A comprehensive guide to preparing the most delicious dishes from chickpeas... delicious and varied recipes
Hummus is one of the essential ingredients in Arab and international cuisines, and is considered a nutritious and ideal choice for preparing a wide range of dishes, whether appetizers, side dishes, or even main dishes.
Rich in protein and fiber, it contributes to providing a rich flavor and creamy texture that adds a unique touch to recipes. In this file, we present you with a variety of dishes that rely on chickpeas as a main ingredient, including traditional and innovative recipes, to suit all tastes and add delicious variety to your table.
Recipe Ingredients:
- 2 cups cooked chickpeas (can be canned, drained and rinsed)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable stock
- 1 cup heavy cream or coconut milk (for vegan version)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon cumin powder (optional)
- Juice of half a lemon
- Fresh parsley, chopped for garnish (optional)
Set to prep.
Prepare ingredients:
- If using canned chickpeas, drain and rinse well.
- Finely chop onion and garlic cloves.
- If using heavy cream or coconut milk, make sure they are at room temperature to make them easier to combine.
+ Sauté onion and garlic:
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and cook, stirring occasionally, until translucent and golden, 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
+ Add the chickpeas and stock:
- Add the chickpeas to the pot and stir until combined with the onion and garlic.
- Pour in the chicken or vegetable stock and bring to a boil.
- Reduce the heat and simmer for 10-15 minutes until the flavours blend well.
+ Grind the mixture:
- Use an electric blender to blend the mixture until smooth and creamy.
- If you don’t have an immersion blender, you can do this in batches using a glass blender, making sure the mixture is not too hot to avoid splattering.
+ Add the cream and adjust the flavour:
- Place the chickpea cream back in the pot (if using a blender) and add the heavy cream or coconut milk.
- Stir well and simmer for an additional 5 minutes.
- Add cumin powder if using, and adjust salt and pepper to taste.
- Add the juice of half a lemon and mix well.
- Serve the soup hot, garnished with fresh chopped parsley if desired..
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2- Syrian Hummus Fatteh with Yogurt
Ingredients:
- Chickpeas: 300 grams (boiled)
- Broth: half a cup (chickpea broth)
- Tahini: half a cup
- Yogurt: a cup
- Lemon juice: 1 piece
- Garlic: 2 cloves (crushed)
- Salt: a teaspoon
- Water: a quarter cup
- Arabic bread: 5 loaves (small size / cut into cubes and fried)
- Broth: a cup (chickpea broth / additional quantity)
- Chickpeas: a quarter cup (boiled seeds / additional quantity)
- Parsley: a tablespoon (chopped / for decoration)
- Cumin: a quarter teaspoon (ground)
Preparation method:
Mix the boiled chickpeas with half a cup of chickpea boiling water in a food processor.
Add the yogurt, lemon juice, tahini, crushed garlic and salt to the food processor and blend the mixture with the addition of a quarter cup of water.
Mix the bread with a cup of chickpea boiling water, a quarter cup of chickpeas and ground chickpeas and put the mixture in a serving dish.
Spread the chopped parsley and a little olive oil, chickpeas and cumin for decoration and serve warm...
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3- Oven-roasted chickpeas are salty and crunchy and delicious:
Ingredients
Half a cup of chickpeas
Half a tablespoon of baking soda
Parchment paper
First flavor
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon salt
1 teaspoon garlic powder
Olive oil
Second flavor
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon hot pepper
1 teaspoon salt
Olive oil
Third flavor
1 tablespoon brown sugar
A pinch of cinnamon
A pinch of salt
1 tablespoon olive oil
Method:
- Put the chickpeas in water for a whole night until they double in size, then put the chickpeas in a pot with water on the fire, sprinkle them with salt and leave them until they are 80% cooked, then drain and season with the following seasonings:
1- Seasoning of thyme, rosemary, salt and olive oil and stir well
2- Seasoning of paprika, garlic powder, olive oil and cumin And chili
3- A spoonful of brown sugar or honey and a spoonful of olive oil and a sprinkle of cinnamon and salt
4- Place in a tray with butter paper and greased with olive oil and put each marinade together with a foil paper separator between them, then put it in the oven on the middle rack for 40 minutes, turn it every quarter of an hour, then take it out of the oven and serve.
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Ingredients
A quarter kilo of chickpeas
6 tablespoons olive oil
1 teaspoon minced garlic
2 tablespoons lemon juice
4 tablespoons tahini
A quarter teaspoon cumin
Method
Clean the chickpeas and wash them well with cold water, then soak them in water overnight.
The next day, drain the chickpeas and put them in a pot with cold water and leave them on the fire for half an hour, then change the water and heat them again on the fire until fully cooked.
In an electric blender, grind the chickpeas with tahini, oil, garlic, salt, lemon juice, and 4 tablespoons of warm water.
Continue whisking until the mixture becomes homogeneous and creamy.
In a serving bowl, place the salad and put it in the refrigerator until serving.
For decoration: Garnish with olive oil and parsley ...
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Ingredients:
• 4 cups of water
• 2 cups of chickpea flour
• 1 tablespoon of salt
• 2 cups of vegetable oil for frying
How to prepare:
Boil the water with salt and when it boils add the chickpea flour and stir vigorously and quickly until
the flour absorbs all the water and there are no lumps in it, about 2: 3 minutes.
·
The mixture will be like corn porridge (at this stage adjust the salt according to
taste).
·
Place the dough in a rectangular tray (baking tray or English cake) lined
with tin foil or butter paper, then level its surface and cover it with plastic wrap and leave it aside
for half an hour.
·
After half an hour, take out the dough mold and cut it into longitudinal fingers (size according to
taste).
·
Heat the vegetable oil in a deep pot over medium heat, then put the chickpeas fingers (8 at a time) and wait until they turn golden on both sides.
·
Lift the chickpeas on paper towels to absorb the excess oil, then sprinkle
sumac on them and serve them with yogurt and mint salad.
·
Or serve the chickpea flour crackers to children with a sprinkle of salt and black pepper and with
ketchup as an alternative to French fries.
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Fasting and easy chickpea kofta
Without meat or chicken, you will make the best and easiest kofta you can eat and lick your fingers after it
Ingredients:
1 kilo of boiled chickpeas
2 cups of flour Chopped onion
2 tablespoons of chopped dill
2 tablespoons of chopped parsley Salt, pepper, paprika and cumin
Oil for frying Method:
Soak the chickpeas for an hour, boil them, and drain their water. Put the chickpeas on top of the chopped parsley and dill, onion, and flour, and chop them in the kibbeh, then put the spices. And fry her fingers and brown them in abundant hot oil...
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Ingredients:
A cup of boiled and ground chickpeas
- boiled and chopped potatoes
- a chopped onion -
3 tablespoons of oil
• Spices: salt
- black pepper
- garlic and onion powder
- paprika and chili pepper
- curry - chicken spices
• Outer layer:
a cup of flour - 2 tablespoons of starch - the same amount Spices - a bag of vegetables - coarse breadcrumbs or ground corn flakes.
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Ingredients:
- Chickpeas: 2 cups (boiled and drained)
- Garlic: 2 cloves (crushed)
- Curry powder: half a teaspoon
- Salt: half a teaspoon
- Lemon juice: 3 tablespoons
- Tahini: three quarters of a cup
- Cumin: a quarter of a teaspoon (ground)
- Dill: a medium bunch
Method:
Mix the boiled chickpeas with tahini, garlic, salt, curry and cumin in an electric blender or food processor until the mixture is smooth. Add the lemon juice and mix until the ingredients are combined. Place the chickpeas in a serving dish and serve with a drizzle of olive oil alongside chopped vegetables or toasted bread as desired.
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Ingredients:
3 medium boiled potatoes
1 medium zucchini
1 cup boiled chickpeas
1 medium onion
2 cloves of garlic
3 tablespoons chopped bell peppers
4 pieces of mushrooms
Three quarters of chopped parsley
Salt and pepper
Three quarters of a cup of ground breadcrumbs
A quarter cup of oats
Method:
Put the zucchini without boiling with the onion, garlic, chickpeas, mushrooms and pepper together and chop them coarsely
Mash the potatoes and add the chopped vegetables and the rest of the ingredients
Mix the mixture by hand until you get an easy-to-shape dough
Shape the burger shapes and fry them in oil until golden, cover them with breadcrumbs or ground cornflakes
You can replace the zucchini with spinach and the chickpeas with beans
You can dispense with the mushrooms and peppers....
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Healthy chickpea patties are rich in protein, filling and suitable for dieters
Ingredients
A cup and a half of chickpeas
3 tablespoons of cottage cheese
A tablespoon of tahini
A small onion, 2 crushed garlic cloves, salt, black pepper and a teaspoon of baking powder.
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Ingredients:
1/4 kg of chickpeas
1/4 kg of tomatoes
A small onion
2 cloves of garlic
Salt
Cumin
Paprika
Tip:
Soak the chickpeas in water for at least 8 hours, changing the water from time to time. Boil the chickpeas with water only for 15 minutes, then add the tomato juice, onion and garlic to the chickpeas
Note: The onion should be intact, with longitudinal slits made with a knife, as well as the garlic, to get the aromatic oils from them and the taste. When they are almost done, add the spices and salt. Serve hot with lemon and hot pepper as desired...
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Recipe Ingredients:
- 400g cooked chickpeas (can be canned, drained and rinsed).
- 200g fresh spinach
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tomatoes, chopped
- 1 tsp sweet or hot paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tsp ground cumin
- Juice of half a lemon
- Peeled almonds for garnish (optional)
Method:
+ Cook the onions and garlic:
- In a large frying pan, heat the olive oil over medium heat.
- Add the chopped onions and cook for 5 minutes until soft and translucent.
- Add the chopped garlic and cook for another minute.
+ Add the tomatoes:
- Add the chopped tomatoes to the pan and cook for about 5 minutes, until they are cooked through and have released their juices.
+ Add the chickpeas and spices:
- Add the cooked chickpeas, paprika, cumin, salt and pepper.
- Cook for 5 minutes, stirring to allow the chickpeas to absorb the flavors.
+ Add the spinach:
- Add the fresh spinach to the pan and cook until wilted, 2-3 minutes.
+ Adjust the flavor:
- Add the lemon juice and mix well.
- Adjust the salt and pepper if necessary.
- Serve the hummus and spinach hot, garnished with ground almonds if desired.
- For a spicy touch: add a sprinkle of hot paprika or hot pepper flakes.
- Serve with crusty bread or warm pita bread to soak up the delicious juices.
- You can add other vegetables such as carrots or red peppers to enrich the dish...
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Done
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