One ingredient five ways: Chickpea

Lifestyle Monday 22/February/2016 18:31 PM
By: Times News Service
One ingredient five ways: Chickpea

Eat them hot, cold, canned, or dried, chickpea is a versatile ingredient in the kitchen and can be made in various ways. While in the Middle East it is mainly used to make hummus, a dip made of chickpea, here are few other interesting ways to include them in our meals.

Chickpea Roasted

Take olive oil, salt, pepper, cayenne, chilli powder, and garlic powder and keep aside, 1tsp of each. Preheat oven to 220°C. Take 400g of chickpeas, soaked for few hours. Dry them in a tissue paper and put them on a baking sheet lined with olive oil. Toss gently. Combine the seasonings in a bowl and sprinkle the mixture onto the chickpeas. Bake for 25 minutes, stirring the chickpeas at an interval of 15 minutes. For added flavours you can add dried basil or parsley leaves.

Chickpea Burger

In a food processor, blend 1tbsp of oats, 1 chopped carrot, and all the spices which includes sea salt, black pepper, curry masala, paprika, turmeric, 1tsp of each. Now add overnight soaked chickpeas, 200-300g. Once the chickpeas are smooth, take the mixture and place in a bowl. Preheat oven to 215°C. Grease a baking sheet or line with parchment paper and set aside. Wet your hands and shape in pattice. Shallow fry it in oil and serve between the burger buns with lettuce, tomato slices, and mayonnaise.

Chickpea Cake

Preheat oven to 180°C. Grease or line a 450g loaf baking tin. Drain and rinse the soaked chickpeas, 2 cups. De-skin them by rubbing between your palm and blend to a smooth paste. Combine the chickpeas paste, 2 eggs, 1tbsp caster sugar, 1tsp baking powder, 1tsp ground cinnamon, 2tbsp orange juice, in a mixing bowl. Pour the cake mixture into the loaf tin. Bake for 1 – 11.2 hours. Remove from the oven and after 10 minutes remove from tin. Sprinkle with cinnamon sugar.

Chickpea Curry

Preheat the oven to 200°C. In a blender, blend 1 clove of garlic, 1/2tsp of the salt, 3tbsp lime juice, 1 can coconut milk, 1/2 cup almond butter, 1/2 cup soya sauce, 1 inch ginger, and curry paste. Puree well. Pour the sauce into a baking dish and stir in 2tbsp red pepper flakes. Add 4 cups of canned chickpeas, 2 quartered zucchini, 3/4 cup green onions, and few lime leaves and stir well. Cover with foil and bake for 30 minutes. Remove the foil, stir, and bake for another 5 minutes uncovered. Add salt to taste and top it with fresh herbs or chopped coriander leaves.

Chickpea Salad

While there are many ways to make chickpea salad this one is not only simple to make but also full of vegetables and ideal for lunch. You need 2 cups of canned chickpeas, drained and rinsed, 1/2 cucumber, peeled and chopped, 1/2 diced onion, diced red bell pepper and green bell pepper, 1 each , 1/2 cup sliced black olives, 1/2 cup chopped tomatoes, 1/2 cup chopped fresh parsley, 3tbsp virgin olive oil, juice of a small lemon, 1tsp dried oregano, salt and black pepper. Combine chickpeas, cucumber, onion, peppers, tomatoes, olives, and parsley in a large bowl. In a separate bowl, whisk olive oil, lemon juice, and spices until well-combined.
Pour it over the chickpeas and veggie mixture and stir to combine. Refrigerate for at least an hour before serving.