Tag Archives: chick pea recipes

Chick pea stew

Chick peas, aka garbanzo beans, are one of my favorite ingredients to cook with. They are healthy (high in protein and fiber), tasty and, most importantly, versatile - they’re like the chicken of the legume world. I tend to use the canned variety because it’s a lot more convenient and time efficient than boiling the dried kind, but if you have the time and desire to cook your own, more power to you.

This recipe is vegetarian and vegan friendly.

(Yield: 4-6 servings)

Ingredients:

2 tbsp olive oil

1 small yellow onion, diced

2 garlic cloves, minced

2 vine tomatoes, chopped

½ tsp sugar

½ tsp cumin

2 15 oz cans chick peas, drained and rinsed

1 c packed baby spinach leaves

Salt + pepper

Procedure: Heat a high-sided skillet over medium heat and add olive oil. Add onion with a pinch of salt and cook until translucent, 3-4 min. Add garlic and cook for 60 secs. Add tomatoes, a pinch of salt and pepper, sugar and cumin. Stir, turn heat down to low, cover and cook for 10 min, stirring occasionally. Then add chick peas and spinach. Stir continuously to warm chick peas throughout and wilt the spinach. After spinach has wilted, about 2 min, turn heat off, taste and re-season if necessary. Serve hot over creamy grits or polenta, or with hunks of fresh bread.

If you are interested in more chick pea recipes, check out my falafel post as well as this chick pea and eggplant sauté.

The ever-elusive chick pea wrap

Some years ago, I bought a wrap in my school’s cafeteria. The wrap was, along with the other items in that refrigeration unit, catered (for lack of a better term) by a nearby Middle Eastern restaurant. The overpriced, flatbread wrap contained lightly mashed, well-seasoned spicy chick peas, and I thoroughly enjoyed it. I never ate it again though – I rarely eat cafeteria food – so I don’t know why I remembered about this insignificant school meal today but remember I did.

I attempted to re-create the wrap and I must say that I came dangerously close to success. However, I used a regular wrap instead of flatbread and added tomatoes for some pizazz. Next time, I think I will add garlic and sautéed onions.

It’s also worth mentioning that this is a great lunch or dinner idea for vegetarians (you sick bastards… Just kidding… Or am I?)

(Yield: About 6 wraps)

Chick pea wrap filling:

2 15 oz cans chick peas, rinsed, drained

2 tbsp extra virgin olive oil

1 tbsp lemon juice

1.5 tsp yellow curry powder

1 tsp cumin seeds

1 pinch cayenne pepper

¾ tsp freshly ground black pepper + ¾ tsp salt

Procedure: Combine all ingredients in a food processor fitted with the blade attachment. Puree until chunky (we’re not making hummus) and re-season if necessary. Ta-da!