I love chickpeas! I love their versatility, their flavour and that they’re inexpensive, nutritious and filling! What more can you want?
This week I thought I’d share with you 3 Of My Favourite Chickpea Recipes including my spicy chickpea hummus. I use it as a spread on sandwiches and rolls, as a baked potato filling and as a dipping snack. Just cut up slices of red, yellow and orange peppers, match sticks of cucumber, sliced apples, small cauliflower and broccoli florets and you can happily dip and eat all afternoon!
Then there’s my plant-based Red Pepper, Chickpea and Spinach soup. I often have it for lunch as it’s warming, satisfying and keeps me feeling full throughout the afternoon.
And lastly, there’s my Chickpea, Lentil and Spinach stew. It tastes amazing and is made with the fresh ginger, chilli, cumin and coriander. I’ve served it here with brown rice and Black Cavolo, also known as black kale, black cabbage and Tuscan kale, but you could also using it as a filling for your baked potato, taco or chapati. When I cooked it the other week for dinner there was enough left over for me to have for lunch the following day and to freeze a portion to have again later.
Remember that legumes are bursting with goodness, including protein, calcium, copper, phosphorus, manganese and magnesium as well as being a great source of iron. They also have thiamin and folic acid as well as riboflavin and vitamin B6. Talk about nutrient packed!
They’re also packed full of fibre, both soluble and insoluble, which means they’re great at filling you up with essentially no calories. You should aim for at least 40g of fibre per day. You can read more about the power of fibre here.
Here are 3 Of My Favourite Chickpea Recipes:
- 1 onion (finely chopped)
- 2 garlic cloves, crushed
- 1 red pepper (finely chopped)
- 1 teaspoon cumin seeds
- 375ml/1.5 cups tomato passata
- 750ml/3 cups Marigold Vegan Bouillon
- 300g/10.5oz chickpeas (rinsed and drained if you're using the canned variety)
- 2 teaspoons red wine vinegar
- 100g/3.5oz spinach leaves (washed)
- freshly ground black pepper
- Cook the onion and garlic in 2cm or 1 inch of water for five minutes until soft. If the water evaporates too quickly, just add a little more.
- Add the red pepper and cumin seeds. Stir and cook for a further 2 minutes.
- Add the passata and stock, bring to the boil then turn down and simmer for 10 minutes.
- Add the chickpeas, vinegar and cook for a further five minutes.
- Add the spinach and season to taste with freshly ground black pepper. Cook until the spinach begins to wilt, then serve into warm soup bowls.
- 400g/14oz cooked chick peas (rinsed and drained if you're using the canned variety)
- 2 tablespoons tahini
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons water
- 4 garlic cloves, crushed
- 1 red chilli (finely chopped)
- 2 tablespoons jalapenos (finely chopped)
- Large pinchdried chilli flakes
- Put all the ingredients into a blender then whizz until it forms a smooth consistency. That's it! Super simple. If you prefer your hummus coarse, don't blend for as long. If you like ultra smooth hummus, blend for longer.
I've sprinkled some hot paprika on the top to give it a lift when it's on the table, ready for dipping.
- 1 Large Onion (Finely Chopped)
- 3 Garlic Cloves (Crushed)
- 3cm Fresh Ginger (Finley Grated)
- 3 teaspoons Ground Coriander
- 2 teaspoons Ground Cumin
- 1/2 teaspoon Chilli Powder (Choose your favourite strength)
- 1 tin Chopped Tomatoes
- 850ml Marigold Vegan Bouillion
- 250g Red Lentils (Washed until the water runs clear)
- 1 tin Chickpeas in water (Drained)
- 250g Fresh Spinach (Finely sliced into 1cm ribbons)
- 250g Fresh kale (Finely sliced into 1cm ribbons)
- 1 cup Brown Rice (Per Person)
- Put the chopped onions in a pan with about 3cm of water and soften over a low eat for 5-7 minutes then add the crushed garlic and cook gently for another minute.
- Add all the spices and cook for a further minute. If it looks as though it's going to catch on add a little water to free it up.
- Add the lentils, tomatoes, stock and simmer uncovered for about 20 minutes. Check to ensure the lentils are cooked, if they're still a bit hard cook for a further 5 minutes. Add more stock if you need to.
Rinse the brown rice and cook in boiling water as per the packet instructions, usually for about 20-25 minutes.
- Add the chickpeas and cook for a further 7 minutes then add the kale for a further two minutes and finally the spinach for two more minutes.
- Drain the brown rice and refresh under boiling water until the water runs clear. Plate up the chickpea and spinach stew with the brown rice.
- Squeeze a little lemon juice over the stew for added zing. Enjoy!
If losing weight is one of your goals this year then consider following a whole food, plant-based diet and you’ll not only be able to eat all 3 Of My Favourite Chickpea Recipes, you’ll be able to lose weight too!
Ready to get started? Be one of the first to hear about my new, whole food, plant based course coming in the next few weeks. Click here to register.
I’d love to hear how you like this recipe.
Let me know in the comments section below. Thank you!
Oh, and don’t forget to share it with your friends and family using the buttons to the left of this page.
If you’re just starting out on your plant-based journey then the following articles will help you.
How to get started on your plant-based journey to learn about the power plate. It was developed by Physicians Committee for Responsible Medicine and provides optimal health for you and your family and is brilliantly flexible so you can eat in a way that suits your taste and lifestyle whilst getting all the nutrients you need.
If you’re struggling to eat more whole grains everyday, check out my five tips to help you here: How to easily eat more whole grains everyday
A typical food plan for the day may look like this:
Oatmeal/porridge for breakfast made with water or plant-based milks such as rice milk. Topped with fresh fruit such as sliced banana. Two slices of wholemeal toast, spread with 100% fruit jams. Read about my 7 of the best ever plant-based breakfasts
Water and/or tea or coffee, black or made with plant-based milks.
Mid morning snack of fruit, or read my post on 11 simple plant based snacks to enjoy at work
For an afternoon snack remember to check out my suggestions here: 11 simple plant based snacks to enjoy at work
Now it comes to dinner. What’s quick to make, nourishing and doesn’t cost the earth? Try some of my delicious dinner recipes.
Let me know in the comments section below if you’ve enjoyed making my 3 of My Favourite Winter Bean Soup Recipes. I always love hearing from you!
p.s. Remember to share my post with your friends and family by using the buttons on the top left of the page. Thank you!
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