Pantry Recipes: Chickpeas | Basics with Babish
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This week, we're headed into the canned goods aisle for some shelf-stable supper (and dessert!) by virtue of your pantry's resident weirdo, the chickpea. From snacks to dinner to dessert, this is a protein-packed, nutritious, versatile little...bean? Legume? What exactly is it? [Googles furiously]
It's a legume.
Recipe:
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Cumin & Chilli-Spiced Chickpea & Lemon Soup with My Market Kitchen and The Spice People
Chickpeas are little health powerhouses. They are jam-packed with protein, fibre, folate and good carbohydrates. This Chickpea and Lemon Soup by My Market Kitchen’s Emma Dean showcases the humble chickpea with a little spicy twist.
Visit our website to purchase all the fresh spices you need to create these recipes at home: thespicepeople.com.au
Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
Crispy Chickpeas with Hummus
Crispy Chickpeas with Hummus - Recipe Below - just in time for the weekend, your new favourite dip. The chickpeas are spicy and crispy, the pomegranate fresh and the hummus creamy. Serve with anything dippy you like. Enjoy x JGS
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Serves 4-6
2 tins of chickpeas
2 tsp garlic powder
2 tsp smoked paprika
2 tsp dried oregano
½ tsp allspice
2 tbsp olive oil, plus extra for drizzling
The juice of ½ a lemon
1 clove garlic
100g tahini, plus extra for drizzling
A handful of finely chopped parsley leaves
80g pomegranate seeds
Turkish pepper flakes/sumac
Breads and dippy things to serve
Salt
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1. Preheat the oven to 200 fan and drain one tin of chickpeas. Rinse and drain off the excess water. Transfer to a baking dish and pat dry with kitchen paper. Add the garlic powder, smoked paprika, oregano, allspice, a pinch of salt and the olive oil. Mix well and roast for 20-25 minutes until crispy.
2. Meanwhile, to make the hummus, drain the other can of chickpeas, reserving the chickpea water from the can. Put the chickpeas, 120ml of the chickpea water, the lemon, garlic, 100ml of tahini and a good pinch of salt into the blender and blend until super smooth. If it looks a little thick, add 10-20ml more chickpea water.
3. Tip the chickpeas into a bowl and add the parsley and pomegranate seeds. Mix together.
4. To serve, swirl the hummus onto a serving plate. Top with the chickpeas and sprinkle over some Turkish pepper flakes. Serve immediately with anything dippy you like
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#comfortfood #hummus #chickpeas #homemade
Chickpea Soup with Carrots both delicious and nutritious | Fresh Piato
Easy and healthy chickpea soup with carrots that is both delicious and nutritious!
✔ Ingredients: (serve 6-8)
◾ 500g Chickpeas
◾ 2 Carrots, peeled
◾ 1 Carrot, cubed
◾ 2 medium Potatoes, peeled
◾ 1 big Onion, finely chopped
◾ 3 Tbsp Olive Oil
◾ 1.2L Water, for boiling the chickpeas (about 4 cups)
◾ 1 cup Carrot broth or Water, for the soup
◾ Juice of 2 Lemons
◾ Salt and Pepper to taste
My measuring cup is 300ml
Recipe / Συνταγή:
ENG ►
Ελληνικά ►
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00:00 - Fresh Intro
00:12 - Ingredients preparation
00:26 - How to boil the chickpeas
01:17 - How to boil the carrot and make the broth
01:37 - How to make the sauce for the soup
02:47 - How to combine /finalize the soup and serve it
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???? About this channel:
Hello, I'm Christina, a home cook with a passion for cooking ???? On this channel you will find sweet and savory recipes paired with food inspiration for everyday cooking focusing on Greek and Mediterranean cuisine. Turn ON the subtitles in your language for additional instructions and tips. Stay Fresh, and let's get cooking!
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Music:
Lifelong - Anno Domini Beats
How to make Moroccan Harira - A warmly spiced and filling Chickpea and Lentil soup
Today we're making Moroccan Harira, one of the most popular soups in the whole of the Middle East. This soup contains a combination of Chickpeas, Lentils, Meat and Vegetables that makes it a complete rounded meal. It's spiced with cinnamon and ginger to give it a classic winter spiced flavor. This soup is guaranteed to become one of your favourites.
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00:00 Intro
00:56 Recipe preparation
04:16 Cooking the Harira
07:44 Serving suggestion
08:19 Taste test and Review
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Ingredients:
250g (9oz) Finely diced Lamb or Beef. Substitute with other vegetables if making this vegetarian
200g (7oz) Finely diced tomatoes. I recommend canned
75g (2 3/4 oz) Green Lentils
75g (2 3/4 oz) Dried chickpeas
75g (2 3/4 oz) Vermicelli Noodles (Wheat not rice)
70g (2 1/2 oz) Tomato Paste
25g (3 Tbsp) All Purpose Flour
1 Medium Brown (Spanish) onion
2 Small pieces cinnamon bark or 1/2 Tsp Ground Cinnamon
1/4 Cup Minced Celery leaves
1/4 Cup Minced Parsley
1/4 Cup Minced Coriander
1 Tbsp Butter
2 Tsp Salt
3/4 Tsp Ginger Powder
1/2 Tsp Black Pepper
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Directions:
1. Soak your chickpeas overnight in water until they have at least doubled in size
2. Mince your celery, parsley and coriander finely
3. Dice your onion to a medium dice
4. Dice your meat into very small cubes
5. Wash your lentils
6. Place a pot on the stove over high heat and add the butter
7. Once the butter is melted, add the meat and sear stirring occasionally until a deep brown colour and a browned fond has formed on the base of the pot
8. Turn the heat down to medium and add the onion saute with the meat until it is translucent
9. Add some water to the pot to deglaze the fond
10. Once the pot is mostly cleaned, add the tomatoes, lentils, chickpeas, celery, cinnamon, ginger, black pepper, salt and 1.5 litres or quarts of water
11. Bring the pot to a boil and once it boils reduce the heat to medium and cover the pot. Allow to simmer for 45 minutes.
12. Check the chickpeas, lentils and meat for doneness. When cooked mix in the tomato paste
13. Make a slurry with the flour and 1/2c of water and stir into the pot, allow it to cook for 2 minutes
14. Add the vermicelli as well as parsley and coriander and allow the vermicelli to cook for 10 minutes, stirring regularly to prevent burning
15. Check vermicelli for doneness and then serve the soup with fresh lemon wedges