The humble chickpea may be a staple in many cuisines around the world, but its versatility and flavor profile are truly showcased in Middle Eastern cooking. In this region, chickpeas are often used to add protein, texture, and depth to a wide range of dishes, from hearty stews and curries to refreshing salads and dips. From the bold spices of Turkish cuisine to the delicate nuances of Persian cooking, the possibilities for using chickpeas in Middle Eastern recipes are endless.
In this article, we’ll explore 20 flavorful and authentic Middle Eastern chickpea recipes that will transport your taste buds to the bustling souks and cozy kitchens of the region. From classic falafel and hummus to innovative uses like sweet potato kofta and rosewater dessert pudding, these recipes showcase the incredible diversity of Middle Eastern cuisine. So, let’s dive in and discover the many faces of this beloved legume!
Spiced Chickpea Stew with Turmeric and Cumin
A flavorful and aromatic stew that combines the comfort of chickpeas with the warmth of turmeric and cumin. Perfect for a cozy evening meal or a quick lunch.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can diced tomatoes (14.5 oz)
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Stir in chickpeas, diced tomatoes, and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro and serve hot.
Cooking Time: 25-30 minutes
Roasted Chickpea and Tahini Salad
A flavorful and nutritious salad that combines the crunch of roasted chickpeas with the creaminess of tahini.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 tbsp olive oil
– 1 tsp cumin
– Salt and pepper to taste
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with olive oil, cumin, salt, and pepper.
3. Spread chickpeas on a baking sheet and roast for 30-40 minutes, or until crispy.
4. In a blender or food processor, combine tahini, garlic, lemon juice, and 1 tbsp water. Blend until smooth.
5. In a large bowl, combine roasted chickpeas, tahini mixture, parsley, and feta cheese (if using).
6. Serve warm or at room temperature.
Cooking Time: 40 minutes
Middle Eastern Chickpea Falafel with Fresh Herbs
Savor the flavors of the Middle East with these crispy, flavorful falafel made with chickpeas and fresh herbs.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup all-purpose flour
– Vegetable oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a food processor, combine chickpeas, garlic, parsley, cilantro, lemon juice, cumin, paprika, salt, and pepper. Process until well combined.
3. Gradually add flour and process until a thick paste forms.
4. Using wet hands, shape the mixture into small patties.
5. Fry falafel in hot oil for 2-3 minutes on each side, or until golden brown.
6. Drain excess oil and serve warm with your favorite toppings.
Cooking Time: 15-20 minutes
Chickpea and Spinach Curry with Coconut Milk
A flavorful and nutritious Indian-inspired curry that combines the creaminess of coconut milk with the earthy goodness of chickpeas and spinach.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups fresh spinach leaves, chopped
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion, garlic, and ginger; cook until the onion is translucent.
2. Stir in cumin, turmeric, and cayenne (if using); cook for 1 minute.
3. Add chickpeas, coconut milk, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and let curry simmer for 10-15 minutes or until the flavors have melded together and the sauce has thickened slightly.
5. Stir in chopped spinach; cook until wilted.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Lemony Chickpea and Parsley Hummus
Elevate your snacking game with this refreshing twist on traditional hummus. This Lemony Chickpea and Parsley Hummus combines the classic chickpea and garlic flavors with a zesty lemon and parsley kick.
Ingredients:
– 1 1/2 cups cooked chickpeas
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine the chickpeas, lemon juice, tahini, garlic, parsley, and salt.
3. Blend until smooth, stopping to scrape down the sides of the blender as needed.
4. With the blender running, slowly pour in the olive oil.
5. Continue blending until the hummus is creamy and well combined.
Cooking Time: 10 minutes
Chickpea and Eggplant Tagine with Apricots
A flavorful and aromatic North African-inspired stew that combines the richness of eggplant, chickpeas, and apricots.
Ingredients:
– 1 large eggplant, cut into 1-inch cubes
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium apricots, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup vegetable broth
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, and smoked paprika; cook for 1 minute.
4. Add the eggplant and cook, stirring occasionally, until tender, about 10 minutes.
5. Stir in the chickpeas, apricots, and vegetable broth. Bring to a simmer.
6. Reduce heat to low and let cook, covered, for 20-25 minutes or until the flavors have melded together.
Cooking Time: 40-45 minutes
Garlicky Chickpea and Tomato Shakshuka
A twist on the classic North African dish, this recipe combines chickpeas, tomatoes, and garlic for a flavorful breakfast or brunch option.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 large tomatoes, diced
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the minced garlic and cook for 1 minute, until fragrant.
3. Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until they start to release their juices.
4. Add the chickpeas, salt, and pepper to the skillet. Stir to combine.
5. Reduce heat to medium-low and simmer, uncovered, for 10-12 minutes, or until the mixture has thickened slightly and the flavors have melded together.
6. Garnish with fresh parsley or cilantro, if desired.
7. Serve hot, straight from the skillet.
Cooking Time: 15-17 minutes
Crispy Chickpea and Za’atar Flatbread
This recipe combines the nutty flavor of za’atar with the crunch of roasted chickpeas, all on a crispy flatbread crust.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
– 1/2 cup za’atar spice blend (thyme, oregano, marjoram)
– 1 can chickpeas, drained and rinsed
– 1 tablespoon lemon juice
– 1/4 teaspoon cumin
Instructions:
1. In a large bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy.
2. Add olive oil, salt, and 2 cups of flour to the bowl. Mix until shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes, adding remaining cup of flour as needed.
4. Place dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour.
5. Preheat oven to 425°F (220°C). Punch down the dough and roll out into thin sheets.
6. Brush flatbreads with olive oil, sprinkle with za’atar, and top with roasted chickpeas (tossed with lemon juice and cumin).
7. Bake for 12-15 minutes or until crispy.
Cooking time: 20 minutes
Chickpea and Lentil Mujadara with Caramelized Onions
A hearty and flavorful Middle Eastern-inspired dish, this chickpea and lentil mujadara is a perfect combination of nutritious ingredients and rich flavors. Serve it as a main course or side dish for a satisfying meal.
Ingredients:
• 1 cup brown lentils, rinsed and drained
• 1 can chickpeas (15 ounces), drained and rinsed
• 2 medium onions, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine lentils and chickpeas.
3. In a separate pan, caramelize onions over medium heat for about 20-25 minutes or until golden brown.
4. Add garlic, cumin, smoked paprika, salt, and pepper to the caramelized onions; stir to combine.
5. Add the onion mixture to the lentil-chickpea mixture and stir to combine.
6. Transfer the mixture to a baking dish and drizzle with olive oil.
7. Bake for 25-30 minutes or until the flavors have melded together.
Cooking Time: 45-50 minutes
Chickpea and Pomegranate Tabbouleh
Chickpea and Pomegranate Tabbouleh Recipe
A refreshing twist on the classic Middle Eastern salad, this chickpea and pomegranate tabbouleh combines the nutty flavor of chickpeas with the sweet-tartness of pomegranate arils.
Ingredients:
– 1 cup cooked chickpeas
– 2 cups bulgur
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 cup pomegranate arils
Instructions:
1. In a large bowl, combine bulgur, parsley, and mint.
2. In a small bowl, whisk together lemon juice and olive oil. Pour over the bulgur mixture and toss to coat.
3. Add cooked chickpeas and pomegranate arils to the bowl. Toss gently to combine.
4. Season with salt and pepper to taste.
5. Serve at room temperature.
Cooking Time: 10-15 minutes
Spicy Chickpea and Harissa Soup
This hearty soup combines the creamy texture of chickpeas with the bold, spicy flavor of harissa. Perfect for a cozy evening meal or as a warming snack.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can diced tomatoes (14.5 oz)
– 2 cups vegetable broth
– 2 tablespoons harissa paste
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, and cayenne pepper. Cook for an additional minute.
3. Stir in chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until soup has thickened slightly.
4. Stir in harissa paste and season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Chickpea and Sweet Potato Kofta
Discover the delightful combination of chickpeas and sweet potatoes in this flavorful kofta recipe, perfect for a quick and satisfying meal.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2 large sweet potatoes, cooked and mashed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 egg, lightly beaten (for binding)
– Pita bread or flatbread, for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chickpeas, sweet potatoes, onion, garlic, olive oil, cumin, smoked paprika, salt, and pepper. Mix well.
3. Add the beaten egg and mix until the mixture is sticky but not too wet.
4. Using your hands, shape the mixture into small koftas (about 1-inch in diameter).
5. Place the koftas on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until the koftas are golden brown and firm to the touch.
Cooking Time: 20-25 minutes
Enjoy your delicious Chickpea and Sweet Potato Kofta! Serve with pita bread, flatbread, or a side salad of your choice.
Chickpea and Sumac Roasted Vegetables
Roasted Chickpea and Sumac Vegetables Recipe
Summary: Elevate your roasted vegetables with the nutty flavor of chickpeas and the tanginess of sumac. This recipe is perfect for a quick and easy weeknight dinner or as a side dish.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and cubed
– 1 large zucchini, sliced
– 1 teaspoon ground sumac
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss chickpeas with olive oil, salt, and pepper until well coated.
3. Spread chickpeas on a baking sheet in a single layer. Roast for 20 minutes or until crispy.
4. Toss sweet potato, bell pepper, and zucchini with sumac, salt, and pepper. Spread on a separate baking sheet. Roast for 30-35 minutes or until tender.
5. Serve roasted vegetables with crispy chickpeas on top. Garnish with chopped parsley if desired.
Cooking Time: 45-50 minutes
Chickpea and Mint Yogurt Dip
A refreshing and healthy dip perfect for snacking or serving as a accompaniment to your favorite dishes.
Ingredients:
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/2 cup plain Greek yogurt
– 1 tablespoon freshly chopped mint leaves
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine chickpeas, yogurt, mint leaves, lemon juice, garlic powder, salt, and pepper.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning if desired.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None required! This dip is best served chilled.
Chickpea and Feta Stuffed Grape Leaves
A twist on traditional dolmas, this recipe combines the flavors of chickpeas, feta cheese, and fresh herbs with the convenience of store-bought grape leaves.
Ingredients:
– 1 can of chickpeas (drained and rinsed)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 tablespoons olive oil
– Salt and pepper to taste
– 20 grape leaves (fresh or jarred)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together chickpeas, feta cheese, parsley, dill, and olive oil.
3. Lay a grape leaf flat on a surface, with the stem end facing you.
4. Place about 1 tablespoon of the chickpea mixture in the center of the leaf.
5. Fold the stem end over the filling, then fold in the sides and roll up the leaf to form a neat package.
6. Repeat with remaining grape leaves and filling.
7. Place stuffed grape leaves seam-side down on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes or until the grape leaves are tender.
Cooking Time: 20-25 minutes
Chickpea and Date Couscous Pilaf
A flavorful and nutritious pilaf that combines the warmth of dates with the nuttiness of chickpeas, all wrapped up in a fluffy couscous.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 1/4 cup chopped dates
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Bring the water or broth to a boil in a medium saucepan.
2. Add the couscous, cover, and turn off the heat. Let it sit for 5-7 minutes or until the liquid is absorbed.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the chopped onion and cook until softened, about 3-4 minutes.
5. Stir in the chickpeas, cumin, salt, and pepper.
6. Cook for an additional 2-3 minutes or until the flavors have melded together.
7. Fluff the cooked couscous with a fork and add to the skillet with the chickpea mixture.
8. Stir in the chopped dates and adjust seasoning as needed.
Cooking Time: Approximately 20-25 minutes
Chickpea and Coriander Fritters
A flavorful and crispy snack that combines the creamy goodness of chickpeas with the warm, earthy taste of coriander. These bite-sized fritters are perfect for a quick lunch or as a satisfying afternoon treat.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 1/2 cup all-purpose flour
– 1/4 teaspoon ground cumin
– 1/4 teaspoon ground coriander
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 egg, lightly beaten
– 1 tablespoon olive oil
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, cumin, coriander, salt, and pepper.
3. Add chickpeas, egg, and olive oil to the bowl. Mix until a thick batter forms.
4. Using your hands, shape the batter into small fritters, about 1 1/2 inches (3.8 cm) in diameter.
5. Place the fritters on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until golden brown and crispy.
Cooking Time: 20-25 minutes
Chickpea and Rosewater Dessert Pudding
A unique and creamy dessert pudding that combines the nutty flavor of chickpeas with the sweet, floral notes of rosewater.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 1 cup sugar
– 2 cups milk
– 1/4 teaspoon salt
– 1/2 teaspoon rosewater
– 1 tablespoon cornstarch
– 1/4 cup heavy cream (optional)
Instructions:
1. In a blender or food processor, combine chickpeas, sugar, and salt. Blend until smooth.
2. In a medium saucepan, combine milk and rosewater. Heat over medium heat, stirring occasionally, until the mixture thickens slightly.
3. Gradually whisk in the cornstarch mixture to prevent lumps from forming.
4. Remove the saucepan from the heat and let it cool slightly.
5. Stir in the blended chickpea mixture and heavy cream (if using).
6. Pour the pudding into individual serving cups or a large serving dish.
7. Refrigerate for at least 2 hours or until chilled.
Cooking Time: 15-20 minutes
Chickpea and Smoked Paprika Stew
A hearty and flavorful stew that’s perfect for a chilly evening, this recipe combines the nutty taste of chickpeas with the smoky depth of smoked paprika.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
3. Stir in the smoked paprika; cook for 1 minute.
4. Add the chickpeas, diced tomatoes, and vegetable broth; season with salt and pepper to taste.
5. Bring the stew to a simmer; reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25-30 minutes
Serve: Hot, garnished with chopped fresh parsley if desired. Enjoy!
Chickpea and Herb-Stuffed Bell Peppers
Savor the flavors of the Mediterranean with this vibrant, healthy recipe that combines roasted bell peppers with creamy chickpeas and fragrant herbs.
Ingredients:
– 4 large bell peppers, any color
– 1 can chickpeas (15 ounces), drained and rinsed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh cilantro
– Salt and pepper, to taste
– Feta cheese, crumbled (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix together chickpeas, olive oil, garlic, parsley, cilantro, salt, and pepper.
4. Stuff each bell pepper with the chickpea mixture, filling to the top.
5. Place stuffed peppers on a baking sheet lined with parchment paper.
6. Roast for 25-30 minutes or until the bell peppers are tender and slightly caramelized.
7. Sprinkle with feta cheese, if using (optional).
8. Serve warm, garnished with additional parsley and cilantro, if desired.
Cooking Time: 25-30 minutes
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