#chickpeas

These Spicy Thai Chickpeas with Coconut, Lemongrass, and Sweet Basil are a burst of vibrant flavors in every bite. Creamy coconut milk combines with aromatic lemongrass, spicy Thai red curry paste, and tangy lime juice to create a rich and flavorful sauce that coats tender chickpeas. Fresh cherry tomatoes add a pop of color and sweetness, while fragrant basil leaves lend a refreshing herbal note. Serve over rice for a satisfying and nourishing meal that's sure to impress!

Ingredients: 2 cans chickpeas, drained and rinsed. 1 can coconut milk. 2 stalks lemongrass, outer layers removed and finely chopped. 3 tablespoons Thai red curry paste. 1 tablespoon soy sauce. 1 tablespoon maple syrup. 1 tablespoon lime juice. 2 cloves garlic, minced. 1 red chili, thinly sliced. 1 cup cherry tomatoes, halved. 1/2 cup fresh basil leaves. Salt and pepper to taste. Cooked rice, for serving.

Instructions: Add the soy sauce, maple syrup, garlic, chili, lemongrass, red curry paste, and heat the pan over medium-low heat. Whisk in the coconut milk. Give it a good stir, then let it cook for 5 minutes. Put the cherry tomatoes and chickpeas in the pan. For an even coat, stir the sauce around. Keep cooking for another 10 to 15 minutes, or until the sauce gets a little thicker and the chickpeas are warm all the way through. Add pepper and salt to taste. Add the fresh basil leaves right before you serve. Put the Thai chickpeas with a lot of heat on top of cooked rice. If you want, you can add extra basil leaves and sliced chili as a garnish. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

A tasty and healthy Greek-style mason jar salad with feta cheese, veggies, and chickpeas. Great for a quick and healthy meal on the go.

Ingredients: 1/2 cup chickpeas, cooked. 1/4 cup cucumber, diced. 1/4 cup cherry tomatoes, halved. 2 tablespoons red onion, finely chopped. 2 tablespoons feta cheese, crumbled. 1 tablespoon kalamata olives, sliced. 1 tablespoon olive oil. 1 tablespoon lemon juice. 1 teaspoon dried oregano. Salt and pepper to taste. 2 cups fresh spinach leaves.

Instructions: In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to make the dressing. Start by adding the dressing to the bottom of a clean mason jar. Layer chickpeas, cucumber, cherry tomatoes, red onion, feta cheese, and kalamata olives on top of the dressing in the jar. Top with fresh spinach leaves. Seal the jar and refrigerate until ready to eat. Shake before opening and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This light vegan dish has protein-rich chickpeas, fluffy millet, bright lemon zest and juice, and fragrant dill. It's a tasty and healthy meal.

Ingredients: 1 cup millet. 2 cups vegetable broth. 1 can chickpeas, drained and rinsed. 1 lemon, zest and juice. 2 tablespoons olive oil. 2 cloves garlic, minced. 1/4 cup fresh dill, chopped. Salt and pepper to taste.

Instructions: In a saucepan, combine millet and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until millet is cooked and liquid is absorbed. In a separate skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add chickpeas to the skillet and cook for 5-7 minutes until slightly golden. Once millet is cooked, fluff with a fork and transfer to a large mixing bowl. Add cooked chickpeas, lemon zest, lemon juice, and chopped dill to the bowl. Mix well to combine. Season with salt and pepper to taste. Serve warm and garnish with additional dill if desired.

Prep Time: 10 minutes

Cook Time: 25 minutes

This dish combines the bold flavors of curry-spiced grilled vegetables with creamy polenta for a hearty and satisfying meal. It's perfect for a weeknight dinner or entertaining guests.

Ingredients: 1 cup chickpeas, cooked. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 zucchini, sliced. 1 eggplant, sliced. 2 tablespoons olive oil. 2 teaspoons curry powder. Salt and pepper to taste. 1 cup polenta. 3 cups vegetable broth. 1/4 cup heavy cream. 2 tablespoons butter. 2 cloves garlic, minced. Fresh parsley for garnish.

Instructions: Warm the grill up to a medium-high level. Add the eggplant, bell peppers, zucchini, and chickpeas to a bowl. Add the olive oil, curry powder, salt, and pepper. Toss the vegetables until they are well covered. Grill vegetables for 5 to 7 minutes on each side, or until they are soft and a little charred. At the same time, heat vegetable broth in a saucepan until it boils. Turn down the heat and slowly whisk in the polenta. Stirring often, cook for about 15 to 20 minutes or until it thickens. Mix heavy cream, butter, minced garlic, and salt to taste into the polenta until it is smooth and creamy. Put grilled vegetables on top of creamy polenta and sprinkle fresh parsley on top. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients

Yield: 6 to 8 servings

For the Chickpeas

2 (15-ounce) cans chickpeas, drained, rinsed and patted dry

2 tablespoons olive oil

1 teaspoon sweet paprika

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garlic powder

½ teaspoon cayenne, or to taste

Kosher salt and pepper

For the Turmeric Rice

1 tablespoon unsalted butter

1 tablespoon olive oil

1 ½ cups long-grain rice

3 garlic cloves, minced

1 tablespoon turmeric 

2 ½ cups broth or water 

1 teaspoon kosher salt (such as Diamond Crystal)

1 (5-ounce) container baby spinach

1 lemon, halved

Olive oil, to serve

Plain yogurt or labne, to serve

Preparation

Heat oven to 400 degrees.

On a sheet pan, combine the chickpeas, olive oil, sweet paprika, smoked paprika, cumin, coriander, garlic powder, cayenne, ¼ teaspoon kosher salt and ¼ teaspoon pepper. Toss to combine, then spread the chickpeas in an even layer on a large rimmed baking sheet. Bake the chickpeas while the rice cooks, about 30 minutes, tossing halfway through the baking time.

While the chickpeas roast, prepare the rice. In a large heavy bottomed pot, melt the butter and olive oil over medium-high heat. Add the rice and toast the rice, stirring occasionally until light golden brown, 3 to 5 minutes. Add the garlic and turmeric and cook for 30 seconds. Add 2 ½ cups broth and the salt, stir, and bring the mixture to a simmer. Cover with the lid and cook for 15 minutes, then remove from the heat and let the rice steam for 15 minutes more.

HUMMUS

• Dried chickpeas 250-300gr. Soak it overnight.

• The next day, boil it for 1-2 hours in a slow heat. Add a tea spoon of baking powder (sudu kecil) when you boil it.

• Wait till it's well-cooked: it's easy to peel and soft.

• Set aside till it's lukewarm or cool down, then put in the blender. Add some of the boiled water from the chickpeas to the blender (less than half of a small glass).

Add:

• Tahini paste: durra (small cup) -- tahini will make it thicker and whiter

• Lemon, salt, garlic 1 (raw)

• Ice cubes (2-3 ketul)

Note: