Lemony Chickpea Puree Recipes

LEMONY CHICKPEA PUREE

Lemony Chickpea Puree image

Provided by Tyler Florence

Time 1h20m

Yield 4 cups

Number Of Ingredients 7

Ingredients

1 cup dried chickpeas, soaked overnight
Kosher salt and freshly ground black pepper
2 cloves garlic, 2 smashed and 2 left whole without paper
1 to 2 bay leaves
1/2 cup extra-virgin olive oil, plus more as needed
1 lemon, zested and juiced
Chopped parsley, for garnish

Steps:

Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches. Add salt and pepper, to taste, smashed garlic cloves and the bay leaves and bring to a boil. Reduce heat and simmer beans until tender, about 45 minutes to 1 hour. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaves and discard.
Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, whole garlic, and salt and pepper, to taste. Process until smooth; add some of the reserved cooking liquid to thin if, needed. Serve as a base to grilled marinated lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.

CHICKPEA PURéE

Chickpea Purée image

Provided by Suzanne Goin

Categories Condiment/Spread Food Processor Garlic Appetizer Sauté Quick & Easy Chickpea Seed Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 teaspoon cumin seeds
3/4 cup extra-virgin olive oil, divided
3 large garlic cloves, minced
3 cups drained canned chickpeas (garbanzo beans; from about three 15-ounce cans), liquid reserved
1 teaspoon coarse kosher salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper

Steps:

Stir cumin in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar or spice mill; grind.
Heat 1/4 cup oil in large saucepan over medium-high heat. Add garlic and cumin; stir 1 minute. Add chickpeas, 1 teaspoon coarse salt, paprika, and cayenne; sauté until chickpeas begin to darken, about 5 minutes. Pour chickpea liquid into 2-cup measuring cup; add enough water (if necessary) to measure 2 cups. Add liquid to chickpea mixture; bring to boil. Reduce heat to medium; simmer until chickpeas begin to soften, stirring often, about 10 minutes. Pour chickpea mixture into strainer set over bowl; reserve cooking liquid. Transfer chickpeas to processor; add 3/4 cup of reserved cooking liquid. Add 1/2 cup oil; puree until smooth. Season with salt and pepper. Cool. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.

CHICKPEA PUREE

Chickpea Puree image

From 'A Year in my Kitchen' by Skye Gyngell, this should taste vibrant and stronger than houmous, great for dips also as a side dish with roasted lamb or grilled chops.

Provided by lindseylcw

Categories Vegetable

Time 6m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

250 g cooked chickpeas
2 garlic cloves, peeled
1 large red chili pepper
150 g fresh coriander
150 g fresh mint leaves, only
1 lemon, juice of
1 tablespoon tahini
2 tablespoons Greek yogurt
1 1/2 teaspoons roasted mixed spice
50 ml extra virgin olive oil

Steps:

Drain and rinse chick peas.
Place in a blender with the garlic and chilli, chop the coriander and mint and place into blender, add rest of ingredients and blend to a puree, do not over blend.
Taste and adjust seasoning with sea salt and fresh ground black pepper, you may need more salt than you may think.

Nutrition Facts : Calories 235.8, Fat 13.9, SaturatedFat 1.9, Sodium 220.1, Carbohydrate 24.6, Fiber 7.4, Sugar 1.2, Protein 6.3

LEMONY CHICKPEAS

Lemony Chickpeas image

These saucy chickpeas add just a little heat to meatless Mondays. They're especially good over hot, fluffy brown rice. -April Strevell, Red Bank, New Jersey

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cups uncooked instant brown rice
1 tablespoon olive oil
1 medium onion, chopped
2 cans (15 ounces each) chickpeas, rinsed and drained
1 can (14 ounces) diced tomatoes, undrained
1 cup vegetable broth
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/2 teaspoon grated lemon zest
3 tablespoons lemon juice

Steps:

Cook rice according to package directions. Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender., Stir in chickpeas, tomatoes, broth, pepper flakes and pepper; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Uncover; simmer 4-5 minutes or until liquid is slightly reduced, stirring occasionally. Stir in lemon zest and lemon juice. Serve with rice. , Freeze option: Do not prepare rice until later. Freeze cooled chickpea mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Serve with rice.

Nutrition Facts : Calories 433 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 679mg sodium, Carbohydrate 76g carbohydrate (10g sugars, Fiber 12g fiber), Protein 13g protein.

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