You are here: Home / Archives for chickpeas

Cheesy Chickpeas & Broccoli

January 19, 2011 By Kate 3 Comments

Our 3 year old Gracie is absolutely crazy about chickpeas. Ask her what she wants for breakfast, lunch or dinner and she’ll say “chickpeas!” 80% of the time. (The other 20% is reserved for her second favorite, grilled cheese.) She’ll even walk around the table whenever chickpeas are being served in some capacity with her hand out, hoping that her brother or sisters will share a little of their chickpea bounty with her. How do you say no to a diva like this?

Seeing as how the rest of us all really enjoy chickpeas too, and considering their health benefits, I’m definitely happy to indulge her obsession. Lately, I’ve taken to serving chickpeas as a side dish in place of a starch. It’s working really well and I’m surprised with how versatile they are as a side dish.

This recipe for Cheesy Chickpeas & Broccoli is a play on the classic Cheesy Rice & Broccoli. I could not believe how well-suited the chickpeas were to this treatment. It was a wonderful side dish, but it would definitely work as a main course over rice too. The kids decided the perfect name for this dish is “Chickpeas & Trees with Cheese.” Works for me!

Cheesy Chickpeas & Broccoli aka Chickpeas & Trees with Cheese

  • 3 T. butter
  • 3 T. flour
  • 1 1/2 c. milk
  • 1 1/2 c. shredded cheddar cheese
  • 1/2 t. salt
  • 1/2 t. curry powder, optional
  • 1/4 t. black pepper
  • 1 can rinsed and drained chickpeas (or 1 c. dried chickpeas, fully cooked)
  • 3 c. frozen cut broccoli

Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Pour in milk and whisk until slightly thickened, about 3 minutes. Remove from heat and stir in cheese until fully melted. Season with salt, optional curry powder and pepper. Toss chickpeas and broccoli together in a casserole dish. Pour seasoned cheese sauce on top and stir to combine. Refrigerate until using. Bake at 350 degrees for 15-20 minutes, until bubbly.


  • Share/Bookmark

Oven-Roasted Chickpeas

March 27, 2009 By Kate 12 Comments

It is hard to describe just how good these are. They’re salty, a little crunchy, a little spicy…basically all things delicious. The chickpeas work great as a snack, an appetizer in place of nuts, or on top of a salad.
Oven-Roasted Chickpeas

  • 2 c. fully cooked and cooled chickpeas, or 2 cans chickpeas
  • 3 T. olive oil
  • 3 t. salt
  • 2 t. cumin
  • 1 t. black pepper
  • 1/4 t. cayenne pepper

1. Preheat oven and cookie sheet to 325 degrees.
2. In a large bowl, combine all ingredients and toss until chickpeas are well coated.
3. Pour chickpeas onto hot cookie sheet and bake for 50-60 minutes, until crispy but not burnt, stirring every 15 minutes.

  • Share/Bookmark

Chickpea, Bacon & Spinach Pasta

January 12, 2009 By Kate 4 Comments

I shared this recipe back in October on A Simple Walk. It is on my menu plan again this week for the first time since then. I’m looking forward to making and eating it again.

Last time I made this, I made it all the way up to adding the pasta. Then I put the skillet in the refrigerator. At dinner time, I pulled it out and warmed it over low heat while I boiled the pasta. Then I just tossed it all together right before serving. This is one of those dishes that I think is really enhanced by being made this way. The flavors have a chance to blend in the refrigerator.

Chickpea, Bacon & Spinach Pasta

  • 5 slices bacon, diced
  • 1 onion, thinly sliced
  • 5 cloves garlic, minced
  • 1/2 t. red pepper flakes
  • 1 t. cumin
  • 1/2 t. black pepper
  • 1 c. dried chickpeas, soaked and fully cooked (or 1 or 2 cans chickpeas, I’m not sure of the equivalent)
  • 1/2 bag frozen chopped spinach (or 4 c. fresh spinach)
  • 2 T. red wine vinegar
  • 1/2 c. chicken stock
  • 1/2 lb. pasta (I used spaghetti because that is what I had on hand, but I think it would be better with rotini or orecchiette.)

1. Crisp bacon in a large skillet over medium heat, do not drain. Add onions, garlic, red pepper flakes, cumin & black pepper. Cook until onions are tender.
2. Add chickpeas and spinach and cook for 5 minutes, until heated through. (At this point, you could stop and have a wonderful side dish.)3. Stir in the red wine vinegar and chicken stock. Bring to a low boil and let simmer until the stock begins to thicken a little. Add spaghetti and stir to coat. Season with salt and pepper, if needed.Be sure to visit $5 Dinners to participate in the $5 Dinner Challenge.

  • Share/Bookmark
Blog Widget by LinkWithin