These chickpea fritters are cheap to make, vegetable based and easy to assemble.
500 g orange sweet potato, peeled, coarsely chopped
1 x 400 g chickpeas, rinsed and drained
1 brown onion, finely chopped
½ cup chopped fresh coriander
2 tablespoons finely grated parmesan
2 tablespoons gluten free plain flour
Extra finely grated parmesan cheese to coat
Olive oil spray
Mixed lettuce leaves to serve
Sweet chilli sauce to serve
Cook the sweet potato in a saucepan of boiling water for 10 minutes or until tender. Drain, return to pan and mash until smooth. Transfer to a bowl. Place in fridge for 30 minutes to cool.
Mash chickpeas or process chickpeas in another bowl.
Combine the chickpeas, onion, coriander, parmesan and flour to the sweet potato. Season with salt and pepper. Divide mixture into 10 portions and shape each into a patty.
Preheat oven to 180 C.
Line a baking tray with baking paper.
Place extra parmesan on a plate and press patties lightly into the parmesan to coat.
Place on the lined tray and spray patties with olive oil.
Bake in oven, turning once, for 30 minutes or until golden.
Serve with lettuce and sweet chilli sauce
400 g chickpeas, drained and rinsed
½ cup reduced fat milk
¾ cup gluten free self-raising flour
1 large zucchini, grated
310 g can corn kernals, drained and rinsed
2 tablespoons chopped mint leaves
3 green onions, thinly sliced
Olive oil cooking spray
Salad leaves and tomato chutney to serve.
Process chickpeas until roughly chopped. Whisk milk and eggs in a jug.
Place flour in a bowl. Gradually add milk mixture to flour, whisking until smooth.
Stir in chickpeas, zucchini, corn, mint and onion.
Spray a large frying pan with oil. Heat over medium-high heat.
Add ¼ cup mixture to pan. Spread slightly with a spatula. Repeat to make 3 more in the pan.
Cook for 2 – 3 minutes each side or until golden and cooked through. Transfer to a plate, cover and keep warm.
Repeat with remaining mixture to make 12 fritters.
Serve with salad and chutney.
We have a family favourite chickpea dish that connects us to our roots in Catalonia Spain: Cigrons. Unfortunately, our recipe has two complications: we prepare dried chickpeas by soaking overnight and then cook them in a pressure cooker and the recipe is difficult to commit in the written form. The quantities of olive oil, vinegar, bacon, garlic and salt and pepper all rely on taste and feel and sight and smell. Those who have shared house with me always reminisce about Cigrons and it is one of those meals that is prepared for when all the family is home.
You can however make chickpeas your way or try one of the recipes below. Canned chickpeas doesn’t have to only be used for Hummus.
Sherry-Glazed Chorizo and Chickpeas
2 teaspoons olive oil
125 g dried chorizo, sliced
1/3 cup dry sherry* for extra depth of flavour use a Sherry Vinegar
400 g can chickpeas, drained and rinsed
Chopped flat leaf parsley to serve
Heat oil in fry pan over medium to high heat.
Add chorizo and cook, turning for 3 – 4 minutes or until crisp.
Add ¼ cup sherry, then cook, stirring occasionally for 3 minutes or until chorizo is glazed and the liquid has evaporated.
Add chickpeas and remaining 1 tablespoon sherry then cook stirring occasionally, for a further 5 minutes or until chickpeas are warmed through.
Sprinkle with parsley and serve.
600 g chicken thighs, chopped
2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon smoked paprika
1 teaspoon cumin
250 g chorizo, sliced
400 g can chick peas, rinsed and drained
1 tablespoon balsamic vinegar
1 tomato chopped
1 long red chilli, sliced
¼ cup chopped parsley
In a bowl, combine chicken, 1 tablespoon oil, garlic, paprika and cumin. Toss to coat.
Cover with plastic wrap and refrigerate for 30 minutes.
Heat 1 tablespoon oil in a frying pan over high heat. Cook chicken for 2 -3 minutes each side or until golden. Remove from pan.
Cook chorizo and chickpeas in same pan, stirring for 2 – 3 minutes or until golden.
Return chicken to pan with any juices.
Drizzle over balsamic and simmer, covered, for 5 minutes or until chicken is cooked and heated.
Stir through tomato, chilli and parsley
Louise’s Chickpeas in Spanish Sauce
2 cans drained chick peas
1 green capsicum
1 red capsicum
1 clove garlic
1 red chilli
1 tablespoon parsley
2 cans tomatoes
Chop the capsicums, chilli, onion and garlic.
Lightly fry in olive oil for a few minutes.
Add the parsley, tomatoes and chick peas. Season.
Cool on a low heat for about half an hour, stirring occasionally.
4 chorizo, sausages, thickly sliced
100 g jamon Serrano, diced
100 g salami, diced
100 g pancetta, diced
5 pink eschallots, quartered
5 garlic cloves, sliced
1 bunch of thyme, leaves only
2 x 400 g chickpeas, drained
500 ml chicken stock
1 bunch parsley, chopped
Heat a large saucepan. Add all the meats. Cook stirring occasionally, over a medium heat for about 10 minutes or until lightly browned and fat in the meat has started to break down.
Add eschallots, cook stirring occasionally until soft (5 minutes). Add garlic and thyme. Cook for a further 2 minutes.
Stir in chickpeas. Cook stirring occasionally for 5 minutes so chickpeas can absorb the flavours of meats and herbs.
Stir in stock. Bring to boil. Simmer for about 20 minutes until slightly thickened.
Garnish with parsley.