Appetisers, Starter & Side Dishes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Snacks & Savories

Chicken and Chickpea Tagine by Mark Bittman, NYT Cooking

Time: 1 hour

Yield: 4 servings

Get full recipe👇🏻

http://cooking.nytimes.com/recipes/7794-chicken-and-chickpea-tagine
INGREDIENTS

2 tablespoons corn or canola oil

2 tablespoons butter

1 large onion, peeled and thinly sliced

2 cloves garlic, minced

Salt

Pinch nutmeg

½ teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground black pepper

Pinch cayenne

1 ½ to 2 cups chopped tomatoes (canned are fine; drain excess liquid)

4 cups chickpeas (canned are fine; drain and rinse first)

½ cup raisins or chopped pitted dates

½ vanilla bean

8 chicken thighs, or 4 leg-thigh pieces, cut in two

Chopped cilantro or parsley leaves

Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pulse Recipes, Vegetarian / Vegan

Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon By NYT Cooking

Author: Melissa Clark

Time: 1 1/2 to 2 hours
Yield: 6 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1013535-chickpea-vegetable-soup-with-parmesan-rosemary-and-lemon

INGREDIENTS

1 whole clove
½ onion, sliced root to stem so it stays intact, peeled
1 pound dried chickpeas, soaked overnight and drained
1 sprig rosemary, plus 1 teaspoon finely chopped leaves
3 garlic cloves, minced
2 fresh bay leaves or 1 dried
⅓ cup extra virgin olive oil
1 ½ tablespoons salt, more to taste
1 small Parmesan rind, plus 1/2 cup freshly grated Parmesan
1 cup diced tomatoes, canned or fresh
2 medium carrots, sliced into 1/4-inch rounds
2 celery stalks, sliced 1/4-inch thick
Zest of 1 lemon
¼ teaspoon black pepper

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Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pulse Recipes

Chickpea & Red Pepper Paprika By Closet Cooking

This Wednesday, January the 18th, is Global Pulse Day and I have been thinking about pulses! (Pulses are the edible seeds of plants in the legume family including chickpeas!) The other day I was enjoying a roasted red pepper sauce with paprika (aka romesco sauce) and naturally the two ideas combined and then I was…

via Chickpea and Red Pepper Paprika — Closet Cooking

Middle Eastern, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Snacks & Savories

How to Make Falafel – Crispy Fried Garbanzo Bean/Chickpea Fritter

By Food Wishes

 

Ingredients for about 12 falafel balls:

1 cup dried garbanzo beans aka chickpeas

1/2 yellow onion, diced

4 cloves minced garlic

1/2 cup chopped Italian parsley

1 1/2 tsp salt, or to taste

1 tsp freshly ground black pepper

1 tsp cumin

1/2 tsp ground coriander

1/8 tsp cayenne pepper

1/4 tsp baking soda

1 rounded tablespoon flour

2 tsp lemon juice

– Fry at 350°F for about 5 minutes or until browned and crispy

Get full recipe: http://foodwishes.blogspot.sg/2015/03/falafel-opposite-of-how-these-will-make.html

Hearty Soups & Stews, Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Couscous With Chickpeas, Spinach and Mint

by Martha Rose Shulman


Time: 25 minutes, 2 hours’ simmer
Yield: 6 to 8 servings
Get full recipe @ http://cooking.nytimes.com/recipes/12755-couscous-with-chickpeas-spinach-and-mint

INGREDIENTS

2 tablespoons extra virgin olive oil
1 large onion, chopped
Salt, preferably kosher, to taste
2 to 4 large garlic cloves (to taste), minced
2 teaspoons coriander seeds, lightly toasted and ground
¾ teaspoon caraway seeds, lightly toasted and ground
1 ½ teaspoons paprika
½ teaspoon cayenne (more to taste)
2 cups chickpeas, soaked in 2 quarts water for 6 hours or overnight and drained
A bouquet garni consisting of 8 sprigs each parsley and cilantro
2 tablespoons tomato paste
1 tablespoon harissa (more to taste), plus additional for serving
1 ½ pounds spinach, stemmed and washed thoroughly, or 2 6-ounce bags baby spinach
2 to 4 tablespoons chopped fresh mint (to taste)
2 to 2 ⅔ cups couscous (1/3 cup per serving)