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Things to do with chickpeas

Saturday, March 14, 2015
Chickpea and tomato salad

Chick peas, channa, garbanzo beans, are very popular here in T&T, We enjoy then in many different way, the more popular ways being in our curried vegetables, or as a crunchy tasty snack, but the joys of chickpeas extend beyond theses tried and tested ways. 

Middle Easterners enjoy them in the popular dip hummus, they also incorporate them into pilafs and enjoy them cooked with different vegetables. Chickpeas are exceptionally high in protein and very low in fat, making them and ideal food. Cooking them into vegetable stews and incorporating them into salads makes them satisfying and delicious too.


This Mediterranean salad tastes better the next day! So make it ahead of time and refrigerate it until you’re ready for it!

2 14 oz tins chickpeas, drained and rinsed

4 salad tomatoes, seeded and chopped

1/2 cup chopped fresh herbs, (chives, chadon beni, parsley, basil, mint)

For the dressing

4 cloves garlic

1/2 tsp paprika

4 tbsp red wine vinegar

4 tbsp lime juice

1/2 cup olive oil

2 rounded tsp ground roasted geera or cumin

Salt and freshly ground black pepper to taste


Place the first three ingredients in a bowl.

Combine all thee ingredients for the dressing in a blender and process until well blended.

Add to channa toss to coat.

Serves six to eight


3 tbsp olive oil

1 large onion, finely chopped

1 clove garlic, chopped

1 tsp ground cinnamon

1/2 tsp turmeric powder

1/2 tsp paprika

1 14 oz tin chickpeas, drained and rinsed 

1/3 cup toasted pine nuts

11/2 cups basmati rice, washed well and soaked in water for 20 minutes

23/4 cups chicken stock

Salt and pepper

1/2 cup currants or raisins


Heat oil in a sauce pan, add onions, and garlic, sauté until tender, about four minutes.

Add cinnamon, turmeric and paprika, stir, now add the chickpeas.

Add pine nuts and combine. Drain rice well.

Add rice and sauté with spices so that all the rice grains are coated.

Add chicken stock, stir well.

Season with salt and pepper.

Add raisins or currants, bring to a boil and cover and simmer until rice grains are tender.

Fluff with a fork.

Serves four to six


1 14 oz tin chickpeas drained and rinsed

Juice of 1 large lime

1 tbsp sesame oil

1 tbsp unflavoured yogurt

2 tbsp water

4 cloves garlic, minced

1 tbsp olive oil

1 tsp ground roasted cumin

1/2 tsp pepper sauce or any hot pepper

2 tbsp chopped fresh chadon beni (cilantro) or parsley

Salt to taste and freshly ground black pepper

1 tsp sumac (optional)

1 tbsp olive oil

Black olives for garnishing


In a food processor puree chickpeas coarsely, if you are using a blender puree in two batches and add the water.

Add garlic, lime juice, yogurt, pepper sauce or hot pepper, sesame oil, and cumin.

Continue to puree mixture until smooth. 

Taste and adjust seasonings.

Transfer to serving plate and garnish with cilantro or parsley.

Drizzle with olive oil and sprinkle with sumac. Garnish with olives.

Serve with warm pita bread or pita chips.

Serves six


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