There Is More To Chickpeas Than Just Chole Bhature
Try these tasty, nutritious and quick chickpea recipes at home
Chickpeas or kabuli chana are a part of the legume family and grown in over 50 countries, with India being the largest producer. Owing to its mildly nutty flavour and versatility, the humble legume now finds a place of pride in various global cuisines.
An excellent source of plant-based protein and dietary fibre, chickpeas are a powerhouse of nutrients. They contain minerals like iron and phosphorus as well as good fats.
While nothing beats chole bhature in taste, you can do a lot more with chickpeas. Here are two easy and healthy recipes you can try at home:
This creamy dip is made from cooked chickpeas, mashed and blended with tahini, olive oil, garlic, lemon juice and spices. Full of protein, dietary fibre and minerals, this super-healthy dip is a must-try. You can use it as a sandwich spread, salad dressing, or a healthy dip served with chips or with veggies.
Cooked chickpeas 2 cups (pressure cook till they become soft)
Water from cooked chickpeas 2 tablespoons
Lemon juice from 1 ½ lemons
Paprika powder 2 teaspoons
Cumin powder ½ teaspoon
Garlic 1 clove minced (use two if you like it)
Salt as per taste
Tahini ½ cup
First to make the tahini, heat a non-stick pan on medium and add ¼ cup of white sesame seeds. Dry roast the seeds, stirring them continuously until they turn golden. Remove from the heat and let them cool.
In a small mixer-grinder, add the cooled sesame and grind until it becomes a paste. Add 2 tablespoons of olive oil and a pinch of salt and blend again.
In a big mixer-grinder, add the cooked chickpeas, tahini paste, garlic, 2 tablespoons of olive oil, paprika, lemon juice, a pinch of salt, cumin powder and 1 ½ teaspoons of paprika powder and 1 tablespoon of the chickpea water. Blend until it becomes a thick paste. Add more water or oil if it’s too thick. Check seasoning. Pour the dip in a bowl and garnish with some olive oil and a sprinkle of paprika powder.
Roasted Chickpea Salad
Light on the stomach and an absolute crowd-pleaser, this salad is a wonderful mix of textures and flavours that come together in perfect harmony. The roasted chickpeas make it a wholesome meal that you can enjoy with friends and family without toiling hours in the kitchen.
Par-boiled chickpeas 2 cups
Olive oil 4 tablespoons
Cumin powder ½ teaspoon
Red chilli powder ½ teaspoon
Paprika ½ teaspoon
Garlic powder 1 teaspoon
Lettuce 2 cups, chopped (or roughly torn)
Tomato 1 large, chopped into 1-inch pieces
Red and yellow bell peppers ½ cup (chopped into 1-inch pieces)
Cucumber 1 small (chopped into 1-inch pieces)
Onion 1 small (chopped into 1-inch pieces)
Black olives, 3 tablespoons (pitted and sliced)
Feta cheese ¼ cup
Salt and pepper as per taste
Apple cider vinegar 3 tablespoons
Honey 1 teaspoon
Roasted pumpkin seeds
Pre-heat the oven to 200 degrees Celsius and line the baking tray with aluminium foil. In a mixing bowl, add the par-boiled chickpeas, garlic powder, 2 tablespoons of olive oil, cumin powder, paprika, chilli powder and a pinch of salt. Toss well until the chickpeas are well-coated. Spread them evenly on the baking try and let them turn crisp in the oven for about 30 minutes.
To prepare the dressing, in a big salad bowl, combine 2 tablespoons each of olive oil and apple cider vinegar, a teaspoon of honey, and salt and pepper as per taste. Whisk them well. Add the chopped vegetables, olives, cooled roasted chickpeas and feta cheese and toss well. Serve it garnished with roasted pumpkin seeds.