Ingredients:

(Serves 2)

• 1 tin of chickpeas
• 1 large red onion
• 2 cloves garlic
• 1 stick celery
• 2 large carrots
• 1 red bell pepper
• 1 large zucchini 
• 1 tin chopped tomatoes
• 1 cup vegetable stock
• ½ tablespoon dried thyme
• ½ tablespoon smoked paprika
• Salt and pepper, to taste

Instructions:

1. Chop the onion, celery, carrots, bell pepper, and zucchini into small chunks.
2. Mince the garlic.
3. Heat some oil in a large pot and add the onion, celery, and carrot.
4. Fry for 5-10 minutes and then add the bell pepper, zucchini, thyme, paprika, salt, and pepper.
5. Fry for a further 5-10 minutes and then add the garlic and chickpeas.
6. Fry for another 5 minutes and then add the chopped tomatoes and the veg stock.
7. Increase the heat until it begins to bubble.
8. Leave to simmer for 20-30 minutes, stirring occasionally.
9. Remove from the heat once the liquid has reduced and thickened.
10. Serve immediately with crusty bread or mashed potato.

The post This Chickpea and Vegetable Stew is So Hearty appeared first on falafelandcaviar.com.

Ingredients

• 1 cup chickpea flour
• 1/4 teaspoon cumin
• 2 teaspoons lemon juice
• 1/4 teaspoon coriander
• 1/4 teaspoon baking soda
• 1/2 cup hot water
• 1/2 teaspoon garlic powder
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon yellow curry powder
• 1/4 teaspoon onion powder

Instructions

Mix the cumin, curry powder, chickpea flour, onion powder, salt, garlic powder, baking soda, coriander together.

Pour in the water and lemon juice. Mix again to combine all the ingredients.

Leave the mixture on the side for 10 minutes.

Get a skillet and heat some olive oil in it. You will need a scoop so that you can make all the chickpea fritters even,

Start scooping from the chickpea mix and place it in the oil. You can add some pressure on top to form patties.

Cook for 2 minutes per side. Once you notice a golden brown color you can transfer the fritters on a plate lined with paper.

The post Chickpea Fritters Are Done In 20 Minutes appeared first on falafelandcaviar.com.

Chickpeas are an amazing legume for many reasons. They are full of protein, really low in fat, and are super filling. You can eat them in many different applications, but roasting them turns them into something really special. There is nothing like crunchy chickpeas to munch on at the office, thrown into a salad instead of croutons, or to top your favorite soup! This recipe is super easy but incredibly flavorful, so let’s get started.

Instructions

1. Preheat your oven to 400 F.
2. Drain and rinse a can of chickpeas. After it’s been drained and rinsed, make sure to dry them well. If they aren’t dried well, they won’t crisp up as nicely in the oven.
3. Pour the chickpeas into a bowl along with 1-2 tablespoons of olive oil.
4. Cover the chickpeas with chili powder, garlic powder, a little cayenne pepper or red chili flakes, cumin, coriander, a pinch of salt, and a little oregano. You can also change the amounts of spices to suit your palette.
5. Lay the chickpeas out on a parchment covered baking sheet and make sure they are evenly spaced so they have enough room to cook.
6. Bake for at least 20 minutes until they are really crispy, but check on them to make sure they don’t burn.
7. Enjoy!

The post Roasted Chickpeas Are the Perfect Crunch for Any Meal appeared first on falafelandcaviar.com.

Instructions

1. Start by soaking the chickpeas in a big bowl of water overnight. If you can, try to change the water a few times during the soak. This will help them get bigger since you’re discarding the water with all the chemicals they are releasing.
2. After 12-24 hours, drain and rinse them, put them in a pot, and fill the pot with water so it covers them by a few inches.
3. Bring the water to a boil and then down to a simmer for about 45-60 minutes until they’re soft, stirring occasionally so they don’t burn.
4. At this point, you can either save them for later or season them in the pot with whatever you like.
5. You can either put them in the fridge for a week, or freeze them for several months!

The post Stop Buying Canned Chickpeas! appeared first on falafelandcaviar.com.

Ingredients:

(Serves 2)

• 1 tin of chickpeas
• 1 large red onion
• 2 cloves garlic
• 1 stick celery
• 2 large carrots
• 1 red bell pepper
• 1 large zucchini 
• 1 tin chopped tomatoes
• 1 cup vegetable stock
• ½ tablespoon dried thyme
• ½ tablespoon smoked paprika
• Salt and pepper, to taste

Instructions:

1. Chop the onion, celery, carrots, bell pepper, and zucchini into small chunks.
2. Mince the garlic.
3. Heat some oil in a large pot and add the onion, celery, and carrot.
4. Fry for 5-10 minutes and then add the bell pepper, zucchini, thyme, paprika, salt, and pepper.
5. Fry for a further 5-10 minutes and then add the garlic and chickpeas.
6. Fry for another 5 minutes and then add the chopped tomatoes and the veg stock.
7. Increase the heat until it begins to bubble.
8. Leave to simmer for 20-30 minutes, stirring occasionally.
9. Remove from the heat once the liquid has reduced and thickened.
10. Serve immediately with crusty bread or mashed potato.

The post This Chickpea and Vegetable Stew is So Hearty appeared first on falafelandcaviar.com.

Ingredients

• 1 cup chickpea flour
• 1/4 teaspoon cumin
• 2 teaspoons lemon juice
• 1/4 teaspoon coriander
• 1/4 teaspoon baking soda
• 1/2 cup hot water
• 1/2 teaspoon garlic powder
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon yellow curry powder
• 1/4 teaspoon onion powder

Instructions

Mix the cumin, curry powder, chickpea flour, onion powder, salt, garlic powder, baking soda, coriander together.

Pour in the water and lemon juice. Mix again to combine all the ingredients.

Leave the mixture on the side for 10 minutes.

Get a skillet and heat some olive oil in it. You will need a scoop so that you can make all the chickpea fritters even,

Start scooping from the chickpea mix and place it in the oil. You can add some pressure on top to form patties.

Cook for 2 minutes per side. Once you notice a golden brown color you can transfer the fritters on a plate lined with paper.

The post Chickpea Fritters Are Done In 20 Minutes appeared first on falafelandcaviar.com.

Chickpeas are an amazing legume for many reasons. They are full of protein, really low in fat, and are super filling. You can eat them in many different applications, but roasting them turns them into something really special. There is nothing like crunchy chickpeas to munch on at the office, thrown into a salad instead of croutons, or to top your favorite soup! This recipe is super easy but incredibly flavorful, so let’s get started.

Instructions

1. Preheat your oven to 400 F.
2. Drain and rinse a can of chickpeas. After it’s been drained and rinsed, make sure to dry them well. If they aren’t dried well, they won’t crisp up as nicely in the oven.
3. Pour the chickpeas into a bowl along with 1-2 tablespoons of olive oil.
4. Cover the chickpeas with chili powder, garlic powder, a little cayenne pepper or red chili flakes, cumin, coriander, a pinch of salt, and a little oregano. You can also change the amounts of spices to suit your palette.
5. Lay the chickpeas out on a parchment covered baking sheet and make sure they are evenly spaced so they have enough room to cook.
6. Bake for at least 20 minutes until they are really crispy, but check on them to make sure they don’t burn.
7. Enjoy!

The post Roasted Chickpeas Are the Perfect Crunch for Any Meal appeared first on falafelandcaviar.com.

Instructions

1. Start by soaking the chickpeas in a big bowl of water overnight. If you can, try to change the water a few times during the soak. This will help them get bigger since you’re discarding the water with all the chemicals they are releasing.
2. After 12-24 hours, drain and rinse them, put them in a pot, and fill the pot with water so it covers them by a few inches.
3. Bring the water to a boil and then down to a simmer for about 45-60 minutes until they’re soft, stirring occasionally so they don’t burn.
4. At this point, you can either save them for later or season them in the pot with whatever you like.
5. You can either put them in the fridge for a week, or freeze them for several months!

The post Stop Buying Canned Chickpeas! appeared first on falafelandcaviar.com.