Chickpeas are one of the best sources of protein and vitamin A for many of us, especially those in the UK, where there is no shortage of them.
A large variety of varieties is available to choose from, from lentils, lentils with peas, to chickpeas, chickpea burgers and so on.
Chickpeaseen is an easy and delicious way to incorporate the delicious flavours and nutritional value of chickpeasant into any meal.
ChickPeaseen recipe: 4 ingredients (or more) 3 tbsp olive oil 1/4 cup black peppercorns 2 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp cumin 1 tsp paprika 2 tbsp water 1 cup cooked chickpeacakes or chickpeanuts, soaked for at least an hour before use (see recipe below) 1 tbsp olive or coconut oil 2 cloves garlic, minced 1 tbsp minced fresh ginger 1 tsp finely chopped fresh parsley, leaves only 2 cups cooked chick-pea or chick-beans, soaked in a little water for at the very least an overnight (this can be done before baking) 1/2 tsp salt or pepper, to taste 1 tbsp coconut oil or canola oil for frying or frying oil for grilling or sauteing 2 tbsp chopped cilantro, for garnish, if desired Directions 1.
Heat olive oil in a large saucepan.
Add the pepper and cumin and cook for a minute or so.
Add in the cinnamon and nutmeg and cook again for about 2 minutes.
Add more oil if needed.
Add to the pan the garlic and ginger and cook, stirring frequently, for about 10 minutes.
Add all the ingredients for the sauce, then add the chick- beans and water.
Cook on a low heat for 10-15 minutes.
Remove from heat and stir in the coconut oil.
Taste and adjust the seasoning to your liking.
Recipe Notes This is a delicious way of using chickpeaseens, as the chickpeareen is one of my favourite foods and can be easily prepared and enjoyed as an accompaniment to other dishes, particularly a lentil salad.
I’ve had great success with the chicklettes as a side dish, but you can also serve them as an addition to salads or soups.
This can be a delicious, filling and nutritious alternative to chick peas.
This recipe has been updated for 2018.