Tag Archives: chickpeas

Recipe: Curried Chickpeas and Mustard Greens

3 Apr

Searching for something fun to do with mustard greens, I made this recipe and it was…OK.  Don’t think I would make it again, it was a little bland.  Not sure what it needed, but, considering all the work that goes into the recipe, the return just wasn’t enough.  Maybe veggie broth instead of water?  Or less liquid?  It did seem pretty watery.

Chickpea Dal with Mustard Greens and Tomato

From the Matthew Card collection
Serves 4


Ladle this dal over brown or basmati rice, or serve it with poppadums. While you can deep-fry or toast poppadums, the easiest way to prepare them is to pop them into the microwave for 30 seconds to 1 minute.


2 cans chickpeas
2 Tbsp. vegetable oil
2 Tbsp. minced ginger
1 jalapeño pepper, seeded and minced
4 garlic cloves, minced
1 small onion, minced
~ Salt
1 tsp. garam masala
½ tsp. turmeric
1 bunch mustard greens, torn into pieces
1 can diced tomatoes (14 ounces), well drained
¾ cup coconut milk
~ Cayenne pepper to taste


  1. Combine 1 cup of the chickpeas and 1 cup water in blender and purée until smooth; set aside.
  2. Heat oil in a large saucepan over medium-high heat until shimmering; add the ginger, jalapeño, garlic, onion, and large pinch salt, and cook, stirring frequently, until softened and just beginning to brown, about 6 minutes. Add the garam masala and turmeric, and stirring constantly, cook until the spices are fragrant and darkened, 30 seconds.
  3. Add the puréed chickpeas, whole chickpeas,  2 cups water; bring to a simmer, reduce the heat to medium low, and cook 10 minutes. Add the tomatoes and coconut milk; simmer another 10 minutes. Stir in the greens, adjust seasoning with salt and cayenne, and serve.

Recipe: Pasta with Chickpeas and lots of Parsley

31 Jan

Another winner from Deborah Madison’s Vegetarian Suppers.  I’ve make this recipe several times and am always amazed at how easy and delicious it is.  We didn’t have sage, so I left that out and topped each serving with a fried egg for extra protein.  A great way to use up lots of parsley.


  • 1 T olive oil, plus extra to finish the dish
  • 1/2 large onion, diced
  • a few pinches of red pepper flakes
  • 1 15 ounce can chickpeas, liquid reserved
  • 1 big bunch of flat-leaf parsley, the leaves stripped from the stems
  • 3 large garlic cloves
  • small handful of sage leaves
  • sea salt and freshly ground peper
  • 3/4 pound whole wheat pasta shells
  • freshly grated Parmesan

Bring a large pot of water to boil for the pasta.  Heat the oil in a wide skillet and add the onion or shallot and pepper flakes. Cook for a minute or two then add the chickpeas. As they warm, chop parsley, garlic and sage together so that they form a nice melange. Toss 1/3 of that mixture into the pan. Season with salt and pepper, add a little chickpea broth to the pan and cook on low heat. Add liquid as it cooks down.

Salt the pasta water and cook the pasta. When it is done, drain and toss it with the chickpeas, the rest of the parsley, garlic and sage mixture and the extra olive oil you were supposed to remember. Taste for salt and season with freshly ground pepper. Grate some Parmeson over the top and serve with additional pepper flakes.