How To Cook Chickpeas

How to cook chickpeas, looking for these recipes? check this for 3 best How to cook chickpeas: Moroccan chickpea and rice salad,Chickpea and lentil patties,Lamb shoulder with chickpeas and sherry

 

Moroccan chickpea and rice salad

Image credit: Andrew Young – taste.com.au

Ingredients

  • 3 cups rice, cooked, cold
  • 400g can chickpeas, drained and rinsed
  • 3 green onions, trimmed, finely sliced
  • 150 g fresh dates, pitted and torn into rough pieces
  • 1/3 cup shelled pistachios, roughly chopped
  • 1/3 cup toasted slivered almonds
  • 1 tablespoon chopped preserved lemon, plus extra to serve * see note
  • Salt and pepper
  • 1 cup roughly torn mint leaves
  • 1/2 cup roughly torn coriander sprigs

Dressing

  • 1/3 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin

Method

  • Step 1
    Mix the rice, chickpeas, green onions, dates, pistachios, almonds and preserved lemon together. Season the salad to taste with salt and pepper.
  • Step 2
    Whisk together the orange juice, lemon juice, olive oil and ground cumin. Season with salt and pepper. Dress the rice salad with the dressing and toss to combine. Toss the herbs through the salad just prior to serving and garnish with extra preserved lemon.

 

Lamb shoulder with chickpeas and sherry

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 2 tablespoons olive oil
  • 45g can anchovies in olive oil
  • 6 cloves garlic, halved, plus 3 extra, crushed
  • 2 tablespoons finely chopped rosemary
  • 1 lamb shoulder, boned, trimmed, shank attached
  • 125ml (1/2 cup) dry white wine
  • 500ml (2 cups) dry sherry (see note)
  • 500ml (2 cups) Massel chicken style liquid stock
  • 300g (1 1/2 cups) dried chickpeas, soaked overnight
  • 1/2 teaspoon saffron threads
  • 250g green beans, trimmed
  • 1 tablespoon sherry vinegar (see note)
  • 1/2 bunch flat-leaf parsley
  • 50g slivered almonds, roasted
  • 3 hard-boiled egg yolks

Method

  • Step 1
    Pour oil into a roasting pan, place in the oven, then preheat to 220C. Combine anchovies, extra crushed garlic and rosemary in a bowl. Place lamb, skin-side down, on a chopping board, then spread with anchovy mixture and roll up. Secure with kitchen string at 3cm intervals. Place lamb in roasting pan, skin-side down, roast for 10 minutes, then turn over and roast for a further 10 minutes.
  • Step 2
    Place wine, sherry and stock in a saucepan and bring to the boil over high heat. Drain chickpeas, then add to roasting pan with halved garlic cloves, saffron and boiling stock mixture. Cover tightly with foil. Reduce oven to 150C and roast for 2 hours. Add beans and cook for a further 30 minutes or until meat is very tender. Season chickpea mixture with salt and pepper, then stir in vinegar.
  • Step 3
    Roughly chop parsley and almonds. Place in a bowl, crumble in egg yolks and stir gently to combine. Scatter parsley and egg yolk mixture over lamb shoulder to serve.

 

Chickpea and lentil patties

Image credit: (N/A) – taste.com.au

Ingredients

  • 2 tablespoons olive oil
  • 1 brown onion, sliced
  • 3 garlic cloves, crushed
  • 1 tablespoon Masterfoods Turmeric Ground
  • 1 tablespoon ground cumin
  • 400g can chickpeas, rinsed, drained
  • 400g can lentils, rinsed, drained
  • 1/2 cup sunflower seeds
  • 1/2 cup coriander leaves
  • 2 eggs, lightly beaten
  • 1 cup plain flour
  • vegetable oil, for frying
  • 40g butter, chopped
  • 2 red onions, thinly sliced
  • 1/4 cup brown sugar
  • Extra coriander, to serve
  • Hot chips, to serve

Method

  • Step 1
    Heat olive oil in a frying pan over medium heat. Add onion and cook until soft. Add garlic, turmeric and cumin and cook, stirring, for 4 minutes or until soft.
  • Step 2
    Process chickpeas, lentils, sunflower seeds, coriander, egg and onion mixture in a food processor until almost smooth. Transfer to a large bowl. Add 2/3 cup flour. Stir until well combined.
  • Step 3
    Place remaining flour on a plate. Form chickpea mixture into 8 patties. Coat in flour.
  • Step 4
    Preheat oven to 180°C. Cover base of a frying pan with oil. Heat over medium heat. Cook patties, in batches, for 3 minutes each side or until golden. Place on a baking tray. Cover with foil. Keep warm in oven.
  • Step 5
    Melt butter in a frying pan over medium heat. Add red onion and cook, stirring, for 10 minutes. Add sugar and cook for 1 to 2 minutes or until onions are caramelised.
  • Step 6
    Place patties on plates. Serve with coriander, caramelised onions and hot chips.

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