Chickpeas Archive - kitchensplace

Vegetarian Farmer’s Pot

Corinna — Sat, 26 Sep 2020 09:30:00 +0000

In this post, I’ll show you a vegetarian variant for a delicious farmer’s pot with potatoes, peppers, tomatoes and chickpeas.

Do you also remember the hearty farmer’s pots that grandma or mum had from time to time? With strong broth, lots of vegetables, potatoes and meat? I definitely do! I used to always like to eat them, today they would be too hearty for me. That’s why I tried to change the farmer’s pot a bit in a vegetarian version and in particular to work out the vegetable insert. You can see the result in this recipe: A hearty, vegetarian farmer’s pot with crunchy vegetables, fruity tomatoes and chickpeas as a protein substitute.

What is particularly nice about this recipe is that the calories remain very low, but the portion is still rich and filling. Overall, I would say this recipe is particularly suitable for a diet or a reduced-calorie diet or as a meal prep for the lunch break.

If you are interested in other vegetarian recipes, then take a look around my vegetarian recipe category.

Nutritional Information per serving of Farmer’s Pot

Calories: 377 – Protein: 12g – Fat: 8g – Carbs: 55g

This recipe has no ratings just yet.

Vegetarian Farmer's Pot

26/09/2020

Servings: 4

Prep: 15 min

Cook: 45 min

Total: 60 min

By: Corinna

Ingredients

800g potatoes
2 carrots
1 paprika
1 can of chickpeas
1 onion
1 tbsp tomato paste
1 tbsp cane sugar
2 cans of chopped tomatoes
750ml vegetable stock
100g Creme Fraiche (cream light)
1 tbsp olive oil
Salt, pepper, oregano, garlic powder

Directions

Step 1 Peel and dice the potatoes, peel and slice the carrots and cut the peppers into pieces.
Step 2 Cut the onion into fine cubes and sauté in a little olive oil. Then add the potatoes, carrots and peppers and fry briefly.
Step 3 Deglaze with vegetable stock and simmer for about 15 minutes. Then stir in tomato paste, cane sugar and chopped tomatoes and simmer with the lid covered for about 30 minutes. Then stir in the chickpeas and season to taste with salt, pepper, oregano and garlic. Serve with parsley as an option.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Tomato Chickpea Salad

Corinna — Thu, 20 Aug 2020 11:31:07 +0000

In this post I will show you a super quick recipe for a delicious tomato chickpea salad with shallots, basil and lime. The recipe can be used as a main meal or as a side dish recipe.

On vacation I fell in love with fresh and homemade salads again. Especially when it’s hot outside and heavy dishes steal your energy, I often resort to fresh and nutritious ingredients to create a delicious salad. I often have them when things have to be done quickly and you can’t manage 3 frying pans on the stove at the same time. I always try to make sure that the salads have the appropriate nutritional values so that they are filling.

In this tomato chickpea salad, the chickpeas alone provide plenty of energy, so that you really have a full meal in front of you. Therefore, you can eat this salad either as a main meal (which is then also reflected in the calories) or as a side dish. The tomato and chickpea salad also goes well with the barbecue buffet!

If you are in the mood for more inspiration for chickpea salads, then this Mediterranean chickpea salad may also be for you.

Nutritional Information per serving

Calories: 525 – Protein: 17g – Fat: 19g – Carbs: 60g

This recipe has no ratings just yet.

Tomato Chickpea Salad

20/08/2020

Servings: 2-4

Prep: 10 min

Cook: 20 min

Total: 30 min

By: Corinna

Ingredients

1 can of chickpeas
250g cocktail tomatoes
15g cane sugar
1/2 lime
25g balsamic vinegar
15g olive oil
1 shallot
1 bunch of basil
Salt pepper

Directions

Step 1 Cut the tomatoes and shallot into cubes and stir together with the olive oil, balsamic vinegar and cane sugar in a bowl .
Step 2 Drain the chickpeas and fry them briefly in a pan. Then stir into the tomatoes .
Step 3 Season the salad with lime juice, salt and pepper. Pluck fresh basil and stir in.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Chickpea Salad – Mediterranen Style

Corinna — Fri, 10 Jul 2020 09:30:00 +0000

In this post, I’ll show you how to quickly prepare a delicious mediterranean chickpea salad.

With this chickpea salad you can conjure up a great side dish in just 15 minutes! Whether for grilling, as a healthy lunch or meal prep, this chickpea salad is simply a feast for almost any occasion. This salad is a great dish, especially in summer, as it tastes very good cold and is very popular as a light summer dish.

You only need a little time and a few ingredients for the preparation. Of course you can vary the chickpea salad as you like, but I prefer to use chickpeas with tomatoes, cucumbers, onions and feta. As an add-on I have lots of fresh chopped parsley and a light dressing made from olive oil and lemon juice. What could be better?

If you are in the mood for more salad recipes, then take a look at my recipe category “Salads“.

Nutritional information per serving of chickpea salad

Calories: 289 – Protein: 13g – Fat: 14g – Carbs: 21g

This recipe has no ratings just yet.

Chickpea Salad

10/07/2020

Servings: 4

Prep: 15 min

Cook:

Total: 15 min

Difficulty: easy

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By: Corinna

Ingredients

2 cans of chickpeas
100g feta
2 small red onions
3 tomatoes
1 cucumber
2 tbsp olive oil
1 lemon
1 bunch of parsley
salt and pepper

Directions

Step 1 Drain the chickpeas and collect them in a large salad bowl. Cut the cucumber and tomato and evenly cubes and cut the onion into strips. Roughly chop the parsley.
Step 2 Put all ingredients together in a large salad bowl and mix with 2 tablespoons of olive oil and the juice of one lemon.
Step 3 Season with salt and pepper and finally stir in the feta.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Chickpea curry with paprika and rice

Corinna — Sat, 11 Jan 2020 10:30:00 +0000

In this post I will show you a quick and easy recipe for a delicious chickpea curry with paprika and rice. In just 30 minutes you can conjure up a great after-work kitchen with this recipe.

I think it’s really great that there are so many ways to serve a delicious curry with rice. I particularly like to use vegetarian combinations and use coconut milk and fresh herbs. This is also the case with this recipe for chickpea curry with paprika and rice.

For this recipe you don’t need any unusual ingredients, pastes shipped from the Far East or an infinite amount of cooking time. In just 30 minutes you can put this curry together from simple products from the supermarket. This makes this dish perfect as a delicious dish for your after-work kitchen. And the best thing is: you can simply cook one more portion and use it as meal prep for the next day.

Nutritional information per serving of Chickpea Curry:

Calories: 528 – Protein: 12g – Fat: 24g – Carbs: 65g

This recipe has no ratings just yet.

Chickpea Curry with Paprika and Rice

11/01/2020

Servings: 2

Prep: 5 min

Cook: 25 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

120g rice
200g chickpeas
1 bell bell pepper
200g coconut milk
1 tbsp tomato paste
1 clove garlic
1 tbsp olive oil
1 bunch fresh cilantro
salt, pepper, curry powder

Directions

Step 1 Cook the rice according to the instructions on the package
Step 2 cut the peppers into strips, chop the garlic and sauté in a saucepan with the olive oil
Step 3 stir in the tomato paste and sauté briefly. Then deglaze everything with coconut milk and let it boil for 5 minutes at high temperature.
Step 4 Turn the temperature back to medium heat and stir in the chickpeas. Now just simmer a bit and let it reduce
Step 5 In the meantime you can finely chop coriander and add half of it to the curry. In addition, season the curry with salt, pepper and curry
Step 6 serve the curry with rice and the rest of the coriander.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Cauliflower soup with chickpeas

Corinna — Tue, 25 Jun 2019 09:30:16 +0000

On some days I can get incredibly excited about a creamy vegetable soup. In this post, I’ll show you how to make a simple cauliflower soup with chickpeas.

A delicious and creamy soup can be something very fine. It definitely has several advantages, because it is healthy, high in fiber, low in calories and filling. For these reasons, I’m a huge fan of creamy vegetable soups. In addition, this cauliflower soup is made in just 30 minutes. It’s even faster if you use the florets from the freezer instead of fresh cauliflower. In this way you not only save yourself the cutting work, but can also ideally portion your soup. In addition, the nutrients are retained in frozen vegetables, while they are only retained in fresh vegetables if the vegetables are processed directly.

In addition to cauliflower, I decided to add chickpeas to this soup. They go great with the cauliflower soup in terms of color and taste and give the soup a little bite. Seasoned with onions, garlic, salt, pepper and fresh parsley you get a delicious and creamy soup that is not only good to prepare in your after-work kitchen, but also as a meal prep for work. If you feel like having several soup variations, have a look here in my category “Soups & Stews” according to further recipes.

Nutritional Information per serving

Calories: 201 – Protein: 10g – Fat: 9g – Carbs: 20g

This recipe has no ratings just yet.

Cauliflower Soup with Chickpeas

25/06/2019

Servings: 4

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

500g cauliflower
800ml vegetable broth
2 cans chickpeas
100g cream light
1 onion
1 clove garlic
1 tablespoon vegetable oil
salt, pepper, nutmeg, garlic powder
parsley, fresh.

Directions

Step 1 Roughly chop the onion and garlic and fry in a little vegetable oil. Add the cauliflower and fry briefly on all sides. Deglaze with vegetable stock and bring to the boil.
Step 2 Simmer the soup for about 20 minutes. Then add the chickpeas and puree everything with a blender. Stir in the cream lightly. Season to taste with salt, pepper, nutmeg and garlic powder.
Step 3 Chop the parsley and stir in. Add water as desired, depending on consistency. Optionally serve with fresh bread.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Sweet potato curry with chickpeas and rice

Corinna — Sun, 05 May 2019 09:30:16 +0000

This vegetarian sweet potato curry with chickpeas has long been on my to-do list. I finally dared to come up with a delicious and healthy recipe for this sweet potato curry. In this post I will show you how to prepare a great and vegetarian sweet potato curry with chickpeas and rice.

Actually, I’m not a big fan of oriental dishes, especially with oriental spices. But this curry has irritated me for a long time, so I finally got myself up and got all the relevant ingredients and spices in the Biomark. Then I just started cooking this super delicious curry.

Recipe for my sweet potato curry

My vegetarian curry is based on sweet potatoes, which are first seared extra hot to get nice roasted aromas. Later on, chickpeas are added to the sweet potatoes. The whole dish is rounded off with low-fat coconut milk, tomatoes and of course the aforementioned oriental spices. As a side dish, I traditionally opted for rice. This curry is also particularly tasty with naan bread. Very important: Be sure to use fresh coriander and lemon – these two ingredients round off the curry perfectly.

Nutritional Information per serving of Sweet Potato Curry

Calories: 462 – Protein: 11g – Fat: 14g – Carbs: 72g

This recipe has no ratings just yet.

Sweet Potato Curry with Chickpeas and Rice

05/05/2019

Servings: 4

Prep: 10 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

1 large sweet potato
200g rice, uncooked
1 red onion
2 cloves garlic
1 can chickpeas
1 can tomatoes, chunky
1 can coconut milk, reduced fat
1/2 tsp turmeric
1/2 tsp garam masala
1/2 tsp curry
salt, pepper
1 tbsp olive oil
1/2 lemon
fresh coriander

Directions

Step 1 Dice the sweet potato, onions and garlic. Heat olive oil in a saucepan and fry the sweet potato cubes for about 10 minutes to create roasting aromas. Then stir in the onion and garlic and fry as well. Cook the rice
Step 2 Deglaze the sweet potato with coconut milk. Then add the tomatoes and mix everything. Stir in the spices and the chickpeas and season with salt and pepper. Simmer everything for about 15 minutes and let it reduce
Step 3 Chop the cilantro and stir in half. Stir in the juice of the lemon and some lemon zest as well. Drain the rice and serve with the remaining cilantro.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Homemade hummus

Corinna — Mon, 11 Mar 2019 10:30:40 +0000

Hummus is a simple but tasty dip made from chickpeas and tahini, a sesame paste from the Far East. In this post, I’ll show you how you can prepare hummus yourself quickly and easily. This delicious dip is pureed in no time with just a few ingredients – whether with a food processor or with the hand blender.

Even if this brownish dip is not the prettiest, it has been one of the most popular dips on the finger food buffet for some time. Hummus also refines delicious bowls or other oriental dishes with its fine, creamy taste. What should definitely not be missing in hummus is tahini – a sesame paste. You can either prepare these yourself by mixing sesame seeds with oil and pureing them finely. Alternatively, Tahini is also available in every organic market. You should also pay attention to the quality of the chickpeas used when preparing hummus. Either these are bought ready-cooked in the organic market (but then be careful not to contain any additives) or they are soaked in water in their natural and dry form for 12 hours and then boiled for about 2 hours. You can find out how to cook chickpeas yourself here: https://www.springlane.de/magazin/rezeptideen/hummus-selber-machen-grundrezept/

Prepare hummus quickly

In this recipe, I used pre-cooked chickpeas to simply save time. These are then pureed together with tahini, olive oil, water, lemon juice and fresh spices to a creamy mass. Your hummus is ready.

Nutritional Information per serving

Calories: 46 – Protein: 1g – Fat: 4g – Carbs: 2g

This recipe has no ratings just yet.

Homemade Hummus

11/03/2019

Servings: 8-10

Prep: 15 min

Total: 15 min

Difficulty: easy

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By: Corinna

Ingredients

200g chickpeas, ready cooked
1 clove of garlic
2 tsp tahini
1 lemon:5 tbsp olive oil
5 tbsp water
salt, pepper
Optional: cumin.

Directions

Step 1 Puree the chickpeas together with the garlic clove, tahini paste, olive oil and water in a food processor or with a hand blender to a fine mass.
Step 2 Juice one lemon and stir into the mass. Season everything with salt and pepper.
Step 3 Stir in more water for a higher creaminess. Optionally refine with cumin.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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