Hot Chicks- Our favorite chickpea recipes (tried, tested and to die for)!

Baby Bonzos- Pinterest

Baby Bonzos- Pinterest

Chickpea or Garbanzo...what ever you call it its pretty much a daily staple in most of our lives...and if it's not, it absolutely should be.  There are so many reasons you eat them and so many more reasons why you should.

Not only are they delicious, easy to use and versatile, they are so good for you.  Here's a sample of their amazingness  

  • They are packed with protein and fiber.  Perfect for weight management, muscle building and body regulating
  • THEY CAN HELP FIGHT CANCER...yes you read it.  Of course they can't cure it but they have folate, selenium and saponins which all help fight cancer cells and help them from multiplying
  • They are great for helping lowering your blood pressure and help bone strength

But eating more chickpeas doesn't have to be boring with the same ol' hummus or throwing them in a salad.  Here are our 3 favorite recipes that we make again and again.  Seriously at least once a week.  Oh and PS they are HEALTHY...but don't tell anyone

Chickpea Dumplings in Curry Tomato Sauce-  (Vegetarian Ventures)

Ph: Vegetaria Ventures

Ph: Vegetaria Ventures

This dish is the most perfect thing for cold nights.  Not the prettiest girl on the street but by far one of the most delicious, filling and good for you.  Good luck not eating it out of the pan before you actually serve it.  

Chickpea Dumplings in Curry Tomato Sauce

  • 1 cup chickpea flour (also called Garbanzo bean flour)
  • 1/2 cup finely chopped cilantro (plus more for garnish)
  • 1/4 cup + 1 Tablespoon peanut oil
  • 1/3 cup greek yogurt (use soy yogurt to make vegan)
  • 2 serrano chilis, seeds removed and minced
  • 1 onion, minced
  • 2 teaspoons coriander seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 1/2 tablespoons curry powder
  • 1 28 ounce can of whole tomatoes, crushed
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground ginger (or 1 inch piece of fresh ginger, peeled & grated)
  • Cooked rice

Heat 1 Tablespoon of oil in a large skillet or saucepan over medium. Add coriander, mustard, and cumin seeds; cook for about a minute or until they begin to pop. Add curry powder, one serrano pepper, and 1/2 the onion. Sauté for about 5 minutes or until softened. Add tomatoes (with juice from the can), turmeric, ginger, and a cup of water. Bring to a boil and then let simmer for ten minutes or until it has thickened up.

While simmering, combine the rest of the serranos, onions, chickpea flour, cilantro, oil, yogurt, and salt in a bowl. Stir until a thick dough has formed.

Drop a heaping tablespoon of dough into the stew; repeat with the rest of the dough. Cover mixture and let steam / simmer for another 5-7 minutes. Remove from heat.

Chickpea Pancakes aka Basan by Vegan Richa and every Indian mother in the world

Ok, remember when we said we make these ALL OF THE TIME?  These are seriously a new staple.  The whole family begs and devours these everytime we make them that I had to start auto shipping Chickpea flour from Amazon incase I ran out. Oh and they take 10 minutes front to back and are filled with protein and fiber.  I don't add the chilis for the kids but I do add mustard seeds for extra pop and black pepper.  I also don't stress if Im out of veggies they are amazing with nothing in them too besides the spices.  Ps half the cayenne for the littles too.

INGREDIENTS

  • 1 cup chickpea flour, garbanzo bean flour, or besan (gram flour)
  • 1½ cups water
  • ¾ teaspoon salt
  • ¼ teaspoon turmeric
  • ¼ teaspoon cayenne
  • ¼ teaspoon cumin seeds
  • ½ cup finely chopped red onion
  • 1 hot green chile, finely chopped (remove seeds to reduce heat)
  • ¼ cup packed chopped cilantro
  • 1 to 2 tablespoons + 1 teaspoon safflower oil, divided
  • optional additions:
  • ½ cup shredded zucchini or other vegetables (optional)
  • ⅛ tsp Indian Black Salt (kala namak)

  • INSTRUCTIONS
  1. In a bowl, combine the chickpea flour and ¾ cup water. Whisk to get a smooth consistency. Whisk in another ½ to ¾ cup water to make a thin lump-free batter. (If using besan, you will need less water to get the same consistency).
  2. Add the salt, turmeric, cayenne, carom seeds, onion, chile, cilantro, and 1 teaspoon of oil, and mix well. Add zucchini if using. Let the batter sit for 5 minutes.
  3. Heat a skillet over medium heat. When the skillet is hot, drizzle a few drops of oil on the skillet. Spread the oil using a paper towel. Pour a ladle full (1/4 to ⅓ cup) of the batter onto the skillet. Spread the batter by moving the skillet to make a 6 to 8-inch pancake. Drizzle a few drops of oil on the edges of the pancake.
  4. Cook until the edges start to leave the pan and the bottom is golden brown, 4 to 6 minutes. Flip and cook for 2 to 4 minutes. Continue to make the rest of the pancakes. Serve hot with ketchup, chutneys or sriracha. 

Shakshuka Soup- Justin Lokitz (master cook, friend, brother, smarty pants, cat tamer, life lover)

Shakshuka soup is a Middle Eastern staple.  And this one is a staple in our home too.  Fast, (a little too) easy, filled with every nutrient you need and crave, filling and can be saved for a few days.

Ingredients:

  • 4 cloves of garlic minced
  • 28oz can of whole tomatoes (roasted if you can find them) - put these in a large bowl and smash them by hand
  • 1/4 cup vegetable soup or stock  (we love Better Than Bouillon)
  • 1 tsp ground cumin
  • 1 tsp chili pepper flakes (half for kids)
  • 2-3 cups frozen spinach
  • 15oz can garbanzo beans (low sodium if you can find them)
  • Olive oil
  • Salt & pepper
  • Avocado- diced

Directions:

In a medium pot over medium heat, heat up a few tbs of olive oil and add half of the minced garlic.  Meanwhile in a large pan over medium heat, add another couple of tbs of olive oil and add the other half of the garlic.  After about one minute of cooking add the tomatoes and soup to the pot.  Add the frozen spinach to the pan at the same time.  While the spinach thaws, use an immersion blender to blend the soup until smooth.  Add the cumin, chili flakes and salt and pepper to the soup to taste.  Bring the soup to a simmer or low boil.  Meanwhile, add the garbanzos and a dash of salt and pepper to the spinach.  Stir to the spinach mixture and continue to heat.  Once the soup has come to a low boil, crack 1-2 whole eggs into the soup and let them cook simmering (not boiling) for 5-6 minutes.  Once the spinach/garbanzo mixture is heated through, portion it out between two bowls.  After 5-6 minutes of the eggs poaching very carefully scoop each one out into one of the bowls (probably your's ;-).  Ladle the soup over the mixture and add avo on top of that.

Here's the Garbanzo Bean flour we love!   Get it at your local Whole Foods, Lassens, Sprouts, Amazon....

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PS DO NOT DISCARD THAT WEIRD LIQUID FROM YOUR CANS OF CHICK PEAS!  It is magical...click here to see why...and yes we have tried these and they are incredible!

xoxo TWH