Chickpeas, also known as Garbanzo beans or Kabuli chana, are one of the most versatile beans used across the world. They are naturally creamy and have a delicious nutty flavour, and hence, can be used in a wide range of recipes around the world.
Many health-conscious people have even successfully experimented with chickpeas forming a healthy base for many desserts! It is a great and healthy alternative in place of highly processed flour. The natural nutty taste enhances the flavours of the dessert and serves as a natural source of healthy indulgence.
Nutritionally, it is a rich source of plant-based proteins, carbohydrates and many vitamins and minerals like Vitamin A, Vitamin C, and Vitamin K along with minerals like calcium, magnesium, zinc etc.
India is the largest producer of chickpeas, and so are easily available all over India, at cost-effective prices too.
Have a look at some scrumptious-looking recipes made using chickpeas across the world. Most of these are vegetarian and are suitable even for vegans.
Moroccan Chickpea Stew
This heart chickpea recipe takes just a few minutes to cook. The best about this recipe is that, despite being an international recipe, it can easily be prepared using kitchen ingredients. So no special ingredients need to be bought, so this recipe is a must-try!
Total Time: 30 minutes
Serves: 4
Ingredients:
- 2 cups boiled chickpeas
- 4-5- cloves of garlic minced
- 1 big onion, chopped
- 2 tbsp extra virgin olive oil
- 1.5 cup chopped tomatoes
- ½ tsp cumin powder
- ¼ cinnamon powder
- ½ tsp grated ginger
- 1 tsp red chilli powder
- Water (or chickpea water if available)
- Salt to taste
- Freshly chopped coriander to garnish
- 2 tsp tahini (optional)
Method
- Take a medium-sized saucepan and put it on medium flame. Once the pan is hot, add the extra virgin olive oil, followed by the minced garlic.
- Once the garlic sizzles, add the onions and cook until translucent.
- Then add the chopped tomato and season with salt, cumin powder, cinnamon powder, red chilli powder and grated ginger.
- Cook until the spices are nicely roasted. Now add the chickpeas and mix well. Now add the chickpea water (or regular water if you have not retained the boiled chickpea water) and cover. Allow this to stew for about 20 minutes.
- Once the stew is well cooked, remove it from the flame and garnish with fresh coriander.
- You can add some tahini as a dressing to the stew, and serve with hot couscous, quinoa or naan.
Chickpeas Shakshuka
Shakshuka is a Mediterranean Recipe that is primarily made using eggs and tomatoes. But if you want to add an element of jazz to it, simply elevate the recipe using chickpeas. If vegans wish to enjoy the recipe, it can be easily done by simply avoiding the eggs and the chickpea Shakshuka is still very high in protein and delicious.
Total Time: 30 minutes
Serves: 4-5
Ingredients:
- 1 medium size onion, chopped
- 4-5 cloves of garlic finely chopped
- 2 tbsp olive oil
- 4-5 tomatoes, roughly chopped
- 2 tsp red chilli powder
- 1 tsp cumin powder
- Salt to taste
- 6 whole eggs
- Pepper powder to taste
- 1 cup boiled chickpeas
- 4 tsp freshly chopped coriander
Method
- Take a medium-sized flat skillet, and put it on medium flame. Add some olive oil and once it is heated, add the chopped garlic, and then the onions.
- Cook the onions until they are golden brown. Now add the chopped tomatoes and add the seasonings, like salt, chilli powder and cumin powder.
- Cover for a minute, until the tomatoes are soft and mushy. Now add the boiled chickpeas and mix well.
- Once everything is well cooked, make small impressions on the tomato base, and crack the eggs one by one inside the created impressions. Do not stir or mix the eggs.
- Cover with a lid and let it cook for a minute or two. The eggs must be cooked in a way where the white is cooked, but the yolk is slightly runny.
- Now sprinkle some pepper powder over it. Garnish with fresh coriander and enjoy with pita bread or naan.
Chickpea Falafel
Falafels are prepared commonly in Middle Eastern countries and are also a Mediterranean dish. The beans used may vary, as some use fava beans, others use chickpeas. Let us try this appetizing crunchy and healthy snack that goes perfectly with tahini.
Total Time: 45 minutes
Serves: 10-12 servings
Ingredients:
- 2 cups of chickpeas soaked overnight
- ½ tsp baking soda
- 1 cup freshly chopped coriander
- ½ cup freshly chopped dill leaves
- 1 medium onion finely chopped
- 8 cloves of garlic
- Salt to taste
- 2 tsp black pepper powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tsp red chilli powder
- 1 tsp baking powder
- ¼ cup roasted sesame seeds
- Oil to fry
Accompaniments:
- Tahini Sauce
- Pita Pockets
- Chopped green salad (tomatoes, arugula, sliced onions etc.)
Method
- The first step begins a night prior when the chickpeas are soaked overnight. Transfer the soaked chickpeas to a pressure, add a pinch of salt and baking soda and pressure cook for 4-5 whistles. After this, allow the pressure to release, then drain the chickpeas and keep aside.
- Use a food processor, or simply use a regular blender, taking care to blitz in short quick intervals so that the contents don’t become mushy.
- Add the chickpeas, garlic, herbs and spices to the food processor and blitz till it forms a uniform mixture. Now transfer the contents into a mixing bowl. Add the chopped onions and mix well. Now refrigerate this mixture in an air-tight container for at least 1 hour.
- Just before frying the falafels, remove the mixture from the refrigerator, and add the roasted sesame seeds and a pinch of baking powder. Mix well and scoop out a spoonful of the falafel mixture using greased palms, roll them into small balls and flatten them slightly.
- Keep some oil ready for frying. Once the oil is hot, fry the falafels in medium-hot oil, until they are golden and crispy.
- After frying all the falafels, serve them as it is with tahini sauce or make a delicious pita out of it, take a pita bread, add some tahini sauce and the mixed salad and a few fried falafels and enjoy.
Chickpea Sundal
This is a traditional South Indian dish, that is especially prepared as a form of ‘Naivedyam’ or offering to God. It is then distributed as ‘Prasadam’ to everyone. This dish is prepared in Tamil Nadu in particular. It is a healthy, simple yet delicious dish that can be enjoyed as a breakfast item or as a snack. It also serves as a tasty side dish with a main menu.
Total Time: 35 minutes
Serves: 2-3
Ingredients:
- 1 cup chickpeas (soaked overnight)
- 2 tsp oil
- Salt to taste
- 2 tsp urad dal
- 2-3 whole red chillies
- 1 pinch asafoetida
- ¼ cup grated coconut
- 1 tsp mustard seeds
- 10-12 fresh curry leaves
Method:
- Transfer the soaked chickpeas into a pressure cooker add some salt and allow it to cook for 4-5 whistles. Wait until the pressure is released then drain the chickpeas and keep aside.
- Take a kadhai and put it on medium heat, add some oil and once it is heated, add the mustard seeds and urad dal.
- Once the mustard seeds crackle, add the asafoetida, curry leaves and whole green chillies.
- Once everything sizzles, add the drained chickpeas and a little salt. (as salt was added when the chickpeas were cooking).
- Mix everything well, and remove it from the flame.
- Add the grated coconut and toss well. Serve while warm.