Tinned chickpeas are a popular item that can be found in many Australian pantries. As more and more people are becoming vegan, or at least enjoying the benefits of a vegan lifestyle, chickpeas and other legumes have come into focus. As well as being a good source of protein, they are also a good source of fibre, making them particularly filling.
These recipes below are just some of the recipes that our family have discovered and heartily enjoy. Why don't you give one a try this weekend?
420g tin of chickpeas, drained and rinsed 2/3 cup breadcrumbs 2 Tablespoons Tahini paste 1 large egg 1 teaspoon ground coriander 1 teaspoon ground cumin
6 spring onions, chopped
In a food processor, add half the tin of chickpeas with the breadcrumbs, Tahini, egg, coriander and cumin. Blitz until smooth and it forms a ball. Place into a mixing bowl and add the remaining chickpeas and spring onions. Using your hands, mix until combined. Season with ground black pepper. Form the mixture into three large or 4 medium patties. Place on a plate and cover, leaving to sit in the fridge for at least 2 hours. Place in a fry pan and cook for 5 minutes on each side until browned and cooked through.
This recipe is delicious as a burger, however, I prefer to allow it to cool, refrigerate overnight and then have it for lunch the next day inside a muliti-grain roll with avocado and salad. If you would like more of a flavour punch, add more coriander/ cumin or top it with a tangy sweet chilli sauce. It is a filling, healthy lunch that will sustain you all afternoon.
Chickpea Patties in a roll - a filling work lunch the next day
1 onion, chopped finely
420g can chickpeas, drained
200g frozen spinach - no need to defrost
2 cups of vegetable stock
1 cup basmati rice
1 cup frozen peas
1 lemon, zested
100g - 200g Tasmanian Fetta Reduced Fat, cubed.
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/4 teaspoon cumin
In a large saucepan, add oil and sauté the onion and garlic until cooked. Add the smoked paprika, oregano, cumin and dry rice. Stir and cook over medium heat for 2 minutes. Add the drained chickpeas and frozen spinach to the saucepan. Zest the lemon and set aside, then add 2 tablespoons of the juice into the saucepan. Add the vegetable stock and combine. Place the lid on the saucepan and bring to the boil. Turn the temperature down and simmer on low for 20 minutes (or until much of the water has evaporated) with the lid in place. Stir in the frozen peas. Let it stand for 5 minutes to infuse the flavour. Remove the lid and give it a stir. Sprinkle with lemon zest and stir through cubed feta. Serves 4.
420g can chickpeas, drained and rinsed
1 lemon, juiced
1/4 cup Tahini
1 garlic clove, chopped finely
2 Tablespoons olive oil
1/2 teaspoon ground cumin
3 Tablespoons water
Combine Tahini and lemon juice in a food processor for 1 minute. Add olive oil, garlic and cumin to the mixture. Process for 1 minute, stopping half-way to scrape the mixture off the sides. Add half the can of chickpeas and process for 1 minute. Add the rest of the can and process for 1 minute. Add water if it gets too thick too move. Serve with a drizzle of olive oil and a pinch of paprika on top.
2 cups oats
1/2 cup Stevia
1/2 teaspoon baking powder
1 cup dark choc chips
Preheat oven to 180 degrees. Line a rectangle baking tin with baking paper. Mix together wet ingredients in a food processor. Add dry ingredients, except for choc chips. Add 2 Tablespoons of water to help it mix. Take off the lid, remove the blade and mix in 1/2 cup of chocolate chips. Spoon mixture into baking tin and press down firmly. Scatter remaining choc chips and press down into mixture. Cook for 25 minutes. Allow to cool in tin, before cutting up into squares. Store in an airtight container. Makes 12 - 15.
Choc Chickpea Slice - for lovers of peanut butter!