Chickpeas are a dietary staple for vegans and vegetarians all over the world. These legumes are a dense source of complete protein, with one serving of Chickpeas containing 3-grams of the critical macronutrient.
Protein is essential for muscle repair, new bone-cell formation, and cell health. Unfortunately, many vegans and vegetarians end up with mineral and nutritional imbalances because plant-based proteins don’t contain a complete amino acid profile. Chickpeas are the only source of plant-based protein that has all the necessary amino acids to class the legume as a complete protein.
Chickpeas are fantastic in a variety of dishes, from salads to stews, and they even taste great on their own with, sprinkled with nutritional yeast. There are so many options available that you’ll struggle with selecting a recipe to try. We decided to take the hassle out of your research and give you 15 delicious recipes to make with one can of chickpeas.
1. Curried Vegetable and Chickpea Stew
An excellent vegetable curry for the winter season, make it as spicy as you like, and enjoy!
1-can chickpeas, drained and rinsed.
2-medium red or yellow potatoes, diced.
1-can diced tomatoes with their juices
1-medium cauliflower, cut into florets.
1-medium red bell pepper, diced
1-medium green bell pepper, diced
10-oz. Baby spinach.
2-cups vegetable broth, divided.
1-cup organic coconut milk.
1-teaspoon olive oil.
1-large onion, diced.
1-tablespoon kosher salt, divided.
1-tablespoon curry powder.
1-tablespoon packed brown sugar.
1-tablespoon peeled and grated fresh ginger.
3-cloves minced garlic.
¼-teaspoon freshly cracked black pepper.
Place a skillet over high heat and add the oil. When it starts to shimmer, add the onion, season with salt and sauté until transparent. Add potatoes and more salt to taste – sauté until the edges brown.
Stir in the sugar, garlic, ginger, and curry powder – cook till fragrant. Pour in the broth and scrape the base of the skillet. Transfer contents to a pressure cooker. Add the remaining broth, bell peppers, cauliflower, chickpeas, tomatoes, and the juice, season with more salt to taste.
Cover the pot and simmer for four lows on high heat. Stir in the spinach and the coconut milk — taste and season before serving with orzo pasta.