Chickpeas

A quick and satisfying Indian curry with chickpeas, potatoes, and warming spices. Great with a dollop of yogurt and fresh coriander. Ingredients 2 tbsp rapeseed oil 1 onion, finely chopped 3 garlic cloves, finely chopped 1 tbsp finely chopped ginger 1 green chili, finely chopped (optional) 400 ml crushed tomatoes 1 tsp cumin 1 tsp ground coriander 1 tsp chili powder 1 tsp mango powder (or juice of 1 lemon) 0.5 tsp turmeric 4 dl water 6 dl cooked chickpeas (2 × 400 ml cans, drained) 400 g potatoes, peeled and diced 1 tsp salt To serve yogurt (plant-based) fresh coriander roti/chapati or rice Instructions Fry aromatics: Sauté onion, garlic, ginger and chili in oil until onion softens. ...

Flavorful chickpea stew with a base of sunflower seeds and grilled peppers. Served with roasted potatoes and green beans. Ingredients For the Stew 200 ml sunflower seeds or walnuts (2 dl) 1 tsp cumin 2 grilled peppers (approximately 50-60 g each) 1 tbsp tomato paste (15 ml) 1 tsp balsamic vinegar or honey ½ tsp sambal oelek 1 tbsp lemon juice (15 ml) 2 tbsp rapeseed or olive oil (30 ml) 300 ml water (3 dl) 1 vegetable bouillon cube 500 ml cooked chickpeas (5 dl) For Serving 1 kg potatoes (preferably smaller varieties) oil and salt 200 g frozen haricots verts (green beans) 1 garlic clove 1 tbsp rapeseed or olive oil (15 ml) Instructions Roasted Potatoes Preheat oven to 225°C (440°F). Toss potatoes with oil and salt on a baking sheet. Roast for approximately 30 minutes until golden and tender. Prepare the Stew Toast sunflower seeds and cumin in a dry pan until colored and fragrant. Transfer toasted seeds to a blender along with grilled peppers. Add tomato paste, balsamic vinegar (or honey), sambal oelek, lemon juice, and oil to the blender. Mix until well combined. Pour mixture into a pot and add water and crumbled bouillon cube. Bring to a gentle boil. Add chickpeas and warm through for a few minutes. Season with salt and pepper to taste. Prepare Haricots Verts Bring water to a boil and cook frozen haricots verts for 1-2 minutes. Drain and return to pot. Press garlic into the pot, add oil, and warm gently. To Serve Serve the chickpea stew with roasted potatoes and green beans. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Crispy air-fried chickpeas coated in chocolate - a high-protein snack that’s easy to make and surprisingly addictive. Ingredients 1 can (400 g) chickpeas, drained 100 g dark chocolate 1 scoop chocolate protein powder (optional) 1 tsp coconut oil flaky sea salt Instructions Crisp chickpeas: Drain and pat dry chickpeas thoroughly. Air fry at 180°C for 15 minutes or until crispy. (Or roast in oven at 200°C for 25-30 minutes.) ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. The smoothest hummus you’ll ever make. The secrets: baking soda to break down the skins, plenty of tahini, and ice cubes for extra fluffiness. Ingredients 2.5 dl dried chickpeas 2 tsp baking soda (bikarbonat), divided 1.5 dl tahini 0.5 tsp cumin 1 garlic clove, grated 0.5 dl lemon juice (about 2 lemons) 1 tsp salt about 1 dl cooking water a few ice cubes Instructions Soak: Place chickpeas and 1 tsp baking soda in a bowl. Cover with water and soak 8 hours or overnight. ...