30 Recipes with a Can of Chickpeas

The link – https://feelgoodfoodie.net/chickpeas-recipes/

Another electronic sticky note. I am always on the hunt for new recipes to try AND a method to remember where the hell I filed those recipes. Hence, the electronic sticky note series of blog posts. I also use https://getpocket.com/en/ to save webpages for reading later or to save source material for my posts.

Beans on the shelf in my pantry.

Although I prefer to use dried beans for my dishes I can’t ignore the ease of opening a few cans and having a meal on the table in less than an hour.

Are Canned Beans as Healthy as Home-Cooked dried beans? Yes, but watch the sodium content. https://nutritionfacts.org/2014/09/25/are-canned-beans-as-healthy-as-home-cooked/

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Hummus – The Update

2 garlic cloves
1 15 oz can organic chickpeas, drained, rinsed
Salt to taste
1/2 cup organic tahini (sesame paste)
Freshly squeezed lemon juice (2 lemons)
2 tablespoons extra virgin olive oil
 
 
Directions
 
  1. In a food processor fitted with the steel blade, drop the garlic cloves and process until minced.
  2. Add the rest of the ingredients and process until the hummus is smoothly pureed. 
  3. Serve with fresh whole wheat pita bread wedges or pita chips.
 
2018 Update
 
Two cloves of garlic and the juice from 1.5 lemons.
 
2022 Update
 
The original post for my Hummus was in 2013.  Five years after that I updated the recipe.  Well, time for another five year update.  The changes?  More tahini and more lemon juice.
 
That’s it.
 
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I’ve checked the original cookbook version.

I’m gradually moving into the three lemon version.

Chickpea and Sweet Potato Stew – the 2022 Revision

Yes, I’m messing with the spice mix. So far I like the changes. Changes from the first version Chickpea and Sweet Potato Stew are in bold. In this revision I used dried chickpeas instead of canned. The night before rinse one cup of dried chickpeas with 2-3 changes of water. Then add enough fresh water to cover the beans and soak overnight. (These little guys will approximately double in size so make sure you add enough soaking water). Before cooking, drain well, rinse and toss into a pot. Add enough water to cover, bring to a boil then reduce the heat to simmer. Add some garlic and onion powders and simmer for 1.5 to 2 hours.

  • 2 Tbsp olive oil
  • 1 tsp minced garlic
  • 1 tsp minced fresh ginger (or 1 tsp ginger powder)
  • 1/2 sweet onion, diced
  • 1 tsp chili powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger powder
  • 1/2 tsp thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp sweet paprika
  • 1/2 tsp cumin
  • crushed red or cayenne pepper to taste
  • 3 cups cooked chickpea
  • 1 medium sweet potato, peeled and diced
  • 3 medium carrots, peeled and cut into chunks
  • 1 green bell pepper, diced
  • 1 15oz. can no salt diced tomatoes
  • 4 cups MOL vegetable broth (MOL= more or less)
  • salt and pepper, to taste

  • Add the onion, garlic, and ginger (fresh if you have some, powder if not) to a soup pot with the olive oil and sauté over medium heat Add the green pepper and saute for another few minutes.
  • After a few minutes toss in the chili powder, smoked paprika, sweet paprika, cumin, cinnamon, thyme, and red pepper flakes or cayenne. Keep sautéing for another few minutes.
  • Add the potatoes, tomatoes, carrots and chickpeas to the pot. Pour enough vegetable broth into the pot to cover the ingredients by an inch.
  • Turn the heat up and bring to a boil.
    After boiling, turn the heat down to low and simmer for about an hour, lid on partially covered. Stir occasionally. Add more broth/cooking liquid as the stew thickens.
  • After an hour taste and adjust your seasonings. The amounts of seasonings I used results in a very mild stew.
  • Serve over rice (or not).

Confessions

This revision has been sitting in my unpublished drafts for a long time. It was time to revisit, cook and taste again to see if it was worth keeping around. I had a half bag of frozen carrots and a third bag of frozen corn. They got tossed into the pool. The corn is a nice addition, bringing in a little sweetness.

The dried cup of chickpeas makes approximately 3 cups cooked. I used the cooking liquid and less vegetable broth.

I’m flying solo this week. At least I have breakfasts and lunches ready to go.

Global Supplies of Chickpeas Could Dip 20% This Year

Tight supplies have helped push U.S. retail prices higher. Chickpeas on U.S. grocery shelves jumped 12% from last year, nearly 17% higher than prior to the pandemic, according to the most recent NielsenIQ data. Hummus prices have increased 6.9% since 2019.

Fewer chickpeas means cheap protein and hummus could be harder to find — https://www.nasdaq.com/articles/focus-fewer-chickpeas-means-cheap-protein-and-hummus-could-be-harder-to-find

I immediately checked the pantry. I have just two 16 ounce tins of chickpeas and approximately half a pound dried. Time to restock!

25 Vegan Chickpea Recipes – The First Mess

Laura Wright is a vegan cookbook author and blogger based in the Niagara region of southern Ontario, Canada. Her most recent post is 25 Vegan Chickpea Recipes and can be accessed at https://thefirstmess.com/. Y’all might remember my earlier post 25 Vegan Soup Recipes – the First Mess. Again I take no credit for these recipes and Laura isn’t paying me any royalties for advancing her brand. This is merely another Giant Sticky Note that serves as a reminder to Self to try these recipes. And before I forget…

Here’s the link https://thefirstmess.com/2021/05/19/vegan-chickpea-recipes/

Enjoy! Let me know which recipes are your favorites. Better yet, let Laura know.

Chickpea and Sweet Potato Stew

A few weeks ago I cooked too many chickpeas. Some got roasted with this Veggie Burrito Spice Blend. The rest got tossed into this concoction. The problem I have saving a recipe to revise at a later time is I tend to forget to revise and post. Then I can’t remember what stopped me from posting earlier. Like this recipe which I thought needed revisions but actually didn’t. I think.

  • 2 Tbsp olive oil
  • 1 tsp minced garlic
  • 1 tsp minced fresh ginger (or 1 tsp ginger powder)
  • 1/2 sweet onion, diced
  • 1 tsp curry powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sweet paprika
  • 1/2 tsp cumin
  • crushed red pepper to taste
  • 3 cups cooked chickpea
  • 1 medium sweet potato, peeled and diced
  • 3 medium carrots, peeled and cut into chunks
  • 1 15oz. can no salt diced tomatoes
  • 4 cups MOL vegetable broth and bean cooking liquid (MOL= more or less)
  • salt and pepper, to taste

  • Add the onion, garlic, and ginger to a soup pot with the olive oil and sauté over medium heat
  • After a few minutes toss in the curry powder, smoked paprika, sweet paprika, cumin, and red pepper flakes. Keep sautéing for another few minutes.
  • Add the potatoes, tomatoes, carrots and chickpeas to the pot. Pour enough vegetable broth and/or bean cooking liquid to cover the ingredients by an inch.
  • Turn the heat up and bring to a boil. When boiling, turn the heat down to low and simmer for about an hour, lid on partially covered. Stir occasionally. Add more broth/cooking liquid as the stew thickens.
  • After an hour taste and adjust your seasonings. The amounts of seasonings I used results in a very mild stew that allows all of the flavors to shine.
  • Serve over rice (or not).

Chickpeas Potatoes and Tomatoes

Chickpeas Potatoes and Tomatoes

1/4 cup extra virgin olive oil
1/2 large red onion, chopped
3 red potatoes, peeled & diced
2 carrots, cut into 1/2-inch rounds
2 garlic cloves, minced
1 tsp. ground coriander
1 tsp. dried red chili pepper flakes
3 C cooked chickpeas (or 2 (15oz) cans chickpeas, rinsed & drained)
1 C diced tomatoes with chipotle, drained
1/2 cup organic vegetable stock (water is OK too)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley (use dried, if fresh not available)
Salt and fresh ground black pepper

1.) Heat the oil in a large skillet over medium-heat.
2.) Add the onion, & cook until wilted, stirring occasionally (about 5 minutes).
3.) Add the potatoes, carrots, garlic, red chili flakes and coriander. Saute for 5 more minutes.
4.) Add the chickpeas, tomatoes, stock, salt, & a few grinds of pepper.
5.) Cover & gently simmer until the potatoes are tender, about 15 – 20 mins.
6.) Stir in the cilantro and parsley. Taste and adjust seasoning.

This dish started out as a lot of dishes start out.  I had some fresh cilantro that I originally bought for guacamole.  I was in the mood for chickpeas.  Last week I ate the last portion of my homemade bean soup supply from the freezer and needed another bean dish for quick lunches.      I went to my cookbook shelf and opened Deborah Madison’s Vegetarian Cooking for Everyone in search of a chickpea recipe. This is what I found.

The changes I made to the original recipe were made to accommodate some ingredients I had in the pantry.  The only diced tomatoes I had on hand consisted of one tiny 10 ounce container that included chipotle.  Into the pool.  Red pepper chili flakes were added for a little more heat and flavor.  Organic vegetable stock replaced water from the original recipe to add depth of flavor.

Hummus

1 garlic clove
1 15 oz can organic chickpeas, drained, rinsed
Salt to taste
1/4 cup organic tahini (sesame paste)
Freshly squeezed lemon juice (1 lemon)
2 tablespoons extra virgin olive oil
Directions
In a food processor fitted with the steel blade, drop the garlic and process until minced. Add the rest of the ingredients and process until the hummus is smoothly pureed.  Serve with fresh whole wheat pita bread wedges.
I’ve been making hummus since my college days.  There was a graduate student from the Middle East whose name I’ve forgotten that had a room down the hall from me in the dorm.  What makes this memory so unforgettable was the introduction of hummus to my taste buds.   Love from the first bite.  Like I said, I’ve been making hummus for a long time.  This hummus recipe was one of our appetizers at this weekend’s gathering of exquisite friends.  Before I get off point let me share my hummus tips.
I never thought there would be a big difference between organic and regular tahini/canned chickpeas.  I was wrong.  Use organic chickpeas and you’ll never go back to the private label brands ever again.  Raw garlic is pretty garlicky.  Use one clove.  Any more fresh garlic than a single clove and you will no longer have gatherings with your exquisite friends.  Most hummus recipes call for a lot more tahini than a 1/4 cup.  Go ahead and use more tahini if you prefer but I’ve found out that a little tahini (like raw garlic) goes a long way.  I happen to like my hummus lemony.  One lemon is usually what your exquisite friends will tolerate without forcing them to abruptly depart mumbling something under their lemony breath.   Go easy with the salt but use enough extra virgin olive oil to create the consistency of hummus you prefer.
And that’s it.  We like to spread our spread thinly on a large serving plate, drizzle with more EVO and sprinkle a little paprika and parsley on top.
2018 Update
Two cloves of garlic and the juice from 1.5 lemons.
Trust me on this.