Tag Archives: Chickpea

Chickpea and Corn Curry


Packed with protein and fiber, chickpeas are one of my favorite snacks.  I like them on salads, in hummus, mashed and used for a burger (recipe coming soon!), and in curries!  Not only are they quite nutritious, they are also considerably filling!  Get a full tummy with less calories!

Serves 6

Ingredients:

  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 1 cube of vegetable bouillon, crumbled
  • 500 ml of water
  • 325 g of chickpeas (from a can – or soak overnight and cook about 2 hours)
  • 1 teaspoon curry powder
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 432 g of sweet corn (about 1 can)
  • 6 medium-sized tomatoes, chopped
Instructions:
1.  Sautee the onion and the garlic in olive oil until soft, about 3 to 5 minutes.
2.  Add the bouillon cube, curry powder, coriander, turmeric, and cumin and stir well.  Cook about 5 more minutes.
3.  Add the water, chickpeas, sweet corn and tomato, mixing all the ingredients together.
4.  Cover and let simmer for around 30 minutes.
We love to serve it with bulghur, but you can have it with whatever you like….
Serving Variations and Suggestions:
  • Serve with bread, rice, or other grain.  We had it with bulghur.
Nutritional Information: (for 1 of 6 servings)
202 Calories; 6 g Fat; 0 mg Cholesterol; 34 g Carbohydrates; 6 g Fiber; 6 g Protein
(23% of your daily need for Vitamin A, 46% of your daily need for Vitamin C,  5% of daily need for calcium AND 13% of your daily need for IRON!!!  Woohoo!!!)
What’s YOUR favorite way to eat chickpeas?
Alf Hana!!!
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Pharaoh’s Friday #11: Hummus


It’s about time, right?  I mean, how could we have been operating this blog for 9 months and not gotten around to posting such a basic, Middle-Eastern favorite?  Well, here it is in all its tasty, simple glory:

Makes about 1 cup
Ingredients:
½ cup canned or cooked chickpeas

2 cloves garlic
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
¼ cup tahini (sesame seed paste)
1 tablespoon lemon or lime juice
1 tablespoon vinegar
2 tablespoons water

Instructions:

Prepare the spice mix.
1.  Crush the garlic, cumin, salt and black pepper using a mortar and pestle.
2.  Add the tahini and the spice mix in a small mixing bowl.
3.  Add the lime / lemon juice and the vinegar and mix well.  The mix should turn a pale color.
4.  Add the water.

Mix the chickpeas and spice mix.
5.  In a food processor, process the chickpeas with the spice mix until very smooth.

Store in an airtight container.

Serving Suggestions and Variations:
1.  Serve with pita or baladi bread as an appetizer.
2.  Serve with tamaya or foul.
3.  Serve as a dip for vegetables.
4.  Add a few whole chickpeas on top as a garnish.

Nutritional Information: (1 of 4 servings)
143 Calories; 10 g Fat; 0 mg Cholesterol; 12 g Carbohydrates; 3 g Fiber; 5 g Protein

How do you like to eat chickpeas?  Are there other Middle Eastern  appetizers / salads that you like?

Alf Hana!!!

Spicy Grilled Zucchini and Chickpeas


Serves 3-4
Ingredients:
500 g zucchini (about 6 zucchini), quartered lengthwise and cut in half

2 tablespoons olive oil, divided
1 teaspoon cumin
½ teaspoon cayenne pepper
1 teaspoon paprika
2 teaspoons salt, divided

1 ½ cups cooked chickpeas (or one can)
2 cloves garlic, minced
1 large onion, chopped
1 teaspoon black pepper

Prepare the zucchini
Preheat the over to 200 degrees C, 400 degrees F, or gas mark 6.
1.  Cut the zucchini in quarters and then in half horizontally.


2.  Mix 1 tablespoon olive oil, the cayenne pepper, cumin, 1 teaspoon salt, and paprika in a medium bowl.
3.  Add the zucchini to the oil and spices mix and stir until all the zucchini are well covered.
4.  Arrange the spiced zucchini flat on a baking sheet and bake for about 15 minutes, until slightly browned and tender.

Prepare the chickpeas
5.  Fry the onion and garlic in the 2nd tablespoon of olive oil until transparent.
6.  Add the black pepper and 1 teaspoon of salt to the onion and garlic and fry for one more minute.
7.  Add the chickpeas and cook for 8-10 minutes, until chickpeas become slightly browned.


8.  Add the grilled zucchini and fry for about 5 more minutes.

Serve hot over rice, macaroni, bulgur, with bread, or on its own!

Nutritional Information:
Calories: 305, Fat: 11 g, Cholesterol: 0 g, Carbohydrates: 45 g, Fiber: 10 g, Protein: 11 g

Alf Hana!!!