chickpea recipes
Here's a collection of chickpea recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Chickpea and Bulgar Wheat Salad
Chickpea and Tomato Soup
Spicy Chickpea, Rice and Carrot Pilaf
Chickpeas with Garlic, Tomatoes and Green Chilies
Braised Red Cabbage with Chickpeas
Butterbean, lime and coriander houmous
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- 250 g bulghur wheat
- 450 g can chick peas, drained
- 1/2 cucumber, diced
- 2 tomatoes, diced
- 75 g unsalted peanuts, shelled
- 4 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons natural yoghurt
- 2 tablespoons olive oil
- Juice of 1/2 lemon
- 1 teaspoon curry powder
- 1 clove garlic, peeled and crushed
Cover the bulghar wheat with boiling water and leave to soak for 30 minutes, or until the grains have softened. Occasionally run a fork through and add more water if necessary. Drain it and squeeze dry before transferring to a bowl. Add the chick peas, cucumber, tomatoes, peanuts and herbs to the bowl and stir thoroughly. Beat together the remaining ingredients and fold them into the salad.
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- 2 tablespoons olive oil
- 2 leeks, washed and sliced
- 2 courgettes, diced
- 2 garlic cloves, crushed
- 900 g chopped tomatoes (2 cans)
- 1 tablespoon tomato paste
- 1 fresh bay leaf
- 900 ml vegetable or chicken stock
- 450 g can chickpeas, drained and rinsed
- 250 g spinach, stemmed and shredded
- Salt and pepper to taste
Heat the oil in a pan and cook the leeks and courgettes for 5 minutes, stirring continuously. Add the garlic, tomatoes, tomato paste, bay leaf, stock and chickpeas. Bring to the boil and then simmer for 5 minutes. Add the spinach to the soup and cook for 2 minutes. Season to taste. Discard the bay leaf and serve. Delicious sprinkled with parmesan and served with warmed herb bread.
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- 225 g basmati rice
- 1 cinnamon stick
- Seeds from 4-5 cardamom pods
- 2 teaspoons cumin seeds
- 2 bay leaves
- 1 onion, peeled and finely chopped
- 2 carrots, peeled and diced
- 2 tablespoon olive oil
- 2 garlic cloves, peeled and crushed
- 1 teaspoon grated fresh root ginger
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 400 g can chickpeas, drained
- 50 g raisins
- 1&1/4 pints vegetable stock
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 50 g cashew nuts, toasted
- 2 tablespoons chopped fresh coriander
- Pepper to taste
Place the rice into a sieve. Wash under cold running water until it runs clear, and then set aside. Dry-fry the whole spices and bay leaves in a small frying pan for about 2 minutes until they start to pop and release their aroma. Heat the oil in a large saucepan; add the onion, garlic, ginger, carrots and ground spices and fry for 10 minutes until the vegetables are golden. Add the dry fry spice mixture to the pan with the rice and stir-fry for 1 minute until the rice grains are glossy. Add the chickpeas, raisin, stock, lemon juice and salt to the pan. Bring to the boil, stir once and cover with a tight fitting lid. Simmer over a low heat and leave undisturbed for 5 minutes. Fork through the cashew nuts and coriander. Check the seasoning and serve at once, garnished with lemon wedges and coriander sprigs.
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This dish is great with almost any Indian meal, accompanied by a green vegetable, a yogurt relish and a bread.
- 9 cloves garlic peeled
- 2 tablespoons vegetable oil
- 1 teaspoons whole cumin seeds
- 240 ml tomato sauce canned or homemade
- 2x450 ml cans of drained chickpeas
- 3 medium potatoes, boiled, peeled and cut into 3/4 inch cubes
- 1&1/2-2 teaspoons salt 5 fresh hot green chilies
- 1 teaspoons ground cumin seeds
- 1/2 teaspoon ground amchoor or lemon juice
- pinch cayenne pepper
Put the garlic into the container of a food processor or blender. Add 1/4 cup water and blend until you have a smooth paste. Heat the oil in a 10 inch wide, heavy pot over a medium-high flame. When hot, put in the cumin seeds. A few seconds later, put in the garlic paste. Fry for about 2 minutes, stirring all the time. Add the tomato sauce. Keep stirring and cook for another minute. Add the drained chickpeas, diced potatoes, 2 cups water, salt, green chilies, ground cumin, lemon, and cayenne. Stir gently and bring to a simmer. Cover, turn heat to low, and simmer gently for 20 minutes.
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1 red cabbage, cored and sliced
- 400 g can chick peas
- 500 g frozen peas
- 300 ml vegetable stock
- 50 g butter
- 4 tablepsoons sherry vinegar
- 3 teaspoons dried green peppercorns
- 2 tablespoons redcurrant jelly
- Salt and pepper
Place the stock, butter and vinegar into a saucepan over medium heat. Once the butter has melted, add the peppercorns and cabbage. Mix thoroughly then bring to the boil. Cover and reduce the heat and leave to simmer for 30-40 minutes or until the cabbage becomes soft. Next add the redcurrant jelly and stir until it has melted. Add the peas and then bring to the boil again and bubble in the open pan for a few minutes in order for the juices to evaporate. Season to taste with salt and pepper and stir in the chickpeas. Cover again and leave over low heat to allow the chickpeas to warm through.
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This makes a wonderful dip for crudities, such as carrots and cherry tomatoes from this week’s box, and maybe some celery. It’s also makes a lovely sandwich filling – spread on a nice grainy bread and top with grated carrot. Serves 4-6
- 200g tinned chickpeas
- 400g tinned butterbeans
- Juice from2 limes, plus a squeeze or two extra (use lemon, if preferred)
- 1 large garlic clove, peeled and finely minced (or put through a garlic press)
- 2 tbsp tahini
- 3-5 tbsp extra virgin olive oil
- 15g fresh coriander
Drain the chickepeas and butterbeans and put all of the ingredients bar the olive oil and coriander in a food processor and blend until all the ingredients come together. The mix will be a bit dry and lumpy. Trickle in 3 tbsp olive oil. If it’s still dry and lumpy, add more olive oil or 2-3 tbsp cold/cool water, adding 1 tbsp at a time. Once smooth, take out of food processor and fold the coriander through and add a bit more lime (or lemon) juice, if you like. Keep in the refrigerator until ready to use – will keep for 3 days.
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