Chickpea Recipes


1 cup PBSEEDS chickpeas
3 cloves garlic
3 tbs extra virgin olive oil
juice of 1 lemon
1/2 tsp ground cumin
freshly ground sea salt and black pepper

  1. Add chickpeas to plenty of boiling water and simmer for 30 mins then drain and cool.
  2. Blend chickpeas, garlic, oil, lemon juice, cumin and salt and pepper in a food processor.
  3. Chill and serve with chunks of warm Turkish bread.

Chickpea & Lentil soup

Serves 4

1 1/2 cups PBSEEDS chickpeas
2 tbs oil
2 onions, chopped
2 cloves garlic, chopped
1 tsp ginger powder
2 tsp cumin powder
1 cup PBSEEDS Red lentils
400g tomato puree
6 cups chicken stock
1 tsp ground coriander
handful of fresh coriander, chopped
Juice of 1 lemon

  1. Soak chickpeas overnight and drain or boil chickpeas in plenty of water for 30 minutes and drain.
  2. Saute onions in oil until golden. Add garlic, ginger and cumin and saute for a few minutes. Add chickpeas and lentils. Saute for 5 minutes.
  3. Add tomato puree and stock. Bring to the boil; reduce heat and simmer gently for 30 minutes, stirring occasionally.
  4. Add ground coriander and half fresh coriander. Puree. Stir in lemon juice. Return to stove and heat.
  5. Serve garnished with remaining coriander.

Chickpea & Leek soup

Serves 6

1 cup PBSEEDS chickpeas
1 potato, peeled and diced
1 tbs oil
2 cloves garlic, crushed
3 leeks
4 cups chicken stock
Parmesan cheese, grated
Freshly ground black pepper

  1. Soak chickpeas overnight and drain or boil chickpeas in plenty of water for 30 minutes and drain.
  2. Saute garlic and leek in oil then add chickpeas and potato and saute for a few minutes.
  3. Add stock and simmer for 10-15 mins.
  4. Remove half of the soup, puree then stir back into the remaining chunky soup.
  5. Serve topped with parmesan cheese and pepper.

Lemon Coriander Chickpea Soup

Serves 4

1/2 cup PBSEEDS chickpeas
1 tbs oil
1 onion, chopped
1 tbs grated fresh ginger
1 tsp ground coriander
1 /2 tsp ground turmeric
1 tsp ground cumin
4 cups chicken stock
250g cooked chicken, chopped
310g can corn kernels, drained
1 tsp grated lemon rind
1 tbs fresh coriander, chopped

  1. Cook chickpeas in plenty of boiling water for 20 mins then drain.
  2. Add onion, ginger, coriander, turmeric and cumin to hot oil and stir until onion soft.
  3. Add stock, chickpeas, chicken, corn and simmer for 10 mins.
  4. Just before serving stir in rind and coriander.

Vegetarian option: substitute vegetable stock and omit cooked chicken.

Chickpea, tuna & pasta salad

A sensational salad for BBQ's

1 cup PBSEEDS chickpeas, cooked to nutty texture (see below)
300g spiral pasta, cooked al dente then cooled
425g can of tuna in oil, drained
250g cherry tomatoes, halved
1 red onion, thinly sliced
100g baby mushrooms, sliced
1 bunch of rocket

1/3 cup extra virgin olive oil
2 tbs lemon juice
1 tsp Dijon mustard
Ground sea salt & black pepper

  1. Add chickpeas to plenty of boiling water and simmer for 30 mins, drain.
  2. Combine ingredients for dressing and shake well.

Add chickpeas, tuna, tomatoes, onion, mushrooms and rocket to pasta and stir through. Pour over dressing and mix to combine.


1/2 cup PBSEEDS chickpeas
1 cup frozen broad beans
1 small onion, chopped
1 garlic clove, crushed
3 tbs fresh parsley
2 tbs fresh coriander
2 tbs fresh mint
2 tsp coriander seeds, crushed finely
2 tsp cumin seeds, crushed finely pita bread, chopped tomato, chopped lettuce and tzatiki dip to serve

  1. Soak chickpeas overnight or add to boiling water and cook for 30 minutes. Drain.
  2. Add chickpeas, broad beans, onion, garlic, parsley, coriander, mint, coriander and cumin powder to a food processor and blend until all ingredients finely chopped.
  3. Form a tablespoon of mixture into balls then flatten. Place in a covered container and refrigerate for a half hour.
  4. Deep fry the falafel in hot oil for 3-4 minutes until they turn dark golden brown. Drain on paper towel.
  5. Serve as appetizers or for lunch inside pita bread wraps topped with tomato, lettuce and tzatiki dip.

Chickpea and chicken tagine

Serves 4

1 tbs plain flour
2 tsp each ground coriander, cumin, ginger
1 tsp each ground cinnamon, turmeric
1 cinnamon stick
1/2 tsp chilli powder
1 kg chicken thigh fillets, cut into pieces
3 tbs olive oil
1 onion, thinly sliced
3 garlic cloves, crushed
1 1/2 cups chicken stock
400g can crushed tomatoes
2 bay leaves
2 tsp sugar
1 cup PBSEEDS chickpeas
1/2 cup pitted dates
1/4 cup chopped fresh coriander
1/2 cup blanched almonds
Cooked cous cous, to serve

  1. Soak chickpeas overnight or add to boiling water and cook for 20 minutes. Drain.
  2. Combine flour and spices in a bowl and add chicken and coat.
  3. Fry chicken in half of oil until each side golden brown. Set aside.
  4. Add remaining oil to pan with onions and saute for 5 minutes. Stir in garlic and saute.
  5. Return chicken to pan. Add chickpeas, stock, tomatoes, bay leaves and sugar. Simmer, partially covered and stirring occasionally, for 20 minutes. Remove lid and cook for 15 minutes.
  6. Stir through dates, coriander and almonds and heat for a few minutes.

Serve on a bed of cous cous.



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