RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes

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



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide




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


    • 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


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.

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



 • 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 from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015
James T. Ehler and 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   |   Cooking Contests   |   Other Links  





Popular Pages