Recipes for "chickpea recipes"

Gather the ingredients.

Heat oil in a large frying pan over medium heat. Add onion; cook and stir until onions are tender, about 3 to 5 minutes.

Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly.

Mix in chickpeas and their liquid. Continue to cook and stir until heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

Enjoy!

Drain the chickpeas in a colander or sieve, and rinse under cold running water. Drain well. Transfer into a medium bowl and add the lemon juice, olive oil, and ground cumin. Use the back of a fork to press the chickpeas into a thick, chunky mash.

Simply Recipes / Ciara Kehoe

Crumble the goat cheese into the bowl, add the carrots, and stir well.

Simply Recipes / Ciara Kehoe

Cut the baguette into 3 5- to 6-inch pieces. If you have leftover bread, save it for another use.

Cut each piece in half lengthwise, but not all the way through—you want it connected along one edge so you can open the baguette like a book. Divide the chickpea mash among the 3 pieces, spreading it evenly.

Top with the arugula. Squeeze a little lemon juice, a light drizzle of olive oil, and a pinch of salt to the top. Serve.

Leftovers don’t keep well. I recommend assembling sandwiches the same day you plan to eat them so the bread doesn’t get soggy.

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Simply Recipes / Ciara Kehoe

Toss chickpeas, tomatoes, feta cheese, and basil together in a large bowl. Set aside.

Place honey in a small microwave-safe bowl; microwave until warm about 30 seconds. Stir in garlic, red wine vinegar, cider vinegar, oil, black pepper, cayenne pepper, and salt.

Pour vinaigrette over chickpea mixture; toss to coat. Cover the bowl with plastic wrap; refrigerate before serving, 1 hour .