Find out how to prepare nutritional meals with this versatile ingredient that combines health and taste
The chickpeas are a legume rich in fiber, vitamins, proteins and minerals essential to body health. Tasty and versatile, it can be combined with different types of ingredients to improve its flavor, helping those who want to maintain a balanced and healthy diet.
So take a look at 9 recipes with fiber rich chickpeas!
Chickpeas with spinach
Ingredients
- 3 cups of chickpeas
- 3 cups of tea spinach
- Salt, ground black pepper, olive oil and spicy paprika to taste
- Waterfall
- Cooked rice to serve
Methods of preparation
In a container, place the chickpeas, cover with water and immerse for 12 hours. Then drain the water and transfer the cereals to a pressure cooker. Cover with water and bring over medium heat to cook for 20 minutes after collecting the pressure. Turn off the heat, wait for the pressure to come out and download the water. Arrange the chickpeas in a container. Reserve.
In a pan, put the olive oil and bring over medium heat. Add the spinach and paprika leaves and mix. Cover the pan and cook for 5 minutes. Turn off the fire, add the spinach with the chickpeas and mix. Season with salt and black pepper. Sprinkle with a drizzle of olive oil and then serve with rice.
Chickpeas gnocchi in butter and sage sauce
Ingredients
- 2 cups of boiled and drained chickpeas
- 1/2 cup of rice flour tea
- 1 egg yolk
- Salt and walnuts-Mosada dust to taste
- 3 tablespoons of butter
- 6 fresh sage leaves
- Grated Parmesan to finish
- Cooking water
Methods of preparation
In a processor, beat the chickpeas until smooth. Add the rice flour, egg yolk, salt and nutmeg and mix until the firm and soft mass. If necessary, adjust the rice flour. Then roll with the dough and cut into small pieces to form the gnocchi.
In a large pan, heat the water over medium heat to a boil. Add the gnocchi and cook until it goes up to the surface. Remove from the pan and set aside. In a pan over low heat, melt the butter and add the sage. Cook until the butter is golden and fragrant. Mix the gnocchi with the sauce and turn off the heat. Ends with Parmesan and servants.
Chickpeas and cabbage soup
Ingredients
- 500 g of chickpeas
- 2 tablespoons of olive oil
- 200 g of chopped chicken fillet
- 1 peeled carrot and cubes
- 1 peeled and chopped onion
- 2 cubed seed -free tomatoes
- 200 g of cabbage stripped
- Gets up to taste
- 1 l of water
- Waterfall
Methods of preparation
In a container, put the chickpeas and immerse yourself in water for 12 hours. Then drain the water and set aside. In a pressure cooker, put the olive oil and bring over medium heat. Add the onion and chicken and brown fillet. Add the chickpeas, carrots and tomatoes and mix. Go up for 2 minutes and then add the water.
After boiling, cover the pan and cook for 30 minutes after starting the pressure. Turn off the heat, wait for the pressure to come out and open the pan. Place the cabbage and bring it over medium heat until the leaves are passionate about. Season with salt and serve then.
Chickpea burgers oatmeal
Ingredients
- 4 cups of chickpeas
- 1 cup of tea oatmeal
- 1/2 grated carrot
- 1 peeled and chopped onion
- Salt and olive oil to taste
- Water and cooking water
Methods of preparation
In a container, place the chickpeas, cover with water and immerse for 12 hours. Then drain the water, transfer the beans to a pressure cooker, cover with water and bring over medium heat to cook for 30 minutes after starting the pressure. Then turn off the heat, wait for the pressure to come out, drain the water and set aside.
In a pan, put the olive oil and bring over medium heat. Add the onion and brown. Add the chickpeas and brown for 5 minutes. Season with salt and turn off the fire. Arrange the beans in a blender and grind. Add the oatmeal and beat again until smooth. Then add the carrot and mix. Modella the hamburgers in the shape of a circle and fry in a preheated pan with medium heat with olive oil. Serve later.
Tip: Serve with cabbage salad.
Chickpeas hidden with chicken
Ingredients
Chick-
- 3 cups of chickpeas
- 1/2 peeled and chopped onion
- 3 tablespoons of olive oil
- 250 ml of Ceci cooking water
- Gets up to taste
- Waterfall
Filling
- 300 g of chicken breast cooked and shredded
- 1/2 peeled and chopped onion
- 1 seed -free and chopped tomatoes
- Salt, olive oil and basil leaves to taste
Methods of preparation
Chick-
In a container, place the chickpeas, cover with water and immerse for 12 hours. Then drain, put a pressure cooker, cover with water and bring over medium heat to cook for 20 minutes after starting the pressure. Turn off the heat, wait for the pressure to go out and download the water (reserving 250 ml of cooking water). Then transfer the beans to a blender, add onion, olive oil and salt and beat until they crush. Gradually add the cooking water and beat up to a pasta. Reserve.
Filling
In a pan, put the olive oil and bring over medium heat. Add the onion and brown. Add the chicken, tomatoes and basil leaves and mix. Season with salt. Turn off the heat, pour the filling into a refractory greased with olive oil and cover with chickpea paste. Bake in a preheated oven at medium temperature to heat. Serve later.
Chickman
Ingredients
- 1 cup of chickpeas
- 2 tablespoons flax seeds golden
- 1 tablespoon of turmeric coffee
- Salt, ground black pepper and chopped green smell to taste
- Coconut oil to fatten
- Waterfall
Methods of preparation
In a container, place the chickpeas, cover with water and immerse for 12 hours. Then drain the water, transfer the beans to a blender and beat until smooth. Add the flax seeds, turmeric, salt, black pepper and green smell and beat to incorporate. Grease a pan with coconut oil and bring over medium heat. Pour portions of pasta into the pan and cook for 8 minutes. Turn in brown on the other side and then serve.
Full noodles with chickpeas
Ingredients
- 250 g of noodle Full penne type
- 1 cup of boiled and drained chickpeas
- 200 g of boiled chicken breast cutting
- 1 clove of peeled and chopped garlic
- 1/2 peeled and chopped onion
- 2 tablespoons of olive oil
- Rooms and black pepper ground to taste
- Parsley to finish
- Cooking water
Methods of preparation
Fill a pan with water and bring over medium heat to boil. Add a spoonful of salt and cook the pasta until al dente. Turn off the heat, drain the water and set aside. In a pan, heat the olive oil over medium heat and brown the garlic and onion until lightly golden. Add the chicken and brown quickly to taste. Add the chickpeas, season with salt and black pepper and mix. Add the drained pasta and mix to incorporate. Ends with parsley and serves then.
Chickpea pizza with grilled vegetables
Ingredients
Mass
- 2 cups of boiled and drained chickpeas
- 1/4 cup of almond flour tea
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of oregano
- Water (if necessary)
- Olive oil to gain weight
Filling
- 1 zucchini cut into thin slices
- 1 sliced ​​aubergine
- 8 cherry tomatoes half cut in half
- 1/2 cup of crumbly feta cheese
- 6 basil leaves
- 1/2 cup of tomato sauce
Methods of preparation
Mass
In a processor, beat the chickpeas until it forms a pasta. Add almond flour, olive oil, salt and oregano and mix until smooth. If necessary, add water to activate. Then, open the dough in a pan greased with olive oil, forming a thin base. Bake in a preheated oven at 200 ° C for 15 minutes.
Filling and assembly
In a non -stick pan over medium heat, grill the vegetables until golden. Remove the pasta from the pizza from the oven, spread the tomato sauce and add the vegetables grilled cheese and feta. Cook for another 10 minutes to 200 ° C. Remove from the oven and finish with basil. Serve later.
Chickpea cake with chocolate
Ingredients
Mass
- 2 cups of boiled and drained chickpeas
- 1 tablespoon of coconut oil
- 4 eggs
- 1/2 teaspoon of vanilla essence
- 1/2 cup of brown sugar tea
- 1 teaspoon of powder cooking
- 1 pinch of salt
- 140 g of chocolate Half scarce loose
- Coconut oil to fatten
- Cocoa powder to be sprinkled
Syrup
- 200 ml of sour cream
- 5 tablespoons of cocoa powder
- 250 g of chopped chocolate chocolate
- 40 ml of brandy
Methods of preparation
Mass
In a blender, beat the chickpeas, coconut oil and eggs until smooth. Add vanilla essence, sugar and salt and beats to incorporate. Finally, place the chemical yeast and mix gently. Transfer the dough to an English pan -fat pan with coconut oil and sprinkled with cocoa powder. Add the dark chocolate and mix. Bake in a preheated oven at 180 ° C for 50 minutes. Remove from the oven, wait for it to cool down and squeeze. Reserve.
Syrup
In a pan, mix the cream and cocoa powder. Bring over medium heat to a boil. Add the chocolate in half a bitter and mix until it was melted. Turn off the heat and finally put the brandy. Mix to incorporate and pour the syrup on the cake. Serve later.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
