chickpeas – The Vegan Love Project

Ellen’s Italian Chickpea Spread

Italian Chickpea Spread

I ate this on crusty bread with fresh tomato. I am super into fermented breads lately and into topping them with simple delicious spreads and salads. I sat at the counter and ate so much of this, it is SO delicious and has a taste that is so comforting and round.

It’s a good simple one.

Ellen’s Italian Chickpea Spread

2c chickpeas, cooked, drained

2 cloves garlic

1/4c extra virgin olive oil

2-3T lemon juice

1/4c pignoli nuts (pine nuts), toasted

1/4c fresh basil

Pinch smoked chipotle powder

1/2t pink salt

2-3T filtered water if needed

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In a food processor or blender, process all ingredients except the water and run until smooth. Add the water 1 tablespoon at a time as and if needed.

Serve with anything!!! Crusty bread, crackers, pasta!!!

Savory Chickpea Pancakes

These are scrumptious little bits of amazing. I LOVE them. They are so easy to make and super satisfying. You could easily add in veggie combinations, spices and flavors of your own choosing, maybe even make them into a sweet variation. I love this particular combo dipped in Herbed Tamarind Sauce. S P E C T A C U L A R. Eat warm, hot or room temp.

Savory Chickpea Pancakes

1/2c garbanzo bean flour

2/3c water

1/2t baking soda

1/4t turmeric

1/2t cumin

1/4t chipotle powder

1/4t onion powder

1/4t pink salt or to taste

1 lemon, juiced

2/3c fresh spinach, coarsely chopped

1/3c fresh cilantro, minced

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Coconut oil for pan-frying.

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Preheat cast iron pan over medium heat.

In a medium size bowl, combine chickpea flour, water, baking soda, turmeric, cumin, onion powder and salt to taste. Mix well, being sure there are no clumps. Add in lemon, stir and you will notice the batter rise and foam. Add in spinach and cilantro and combine thoroughly.

In the hot pan, add in about 1T of coconut oil.

Using a preferred measure (I used a Tablespoon measure), spoon out the batter into medallions in the pan.

Let the pancakes cook for 4-5 minutes. Flip and cook another 4-5 minutes, making sure the pancakes are cooked throughout.

Serve with tamarind dipping sauce.

Amazing Chickpea Salad

Chickpea Salad

This is BOMB served in a wrap with fresh veggies and lettuce or in between your favorite sprouted whole grain or gluten free bread slices-

LOVE THIS! The celery really makes it taste like a mock tuna fish salad so don’t skimp! Feel free to choose other add-ins, like olives, herbs, fresh sweet peppers etc….

1 1/2c cooked chickpeas

2 stalks celery, minced

¼ red onion, super minced *opt

1/3c vegan mayonnaise

1t ume vinegar

salt and pepper to taste

2t dulse *opt (more like a tuna fish taste)

pinch cayenne pepper *opt

Place the drained chickpeas in a bowl and mash slightly with a fork or the backside of a large spoon. Add the remaining ingredients and stir until combined and well incorporated.

If you have a food processor, you can do all of the grunt work in it- start by processing the celery, then the onions- remove to the work bowl, then process the chickpeas by pulsing- not over processing, but letting the chickpeas stay somewhat intact- then add all other ingredients intot he work bowl and mix.

Chana Masala with Local Spinach

Chana Masala

3T coconut oil

2c-cooked chickpeas

1 onion, small dice

2 cloves garlic, smashed and minced

1T ground cumin

2” fresh ginger, grated

1 hot pepper, sliced or chopped

2t mustard seeds

1t turmeric

2t curry powder

2-3 tomatoes, diced

2t pink salt

1t black pepper

2c water

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4c fresh baby spinach- reserve until serving.

1c fresh cilantro, coarsely chopped- reserve until serving.

In a large pot over medium high heat, add the coconut oil, onions, garlic and spiced and sauté until the onions are translucent. Add the chopped tomatoes and the chickpeas. Cover with about 2 cups of water and bring to a boil. Reduce the heat to medium low and the let the mixture cook partially covered until the water has reduced and it looks more like a stew. Just before serving, add the spinach and the cilantro. Serve with Basmati or Jasmine rice or Quinoa.

Gluten Free Nut Loaf

This was DELICIOUS with the Basic Mushroom Gravy and some Smashed Potatoes. Would be equally delicious as a sandwich filling if there is any left over!

Gluten Free Nut Loaf

1c-cooked lentils or smashed chickpeas

1c pecans- to be ground

1 1/2c cooked brown rice

4-5 slices Gluten Free toast-completely cooled, to be made into breadcrumbs

or 1-1/2c loosely packed GF breadcrumbs

1 clove garlic, smashed and minced

1 medium onion, minced

1/4c nutritional yeast

1/4c ketchup

2T extra virgin olive oil

1/2c walnuts, chopped *opt

1/8t-1/4t-cayenne pepper or chipotle powder (I LOVE Chipotle Powder)

1/4t ground black pepper

1/2t salt

Up to 1/4c water

Topping:

3T ketchup

Preheat oven to 350 degrees

In a food processor, process the pecans- set aside.

In the same processor, process the bread into breadcrumbs…do not over process!

In a large bowl, combine the lentils or chickpeas, rice, breadcrumbs, onions, nutritional yeast, ketchup, oil, nuts*, salt, red and black pepper. Mix with a wooden spoon or clean hands until all ingredients are well incorporated.

Pour out the mixture into a lightly oiled loaf pan. With the back of a wooden spoon, fill out the pan. Top the loaf with the remaining ketchup.

Cover with foil and bake for 35-45 minutes.

Remove the foil and bake for another 10-15 minutes.

Serve with smashed potatoes and sautéed greens; broccoli or kale.

Green FRICKEN AMAZING Falafel

GREEN FALFEL

Unbelievably delicious……this greened Falafel can be served as an appetizer with hummus and lemon tahini sauce or as a main course. Stuff whole grain Pita Bread with falafel, lettuce, tomatoes, lemon tahini sauce, salt and pepper. As an alternative, falafel can be formed into patties and eaten like a veggie burger. SO FRICKEN YUM.

Makes over a dozen patties. Can be easily frozen.

3c fresh kale, de-stemmed, torn into small pieces

3c chickpeas, cooked, rinsed, drained (= about 2 cans)

1 onion, rough chopped

1/4c fresh parsley

3T tahini- I use raw

1T cumin

1T pink salt

4 cloves garlic, smashed

1c cooked brown rice

1/2c barley flour

2 lemons, juiced

Olive or grape seed oil for pan-frying.

Combine all ingredients except the barley flour in a food processor and process until a smooth paste is formed. Taste and adjust the seasonings; more salt, more cumin, more lemon juice etc. ßto your liking.

Heat up a large cast iron skillet or frying pan over low heat.

Transfer into a mixing bowl and add the flour and mix in until well incorporated.

Add the oil into the hot pan. With a cookie scoop, scoop out the chickpea mixture and place in the pan, not overcrowding. With a spatula, gently flatten the domes. Cook for 5-6 minutes per side or until they are golden brown crusted and then flip. Remove to a plate. Eat cold or hot! Serve with Lemon Tahini sauce.

Lemon Tahini sauce

Juice of 1 lemon

½c tahini

pink salt to taste

black pepper

1/4c water

In a small bowl, add all of the ingredients and whisk until smooth and to the desired consistency. If a thicker sauce is preferred, use less water. Serve over cooked greens, salads, or falafel.

Spicy Chickpea Hummus

I make this all the time…so good to have in the house as a quick source of veggie protein for sandwiches, salads, fresh vegetable dipping. It takes less than 5 minutes to make and is a vegan staple. The addition of the fresh chili pepper gives it an unbelievable amount of kick without being overwhelming. I also use RAW tahini, and fresh lemon juice (NEVER bottled) in this recipe- I take the RAW nutrition wherever I possibly can…..YUM.

Spicy Chickpea Hummus

2c Cooked chickpeas

2t ground cumin

1/2t Hungarian paprika

1/2c extra virgin olive oil

2T sesame tahini

1 lemon, juiced

1/4t black pepper

2 cloves garlic, smashed

1t pink salt

1 fresh chili pepper, seeds and all

Place all ingredients into a food processor.

If needed, add a few teaspoons of water to help turn the mixture and help it along. Adjust seasoning to taste

** can be made raw with 2c sprouted chick peas

Hungarian Vegan “Chicken” Paprikash

This is a stove top version of my Grandmother’s traditional Hungarian dish that was one of my most favorites growing up. My grandma would cook whole chicken legs in white rice bathed in oil, with onions and a ton of Hungarian paprika. My mom would kid that in order to make this properly, you need a full gallon of oil. If you are not interested in using a “fake” chicken product, or would like this dish to be gluten free, chickpeas replace the “chicken” in this dish remarkably well; it is equally delicious although not as familiar as what I grew up on. I served this with a huge side of Sautéed Kale.

Vegan Chicken Paprikash

1 pound vegan chicken pieces, drained (I use Westsoy)

1/2t pink Salt

1/2t black pepper

3 tablespoons olive oil

1 large onion, medium dice

1 clove garlic, smashed and minced

4c Water

2T Hungarian paprika

3c sprouted brown rice, pre-cooked OR 1 1/2 basmati or Carolina rice un-cooked

1 bouillon cube or replace the water with veggie broth

In a large heated pot, sauté ¼ of the onion in 1 T of oil until golden and just brown. Add the fake chicken and sauté until and heated through and it has a little bit of color on it- then remove it from the pan and set aside. In the same pan add the remaining onions and olive oil and sauté for 6-8 minutes. Add in the paprika, salt, pepper and the bouillon cube and continue to sauté until the onions are soft and translucent. Add the cooked rice and add back in the chicken, and add 4 cups of water. Bring to a boil and then reduce the heat to low. Cook partially covered for an additional 30-40 minutes stirring minimally. Turn off the heat and let sit for 10 minutes undisturbed prior to serving.

Early Fall #NOFAIL Vegetable Soup

All of the vegetables are happening now, everything was either from my garden or local from the farm market. I had made the chickpeas earlier in the week so I had some in the fridge- another bean would fare well. I had sprouted the rice the day before and cooked it to have it in the house. This recipe would be a great way to use up simple leftovers you may have on hand. Any combination of vegetables would be delicious in this, the addition of sautéed greens versus adding them fresh is a boost of flavor for the soup.

Early Fall Vegetable Soup

1 carrot, sliced on the diagonal

½ onion, medium dice

1 stalk celery, sliced on the diagonal

1 clove garlic, smashed, minced

1 small thin skinned potato, medium dice

1/4t cayenne pepper or ¼ of fresh hot pepper

1/2c chickpeas, cooked

2T extra virgin olive oil

½ ear corn off the cob

2c kale, sautéed or raw

1/2c brown rice, cooked

4c boiling water

2T fresh herbs *optional

Salt

Pepper

Bring 6c of water to a boil- in case you need more.

In a large soup pot, add the olive oil and sauté the onions and garlic until golden and soft. Add the carrots, celery, salt, black and red pepper. Continue to sauté until the veggies turn bright, stirring often. Add the chickpeas, potatoes and the rice, mixing them into the vegetables. Add the boiling water and bring to a boil and reduce heat and simmer for 30-40 minutes. In the last 5 minutes of cooking, add the fresh corn and kale.

Adjust the seasonings before serving.

Curried Cauliflower & Chickpeas

CURRIED CAULIFLOWER & CHICKPEAS

1 small onion, minced (I used the greens as well)

1 tomato, small dice

1 small head of cauliflower, cut into slightly larger than bite size pieces

1 1/2c cooked chickpeas

3T Extra Virgin Olive oil

1/4t turmeric

1” piece of fresh ginger, minced

1T green curry paste

1T curry powder

1/4t cayenne pepper or 1 small chili pepper

1/4c fresh cilantro, coarsely chopped

2T fresh parsley

salt and pepper to taste

1/4c water

In a large saucepot, heat up the oil, add the onions and sauté until just golden. Add in the ginger, curry paste and tomatoes and stir in well. When the tomatoes have broken down, add the chickpeas and the water and bring to a boil. Add in the cauliflower and cover the pot, allowing the cauliflower to steam until tender- about 8-10 minutes. When ready, with a large spoon, gently stir the cauliflower into the chickpea mixture in the pot and add in the fresh cilantro. Serve immediately with white or brown basmati rice.