat patties are served with a mouthwatering vegan apricot-basil mayonnaise that tastes like summer sunshine. It can also be used as a sauce for whole grains, potatoes, and grilled or steamed vegetables.You can make your meatless meal a stellar taste experience thanks to the Mediterranean way of eating. -- posted by SassiFras

Hummus Broccoli Appy

Mon, 09 Nov 2009 15:20:15 -0500

Eric and I created this when during our Iron Chef whats in the pantry challenge. It can be an appy or a main course. All measurements are approximate it was more of a eyeball it situation. Also we served it with spicy pita chips made by baking the sliced pita topped with McCormick roasted garlic spice. You can also use frozen broccoli -- posted by Pricele$$

Hummus - Silky Smooth, from Scratch!

Tue, 10 Nov 2009 16:48:16 -0500

This recipe was published in the food section of my city paper from a local Lebanese restaurant. Amazingly smooth and creamy. "Baking soda is the secret to silky smooth hummus; it softens the beans so they cook quickly and break down easily when blended. The hummus can be prepared up to two days ahead and stored in an airtight container in the refrigerator until ready to use." -- posted by biznana

Date and Chickpea Cous Cous

Mon, 16 Nov 2009 01:21:10 -0500

This was a throw together I made one night that turned out brilliantly. You can adjust the seasonings to your taste... just remember the stock and cous cous should be equal quantities. Great blend of sweet, sour and spicy. It's quick, filling, nutritious and will keep for a few days in the fridge - nice cold as well. To make vegan just omit butter. -- posted by Malaliu

Spiced Chickpea nuts

Tue, 17 Nov 2009 00:50:48 -0500

From EatingWell: September/October 2009 When roasted in a hot oven, chickpeas become super crunchy. Theyre a great low-fat substitute for nuts when salty cravings hit. -- posted by Rev.CCJ

Monica & Jamie's Hummas

Tue, 17 Nov 2009 00:54:22 -0500

Jamie and I own a graphic design business. One of our clients owns a Persian restaurant with a terrific Hummas appetizer. This inspired us to try our own hand at it. After trying many recipies, we've created this version with an array of the ingredients we liked best from what we tried. Here's my recipe, not too bad if I do say so myself! -- posted by Monica & Jamie Pearson

Cinnamon Sugar Rattle Snakes, I Mean Snacks!

Wed, 18 Nov 2009 23:45:41 -0500

Roasted crunchy chickpeas, made popular by low carb diets, now kid favorite sugar and cinnamon added! This is a high fiber, high protein snack! Adapted from The Sneaky Chef cookbook. -- posted by Sharon123

Hummus-Topped Pitas

Sun, 22 Nov 2009 17:48:36 -0500

I added way more than several dashes of hot pepper sauce, and it is the winning flavor to me. I didn't bother sauteeing the onion and garlic because I love it plain. If my cilantro hadn't gone bad I would have added it to the mixture. I did add salt and pepper. Recipe courtesy of Best Recipes of the Great Food Companies. -- posted by AmyZoe

Chickpea and Pepper Sandwich Spread

Mon, 23 Nov 2009 18:18:43 -0500

A fresh and zesty sandwich filler which I eatevery week. A great veganoption. -- posted by rmarcella56