Chickpea recipes Archives

Chickpea recipes

Chickpea Scotch eggs

30 minutes

Chickpea recipes

Versatile vegan chickpea butter

20 minutes

Canned food

Butter chickpea and sweet-potato curry with naan

30 minutes

Chickpea recipes

One-pot chickpea-and-tomato pasta

25 minutes

Chickpea recipes

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Cheat's <em data-src-img=https://taste.co.za/wp-content/uploads/2018/09/Cheats-feijoada-with-shredded-pork-shoulder-400x400.jpg data-src-webp=https://taste.co.za/wp-content/uploads/2018/09/Cheats-feijoada-with-shredded-pork-shoulder-400x400.jpg.webp data-eio=j><noscript><img
class=pagespeed-issue loading=”lazy” src=https://taste.co.za/wp-content/uploads/2018/09/Cheats-feijoada-with-shredded-pork-shoulder-400x400.jpg?x57097 alt=

feijoada with pork shoulder" width="400" height="400"/>

Chickpea recipes

Cheat’s feijoada with pork shoulder

3 hours

Beetroot recipes

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

30 minutes

Chickpea recipes

Chickpea-and-artichoke dip

Chickpea recipes

Turmeric-roasted hummus

20 minutes

Chickpea recipes

Hurried hummus

Butter chicken-style chickpea curry with busted rotis

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

560 g flour
4 t baking powder
1⁄2 t salt
1 cup warm water, plus extra
1⁄2 cup cream or coconut milk
100 g butter
1 onion, finely chopped
2 garlic cloves, chopped
1 x 5 cm piece ginger, grated
50 g Woolworths butter chicken spice paste
2 x 400 g cans chickpeas, drained
1 x 400 g can chopped tomatoes
1 T tomato paste
1⁄2 cream cream or coconut milk

Method

Whisk 560 g flour, baking powder and salt until fluffy. Slowly add the cup warm water, mixing until the mixture comes together. Add another 1⁄2 – 3⁄4 cup water until a dough forms.
Knead for 5 minutes, then divide into 6 balls. Rest on an oiled baking tray for 10 minutes. Roll out the balls into circles about 2 cm thick.
Generously spread softened butter onto the surface of the dough circles. Make an incision from the centre to the edge of each circle and roll into a cone. Curl the cone to make a circle and press into a round and rest for 10–30 minutes.
Roll out the dough on a lightly floured surface. Heat a little butter in a pan and fry the rotis over a medium heat until golden brown and cooked through, about 3 minutes on each side.
Place the rotis into a tea towel or cloth while still warm and bash against the kitchen counter to flake up and reveal the layers.
Soften the finely chopped onion, cloves chopped garlic and peeled and grated ginger in 100 g butter. Add 50 g Woolworths butter chicken spice paste and the cans drained chickpeas and fry until fragrant.
Add the can chopped tomatoes and tomato paste and season. Simmer for 20 minutes. Add 1⁄2 cup cream or coconut milk to taste. Serve the rotis with the curry, garnished with fresh coriander and crushed cashews.

Cook's note: Have a go at making your own rotis – or scoop up all the deliciousness with Woolies naan bread.

Discover more curry recipes here.

Foolproof freezer banana-and-coconut muffins

Asian crunch salad

Bacon-and-cheese turnovers

Butternut soup with chorizo, chickpea and feta topping

Chickpea Scotch eggs

Versatile vegan chickpea butter

Butter chickpea and sweet-potato curry with naan

One-pot chickpea-and-tomato pasta

Potato skins with cold blistered tomatoes, yoghurt and chilli chickpeas

Cheat’s feijoada with pork shoulder

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Chickpea-and-artichoke dip

Turmeric-roasted hummus

Hurried hummus

Butter chicken-style chickpea curry with busted rotis

Butter chicken-style chickpea curry with busted rotis

Ingredients

Method