If using canned chickpeas, drain in a sieve and rinse briefly under cold water.
In a pot over medium heat, add the olive oil, garlic and harissa paste, and cook for 2 minutes.
Add the coconut milk and chickpeas, then leave to simmer gently for 10 minutes until fragrant.
Just before serving, add the cherry tomatoes and cilantro (coriander leaves).
Season to taste, and serve as suggested. Also delicious served with a tomato and onion salad, or with sliced mango.
If using Dried Chickpeas: Put rinsed chickpeas in a medium saucepan and
n water. Drain, and place chickpeas in a pot and add
omatoes and half of the chickpeas and cook for another 10
his is someone else's recipe and not mine and that
ell.
Add black beans, chickpeas and salt to taste.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
Boil the 2 cups of elbow macaroni.
Follow directions on the box.
Saute the 2 medium onions in the 2 tablespoons of oil.
Open the can of chickpeas and slowly add to the onions (juice also). Drain the macaroni and add the chickpea and onion mixture.
Use salt and pepper to add spice.
Eat and enjoy.
This is a family recipe passed down from my grandmother.
Rinse chickpeas with cold water.
Put in pan and cover with water; boil for a few minutes until soft and drain.
Put chickpeas, tahini, garlic, lemon juice and salt in a blender and blend until smooth.
You can put homos in a shallow dish and serve with wedges of flat bread.
You can sprinkle red pepper and cumin over top, if desired.
Put the chickpeas, tahini, lemon juice, garlic, coriander and olives into a blender or food processor. I use my mini chopper to make it extra easy.
Blitz in short bursts, pushing the mixture down when needed until everything is combined.
Add a little bit of the reserved bean liquid and blitz again. Add more if you need more to get to the hummus texture you desire.
Serve in a bowl topped with olives.
Place the garlic in a food processor fitted with the metal chopping blade. Pulse until finely chopped.
Add the chickpeas, tahini, cumin, lemon juice, salt, black pepper, and cayenne. Process until smooth.
With the machine running, add the olive oil through the feed tube, in a steady stream and process until the mixture is smooth and creamy.
Pour boiling water over raw bulgur wheat or cracked wheat. Let stand 2 hours or until wheat is fluffy.
Drain well.
Mix with chickpeas, parsley, mint, scallions or onion, salt, tomatoes, lemon juice and oil.
Chill at least 1 hour.
Serve on lettuce. Serves 6 to 8.
1. Mix tapenade and lemon juice in large bowl with fork. Add greens, chickpeas, peppers, cucumber, and onion, and toss to mix well. Add cheese and toss gently.
2. Warm wraps or tortillas per package directions.
3. Arrange one-quarter of the salad mixture onto the bottom of a wrap and roll up. Cut in half on an angle, placing a wooden pick in each half. Repeat with remaining wraps.
Nutritional Info Per Wrap 297 cal, 11 g pro, 37 g carb, 6 g fiber, 12 g fat, 3.5 g sat fat, 11 mg chol, 684 mg sodium*.
pproximately 1hr and add the chickpeas during the last 20 minutes
Put chickpeas in a bowl. Add enough
evel of the black channa{chickpeas}.
The next morning, drain
"quick soak\" method (boil the chickpeas 2 minutes, then soak for
mall mixing bowl combine the chickpeas, 2 teaspoons of extra virgin
Soak chickpeas overnight then rinse and cook