Chickpea recipes Archives

Brinjal recipes

Chickpea-stuffed brinjals

30 minutes

Chickpea recipes

Chickpea vindaloo curry

20 minutes

Chickpea recipes

Sweetcorn and chickpea broth with smoked pork and noodles

15 minutes

Chickpea recipes

Lamb, chickpea and butternut stew

1 1/2 hours

Bread recipes

Spelt bread with beetroot hummus

35-40 minutes

Chickpea recipes

Inzimino de ceci (Chickpeas with Swiss chard)

1 12 hours

Chickpea recipes

Chickpea and olive salad

Chickpea recipes

Chickpea and roast pepper salad

30 minutes

Chickpea recipes

Tomato and chickpea pilau

45 minutes

Chickpea recipes

Chickpea curry

25 minutes

Chickpea recipes

Nutty hummus

Serves 4

Difficulty Easy

Ingredients

1 400 g can of chickpeas
1 T lemon juice
1 t cumin seeds, ground
2 T smooth peanut butter
6 pita breads

Method

Blend the chickpeas with the olive oil, lemon juice, cumin and smooth peanut butter until smooth and creamy.

Serve with oven-warmed pita breads.

Store in an airtight container in the fridge for up to three days.

Cook's note: this recipe is very easy and the addition of peanuts givees it a great flavour.

This recipe was created by TASTE reader Terri-Robin Haywood of Durban. You too can see your recipes in the magazine and on our website - visit Competitions to see what we're looking for right now.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Spinach quinoa with chickpeas, seeds and feta

Chickpea-stuffed brinjals

Chickpea vindaloo curry

Sweetcorn and chickpea broth with smoked pork and noodles

Lamb, chickpea and butternut stew

Spelt bread with beetroot hummus

Inzimino de ceci (Chickpeas with Swiss chard)

Chickpea and olive salad

Chickpea and roast pepper salad

Tomato and chickpea pilau

Chickpea curry

Nutty hummus

Nutty hummus

Ingredients

Method