Chickpea Recipes

Here are two great (easy & quick) recipes to make using your chickpeas:

Radiatore with Chickpeas, Baby Spinach & Sun-Dried Tomatoes
Serves 4
from Quick Fix Vegetarian

1 10 oz. pkg fresh baby spinach
2 T. extra virgin olive oil
3 cloves garlic, finely chopped
1 15 oz. can petite diced tomatoes, drained (oops, I didn't drain mine, it was fine)
1/3 c. oil packed sun dried tomatoes, chopped
1 16 oz. can chickpeas, drained and rinsed
salt and freshly ground black pepper
1 lb. radiatore or other pasta (penne, rotini, etc.)

Put the pasta water on to boil in a large covered pot. Place the spinach in a bowl, cover and microwave for 2 minutes to wilt (I didn't do this-I cannot stand the taste of overcooked spinach, so I cook it as little as possible). Set aside.

Heat the oil in a saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in both kinds of tomatoes, the wilted spinach (again, I waited until the pasta was almost done to add the spinach in so that it was barely cooked) and the chickpeas, and season with salt and pepper to taste. Simmer to blend the flavors and heat through, 5-7 minutes.

When the pasta water comes to a boil, salt the water, then add the pasta and cook stirring occasionally, until it is al dente, 8-10 minutes. Drain the pasta and place in a large serving bowl. Add the sauce and toss gently to combine. Serve hot.



Chickpea-Quinoa Pilaf
Serves 4-6 as a side
from Veganomicon

2 T. olive oil
1 small yellow onion, chopped finely (about 1 cup)
2 cloves garlic, minced
1/2 tsp. ground cumin
1 T. coriander seeds, crushed
Several pinches of freshly ground black pepper
1/2 tsp. salt
1 T. tomato paste (I recently discovered the tube of tomato paste & love it for recipes like this)
1 c. quinoa
2 c. cooked or 1 15 oz. can chickpeas, drained and rinsed
2 c. vegetable broth

In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.
Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.
Add the quinoa and saute for 2 minutes.
Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover and cook for about 18 minutes or until the quinoa has absorbed all the water; stir occasionally. Fluff with a fork and serve.