Best Chickpea Pot Recipes

EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE

Steps:

• PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
• Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
• Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
• Add herbs,spices & finely chopped ginger with salt & pepper to taste.
• Finally add tinned tomatoes & mix well.
• Pour the above tomato,onion & spice mix into slow cooker or tagine.
• Add chicken & chickpeas & mix well.
• Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
• Give it a gentle but good stir to mix everything together well.
• Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
• If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
• Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
• Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
• Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

VEGGIE-PACKED CHICKPEA POT PIE RECIPE BY TASTY

Steps:

• Bring a large pot of water to boil over high heat and add the potatoes. Cook in gently boiling water for 10-15 minutes, until they are tender and can easily be pierced with a fork.
• Drain the potatoes in a colander.
• Divide the potatoes into two medium bowls and mash half of them. Set aside.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat until the oil is shimmering.
• Add the onion and garlic, and sauté until the onion is translucent, about 2 minutes.
• Add the celery, corn, broccoli, carrot, mushrooms, chickpeas, parsley, dried thyme, and dried rosemary. Add salt and pepper to taste, and stir.
• Add the fresh rosemary and thyme sprigs. Stir and cook over medium heat for about 15 minutes, until the vegetables are tender but still slightly firm.
• Remove the rosemary and thyme sprigs.
• Sprinkle the flour over the vegetables and mix well.
• Pour in half of the vegetable stock and stir.
• Add the nutritional yeast and stir well.
• Pour in half of the remaining vegetable stock and cook for about 2 minutes while continuing to stir.
• Incorporate the mashed potatoes and enough of the remaining stock to reach your desired consistency.
• Add the diced potatoes and stir.
• Pour the vegetable mixture into a 9-inch (23-cm) baking dish.
• Mix 2 tablespoons olive oil and 2 tablespoons soy milk in a small mixing bowl.
• Brush the outside edges of the baking dish with the mix using a brush or your fingers.
• Preheat the oven to 350°F (180°C).
• Place the pie crust dough over the top of the baking dish, pressing the edges to make it stick.
• Brush the top of the dough lightly with the oil-soy milk wash.
• Make a small X-shaped incision on the top of the crust.
• Bake for about 45 minutes or until the pie crust is golden.
• Enjoy!

CHICKPEA POT PIE

Steps:

• Cook onion and oil in Dutch oven over medium heat for 15 minutes until browned. Stir in garlic, carrots and celery and saute for 5 minutes.
• Stir in 5 cups of the broth, the corn, chickpeas and all of the spices.
• Reduce the heat to medium-low and simmer for 30 minutes before stirring in noodles. Cook for an additional 5 minutes until noodles are tender then remove the bay leaves.
• Whisk together the cornstarch, flour and 1 cup of the broth. Stir this with the cream and parmesan cheeses into the vegetable mixture. Remove from heat. Cool then stir in the beans and peas.
• Preheat the oven to 375. Place puff pastry on top of the Dutch oven and tuck in the sides (You can also divide the mixture into small dishes and make individual pot pies).
• Pierce top in several places with knife and then bake 30-40 minutes until crust is flaky and brown.

ONE-POT CHICKPEA CURRY (UNDER 300 CALORIES) RECIPE BY TASTY

Steps:

• Fry the onion and garlic in a little oil for 3 minutes.
• Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
• Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
• Stir in the broccoli and cook for a further 4 minutes.
• Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
• Serve with natural yogurt and some chopped coriander.
• Enjoy!

INSTANT-POT ITALIAN CHICKPEA STEW WITH PESTO

Steps:

• Make the pesto:
• Combine the basil, oil, cheese, garlic, and pine nuts in a small food processor or blender. Pulse until a coarse paste forms, adding a tablespoon or two of water or more olive oil, if necessary to get a loose-enough consistency. Set aside 1/3 cup of pesto for this recipe; the remainder can be refrigerated in an airtight container for a week or so, or frozen for several months.
• Soak the chickpeas:
• In a large bowl, dissolve 1 tablespoon of kosher salt in the water. Add the chickpeas and soak at room temperature for 8 to 24 hours. Drain and rinse.
• Sauté the onions:
• Preheat the Instant Pot by selecting Sauté and adjust to More for high heat. Add the olive oil and heat until it shimmers. Add the onion and sprinkle with 1/4 teaspoon of salt. Cook, stirring frequently, until the onion pieces separate and soften, 2 to 3 minutes.
• Pressure cook:
• Add the drained chickpeas, carrots, tomatoes with their juice, stock, and remaining 1/4 teaspoon of salt. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid.
• Serve the chickpeas:
• Ladle the chickpeas into bowls and top each with a spoonful of pesto. Sprinkle with the cheese and serve.

EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE

Steps:

• Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes. Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy. Add honey & tomato paste & mix well. Add herbs,spices & finely chopped ginger with salt & pepper to taste. Finally add tinned tomatoes & mix well. Pour the above tomato,onion & spice mix into slow cooker or tagine. Add chicken & chickpeas & mix well. Add dried apricots making sure they are covered by juice. (Add the carrots if using.). Give it a gentle but good stir to mix everything together well. Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours. Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pita bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta. Note: Preserved lemons make a great addition, add them when you add the apricots and carrots.

EASY CROCK POT MOROCCAN CHICKEN, CHICKPEA AND APRICOT TAGINE

Steps:

• PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
• Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
• Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
• Add herbs,spices & finely chopped ginger with salt & pepper to taste.
• Finally add tinned tomatoes & mix well.
• Pour the above tomato,onion & spice mix into slow cooker or tagine.
• Add chicken & chickpeas & mix well.
• Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
• Give it a gentle but good stir to mix everything together well.
• Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
• If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
• Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
• Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
• Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.

PUMPKIN AND CHICKPEA HOT POT

Steps:

• Place a large wide pan over medium heat, and add oil. When hot, add onion and salt, and sauté until softened but not browned. Add curry paste, and sauté for 1 minute. Add cumin and coriander.
• Raise heat to medium-high, and add pumpkin. Stir for about 1 minute. Stir in coconut milk, chicken broth and soy sauce. Partly cover with a lid, and reduce heat to low. Simmer gently until pumpkin is almost tender, about 20 minutes.
• Add chickpeas, partly cover, and simmer for 10 minutes more. Stir gently, and adjust salt and pepper to taste. If more heat is desired, add more curry paste. Ladle hot pot into serving bowls, sprinkle with cilantro, and serve.

SLOW COOKER POT ROAST WITH CHARRED ONION & CHICKPEA SALAD

Steps:

• For the pot roast:
• Pat the chuck roast dry and season it all over with salt and the pepper.
• Place a large braising pan, such as a Dutch oven, over high heat and warm the canola oil in it until it shimmers. Add the chuck roast and sear it for about 5 minutes per side, until nicely browned. Transfer the roast to a plate to rest, and add the carrots and onion to the braising pan. Cook for 3 minutes on high heat, stirring, until the vegetables are starting to soften; then add the garlic, bay leaves, and thyme sprigs and cook for 1 minute more. Add the stock, red wine, and ground coriander and deglaze the pan, scraping up any browned bits. Cook for 5 minutes.
• Remove the pan from the heat and carefully pour the contents into a slow cooker. Add the chuck roast, cover with the lid, and cook on the low setting for 8 to 10 hours, until very tender. Season with additional salt, if desired.
• For the salad:
• Heat a small skillet over medium-high heat. Add the canola oil, and when it begins to shimmer, add the onion halves, cut-side down, and char for about 10 minutes-you want them to be well blackened. Remove the skillet from the heat and let the onion halves cool to room temperature; then slice each half into 1/4-inch-thick half-rings.
• In a medium bowl, combine the chickpeas, cilantro, jalapeños, charred onion slices, lemon juice, olive oil, and cumin. Toss well and season with salt to taste.
• To serve:
• Transfer the roast to a platter, discard the bay and thyme, and serve the Charred Onion and Chickpea Salad alongside.

INSTANT POT CHICKPEA SALAD WITH LEMON, FETA, AND FRESH DILL

Steps:

• To make the chickpeas:
• Place the chickpeas, salt, and water in the inner pot. Close and lock the lid. Set the valve to Sealing. Press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the - or + button to set the time to 35 minutes.
• When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 25 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
• Remove the lid. Wearing oven mitts, remove the inner pot (be careful-it's hot!) and drain the chickpeas through a colander.
• Chickpeas will keep, in an airtight container in the refrigerator, for up to 5 days. Serve chilled or at room temperature.
• For the salad:
• Make the dressing: Place the olive oil, lemon juice, honey, salt, and pepper in a Mason jar with a lid (or an airtight container) and shake to combine.
• Place the cucumber, feta, chickpeas, and dill in a large bowl and toss to combine. Pour the dressing over the salad and then toss the salad to distribute the dressing. Serve at room temperature or chilled.
• Do Ahead
• Chickpeas with Lemon, Feta, and Fresh Dill will keep, in an airtight container in the refrigerator, for up to 2 days. Serve leftovers chilled.
• Other Serving Suggestions:
• Make them crispy and crunchy: Toss cooked chickpeas with olive oil, salt, and pepper. (Add garlic powder, ground cumin, or curry powder for a twist.) Place them on a rimmed baking sheet and bake in a preheated 450°F oven, shaking the pan occasionally, until browned, about 30 minutes.
• Red Pepper Chickpeas: Toss cooked chickpeas with chopped red bell pepper, olive oil, and salt and pepper for a brightly colored, fresh-tasting salad.
• Chicken Chickpea Pizza: Place equal parts lightly mashed cooked chickpeas and whole chickpeas on a raw pizza crust, drizzled generously with extra-virgin olive oil, and bake the pizza as normal. Just before the pizza is finished. Remove it from the oven and top with diced cooked chicken breast and crumbled feta cheese and then cook until the chicken and feta are warm.
• Chickpea Salad Spread: Coarsely mash cooked chickpeas with mayonnaise and diced celery. Use as a stand-in for tuna in a sandwich.
• Greek-Salad Chickpeas: Tossed with olive oil and lemon juice, cooked chickpeas can be tucked into a pita with Greek yogurt, chopped tomatoes, and fresh Italian (flat-leaf) parsley. Sprinkle with ground cumin or smoked paprika.

ONE-POT CHICKEN & CHICKPEA PILAU

Steps:

• Heat a large, lidded frying pan or fl ameproof casserole and add the oil. Fry the chicken thighs for 2 mins, turning halfway through cooking, until lightly coloured, then lift onto a plate. Add the leeks to the pan and stir-fry for 3 mins, then add the garlic and tip in the chickpeas, most of the lemon zest and rice. Stir together until well mixed.
• Nestle the chicken in the rice mix. Pour over the stock and season lightly. Cover and cook on a low heat for 20 mins until the chicken is nearly cooked through and the rice has absorbed nearly all the liquid. Sit the broccoli on top of the rice, cover and continue to cook until the rice and broccoli are tender and the chicken cooked. Sprinkle with the remaining lemon zest to serve.

CHICKPEA POT PIE

Steps:

• 1. Heat oil in Dutch oven over medium heat. Add onion and potato and cook 15 minutes, or until onion browns. Stir in garlic, then celery and carrots; sauté 5 minutes. 2. Stir in 5 cups broth, corn, chickpeas, parsley, sage, marjoram, and bay leaves; season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 30 minutes. Remove bay leaves. 3. Whisk together cornstarch, flour, and remaining 1 cup broth. Stir cornstarch mixture, cream cheese, and Parmesan into vegetable mixture. Season with salt and pepper, if desired. Remove from heat, and cool. Stir in peas and green beans. 4. Preheat oven to 375°F. Place puff pastry on top of vegetable mixture in Dutch oven, tucking in sides. Or, to make individual pot pies, divide vegetable mixture among 12 small pie dishes. Roll out puff pastry sheet into large square, and cut into 12 small squares. Drape each square over filling, tucking in sides. Pierce top or tops in several places with knife to allow steam to escape. Bake 30 to 40 minutes, or until crust is flaky and brown.

CURRIED MANGO & CHICKPEA POT

Steps:

• Combine the chickpeas, yogurt, lemon and korma paste in a bowl, then toss with the carrot, cabbage, spinach and mango. Tip into your lunchbox or an airtight container and scatter with the nigella seeds and red chilli.

AROMATIC PUMPKIN AND CHICKPEA HOT POT

Steps:

• place a large wide pan over medium heat and add oil. when hot, add onion and salt, and saute until softened but not browned. add curry paste, and saute for 1 minute. add cumin and coriander. raise heat to medium-high, and add pumpkin. stir for about 1 minute. stir in coconut milk, chicken broth, and soy sauce. partly cover with a lid, and reduce heat to low. simmer gently until pumpkin is almost tender, about 20 minutes. add chickpeas, partly cover, and simmer for 10 minutes or more. stir gently, and adjust salt and pepper to taste. if more heat is desired, add more curry paste. ladle hot pot into serving bowls, sprinkle with cilantro, and serve.

TURKEY, MUSHROOM AND CHICKPEA SAUCE (CROCK-POT)

Steps:

• In a large skillet over medium heat toast the fennel seeds for 3 minutes or so.Transfer them to a mortar and pestle and grind. Set aside.
• In the same skillet, over medium heat, heat the oil and then add turkey, onions and celery and cook stirring for 5-10 minutes or until turkey is no longer pink.
• Stir in next 4 ingredients (garlic - pepper), cook stirring for another minute.
• Stir in mushrooms.
• Pour mixture into crockpot.
• Stir in tomatoes, broth and chickpeas.
• Cover and cook on low for 6 hours (high for 3 hours).
• Mix paprika and lemon juice in a cup and add to crockpot along with the bell pepper. Cover and cook on high for 20 minutes.

TURNIP, LEEK AND CHICKPEA POT PIE

Steps:

• 1. Peel and dice the turnips and carrots. Dice the onions, finely slice the celery. Cook in oil for 10 minutes
• 2. Add the coriander, Italian seasoning tomatoes, chickpeas and bouillon, salt and pepper.
• 3. Cook this down on low heat for 20 minutes. While heating the oven to 375 Degrees F. Pour sauteed veg into a casserole dish.
• 4. THE CRUST
• 5. Mix together the self rising flour and baking powder. Ad the butter flavored crisco and massage to make fine crumbs. Add the sunflower seeds and cheese. Add in milk. Mix to make a dough. I like to use two pieces of plastic wrap and roll a rolling pin over the top to 1/2" thickness. Use a cookie cutter to cut dough shapes and place on top of the veggies.
• 6. Place shapes on top of the veggies in an oven proof casserole dish, brush tops lightly with milk and bake at 375 for about 15 minutes. The dough will puff up.

CHICKPEA POT

Steps:

• Put chickpeas and water in a large pot; soak beans 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour.
• Add ham hocks, oregano, and bay lead to the water and chickpeas; bring to a boil, place a lid on the pot, reduce heat to medium-low, and cook at a simmer until the chickpeas are tender, about 2 hours. Remove and discard bay leaf.
• Heat a skillet over medium-high heat. Saute sausage chunks in hot skillet until some of the fat renders, 2 to 3 minutes; add onion, bell pepper, and garlic and saute until lightly browned, about 5 minutes. Add sausage mixture to the mixture in the pot along with Worcestershire sauce, salt, and pepper.
• Bring the mixture to a simmer, cover the pot, and cook until the sausage chunks are no longer pink in the center, about 20 minutes.

INSTANT-POT ITALIAN CHICKPEA STEW WITH PESTO

Steps:

• PreparationMake the pesto: Combine the basil, oil, cheese, garlic, and pine nuts in a small food processor or blender. Pulse until a coarse paste forms, adding a tablespoon or two of water or more olive oil, if necessary to get a loose-enough consistency. Set aside 1/3 cup of pesto for this recipe; the remainder can be refrigerated in an airtight container for a week or so, or frozen for several months. Soak the chickpeas: In a large bowl, dissolve 1 tablespoon of kosher salt in the water. Add the chickpeas and soak at room temperature for 8 to 24 hours. Drain and rinse. Sauté the onions: Preheat the Instant Pot by selecting Sauté and adjust to More for high heat. Add the olive oil and heat until it shimmers. Add the onion and sprinkle with 1/4 teaspoon of salt. Cook, stirring frequently, until the onion pieces separate and soften, 2 to 3 minutes. Pressure cook: Add the drained chickpeas, carrots, tomatoes with their juice, stock, and remaining 1/4 teaspoon of salt. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid. Serve the chickpeas: Ladle the chickpeas into bowls and top each with a spoonful of pesto. Sprinkle with the cheese and serve. PER SERVING Calories: 592; Fat: 30g; Sodium: 1234mg; Carbohydrates: 63g; Fiber: 18g; Protein: 24g From Instant Pot Obsession: The Ultimate Electric Pressure Cooker Cookbook for Cooking Everything Fast © 2017 by Janet A. Zimmerman. Reprinted with permission from Sonoma Press. Buy the full book from Amazon.