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.
PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried!
Drain chickpeas and place in a food processor or blender.
Clean garlic and crush with a garlic press or the side of a knife and add to chickpeas.
Pour in lemon juice and olive oil.
Blend on high for 30 to 40 seconds or until smooth and creamy.
Serve with low salt tortilla chips or veggies.
This recipe makes 2 cups.
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.
If using Dried Chickpeas: Put rinsed chickpeas in a medium saucepan and
n water. Drain, and place chickpeas in a pot and add
Place chickpeas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain chickpeas and pat dry.
Preheat oven to 400 degrees F (200 degrees C).
Toss chickpeas, olive oil, and salt together in a bowl until evenly coated; spread in single layer on a baking sheet.
Roast in the preheated oven, stirring every 8 minutes, until chickpeas are browned and crisp, about 40 minutes. Toss chickpeas with more salt and cool completely.
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.
For the hummus, process the chickpeas, beets, tahini, lemon juice, garlic
Slice the dark green ends from the bok choy and set aside. Finely chop the light green parts of the bok choy and reserve separately.
Heat the oil in a large saucepan over medium heat. Add the carrots and onion and cook for 5 mins. Stir in the chickpeas, light green bok choy and raisins and cook for 2-3 mins. Pour in the sauce and 1/3 cup water and bring to a boil. Reduce heat to low and simmer for 5 mins. Stir in the dark green boy choy and cook for 1 min. Divide among four bowls and serve.
f necessary. Chicken and/or chickpeas can be added if desired
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.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour and combine well.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 2 inches of oil at 350 degrees until golden brown (2-5 minutes).
Heat the olive oil over medium heat in a large saucepan. When hot add the almonds, onions, and celery (if using celery). Saute the mixture until the nuts begin to brown. Sprinkle the curry powder over all.
Pour in the broth and the chickpeas - including the liquid. Also add the tomatoes at this point if you are using them. Bring the soup to a boil.
Simmer until the chickpeas are soft - 5 to 10 minutes.
Serve hot.
hick sauce. Stir well. Add chickpeas and heat until warmed, 2