Three quick chickpea recipes to keep everyone warm this winter


Chickpeas are not only inexpensive, but they are one of the most versatile and nutritious vegetables in the legume family.

Canned chickpeas are a simple and great option if you’re short on time, but according to chefs, if you really want to get the most out of our chickpeas, dried chickpeas are the way to go.

You can use them in a variety of ways, from making hummus to a gluten-free flour option, like in these zucchini and onion fritters from Alice Zaslavsky.

If you’re looking for a healthy meal to feed the family, here are four chickpea recipes to try.

Try this Creamy Spinach and Chickpea Curry with Paneer

Hetty McKinnon’s Spinach and Chickpea Curry is a “no hassle, no thought” winter dinner you can easily make from pantry items and adapt to your taste.(ABC Everyday: Hetty McKinnon)

This meal is perfect for a weeknight dinner when you’re short on time and hungry.

It draws inspiration from the popular Indian dish saag/palak paneer, tweaking the traditional version with a pot of store-bought curry sauce.

Ready in just 15 minutes, most of the ingredients in this recipe include staples such as: canned chickpeas, coconut milk and basmati rice, saving you time and money!

Warm up with this hearty chickpea and miso pasta

Versatile canned chickpea becomes a creamy pasta sauce.(ABC Everyday: Hetty McKinnon)

Chickpeas are quite common in salads, curries and stews, but have you ever tried chickpea pasta?

Playing a not-so-traditional role in this cheesy pasta recipe, Hetty McKinnon uses crushed chickpeas to create a velvety pasta sauce.

If you’re a fan of the popular Japanese paste, miso, then you’ll love the blend of salt, flavor, and spiciness in this recipe.

This is another quick option that doesn’t include a long list of ingredients. It’s ideal for weeknights when you’re feeling tired after a long day at work.

Spiced chickpeas in a rich tomato sauce

Comforting and warming, these chickpeas cook slowly in a rich tomato sauce.(ABC everyday: Heidi Sze )

Similar to other North Indian spicy chickpea recipes, this recipe sautéed the chickpeas in a mixture of mustard seeds, cumin and cinnamon to bring out an aromatic flavor before adding them to a broth. passata-based tomato sauce and chicken (or vegetable) broth.

Dried chickpeas work best for this recipe, but if you need to cook something quick, canned chickpeas are always a good option.

You can also substitute red wine vinegar for white wine vinegar, apple cider vinegar, or lemon juice to avoid going to the stores and using ingredients from your pantry.

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