Chickpeas

The last time i ate indian cuisine, I had a curried chickpea vegetarian dish. I hate to think of the calorie intake, but the positive from it is that Ièm no longer terrified of chickpeas!

Now on a quest for a great chickpea recipe... I think cooked would suit me more, but wonder if anyone has any suggestions and/or information on the nutritional value of the little things!

Even better - if someone would suggest a way to make curry chickpeas... Mmmmm.... :)

Wow - checked out some recipies and these puppies are high in calories... !

They're a terrific food.   A 4oz cooked portion of chickpeas is very filling for only about 200 calories.  Try this recipe for Chana Dahl  And you might want to try your hand at making your own Hummus.  It's very easy. 

I made these yesterday and I'm making more today to finish up my chickpeas...

Roasted Chickpeas

1. 1c cooked (or rinsed and drained canned) chickpeas
2. Extra virgin olive oil
3. Spices

Evenly coat chickpeas in as much oil as you like (I just used a teaspoon to lightly coat them but when I have the calories I have used up to a tablespoon per 1 cup chickpeas), sprinkle on desired spices (cayenne pepper and chili powder for spicy or some minced garlic and oregano, etc... go crazy!), bake at 400* F until evenly browned and crispy.

The cup I made I snacked on all afternoon. :)

This is a good recipe with curry and chickpeas!  Chickpeas=garbanzo beans.  If you really like curry you can increase the amount to your taste.   It also reheats and freezes really well - I have been eating it for lunch a lot lately.

Vegetarian Couscous Curry

Ingredients

1 sweet red pepper, chopped
4 mushrooms, chopped
15 baby carrots
2 cups broccoli, chopped
2 cups spinach, chopped
1 onion, diced
1 tsp garlic, minced
2 tbsp curry powder
1 tbsp turmeric
3 cups vegetable broth
2 cups whole wheat couscous
2 cups garbanzo beans (cooked or canned)

Directions

1. Spray soup pot with nonstick spray and saute onions and pepper until tender.
   
2. Add carrots, broccoli, spinach, and spices, and saute for 4-5 minutes.
   
3. Add vegetable broth and bring to a boil. Reduce heat and cover. Simmer for 30 minutes or until carrots are tender.  Add garbanzo beans and simmer for about 5 more minutes, or until heated through.
   
4. Remove from heat and stir in couscous.
   
5. Cover and let it sit for about 5 minutes, then serve.
   

Nutrition Facts Serving Size 271.4g   Amount Per Serving Calories 390 Calories from Fat 43 % Daily Value* Total Fat 4.8g 7% Saturated Fat 0.5g 2% Cholesterol 0mg 0% Sodium 329mg 14% Total Carbohydrates 73.2g 24% Dietary Fiber 15.0g 60% Sugars 9.0g Protein 19.2g Vitamin A 79% • Vitamin C 75% Calcium 11% • Iron 34% * Based on a 2000 calorie diet 

-->   Good points

 

Very low in saturated fat

No cholesterol

High in dietary fiber

High in manganese

High in vitamin A

High in vitamin C

Mmmmmmmmmmm oh my goodness those sound awesome. I will try them for sure.... and as a snack - what a great idea. I love roasted, crunchy things in general... just polished off some almonds but these seem even better!

THANK YOU!

Glad you asked... That's my latest recipe: 

http://caloriecount.about.com/recipe/107180.h tml

You can find just about every recipe imaginable at www.allrecipes.com. This is one of my favorite sites. If you click on the advanced options tab you can customize your search to include/exclude any ingredients or search by a specific type of cuisine. It has these options where you can just search for low cal, dairy free, wheat free, low carb, etc. So useful. I've made an entire book filled with just stuff I've found here. And it's free! I love it. Most of the time they include to nutrition info as well and you can print it right on with the recipe. Hope you like it!

Google "channa masala" or "channa daal" - Indian chickpea dishes generally have "channa" in the name :)  I think it is also sometimes called "chole".

Sometimes I sautee onions/garlic in a little butter or olive oil, and add chickpeas, crushed tomatoes, and spices. 

This is Madjur Jaffrey's recipe for sweet and sour chickpeas ... wonderful.

I made these last night from one of my favorite veggie foodie blogs.  Very tasty.

Ultimate veggie burger!

http://www.101cookbooks.com/archives/001567.h tml

try making a vegetarian tagine (a moroccan-style curry) - it is aubergine, courgette and chickpea with lots of lovely warm spices. serve with cous cous and wholemeal pitta bread. i've made this lots of times and it is always really satisfying.

1. 1 aubergine, diced
2. 1-2 courgettes, sliced thickly
3. olive oil
4. 1 large onion
5. 2 garlic cloves, chopped
6. 5oz/2 cups mushrooms
7. 1 tbsp ground corriander
8. 2 tsp cumin seeds
9. 1 tbsp ground cinnamon
10. 2 tsp ground tumeric
11. 8oz new potatoes quartered
12. 1 pint/2 1/2 cups of passata or creamed tomatoes
13. 1 tbsp tomato puree
14. 1 tbsp chilli sauce
15. 3 oz/1/3 cup dried apricots
16. 400g/3 cups canned chickpeas
17. salt and pepper
18. fresh corriander to garnish

toss aubergine and courgette in a little olive oil and grill until lightly browned on both sides (approx. 20 mins)

Heat some more olive oil in pan and cook onion and garlic until soft. Add mushrooms saute for 3 mins. Add spices and cook for another minute.

Add potatoes and cook for 3 mins. Pour in passata, tomato puree and 150ml/2/3 cup of water. Cover and cook for ten mins.

Add aubergine, courgettes, chilli sauce, apricots and chickpeas. Season and simmer for 10-15 mins until potatoes are tender.

Add more water if tagine becomes too dry. Top with fresh corriander.

 

(p.s. according to my recipe book chickpeas are high in fibre and low in fat as well as having the ability to reduce blood cholesterol, regulate blood sugar and prevent constipation!!)

Bebe_66, I made your tagine recipe* and it was absolutely awesome!! Love it love it love it. I printed it out and am going to make it again and again. An instant favorite.

*After translating from European into American: aubergine=eggplant, courgettes=zucchini, grill=broil, passata=tomato purée, tomato purée=tomato paste.

Only thing is, dear, I thought the amounts of spices were just a bit extreme. Even though I very much love spices. I adjusted the quantities downward:

1 tbs cumin
2 tsp cinnamon
1 tsp turmeric

I added 1 tbs ground coriander, and am thinking about including 1 tsp ginger next time. Not sure what chili sauce refers to, so I substituted 1 tbs chili powder+1 tbs hot sauce (I used Cholula, which comes from Mexico).

Joanna

glad you liked it!! and that you got over the difficulties of the british names for stuff. lol. and yes, i do like my food with a lot of flavour but that was honestly the measurements in my recipe book. also, you can make a massive pot of this and it freezes really well. i have a tub in my freezer at the minute which i'm saving for when my friend visits because it always goes down so well.

I chop up a little bit of red onion, a bit of zuchinni, red or yellow pepper, a couple of mushrooms and whateverveg are in the fridge or on special offer at the market. Once they are softened add some cooked or canned chickpeas, a couple of spoonfulls of tinned tomatoes and a few fresh spinach leaves. Cook until the spinach has wilted a bit and everything is warm. I serve it with brown rice. Brown rice with pulses is an amazingly filling and nutritous dish.

When i make this ot usually adds up to about 170 Cals (depending on the size and what vegetables i use) plus 180 Cals for 50g (dry) of brown rice

Its one of my favourites at the moment

xXx