FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

 You are here > Home > Recipes

Vegetable Recipes• Chickpeas to Lentils • >  Chickpeas & Vegetables Stir Fry

 

FREE Magazines and
other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

PUREED CHICKPEAS WITH STIR FRIED VEGETABLES

Fresh and Fast Vegan
by Amanda Grant
One cup of cooked chickpeas provides one quarter of an adult's daily protein requirement, one and a half times the folic acid requirement, half the iron and one fifth of the zinc. This puree also makes a great dip served with strips of toasted pita bread or potato chips.
preparation time: 10 minutes
cooking time: 10 minutes
serves 4
 

INGREDIENTS

    • approx 1¾ cups (14½ ozs.) canned chickpeas
    • 1 garlic clove, roughly chopped
    • juice of 1/2 lime
    • 3 tablespoons extra virgin olive oil
    • sea salt and freshly ground black pepper
    • handful of freshly chopped flat-leaf parsley
    • olive oil, for brushing
    • 1 cup (4 ozs.) asparagus
    • 1 cup (4 ozs.) baby corn
    • 1 cup (4 ozs.) baby carrots
     

DIRECTIONS

Drain the chickpeas, and reserve half their liquid. Put the chickpeas, reserved liquid, garlic, lime juice and oil in a food processor, and process to a smooth puree. Season with salt and pepper, and mix in the freshly chopped parsley.

Brush a griddle or heavy frying pan with a little oil, and heat it until very hot. Add the vegetables. Cook them, turning frequently, for 5 minutes or until golden.

Serve the vegetables warm with the soft, creamy puree as an accompaniment.

NUTRITION
each serving contains: Calories 285 • Protein 10g • Fat 17g (saturated 2g) • Carbohydrates 24g • Fiber 6g • Calories from fat 55% • Good source of vitamin A

 

RELATED RECIPES

 • Chickpeas to Lentils •  |  Chickpeas & Vegetables Stir Fry  |  Chickpeas, Stewed  |  Chickpeas: Parsley & Lemon Chickpeas  |  Chickpeas and Peppers  |  Chick Peas with Sun Dried Tomatoes  |  Collards: Pineapple Collards  |  Collard Greens, Maple Sweetened  |  Collards, Kod's Quickie Collards  |  Collard Greens, Roasted Garlic  |  Collard Greens, Louisiana  |  Collard Greens, Sauteed  |  CORN RECIPES >>>  |  Cranberry Relish, Fresh  |  Cucumbers with Cream (1893)  |  Cucumbers, Stewed Cucumbers  |  Cucumbers, Stuffed Cucumbers  |  Dandelions, Curried Dandelions  |  Dandelions with Gravy  |  Dandelion with Garlic & Olive Oil  |  Dandelion Greens (Wild) w/Chestnuts  |  EGGPLANT RECIPES >>>  |  Fennel Baked w/Olives & Tomatoes  |  Endive, Braised Endives  |  Fennel, Braised Fennel with Shallots  |  Fennel Gratin  |  Fennel, Greek Fennel Skillet  |  Fennel with Mozzarella  |  Fennel, Roast Fennel with Orange  |  Indonesian Tamarind Vegetables  |  Kale or Chard Pie  |  Kale, Steamed with Sesame Oil  |  Kale with Garlic & Bacon  |  Kale, Sesame Kale  |  Kale: Smoky Kale and Olives  |  Kohlrabi Sauteed with Butter & Dill  |  Kohlrabi with Peas and Potato  |  Leeks Mimosa with Hazelnuts  |  Leeks, Sweet and Sour  |  Leeks, Grilled with Romesco  |  Lentils with Cream and Butter  |  Lentils, Simmered Lentils  |  Lentils, Spicy Red Lentils 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Other Links  


 

fr-logo-w165

 

Popular Pages