Chickpeas are not only tasty but a great vegetarian alternative. Not too fond of them? Well, my friend, it’s all in how they’re prepared (as with anything!). Add a little bit of flavor and love to these babies and you’ll be back for more – guaranteed!
Benefits of Chickpeas:
Chickpeas are full of protein offering an excellent vegetarian option. They are high in iron making them perfect for growing children, pregnant women, menstruating or menopausal women. Full of soluble and insoluble fiber and low GI, leaving you fuller for longer. Contains cancer fighting antioxidants and good against osteoporosis.
Here are 3 simple way’s I like to prepare chickpeas. I’ve picked up these recipe’s throughout my travels, from my South African and Lebanese friends, and I’ve altered them a bit to suit my taste buds. They’re easy to prepare and offer a healthy meal for the whole family. They’re definitely a winner at our table!
Hummus with Sweet Red Pepper
- 1 can drained chickpeas
- 1 large sweet pepper (grilled in the oven or skillet for extra flavor)
- juice of 1 lemon
- 1 tablespoon of Tahini
- 1 garlic clove
- 1 tsp of cayenne pepper
- 3 tablespoons of extra virgin olive oil
Put all the ingredients into a food processor and blend until smooth and creamy. Put in a flat dish and make a little well around to pour some extra olive oil on top. Serve with flat bread and/or fresh vegetable sticks.
Chickpeas Marinated in Olive Oil and Balsamic Vinegar
- 1 can of chickpeas (or freshly cooked)
- quarter of a red onion (finely sliced)
- a few cubes of feta cheese (lightly crumble)
- fresh basil (chopped)
- balsamic vinegar
- extra virgin olive oil
- salt and pepper
Drain and put the chickpea’s in a deep bowl. Fill it up about half way with equal parts of balsamic vinegar and olive oil. Add the feta, onion, chopped basil. Season and serve.
Chickpeas with Coconut Cream and Coriander
- half a butternut
- 4 carrots
- 1 onion
- coconut milk
- 1 can of drained chickpeas (or freshly cooked)
- 1-2 tablespoons of curry powder
- 1 tablespoon of Turmeric powder
- handful of fresh coriander
Chop the butternut, carrots and onion into small cubes and lightly saute in a pan for about 5 minutes. Add the curry powder and cook for another 5 minutes. Add water to the pot enough to just cover the vegetables. Continue to cook until soft enough to mash with a potato masher. Add more water if necessary. At the end add the coconut milk (about half a can) and the turmeric and cook for another couple of minute. Add the chopped coriander, seasoning, and serve with Basmati rice.
Try out these recipe’s and tell me which one you like best!