Meatless Mondays - The Chick Pea Three Ways

Start with the Simple Ingredient Sometimes my work and passions collide and this was the case of late.  This past week I attended a professional conference.  My colleagues asked ahead if there were any special meal requests. My table-mates...

Start with the Simple Ingredient
Start with the Simple Ingredient

Sometimes my work and passions collide and this was the case of late.  This past week I attended a professional conference.  My colleagues asked ahead if there were any special meal requests. My table-mates all wanted a Vegetarian option when my meal was delivered!  I was pleased with the many choices offered to me in a  gracious Side Salad topped with Roasted Veggies and a flavorful Vegetable Lasagna.    The afternoon break featured a Traditional and Roasted Red Pepper Hummus with flat breads and vegetables along with a fruit and cheese tray.  Across the room were served some giant cookies, or so I had been told.  Everyone was commenting about the Hummus and so many did not know the key ingredient in the Chick Pea or Garbanzo bean.   Hummus is a stand-by for me and usually a tub is ready in the fridge for snacking.  I particularly enjoy carrots and or celery as the delivery system.  Somehow, these odd shaped orbs were everywhere this past week!

Traditional Hummus

Ingredients: 

  • 1 (15 ounce) can garbanzo beans, drained, liquid reserved
  • About ½ fresh jalapeno pepper, diced
  • 1/2 teaspoon ground cumin
  • 2 tablespoons lemon juice
  • 3 cloves garlic, small grate on a micro-plane

Directions:

  1. In a blender or food processor, combine garbanzo beans, jalapeno, cumin, lemon juice, garlic and about 1 tablespoon of the reserved bean liquid.
  2. Blend until smooth.
  3. Can be served at room temperature or cold ( I prefer this chilled)

Roasted Red Pepper Hummus

Ingredients:

  • 1 15 ounce can of chick peas, liquid drained, reserve this liquid
  • 1 (4 ounce) jar roasted red peppers
  • 1 1/2 tablespoons tahini
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt

Directions:

  1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt.
  2. Blend until the mixture is fairly smooth, and slightly fluffy.
  3. Transfer to a serving bowl and refrigerate for at least 1 hour.
  4. Sprinkle the hummus with the chopped parsley before serving if desired.

As we were enjoying the afternoon snack of Hummus, the conversation was about other ideas for the humble Chick Pea. Well, if you have not yet roasted and seasoned these in the oven you are in for a treat. I will caution you here, I do not think that these store well, so I only make what I think we will enjoy in a sitting. They are so easy that this is not a challenge to produce this savory treat.

Roasted and Spicy Chick Peas

Roasted and Spicy Chick Peas
Roasted and Spicy Chick Peas

Ingredients:

  • 2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • ½ teaspoon sea salt

Directions:

  1. Preheat the oven to 400 degrees.
  2. Coat the peas with olive oil and then the combined spices.
  3. Spread in a single layer on a rimmed sheet pan.
  4. Bake for about 30 – 40 minutes watching so that they do not burn.
  5. Enjoy immediately!

The weekend yielded friends and dinner at a Columbian spot across town.  The starter offerings were Lentil Soup and a Chick Pea Salad,  These odd shaped globes once again found their way to my heart.  This salad was simple and very flavorful.  The two stars were carrots and chick peas and the flavors so unique with the combination of mint and cilantro.

Chick Pea & Carrot Salad

– Columbian Inspired

Chick Pea and Carrot Salad
Chick Pea and Carrot Salad

Ingredients:

  • One lemon, finely zested and juiced
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • Salt
  • About ¼ - ½ cup extra virgin olive oil
  • 1 pound carrots, coarsely grated
  • 2 cans  (15 oz.) chickpeas, rinsed
  • 1/3 cup coarsely chopped cilantro plus leaves for garnish
  • 1/3 cup chopped fresh mint
  • Optional adds for garnish include:  golden raisins  and/or cashews   Do not add until serving time.

Directions:                                               

  1. In a large bowl, combine the lemon zest and juice, cayenne, coriander and 1 1/4 tsp. salt; whisk in the olive oil to create the dressing.
  2. Stir in the carrots, chickpeas, chopped cilantro and mint; toss to coat.. This does well to sit covered in the fridge for a few hours.
  3. Garnish with some fresh cilantro, adding the raisins and nuts if you wish.

Who knew my week would have been loaded with Chick Peas of Garbanzo beans.

What is your favorite way to prepare the Chick Pea or Garbanzo Bean?