Sweet Potato Patties

 

Ingredients:

 2 1/2 cups sweet potatoes

1 can of chickpeas  (1 1/2 cups)

1 small onion 

2 garlic cloves

3 tablespoons oats

2 tbsp chickpea flour *

 1 tsp paprika

Salt and pepper to taste

Some chopped parsley

 2 tbsp olive oil 

Directions

Peel and cook sweet potatoes in salted water

Chop onions and garlic, saute in olive oil until soft

 making sure the garlic doesn't burn

Drain Chickpeas and mash ( I put them in a food processor for a few short pulses)

Add Chickpeas to onion in garlic which has been placed in a med. size bowl

Drain the cooked sweet potatoes and add to chickpea mixture and mash sweet potatoes .

Add 3 tablespoons of the oats , 2 tablespoons chickpea flour and 1 teaspoon paprika ( used smoked paprika) to the mixture.

Once combined salt and pepper to taste.

Chop parsley -add to mixture and combine

Shape into patties and place on baking pan

( I air fried them)

Brush olive oil on each one then bake in a preheated 375 oven for 20 minutes, turning after 10.

*To make chickpea flour at home, blend 1–4 cups of dried, uncooked chickpeas in a high-speed blender or food processor for 1–2 minutes until a fine powder forms. Sift the flour through a fine-mesh sieve to remove large pieces, re-blending any remaining lumps. Store the flour in an airtight container for up to 2 months. 

NOTE: The photo makes them look dry- they weren't. Mei was eating them when I took them out of the air frier! 

Chickpea Cucumber Taco Bowl

 Ingredients:

1  can chickpeas

   1 tablespoon plain greek yogurt ( you can add more if needed)

1 tablespoon honey mustard

Chopped cucumber ( I used 1 med. size cucumber)

1/3 cup chopped bread and butter pickles

2 tablespoons chopped chives

1 teaspoon lemon juice

salt and pepper to taste

Directions:

Drain the chickpeas into a colander and rinse them under water, then shake off any excess water, transfer the chickpeas into a large bowl, and using a potato masher or food processor, mash down on the chickpeas until they are semi-mashed,

Add the greek yogurt over the mashed chickpeas, along with the  mustard, chopped cucumber, chopped red onion, chopped bread and butter pickles, grated garlic, and chopped chives, then add in the lemon juice, and season with salt and a generous portion of black pepper, mix together until well mixed, add in more yogurt as needed

My original idea was to add the above to a bed a lettuce. I have sweet potato wraps that I used for the bowl.

It's a make again.

Baked Chickpeas with Butternut Squash

 

Ingredients:

2 15-oz cans chickpeas (garbanzo beans), drained and rinsed

1.5 lb butternut squash, peeled and cubed into ½ inch pieces (about 4 rounded cups)

2 tablespoons olive oil

½ cup milk

¼ cup half n half

3 garlic cloves

Salt to taste (about 1 teaspoon), freshly ground black pepper to taste

½ cup freshly grated Parmesan cheese (or more, to spread on top of the casserole pan)

Directions:

 Roast cubed butternut squash and whole garlic cloves at 400 degrees for 10-15 minutes

Make the sauce. It's super easy. Just add half of the roasted butternut squash (about 2 cups), milk, half and half, roasted garlic, and salt and pepper into a blender and pulse for a few seconds until smooth.

Arrange the casserole: combine the chickpeas and roasted butternut squash in a baking dish, cover with sauce, and mix

The casserole is topped with a generous amount of Parmesan cheese and baked in the oven until the sauce gets all bubbly and delicious. 

Bake for about 10 minutes, then broil. The casserole gets popped under the broiler for a few minutes to really melt that Parmesan cheese topping and make a golden-brown cheesy crust.

I made this for Mother's Day for ME!

Next Time- I'm going to roast the chickpeas. Really liked this.

I took a photo with a serving taken out because I wanted to show you what it looked like inside. 

Air Fryer ChickPeas

 Drain and rinse 1 ( 15.5 ounce) can of Chickpeas 

Grapeseed Oil spray ( you can use Olive oil)

Directions:

Spread chickpeas onto a few layers of paper towels and pat dry (you do not need to remove the skins).

Spray oil on chickpeas until completely covered ( you can add salt at this point if you want)

Spread chickpeas in a single layer in your air fryer basket or rack. Cook at 390°F (200°C) for 8 to 12 minutes, or until crispy and lightly browned.  Lightly shake the pan a few times during cooking to help evenly cook the chickpeas.

While chickpeas are still hot from the air fryer, toss them with your desired seasoning, stirring well until seasoning fully coats each chickpea

Don't forget the basket and racks are hot!

Chickpea Blondies

 Ingredients:

1 can chickpeas or white beans

1 tsp baking powder

1/4 tsp each: salt and baking soda

3/4 cup granulated sugar  

 1/2 cup almond flour

1/4 cup applesauce, mashed banana, or yogurt

 1/4 cup almond butter 

1/2 cup chocolate chips, or more if desired

Directions:

Preheat oven to 350 degrees. Drain and rinse beans very well. Blend all ingredients (except chips) until very smooth in a good food processor . Mix in chips, and scoop into a greased or parchment-lined 8×8 pan.  chocolate  Bake for 30 minutes. They'll look a little undercooked when you take them out, but they firm up as they cool.

Cajun Chickpea Sweet Potato Veggie Burgers

 Ingredients:

1 sweet potato (yielding 1 cup cooked + pureed sweet potato

2 cups chickpeas (canned or cooked from dry)

1.5 cups old-fashioned rolled oats (not instant)

1/2 cup red bell pepper

1/2 cup diced onion

1/4 cup diced celery

2 tsp extra virgin olive oil for sautéing

1-2 cloves garlic (smashed and minced)

1 large egg 

1 TBSP Cajun seasoning blend

1/4 tsp garlic powder

1/4 tsp cayenne

salt and pepper to taste

Directions:

Bake, microwave, or boil your sweet potato until tender.

Remove the skin and, using a food processor or blender, puree the sweet potato until smooth but thick.

Scoop out the sweet potato and add to a large mixing bowl. 

Rinse your chickpeas, then add to the food processor. Pulse just a few times to break up the beans, still leaving lots of great texture. Add to the sweet potato.

Next pulse one and a half cups of oats in your processor until flour-like [it doesn’t have to be super fine by any means; just ground] then add to the sweet potato mixture.

Sauté onion, bell pepper, and celery in about 2 teaspoons of oil over medium-high heat.

After about 7 minutes or so, add garlic and continue to sauté until the veggies are translucent and tender.

Once your veggies are ready, transfer to the bowl with the sweet potato and add 1 egg to the bowl along with Cajun seasoning blend, garlic powder, cayenne pepper, and salt.

Stir to incorporate and divide burger mixture into 4-6 balls. 

Cup each ball in your hands and squeeze, pressing it into a compact burger.

Form into into patties, cover, and refrigerate for approx. 30 minutes to set the burgers.

Add 1 tablespoon of oil in a skillet, heat to high, and cook for a few minutes on each side until you’re left with a golden crust and a warm center. 

Cook only a few at a time, trying not to overcrowd the skillet.

Thai Peanut Butter Hummus

 

Ingredients:

15.4 oz can chickpeas- rinsed and drained

4 Tablespoons creamy peanut butter

1 Tablespoon honey

2 Tablespoon lime juice

1 garlic clove, minced

1 Tablespoon Olive Oil

Sriracha to taste

Optional- Honey Roasted Peanuts crushed to top

Directions:

Add rinsed and drained chickpeas to food processor, add remaining ingredients ( start with a little sriracha at a time) and pulse until smooth.

If hummus is to smooth and a little water at a time until a smooth consistency is reached.

Kathy made this for me for christmas. It was fantastic! She also made the crackers which were also delicious.

Scrambled Chickpea and Kale Tacos

 Ingredients:

6 (15-ounce) cans garbanzo beans, drained and rinsed

1/4 cup olive oil

1 medium onion, diced

2 medium red bell peppers, cored, seeded, and diced

2 1/2 teaspoons ground cumin

2 teaspoons ground turmeric

1 teaspoon garlic powder 

1 teaspoon kosher salt

6 cups Kale, coarsely chopped

Taco shells

Directions:

Add half of the chickpeas to a food processor fitted with the blade attachment and pulse until broken down but not puréed. (Alternatively, place in a large bowl and mash with a fork.) Set aside.

Heat the olive oil in a 12-inch (or larger), high-sided skillet over medium heat until shimmering. Add the onions, stir to coat with the oil, and cook until soft, 4 to 5 minutes. Stir in the bell peppers, cumin, turmeric, garlic powder, and salt, and cook until the peppers are tender, about 4 minutes.

Add the mashed and whole chickpeas, stir to combine, and cook until they begin to soften, about 5 minutes. Stir in the kale cooking just until wilted, about 3 minutes. Remove the pan from the heat.

To serve immediately, divide the chickpea mixture between the tacos, filling taco with 3/4 to 1 cup of the mixture.

SO very good! Love using all the kale in Mei's garden 😀

Buffalo Chickpea Quinoa Burgers

 Ingredients:

1/4 cup uncooked quinoa

1 (15.5 ounces) can of chickpeas, drained and rinsed

1/2 cup rolled oats

1/4 cup minced shallot

2 garlic cloves, minced

1/4 cup buffalo sauce (your favorite brand)

1 large egg, lightly beaten

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup breadcrumbs

Directions:

Bring 1/2 cup water to a boil.  Add quinoa, cover, reduce heat and let simmer 15 minutes.  Remove from heat and keep covered for 5 minutes.  Fluff with a fork and let cool slightly.

Meanwhile, add chickpeas to the bowl of a food processor or mini chopper and pulse until they are broken down into crumb-sized pieces.  Transfer to a large bowl.  Add oats to same food processor and pulse a few times to break them down into fine crumbs (but not a powder).  Add to chickpeas in large bowl.  Add to the bowl the shallots, garlic, buffalo sauce, egg, salt, and pepper.  Add the cooked quinoa.  Mix everything together with a large fork until well combined.  If mixture is still too wet to form patties, add the 1/4 cup of breadcrumbs (or enough to hold the mixture together).  Divide and shape into 5 patties.

Heat a non-stick skillet over medium-high heat and cook patties for about 4-5 minutes per side.

Assemble burgers by placing patty on bun, topping with additional buffalo sauce, lettuce, and avocado or tomato if desired.

This is a very good healthy inexpensive meal.

Pizza Hummus

 

Ingredients-

1 tablespoon extra-virgin olive oil

1/4 cup tomato paste

2 teaspoons dried oregano

1 teaspoon dried basil

2 to 3 cloves garlic

3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved

1/4 cup tahini

1/4 cup fresh lemon juice

Kosher salt- to taste

Directions:

Heat the olive oil in a small skillet over medium-high heat. Add the tomato paste, oregano and basil and cook until slightly toasted, about 2 minutes. Transfer the tomato paste mixture to a food processor. Add the garlic, chickpeas, chickpea liquid, tahini, lemon juice and 1 teaspoon salt. Puree until smooth and creamy.

I remember when I could pick up a can of chickpeas for 49 cents. This morning at Walmart chickpeas we 78 cents each. Guess it isn't as bad as eggs- 5.22 a dozen!

LOVED this hummus! 

Carrot Salad with Tahini, Chickpeas and Cashews

 

Ingredients:

1 (15.5-oz) can chickpeas, drained and rinsed

3 Tbsp olive oil, divided

½ tsp coarse sea salt

¼ tsp ground cumin

¼ cup lemon juice

3 Tbsp tahini

2 Tbsp water

1 garlic clove minced

Sea salt and red pepper flakes, to taste

1 lb carrots, peeled and coarsely grated

1/4 cup cashews- chopped

DIRECTIONS:

Preheat oven to 425°F.

Pat chickpeas dry with paper towels. Toss chickpeas with 1 Tbsp oil, coarse salt and cumin. Spread in single layer on a rimmed baking sheet. Roast 15-20 minutes or until browned and crisped, tossing occasionally.

Whisk lemon juice, tahini, remaining 2 Tbsp oil, water, garlic, sea salt and red pepper flakes in small bowl. Combine carrots in a large bowl; toss with ⅔ of dressing. Sprinkle with chickpeas and cashews. Serve with remaining dressing on the side.

SPINACH CHICKPEA PATTIES

INGREDIENTS

2 cups canned chickpeas, drained and rinsed

1 cup spinach (raw)

1 egg

1 carrot, grated ( the carrot I used was kinda large)

½ onion, chopped ( used red onion)

2 garlic cloves, minced

1/3 tsp salt or to taste

1 tbsp paprika

1/4 tsp cumin

1 tsp black pepper

oil for frying

Directions:

Mash chickpeas in a bowl and chop all other vegetables and small. Add all ingredients to the bowl, except the oil and mix until combined.

Form patties and fry in a non-stick pan on both sides at medium-high until golden-brow

Chickpea & Red Bell Pepper Soup with Smoked Paprika

 

Ingredients-

1 15-oz  can chickpeas, drained and rinsed

1 12-oz jar roasted red peppers, drained and chopped

1 ½ cups low-sodium chicken broth

½ cup red onion, roughly chopped

1 large clove garlic, roughly chopped

½ tsp smoked paprika

¼ tsp each sea salt and ground black pepper

3 tbsp extra-virgin olive oil, divided

3 tbsp  parsley, chopped

Directions:

In a blender or food processor, purée chickpeas, red peppers, broth, onion, garlic, paprika, salt and black pepper. With blender running, add 2 tbsp oil in a steady stream.

Transfer soup to a medium saucepan, cover and heat on medium, whisking occasionally, until warmed, about 10 minutes.

Divide soup among bowls; drizzle with remaining 1 tbsp oil.

Sweet Potato Salad

Ingredients:

1 medium sweet potato, peeled and chopped into a ½-inch dice

1 clove garlic, minced

¼ red onion, diced (about ⅓ cup)

1 can chickpeas, rinsed and drained

2 teaspoons extra virgin olive oil, divided

½ teaspoon garlic powder

2 tablespoons runny tahini

2 tablespoons freshly squeezed lemon juice

2 to 4 tablespoons warm water

¼ cup chopped parsley or dried kale crumbled

salt

Directions

Preheat the oven to 400 degrees Fahrenheit.

Peel and chop sweet potato into a ½-inch dice. Toss the chopped sweet potato with 1 teaspoon of olive oil. Spread on a baking sheet and sprinkle with salt. Roast for 20 minutes, until lightly browned and soft when pierced with a fork.

Heat the remaining teaspoon of olive oil in a skillet over medium heat.

Add 1 can of chickpeas (rinsed and drained) and season with ½ teaspoon of garlic powder, and a sprinkle of salt.

Toast the chickpeas for four to five minutes, until golden brown. Remove from heat.

In a small bowl, combine 2 tablespoons of runny tahini with 2 tablespoons of freshly squeezed lemon juice and warm water (start with 2 tablespoons of water and increase until you achieve a smooth, creamy consistency).

Add the minced garlic, salt, and cracked black pepper to the tahini mixture. Stir until incorporated.

In a large bowl, combine the roasted sweet potatoes, chickpeas, diced red onion, and tahini dressing. Toss until combined.

Carrot Zucchini Chickpea Fritters Vegan Recipe

 Ingredients:

1  small zucchini shredded

1/2  heaping cup chopped carrots

3 cloves of garlic

1/2 inch  ginger

1 small jalapeno- seeded and chopped fine

15 ounce can chickpeas drained 

1/2 tsp  ground pepper

1/4 tsp  ground Saigon  cinnamon

1 Tbsp flax seed meal or chia seed meal*

1/4 cup  oat flour or other flour (chickpea flour, rice flour, wheat/while flours will work)

1 to 2 tbsp. breadcrumbs or more flour*

Oil as needed

Directions:

Grate/shred the zucchini and add to a bowl using a grater or processor. Lightly press the zucchini in a paper towel if there is too much moisture.

Process carrots, ginger, garlic, jalapeno in a food processor until shredded and add to bowl.

Process chickpeas until coarsely blended, not fully a paste. Add to the bowl. 

Add cinnamon, salt,  and mix well. 

Form patties and cook with a little oil in a skillet over medium heat for 5 to 6 minutes per side.

To bake, Bake at 400 degrees F for 20 to 25 minutes. Broil to crisp for a minute.

* I didn't add Chia meal or breadcrumbs. Used 1/3 cup oat flour instead of 1/4

Myra's No-Egg Salad

 

Ingredients:

1 15.5 ounce can chickpeas- rinsed

1/2 cup mayo or sub plain Greek Yogurt

1/2 teaspoon pickle juice

1 tsp honey mustard

1/4 teaspoon garlic powder

1/8 teaspoon black pepper

Directions:

Mash chickpeas by hand or in a food processor. Add to a mixing bowl.

Add all other ingredients and combine. 

Today is Myra's Birthday!!! Wishing you a very, very HAPPY BIRTHDAY.

Myra DOES NOT like eggs and this is a perfect recipe to make for her today and any other day.

This is a good one, girlfriend. I know you are gonna like it.

CHICKPEA ,SPINACH, TOMATO SOUP

 

Ingredients:

 1 cup chickpeas ( drained and rinsed)

 6 cups chicken stock

 1 yellow onion, diced

 8 cloves garlic, diced very small

 1 T olive oil

 one 14.5 oz can diced tomatoes with liquid

 4 cups chopped baby spinach (measure before chopping)

Directions:

Drain chickpeas 

 Place spinach in a steamer basket in a large soup pot. Add water and steam spinach till cooked

Once spinach is cooked drain. Add cooked spinach to a food processor and pulse a few times.

In the large soup pot ( that the spinach was steamed) add oil and sauté onions and garlic.

Add broth, Spinach, tomatoes, chickpeas to the onions to the large soup pot.

Simmer on low for about 30 minutes

Note: Another Monday soup recipe. It's been cool and I always love a good bowl of soup.

I made stock with leftover turkey bones. Ae-Yun gave me a large bag of spinach.

Chickpea and Pumpkin Fritters

 Ingredients:

 2-13.5 ounce cans of chickpeas- rinsed

 2 cups canned pumpkin puree

1/2 cup diced onion

1/4 cup chopped fresh parsley

1 and 3/4 teaspoons garlic powder

1.5 teaspoons cumin

1/4 teaspoon + 3 pinches of cayenne pepper

1.5 teaspoons kosher salt

1/2 fresh lime squeezed

1 egg

3/4 cup  flour

1/2 cup almond milk 

1/2 cup panko bread crumbs

Directions:

1- Rinse chickpeas and add pumpkin puree to a food processor. Pulse until smooth, add  diced onions and parsley.

2-Add all of your dried seasonings: garlic powder, cumin, cayenne pepper, and salt. Add lime and pulse in the food processor.

3- Add  almond milk to the ingredients in the food processor. The mixture will be sort of mushy.

4- Remove the mixture from the food processor to a large bowl, add the flour. Add Panko till the mixture is the right consistency to form the fritters.

5- Heat a pan with 2 tbsp olive oil to a medium flame or setting.  Add the fritters in one by one ensuring not to overcrowd the pan.

6- Cook until brown on each side. Takes a few minutes depending on the size of the fritters.