Chickpeas or Garbanzo beans are delicious beans that can be cooked in many ways right from hummus to exotic curries.
Canned chickpeas can be used for easy preparations, dried beans need to be soaked for at least four to six hours and then boiled with salt so it is softened and easy to digest. For a quick soak, chickpeas can be soaked in hot water and left in a covered container for 1-2 hours.RELATED: RECOMMENDED PLANS FOR YOU
Boiled chickpeas can be used for immediate preparations or can be frozen in airtight bags for later use.
Ingredients: 1 can (200gm) chickpeas rinsed and drained, 1 medium size red onion finely chopped, 2 tomatoes finely chopped, 1 small green pepper finely chopped, 1 tablespoon cooking oil, ½ teaspoon nutmeg powder, ½ teaspoon turmeric powder, ½ teaspoon paprika, salt to taste, 1 tablespoon chopped fresh cilantro
Instructions: Heat oil in a deep pan; add chopped onion and sauté till golden brown. Add tomatoes, green pepper, turmeric powder, paprika, nutmeg powder and salt, stir well and add ½ cup of water. Cover the pan and let it cook for 3-4 minutes. Add chickpeas and mix well, let it cook for 5 minutes in covered pan. Garnish with fresh cilantro and serve hot with rice.
Also check out this Mediterranean chickpea salad
Ingredients: 1 can (200gm) chickpeas rinsed and drained, 2 tablespoon olive oil, ½ teaspoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon black pepper, salt to taste.
Instructions: Pat dry the chickpeas. Preheat oven to 400 degree. In a bowl mix 1 tablespoon of olive oil with salt, garlic powder, black pepper and parsley. Add chickpeas to this mixture and toss to coat well.
Spread the chickpeas on pre heated baking sheet, sprinkle remaining olive oil and bake for 15-20 minutes or till the chickpeas are crisp. If you prefer crispier chickpeas then toss again and bake for another 10 minutes. Serve warm.