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Chickpeas

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FOOD
July 22, 2010 | By Jill Wendholt Silva, McClatchy Newspapers
Every cook needs a go-to salad recipe to whip up for picnics, backyard barbecues, and potlucks. Three-bean, coleslaw, and potato salads are obvious choices. But if you really want to curry favor with health-conscious guests, try a Curried Brown Rice Chickpea Salad instead. Based on staple ingredients highlighted in the Mediterranean Diet Pyramid ( www.oldwayspt.org/mediterranean-diet-pyramid ), the salad delivers loads of protein and fiber. Thanks to the growing popularity of hummus, the chickpea has become the most widely consumed legume in the world.
FOOD
January 7, 2016
Makes 4 servings / enough for 2 batches of socca. 3 tablespoons olive oil 2 cloves garlic, diced 1 onion, diced ½ large bell pepper, diced ½ large eggplant, cut into small chunks 1 small potato, cubed 1 small sweet potato 1 teaspoon dried basil 1 tablespoon Italian seasoning 1/2 teaspoon salt 14 ounce can diced tomatoes 3/4 cup water 1 tablespoon flour 1 cup cooked chickpeas Salt and...
FOOD
March 8, 2012 | By J.M. Hirsch, Associated Press
On busy weeknights, we take our dinner shortcuts wherever we can find them. But this doesn't require sacrificing healthy home cooking. Make smart choices - as in this recipe for red curry potatoes and chickpeas - and you can have a great from-scratch dinner on the table in under 30 minutes. For deep, lush, and totally effortless flavor, I use canned coconut milk for the liquid. Looking to cut fat? Don't hesitate to use low-fat coconut milk. It won't be quite so lush, but the flavors will still be great.
NEWS
July 12, 2013
THIS RECIPE by Ganesh Selvakumar, of Broomall, was the winning selection for Pennsylvania in the 2013 Healthy Lunchtime Challenge. LENTIL-SPINACH SOUP AND MINT CHUTNEY 1/2 cup dried, split chickpeas 1 teaspoon olive oil 2 cups packed fresh mint leaves 1 cup chopped onion 2 fresh green chilies, seeded and thinly sliced 1 clove garlic, minced 1 teaspoon tamarind paste 1/2 teaspoon salt 1/2 cup water ...
FOOD
November 26, 2009 | By Maureen Fitzgerald, Inquirer Food Editor
Here's a dish that falls into the quick-and-easy category, and which will accommodate unexpected vegan guests or serve as a fast weeknight meal. From Giuliano Hazan's new book Thirty Minute Pasta , it's made up of ingredients probably already in your pantry. Tagliatelle With Chickpeas Makes 4 1. Bring a pot with about 6 quarts of water to a boil. 2. Peel and finely chop the onion. Put it and the olive oil into a 12-inch skillet and place over medium-high heat.
FOOD
March 26, 1986 | By BARBARA GIBBONS, Special to the Daily News
Chickpeas, also known as ceci or garbanzo beans, are among the most versatile of beans. Most middle-Americans have their first exposure to chickpeas at salad bars where cold, canned chickpeas are made available as a healthy way to add vegetable protein to salad meals. In case you're not sure just what bean I'm speaking of, chickpeas are creamy yellow in color, soft and round with a mildly nutty taste. Native to the Mediterranean area and central Asia, chickpeas have found their way into many cuisines, from the Middle and Far East to Latin America and lots of luscious places in between.
FOOD
March 25, 1992 | By Bev Bennett, SPECIAL TO THE INQUIRER
The art of cupboard cooking should be developed. It's especially important when inclement weather renders us housebound. Even the spring showers that are just around the corner can keep us from our shopping chores. These are times when making a meal of canned ingredients may be a necessity. The trick is having enough variety stored away for such rainy days. Filling the larder is easy for a small household, since canned goods in serving sizes for one or two are readily available.
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FOOD
July 29, 2016
This is easy, breezy, no-cook meal assembly. You know the drill: The fewer the ingredients in a recipe, the better their quality should be. So go for the naturally roasted turkey breast at the deli counter and an oil-packed brand of canned tuna that you trust. If your dinner companions are unfamiliar with tonnato, you don't need to explain it as "a pureed tuna sauce" until after they've had a bite or two. Tonnato is often made with egg yolks, but this one's thickened with pureed chickpeas, a bit of yogurt, and less olive oil than usual.
FOOD
January 8, 2016 | By Grace Dickinson, For The Inquirer
As we finish off the first week of 2016, healthy-eating resolutions are starting to formulate faster than you can swing into the drive-through. As statistics show, about 25 percent of resolution-setters won't see their goals survive beyond a mere seven days. Why? Doughnuts are up early offering breakfast. Takeout is calling your name, and a bowl of ice cream wants your attention after dinner. Temptations are everywhere. What if I told you you could have pizza as part of your virtuous eating strategy?
FOOD
January 7, 2016
Makes 4 servings / enough for 2 batches of socca. 3 tablespoons olive oil 2 cloves garlic, diced 1 onion, diced ½ large bell pepper, diced ½ large eggplant, cut into small chunks 1 small potato, cubed 1 small sweet potato 1 teaspoon dried basil 1 tablespoon Italian seasoning 1/2 teaspoon salt 14 ounce can diced tomatoes 3/4 cup water 1 tablespoon flour 1 cup cooked chickpeas Salt and...
FOOD
December 13, 2013 | By Maureen Fitzgerald, Inquirer Food Editor
'This looks like fish food," said Mark Ramirez, when he opened the bag of lentils we would be using to make soup. "Or the stuff you feed the ducks at the zoo. " None of the fifth graders in the cooking class at Bayard Taylor Elementary School in North Philadelphia had ever had lentils. "Do they taste like peas?" Kareema Brown asked. "Not really," I said. "They don't really have a strong taste, they take on the flavor of the things they're cooked with. But they are so good for you - full of protein, fiber, vitamins, and minerals.
NEWS
July 12, 2013
THIS RECIPE by Ganesh Selvakumar, of Broomall, was the winning selection for Pennsylvania in the 2013 Healthy Lunchtime Challenge. LENTIL-SPINACH SOUP AND MINT CHUTNEY 1/2 cup dried, split chickpeas 1 teaspoon olive oil 2 cups packed fresh mint leaves 1 cup chopped onion 2 fresh green chilies, seeded and thinly sliced 1 clove garlic, minced 1 teaspoon tamarind paste 1/2 teaspoon salt 1/2 cup water ...
FOOD
March 8, 2012 | By J.M. Hirsch, Associated Press
On busy weeknights, we take our dinner shortcuts wherever we can find them. But this doesn't require sacrificing healthy home cooking. Make smart choices - as in this recipe for red curry potatoes and chickpeas - and you can have a great from-scratch dinner on the table in under 30 minutes. For deep, lush, and totally effortless flavor, I use canned coconut milk for the liquid. Looking to cut fat? Don't hesitate to use low-fat coconut milk. It won't be quite so lush, but the flavors will still be great.
FOOD
March 24, 2011 | By Linda Gassenheimer, McClatchy Newspapers
In Italy, the rich, spicy tomato sauce called Amatriciana is found on many restaurant menus. Yet this pasta sauce makes a quick dinner for hectic weekday nights. This recipe uses bacon instead of the traditional pancetta.   Spaghetti all' Amatriciana Makes 2 servings   4 slices low-salt, no-sugar-added bacon (3 oz.) 1 cup sliced onion 2 cups canned diced or crushed tomatoes 1/4 teaspoon dried crushed red pepper 1/4 pound spaghetti 2 tablespoons freshly grated Parmesan cheese 1. Bring a large pot filled with 3 to 4 quarts water to a boil over high heat.
FOOD
July 22, 2010 | By Jill Wendholt Silva, McClatchy Newspapers
Every cook needs a go-to salad recipe to whip up for picnics, backyard barbecues, and potlucks. Three-bean, coleslaw, and potato salads are obvious choices. But if you really want to curry favor with health-conscious guests, try a Curried Brown Rice Chickpea Salad instead. Based on staple ingredients highlighted in the Mediterranean Diet Pyramid ( www.oldwayspt.org/mediterranean-diet-pyramid ), the salad delivers loads of protein and fiber. Thanks to the growing popularity of hummus, the chickpea has become the most widely consumed legume in the world.
FOOD
February 18, 2010 | By Linda Gassenheimer, McClatchy Newspapers
Warm and inviting this chickpea and pasta soup has its origins in an ancient Roman dish, La Minestra di Orazio, or Horace's Chickpea and Pasta Soup. In one of his satires, Horace is quoted as saying, "I'm going home to a bowl of leeks, chickpeas and lasagna. . . . " In fact this is one of the earliest references to pasta of any kind. This adapted version uses canned chickpeas and acini pepe pasta. Acini pepe, also called pastina, is Italian for peppercorns and they look like tiny beads.
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