Diva Tasting: Let’s Do Chickpeas….

Let’s Do Chickpeas…

I love this Mediterranean treat in so many ways. Here are some fall recipes to keep you warm. You may eliminate all animal protein to keep it more vegetarian friendly. Serve with Naan, Pita or Crackers to taste. Just Keep Scrolling….

Chana Masala Chickpeas


1 Onion, Chopped

1 Tomato, Chopped

1 (1 Inch) Piece Fresh Ginger, Peeled And Chopped

4 Cloves Garlic, Chopped, Or More To Taste

1 Green Chile Pepper, Seeded And Chopped (Optional)

3 Tablespoons Olive Oil

2 Fresh Bay Leaves

1 Teaspoon Chili Powder

1 Teaspoon Coriander Powder

1 Teaspoon Garam Masala

½ Teaspoon Turmeric Powder

1 Pinch Salt To Taste

Water As Needed

1 (15 Ounce) Can Chickpeas

1 Teaspoon Fresh Cilantro Leaves, For Garnish, Or More To Taste


Step 1 Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.

Step 2 Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.

Step 3 Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro. Serves 2

Mediterranean Beans and Chickpeas


1 Tablespoon Olive Oil

1 Clove Garlic, Minced

1 Cup Uncooked Basmati Rice

2 Teaspoons Ground Cumin

2 Teaspoons Ground Coriander

1 Teaspoon Ground Turmeric

1 Teaspoon Ground Cayenne Pepper

1 Quart Chicken Stock

1 ½ Pounds Ground Turkey

2 (15 Ounce) Cans Garbanzo Beans (Chickpeas), Drained And Rinsed

2 (15 Ounce) Cans Black Beans, Drained And Rinsed

1 Bunch Chopped Fresh Cilantro (Optional)

1 Bunch Chopped Fresh Parsley (Optional)

¼ Cup Pine Nuts (Optional)

Salt And Ground Black Pepper To Taste


Step 1 Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Step 2 Place the turkey in a skillet over medium heat, and cook until evenly brown.

Step 3 Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper. Serves 8 Ground beef, lamb, or pork may be used instead of turkey.

Chickpea Spread for Sandwiches


1 (19 Ounce) Can Garbanzo Beans, Drained And Rinsed

1 Stalk Celery, Chopped

½ Onion, Chopped

1 Tablespoon Mayonnaise

1 Tablespoon Lemon Juice

1 Teaspoon Dried Dill Weed

Salt And Pepper To Taste


Step 1 Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste. Serves 2

Hearty Chickpea Soup


2 Tablespoons Olive Oil

1 Onion, Chopped

2 Cloves Garlic, Minced

2 Cups Peeled And Chopped Sweet Potatoes

3 Cups Chicken Broth

1 Bay Leaf

1 Teaspoon Dried Basil

½ Teaspoon Dried Thyme

¼ Teaspoon Paprika

1 Tomato, Chopped

1 (10 Ounce) Package Frozen Mixed Vegetables

1 (15 Ounce) Can Garbanzo Beans, Drained

Salt To Taste

Ground Black Pepper To Taste


Step 1 In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.

Step 2 Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.

Step 3 Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot. Serves 6

Blackbean and Chickpea Chile


2 Tablespoons Olive Oil

1 Pound Ground Turkey (Optional)

1 Onion, Chopped

1 Green Bell Peppers, Seeded And Chopped

5 Carrots, Peeled And Sliced Into Rounds

1 Tablespoon Chili Powder

1 ½ Teaspoons Ground Cumin

1 Teaspoon Ground Black Pepper

2 (14.5 Ounce) Cans Canned Diced Tomatoes With Their Juice

1 Cup Frozen Corn (Optional)

1 (15 Ounce) Can Black Beans, Drained And Rinsed

1 (15 Ounce) Can Garbanzo Beans, Drained And Rinsed

1 ½ Cups Chicken Broth


Step 1 If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan.

Step 2 Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil.

Step 3 Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat. Serves 8-12

Chickpeas and Pasta


1 Tablespoon Sea Salt, Divided

1 (16 Ounce) Package Linguine Pasta

2 Tablespoons Extra-Virgin Olive Oil, Or More As Desired

2 Cloves Garlic, Minced

1 (10 Ounce) Bag Baby Spinach Leaves, Chopped

3 Large Tomatoes, Seeded And Diced

1 (15 Ounce) Can Garbanzo Beans (Chickpeas), Rinsed And Drained

1 Teaspoon Chopped Fresh Marjoram, Or More To Taste

Freshly Ground Black Pepper To Taste

½ Teaspoon Red Pepper Flakes, Or More To Taste (Optional)

¼ Cup Freshly Grated Pecorino-Romano Cheese, Or To Taste


Step 1 Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/2 cup of water.

Step 2 Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase the heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.

Step 3 Season the spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve preferred level of moisture in the dish. Top with Pecorino Romano cheese. Serves 4


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