FRIED CHICKPEA RECIPES

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CHICKPEA SALAD RECIPES | BBC GOOD FOOD



Chickpea salad recipes | BBC Good Food image

Rustle up our satisfying chickpea salads for a nutritious lunch or supper. Add halloumi, crunchy vegetables, grains, or herbs and spices for a filling, tasty meal

Provided by Good Food team

Number Of Ingredients 1

EASY CHICKPEA CURRY RECIPES - OLIVEMAGAZINE



Easy Chickpea Curry Recipes - olivemagazine image

Make this store cupboard staple the star of the show in one of our warming chickpea curries, perfect for a protein-packed meat-free meal. From warming chana masala to Dishoom's chole bhatura

Provided by OLIVEMAGAZINE.COM

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Number Of Ingredients 1

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CHICKPEA RECIPES | BBC GOOD FOOD
Delicious ways to serve this nutritious storecupboard staple...
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SHIRO (GROUND-CHICKPEA STEW) RECIPE - NYT COOKING
Shiro is a simple, silky ground chickpea stew that takes little time and effort to bring together. In Eritrea and Ethiopia, it’s a most beloved and important dish — a vital source of flavor and protein. In those countries, it’s made with widely available shiro powder, a mixture of ground chickpeas, garlic, onion and spices. This version, based on Ghennet Tesfamicael’s recipe published in “In Bibi’s Kitchen,” by Hawa Hassan with Julia Turshen, cleverly suggests replacing shiro powder with chickpea flour and a homemade blend of berbere spice. You’ll be transported as your kitchen fills with the aroma of toasting warm spices and ground chilies. Traditionally, shiro is served alongside cooked greens and injera or other flatbreads. But it’s also delicious spread in a thick layer atop sourdough toast rubbed with garlic and finished with slices of tomato and a fried egg.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Cuisine ethiopian
  • Serve immediately. (Leftovers can be stored in an airtight container in the refrigerator for up to a few days. Store unused berbere in a cool, dark place for up to 3 months.)
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SHIRO (GROUND-CHICKPEA STEW) RECIPE - NYT COOKING
Shiro is a simple, silky ground chickpea stew that takes little time and effort to bring together. In Eritrea and Ethiopia, it’s a most beloved and important dish — a vital source of flavor and protein. In those countries, it’s made with widely available shiro powder, a mixture of ground chickpeas, garlic, onion and spices. This version, based on Ghennet Tesfamicael’s recipe published in “In Bibi’s Kitchen,” by Hawa Hassan with Julia Turshen, cleverly suggests replacing shiro powder with chickpea flour and a homemade blend of berbere spice. You’ll be transported as your kitchen fills with the aroma of toasting warm spices and ground chilies. Traditionally, shiro is served alongside cooked greens and injera or other flatbreads. But it’s also delicious spread in a thick layer atop sourdough toast rubbed with garlic and finished with slices of tomato and a fried egg.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Cuisine ethiopian
  • Serve immediately. (Leftovers can be stored in an airtight container in the refrigerator for up to a few days. Store unused berbere in a cool, dark place for up to 3 months.)
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From recipes.instantpot.com
Cuisine European
  • Serve with French Fries and lemon or lime wedges.
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INDIAN BUTTER CHICKPEAS RECIPE - NYT COOKING
A vegetarian riff on Indian butter chicken, this fragrant stew is spiced with cinnamon, garam masala and fresh ginger, and is rich and creamy from the coconut milk. You could add cubed tofu here for a soft textural contrast, or cubed seitan for a chewy one. Or serve it as it is, over rice to catch every last drop of the glorious sauce. You won’t want to leave any behind.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 10 minutes
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