Chickpea Pancake Recipe – Vegan Pancake Recipe – How To Make Vegan Pancakes

INGREDIENTS

• 1 green onion, finely chopped (about 1/4 cup)
• 1/4 cup finely chopped red pepper
• 1/2 cup chickpea flour (also known as garbanzo flour or besan)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon fine grain sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon baking powder
• pinch red pepper flakes (optional)
• 1/2 cup + 2 tablespoons water
• For serving: salsa, avocado, hummus, cashew cream (optional)

DIRECTIONS

1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
3. Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
4. Stir in the chopped vegetables.
5. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
6. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
7. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.

This delicious recipe and photos were created by OhSheGlows.com, we simply shared it. Please check them out for more great ideas!

Indian Pumpkin Butter Chickpeas Recipe

Prep: 10 mins – Cook: 20 mins – Total: 30 mins

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 medium yellow onion, chopped
• 4 cloves garlic, minced or grated
• 2 inches fresh ginger, grated
• 1 tablespoon garam masala
• 2 teaspoons yellow curry powder
• 1/2 teaspoon turmeric
• 1 teaspoon cayenne pepper, more or less to taste
• kosher salt and black pepper
• 2 cans (14 ounce chickpeas drained
• 1 can (14 ounce) full fat coconut milk
• 1 cup canned pumpkin
• 2 tablespoons tomato paste
• 2 tablespoons salted butter (coconut oil if vegan)
• 1/4 cup fresh cilantro roughly chopped
• steamed rice and naan for serving

Instructions

• 1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the garlic and ginger, cooking another 2 minutes. Stir in the garam masala, curry powder, turmeric, cayenne, and a pinch each of salt and pepper. Cook until fragrant, about 1 minute. Add the chickpeas and toss to coat with the spices. Cook 5 minutes.
• Stir in the coconut milk, pumpkin, tomato paste, butter, and 1/2 cup water. Simmer 5 minutes, until the sauce thickens slightly. Remove from the heat and stir in the cilantro. Season with salt and pepper.
• Serve the chickpeas and sauce over bowls of rice with fresh naan and additional cilantro.

This delicious recipe and photos were created by HalfBakedHarvest.com, we simply shared it! Check them out for more great ideas!

Moroccan Spiced Pie Recipe

Prep: 90 mins – Cook 30 mins – Total: 120 mins

Ingredients

• 2 tsp each coriander and cumin seeds
• 1 tsp paprika, plus extra for dusting
• ½ tsp ground cinnamon
• 150ml/¼ pint olive oil
• 900g squash, peeled and cut into small chunks (about 2cm)
• 12 shallots, quartered
• 4cm/1½ in piece root ginger, finely chopped
• 140g whole blanched almonds
• 140g shelled pistachios
• 75g pack dried cranberries
• 6 tbsp clear honey
• 225g pack fresh spinach
• 400g can chickpeas, drained and rinsed
• 2 garlic cloves
• 1 tsp ground cumin
• 3 tbsp lemon juice
• 4 tbsp chopped fresh coriander
• 100g butter
• 8 large sheets of filo pastry
• lemon wedges to serve

For the harissa yogurt sauce

• 200g carton Greek yogurt
• 6 tbsp milk
• 3 large sprigs mint, leaves chopped
• 2-3 tbsp harissa paste

Directions

1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty – don’t let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.
2. Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.
3. In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.
4. Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn’t dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.
5. Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)
6. Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

This delicious recipe and photos were created by BBCGoodFood.com, we simply shared it. Please check them out for more great ideas!

Vegan Rice Chickpea Soup Recipe

Prep: 10 mins – Cook: 25 mins – Total: 35 mins

Ingredients

• 1 tsp oil or use 3 tbsp broth
• 1/2 medium onion , chopped
• 4 to 6 cloves (cloves) of garlic , finely chopped
• 1 cup (128 g) chopped carrots
• 4 celery stalks , chopped small
• 1 tsp fresh thyme or 1/2 tsp dried
• 1/2 tsp dried oregano
• 1 tsp poultry seasoning or 1/2 tsp sage, generous dashes of rosemary, nutmeg, marjoram
• 1/2 tsp onion powder
• 1/8 tsp or more black pepper to taste
• 4.5 to 5 cups (1064.65 ml) broth
• 15 oz can of chickpeas or 1.25 cups cooked
• 1/2 tsp salt , less or more depending on if the veggie broth is salted
• 1 to 2 tsp soy sauce , tamari for gluten-free, coconut aminos for soy-free
• 1/3 cup (61.67 g) long grain white rice , (I use white basmati, see notes for brown rice), washed well and drained

Directions

1. Heat oil in a saucepan over medium heat. Add onion, garlic and carrots and cook for 2 mins Add celery, herbs, spices and mix in. Cook for 2 mins
2. Add the broth, chickpeas, salt, soy sauce and mix.
3. Add the rice and bring to a rolling boil. Cook partially covered for 12 to 15 mins until rice is cooked and the flavors have developed.
4. Taste and adjust salt and flavor. Add more herbs, some garlic powder, lime juice, black or white pepper if needed. Serve the soup garnished with parsley or cilantro

This delicious recipe and photos were created by VeganRicha.com, we simply shared it! Please check them out for more great ideas!

Vegan Chickpea Burgers Recipe

Prep: 20 mins – Cook: 10 mins – Total: 30 mins

Ingredients

• 1 Medium Onion White, Yellow or Brown, Chopped
• 3 Cloves Garlic
• 1 tsp Avocado Oil
• 15 ounce (425g) Can Chickpeas Drained
• 1/2 tsp Paprika
• 1/2 tsp Coriander Powder
• 1/2 tsp Cumin
• 1/2 cup Fresh Chopped Cilantro loosely packed
• 3 Tbsp All Purpose Flour use gluten-free for gluten-free version – plus more for rolling**
• 2 Tbsp Avocado Oil or other oil

Directions

1. Finely chop the onion and crush the garlic and add to a frying pan with 1 tsp avocado oil and fry until just before they start to brown.
2. Drain the can of chickpeas and add the chickpeas to a food processor with the cooked onions/garlic, paprika, coriander powder, cumin, freshly chopped cilantro and flour and process it into a thick burger batter.
3. Sprinkle flour over a baking tray and cover your hands with it as well. Scoop the batter out onto the tray in 4 even sections, roll in the flour and form into 4 balls.
4. If the batter is very sticky or too wet, add more flour so that it easily forms a ball.
5. Take a square of parchment paper, place on top of each ball and press down on it with the bottom of a glass to flatten it into a burger shape.
6. Place the baking tray with the 4 burgers into the freezer to firm up for 30 minutes.
7. After 30 minutes add 2 Tbsp avocado oil to a frying pan and heat up until hot.
8. Add all 4 burgers to the frying pan and fry on each side turning regularly until browned and crispy, roughly 5 minutes on each side.
9. If you want your burgers extra firm and crispy you can place on a parchment lined baking tray and bake in the oven at 400°F (200°C) for a further 20-30 minutes.
10. Serve on hamburger buns with sliced avocado, crispy lettuce, sliced tomato, ketchup and mustard.

This delicious recipe and photos were created by LovingItVegan.com, we simply shared it! Please check them out as they have so many great ideas!

Spicy Buffalo Chickpea Wraps Recipe

PREP: 20 mins – COOK: 10 mins – TOTAL: 30 mins

Ingredients

DRESSING + SALAD

• 1/3 cup hummus (or store-bought)
• 1 1/2 – 2 Tbsp maple syrup (plus more to taste)
• 1 small lemon, juiced (1 small lemon yields ~2 Tbsp or 30 ml)
• 1-2 Tbsp hot water (to thin)
• 1 head romaine lettuce (or sub 1 bundle kale per 1 head romaine // cleaned, large stems removed, roughly chopped)

BUFFALO CHICKPEAS

• 1 15-ounce can chickpeas (rinsed, drained and dried on a towel // ~ 1 1/4 cups per can when drained)
• 1 Tbsp coconut oil (or sub grape seed or olive oil)
• 4 Tbsp hot sauce (divided // I used Louisiana’s Pure Crystal Hot Sauce)
• 1/4 tsp garlic powder (or sub 1 minced garlic clove per 1/4 tsp powder)
• 1 pinch sea salt

FOR SERVING

• 3-4 vegan-friendly flour tortillas, pita, or flatbread
• 1/4 cup red onion, diced (optional)
• 1/4 cup baby tomato, diced (optional)
• 1/4 ripe avocado, thinly sliced (optional)

Directions

1. Make dressing by adding hummus, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until thick but pourable.
2. Taste and adjust flavor as needed, then add romaine lettuce or kale, and toss. Set aside.
3. To make chickpeas, add drained, towel-dried chickpeas to a separate mixing bowl. Add coconut oil, 3 Tbsp hot sauce (amount as original recipe is written // adjust if altering batch size), garlic powder, and a pinch of salt – toss to combine/coat.
4. Heat a metal or cast-iron skillet over medium heat. Once hot, add chickpeas and sauté for 3-5 minutes, mashing a few chickpeas gently with a spoon to create texture (see photo).
5. Once chickpeas are hot and slightly dried out, remove from heat and add remaining 1 Tbsp hot sauce (amount as original recipe is written // adjust if altering batch size). Stir to combine. Set aside.
6. To assemble, top each wrap with a generous portion of the dressed romaine salad, and top with 1/4 cup buffalo chickpeas and a sprinkle of diced tomatoes, avocado, and/or onion (optional).
7. Serve immediately. Store leftovers separately in the refrigerator up to 3 days, though best when fresh. You can enjoy the buffalo chickpeas cold, room temperature or heated up.

This delicious recipe and photos were created by TheMinimalistBaker.com, we simply shared it! Please check them out as they have so many other great ideas!

Chickpeas & Poached Eggs Recipe

Prep: 5 mins – Cook: 10 mins

Ingredients

• 1 tbsp rapeseed oil
• 2 garlic cloves, chopped
• 1 yellow pepper, deseeded and diced
• ½ – 1 red chilli, deseeded and chopped
• ½ bunch spring onions (about 5), tops and whites sliced but kept separate
• 1 tsp cumin, plus a little extra to serve (optional)
• 1 tsp coriander
• ½ tsp turmeric
• 3 tomatoes, cut into wedges
• ⅓ pack coriander, chopped
• 400g can chickpeas in water, drained but liquid reserved
• ½ tsp reduced-salt bouillon powder (we used Marigold)
• 4 large eggs

Directions

1. Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
2. Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
3. Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.

This awesome recipe and photos were created by BBCGoodFood.com, we just shared it! Check them out for more ideas!

Spiced Chickpea Bowls

Ingredients

Spiced Chickpeas

• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 tablespoon each – chili powder and cumin
• 1 teaspoon each – turmeric and garam masala
• 1 teaspoon sea salt
• dash of each -cinnamon and cayenne (to taste)
• 2 14–ounce cans chickpeas
• 2 14–ounce cans fire roasted diced tomatoes

Bowls:

• cucumbers
• couscous
• mint, parsley, cilantro
• yogurt or hummus
• olive oil
• lemon juice
• toasted pita wedges

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the onion; saute until soft. Add the garlic, spices, salt, and chickpeas – stir until very fragrant. Add the tomatoes (undrained) and simmer for 20 minutes while you prep the other ingredients.
2. Chop the cucumber, cook the couscous, and mince the herbs. Arrange bowls with desired amounts of all ingredients. Voila!

This easy but delicious recipe and photos were created by PinchOfYum.com, we just shared it! Check them out for more awesome ideas!

Vegan Butter Chickpeas

Ingredients

• 1 tbsp oil, can use vegan butter
• 1 onion rough chopped
• 2 cloves garlic rough chopped
• 1 heaped tbsp curry powder
• 3 cups veggie broth
• 1 tsp hot sauce optional/to taste
• 1/2 cup raw cashews or sunflower seeds
• 1 small can tomato paste
• 1 tsbp sugar optional. any sugar or agave will work
• 1 tsp ground ginger or 1 cm fresh
• 1 pinch salt
• 1 can chickpeas
• 3 handfuls spinach

Directions

1. Saute garlic and onion in a pot over medium heat in the oil. Add the spices and hot sauce to warm through. Cook for 2 mins, stirring frequently.
2. Add the other ingredients except the tomato paste, spinach and chickpeas and bring to a boil, then reduce to a simmer. Simmer for 10 mins until cashews are soft.
3. Add the tomato paste and cook for another 2 mins, stirring to combine.
4. Cool slightly then pour into a high powdered blender and blend on high for 2 mins.
5. Return the sauce to the pot and add in the drained can of chickpeas
6. Simmer for 5 mins until chickpeas are hot. Stir in spinach to just wilt.
7. Serve with rice or naan

This delicious recipe and photos were created by pamelafergusson.com, we just shared it! She has so many other great ideas, you definitely need to check it out!

Vegan Chickpea Salad

PREP: 10 mins – TOTAL: 10 mins

Ingredients

• 1 14-ounce can chickpeas
• 1/2 cup walnuts lightly toasted and coarsely chopped
• 2 stalks celery sliced
• 1/2 cup red seedless grapes sliced in half
• 1 small apple coarsely chopped
• 1/4 cup vegan mayonnaise
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 small head leafy lettuce

Directions

1. Mix the chickpeas, almond, celery, grapes, and apple together in a medium bowl.
2. Mix together the mayo, apple cider vinegar, mustard, salt, and pepper in a separate bowl.
3. Pour the mayo mixture over the chickpea mixture and gently toss to combine.
4. Refrigerate for half an hour before serving.
5. Divide the lettuce among four plates and then spoon the salad over the lettuce.

This delicious recipe and photos were created by DiannesVeganKitchen.com, we just shared it! Check them out for more awesome ideas!