nom! chickpea recipes

A simple ingredient, such as a can of chickpeas, can provide a never-ending list of nutritious meals. See our chickpea recipes for yourself. 

Chickpea Chicken Drummer Rice

Ingredients

1 brown onion
2 garlic cloves
1 red capsicum
2 chicken breasts
Spray oil
1 tablespoon paprika
1 cup medium or short grain rice
2 teaspoons salt reduced chicken stock powder
4 ½ cups water
420g can chickpeas, drained
2 teaspoons tomato paste
400g tin diced tomatoes 1 lemon ¼ cup fresh parsley

Method

  1. Peel then dice onion and garlic finely. Chop capsicum into small pieces. On a separate board chop chicken into bite-sized pieces.
  2. Turn frypan on to medium heat and spray with oil. Add chicken, onion, garlic and capsicum to frypan, cook for 3 minutes until brown. Add paprika and stir.
  3. Add rice, chicken stock powder and water to frypan, bring to the boil. Put lid on frypan and cook on low for 10 minutes, stirring once.
  4. Add chickpeas, tomato paste and tinned tomatoes. Put lid on and cook on low for another 10 minutes, stirring once.
  5. Chop parsley. Cut lemon in half and squeeze juice over dish, sprinkle with parsley and serve.

Chickpea Cheesy Pasta Blast

Ingredients

2¼ cups water
1¼ cups reduced fat milk
2 teaspoons salt-reduced vegetable stock powder
½ pack (250g) macaroni
1 broccoli
1 carrot
1 cup mixed frozen vegetables
100g reduced fat cheese
420g tin chickpeas
250g reduced fat ricotta
1 teaspoon Dijon mustard
1 lemon
Pepper
⅓ cup grated parmesan
⅓ cup breadcrumbs

Method

  1. Measure water, milk, stock powder and macaroni into frypan. Turn frypan on to medium heat, stir gently then cover with lid. Cook for 5 minutes, stirring once.
  2. Chop broccoli and carrot into 2. small pieces. Add broccoli, carrot and frozen vegetables to frypan. Stir and put lid back on. Cook for another 5 minutes.
  3. Chop broccoli and carrot into 2. small pieces. Add broccoli, carrot and frozen vegetables to frypan. Stir and put lid back on. Cook for another 5 minutes.
  4. Turn frypan to low heat. Add cheese, chickpeas, ricotta, mustard and pepper to frypan. Cut lemon in half and squeeze juice in to pan. Stir well.
  5. Sprinkle parmesan and breadcrumbs over top of pasta. Put lid on frypan, cook until cheese is melted.

Chickpea Masher Man Pie

Ingredients

1 brown onion
2 garlic cloves
Spray oil
420g tin chickpeas
2 carrots
420g tin peas and corn
1 tablespoon salt-reduced beef stock powder
420g tin baked beans
4 medium potatoes
100g reduced fat cheese

Method

  1. Dice onion and garlic. Spray frypan with oil and turn on to a medium heat. Add onion, garlic and chickpeas to the frypan. Cook until browned.
  2. Chop carrot into small pieces. Drain peas and corn with a strainer. Add carrot, peas, corn and stock powder into the frypan. Stir to combine.
  3. Add baked beans into frypan and stir to combine. Turn frypan down to low heat. Grate potatoes.
  4. Spread grated potatoes on 4. top of meat mixture in frypan. Grate cheese.
  5. Spread grated cheese on top of chickpeas and potato mixture. Place lid on frypan and cook for 10 minutes or until cheese is melted.

Chickpea Veggie Squad Curry

Ingredients

1 onion
2 cloves garlic
Spray oil
420g tin chickpeas
500g mixed frozen vegetables
2 tomatoes
1 bunch coriander (leaves only)
2 teaspoons curry powder
1 tablespoon salt-reduced vegetable stock powder
400ml tin light coconut milk
3 tablespoons cornflour
1 cup water

Method

  1. Finely dice onion and garlic. Spray frypan with oil and turn on to medium heat. Add onion and garlic to frypan. Cook until browned.
  2. Drain chickpeas using a strainer. Add frozen vegetables and lentils to frypan and stir through with large spoon. Cook with lid on for 10 minutes until vegetables are soft.
  3. Dice tomatoes and coriander leaves into small pieces. Add chopped tomatoes and coriander to frypan and mix well.
  4. Add curry powder, vegetable stock powder and coconut milk to frypan and gently stir. Add 3 tablespoons of cornflour and 1 cup of water to a medium bowl and mix well with a spoon.
  5. Add cornflour mix to frypan. Gently stir as the cornflour begins to thicken the sauce. Cook for 5 minutes then serve.

Zesty Chickpea Couscous Salad

Ingredients

1 cup couscous
2 teaspoons vegetable stock powder
1 cup boiling water
420g can chickpeas
1 red capsicum
1 cucumber
1 tomato
2 spring onions
¼ cup fresh parsley
1 orange
Pepper

Method

  1. Measure couscous and stock powder into large bowl. Add boiling water, cover and let sit for 5 minutes.
  2. Finely chop capsicum, cucumber, tomato, spring onions and parsley.
  3. Fluff couscous grains with a fork and add chopped vegetables.
  4. Drain and rinse chickpeas and add to couscous. Season with pepper.
  5. Grate orange rind. Juice orange. Add 2 tablespoons of juice and all of the rind to the couscous. Mix well.

Tasty Chickpea Burgers

Ingredients

2 x 420g cans chickpeas
¾ cup reduced fat Greek yoghurt
1 tablespoon curry powder
1 egg
1 cup breadcrumbs
3 spring onions
½ cup tomato relish
1 teaspoon ground coriander
Spray oil
2 teaspoons vegetable stock
1 medium tomato
1 small cucumber
½ lettuce
Small can of beetroot
4-6 wholegrain buns

Method

  1. Drain chickpeas and add to bowl. Mash with a fork or process in a food processor until roughly chopped.
  2. Add yoghurt, stock powder, curry powder, egg and breadcrumbs. Finely slice spring onions and add to mixture with ground coriander. Season with pepper and stir until well combined.
  3. With wet hands, roll 4 tablespoons of mixture per patty into balls and then flatten to make 8 patties.
  4. Spray frypan with oil and turn onto medium heat. Cook patties for 4-5 minutes on each side until golden.
  5. Cut buns in half. Slice tomato, cucumber, lettuce and beetroot. Serve with burgers and relish in buns.

Chickpea Dip

Ingredients

420g tin chickpeas
½ lemon
1 garlic clove
Small bunch fresh parsley (leaves only)
2 tbsp olive oil
1 tsp reduced salt vegetable stock powder

Method

  1. Drain and rinse the chickpeas. Place drained chickpeas in small bowl and mash well with a fork.
  2. Finely grate rind of ½ lemon and squeeze juice. Add 1 tbsp of the juice and the grated rind to the bean mixture.
  3. Finely grate the garlic clove. Finely chop the parsley. Add the garlic and the parsley to the bean mixture.
  4. Combine chickpeas mixture with 2 tbsp of olive oil and 1 tsp of stock powder. Use fork to mix dip well until evenly combined.

Laidback Chickpea Salad

Ingredients

420g tin chickpeas
3 tomatoes
1 cucumber
Small bunch fresh mint (leaves only)
Small bunch fresh
parsley (leaves only)
100g reduced fat feta
1 lemon
2 tbsp olive oil
½ cup sliced black olives
½ tsp ground cumin
½ tsp cinnamon
1 cup spinach
Pepper

Method

  1. Drain and rinse chickpeas, place in a large bowl.
  2. Roughly chop tomatoes, cucumber, mint and parsley. Cut feta cheese into small squares. Add tomatoes, cucumber, mint, parsley and feta to the chickpeas.
  3. Finely grate the rind of one lemon. Juice lemon. Add 1 tsp of the rind and 2 tbsp of the juice to the chickpea mixture.
  4. Add 2 tbsp of olive oil, ½ cup olives, ½ tsp of ground cumin, ½ tsp of cinnamon and 1 cup of spinach to the chickpea mixture.
  5. Mix salad well using a mixing spoon. Season with freshly ground pepper and serve.

Faster Chickpea Pasta

Ingredients

1 brown onion
4 cloves garlic
Spray oil
3 teaspoons salt-reduced vegetable
stock powder
7 cups water
500g penne pasta
420g can chickpeas
1 broccoli
2 carrot
1 red capsicum
1 punnet cherry tomatoes
100g reduced fat cheese
1 bunch fresh basil
125g extra light cream cheese
Pepper

Method

  1. Finely dice onion and garlic. Heat pan and spray with oil. Cook onion and garlic for 2-3 minutes.
  2. Add stock powder and water, bring to the boil. Once boiling, add pasta and cook for 10 minutes.
  3. Meanwhile, chop broccoli, carrot, capsicum and cherry tomatoes into small pieces. Add to pasta. Add drained chickpeas. Cook for 5 minutes or until vegetables are slightly soft.
  4. Grate cheese and chop basil leaves. Add to pan with cream cheese. Season with pepper.
  5. Continue to cook, stirring until cheeses are melted through pasta.

Lean Mean Chickpea Curry

Ingredients

1 brown onion
½ small pumpkin
½ cauliflower
Other vegetables (eg beans, broccoli)
Spray oil
2 tablespoons curry powder
2 chicken breasts
420g tin chickpeas
400mL light coconut milk OR coconut-flavoured evaporated milk
1 tablespoon salt-reduced chicken stock powder
Small bunch coriander

Method

  1. Dice onion & chop pumpkin into cubes (remove skin). Break cauliflower into small florets. Chop any other vegetables.
  2. Turn frypan on to medium heat & spray with oil. Add chopped vegetables and curry powder to frypan. Cook for 5 minutes, or until onion is brown, stirring regularly
  3. Meanwhile, cut chicken into bite-sized pieces. Add to frypan. Stir and cook until chicken is white.
  4. Add drained chickpeas, coconut milk and stock powder to frypan. Cover and bring to the boil, stirring regularly, until vegetables are soft.
  5. Chop coriander and stir into curry. Serve with rice.

Speedy Chickpea Stew

Ingredients

1 onion
3 carrots
2 celery sticks
3 garlic cloves
3 medium potatoes
Spray oil
500g lean mince
420g tin chickpeas
4½ cups water
2 teaspoons beef
stock powder
½ cup tomato paste
2 tablespoons Worcestershire sauce
2 teaspoons mixed herbs
2 cups chopped vegetables (canned or frozen)
2 tablespoons cornflour
Cooked rice (to serve)

Method

  1. Chop onion, carrot, celery, and potatoes into small pieces. Finely chop garlic.
  2. Spray frypan with oil and turn onto medium heat. Add onion, garlic, carrot and celery, cook for 2 minutes. Add mince and cook, stirring until brown.
  3. Add potatoes, 4 cups water, 2 teaspoons beef stock powder, ½ cup tomato paste, 2 tablespoons Worcestershire sauce and 2 teaspoons mixed herbs to frypan and mix.
  4. Put lid on and cook until potato is soft. Add frozen or drained tinned vegetables and chickpeas.
  5. In a small bowl, mix 2 tablespoons cornflour with ¼ cup water. Add to frypan and stir until sauce has thickened and vegetables are cooked. Serve with rice.

Chickpea Bake

Ingredients

1 red onion
3 garlic cloves
1 capsicum
2 tsp paprika
2 tsp ground cumin
2 tsp ground coriander
2x 400g can diced tomatoes
420g can baked beans
420g can chickpeas, drained
2 cups baby spinach
1 tbsp reduced salt vegetable stock powder
8 large eggs
½ lemon
100g feta

Method

  1. Peel and dice onions. Chop garlic into small pieces. Slice capsicum into thin strips.
  2. Add oil to frypan and turn on to a medium heat. Add onion, garlic and capsicum to frypan and cook for 2 minutes. Add spices and stir for 1 minute.
  3. Add diced tomatoes, baked beans, chickpeas, and vegetable stock. Cook on medium heat, uncovered, for another 10 minutes, stirring several times.
  4. Using a spoon, make 8 holes in the tomato mixture. Gently crack an egg into each hole.
  5. Reduce the heat to low, place lid on to the frypan, and cook for 8 minutes until the eggs are just cooked (yolks soft or runny). Squeeze lemon juice over the dish, crumble feta on top, and serve.