Posts Tagged chickpea

Hummus

Posted by JasonQ in Appetizers, Side Dishes on December 6th, 2009

Sorry for the break in posts, but I have been busy with Thanksgiving and fighting off illness.  Here’s a simple recipe for hummus!

  • 2 cups canned garbanzo beans, drained
  • 1/3 cup tahini
  • 1/4 cup lemon juice
  • 1 tsp salt
  • 2 cloves garlic, halved
  • 1 Tbs olive oil
  • 1 pinch paprika
  • 1 tsp minced fresh parsley

Place first 5 ingredients in a blender or food processor.  Blend until smooth.  Transfer to a serving dish, drizzle with olive oil, and sprinkle with paprika and parsley.

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Quick Tahini Salad

Posted by JasonQ in Appetizers, Side Dishes, Soups on September 22nd, 2009

  • 1 (8 ounce) can chickpeas (garbanzo beans)
  • 3 medium tomatoes
  • 2 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • salt

Strain the chick peas and rinse in cold water.
Chop the tomatoes.
Mix together the chick peas, tomatoes, tahini and lemon juice.
Add salt to taste and adjust the lemon and tahini to your liking.

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Channa Masala

Posted by JasonQ in Main Dishes on August 16th, 2009

Channa masala is a spicy chickpea dish from India.  It’s very good too!  This recipe serves 6-8.

  • 1 tablespoon vegetable oil
  • 2 medium onions (peeled and minced)
  • 1 clove garlic (peeled and minced)
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon ground turmeric
  • 6 tablespoons chopped tomatoes
  • 1 cup water
  • 4 cups cooked chickpeas or
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 2 teaspoons ground roasted cumin seeds
  • 1 tablespoon amchoor powder
  • 2 teaspoons paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1/2 lemon (juiced)
  • 1 fresh, hot green chili pepper (minced)
  • 2 teaspoons grated fresh ginger

Heat oil in a large skillet.

Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).

Turn heat to medium-low.

Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.

Stir for a few seconds.

Add the tomatoes.

Cook the tomatoes until browned lightly.

Add chickpeas and a cup of water and stir.

Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.

Cook covered for 10 minutes.

Remove the cover add the minced chili and ginger.

Stir and cook uncovered for 30 seconds.

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