Best 6 Gingery Marinated Chickpeas Recipes
Are you tired of bland and boring chickpea dishes? If so, then it's time to spice things up with a gingery marinated chickpeas recipe! This delicious and flavorful dish is sure to tantalize your taste buds and leave you wanting more. With its perfect blend of ginger, garlic, and spices, this recipe is sure to become a favorite in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
ASIAN GINGER GRILL MARINADE
This delicious Asian marinade is delicious on anything grilled! Use as marinade up to 24 hours prior to cooking a grilled meat, or simply douse the meat just before grilling.
Provided by Don
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 7.9 g, Fat 5.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 802.7 mg, Sugar 6 g
SPICY CHICKPEAS WITH GINGER
This recipe, adapted from Deborah Madison's "Vegetarian Cooking for Everyone," takes dried chickpeas, soaked overnight, and pairs them with a sauce built on the robust, aromatic flavors of grated ginger, ground coriander, cumin and cardamom. It's an easy, Middle Eastern-tinged weeknight meal. As the chickpeas cook, prepare the sauce, and top with diced tomato, onion, jalapeño for added bite.
Provided by Amanda Hesser
Categories dinner, times classics, side dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Drain the chickpeas. Put them in a saucepan, cover with 3 quarts fresh water, and boil for 10 minutes. Skim off any foam that collects on the surface, then lower the heat. Add the garlic, parsley, onion and oil. Simmer, partly covered, until the peas are almost tender, about 45 minutes. Add the salt, and continue cooking until the peas are completely tender but not mushy, about 30 minutes more. Strain, reserving the broth. This should yield about 3 cups chickpeas.
- For the sauce, warm the oil in a large skillet over medium heat. Add the onion, and cook, stirring frequently, until well browned, 12 to 15 minutes. Lower the heat, and add the bay leaf, garlic, ginger, spices, salt, pepper and two-thirds of the diced tomatoes. Cook for 5 minutes.
- Add the reserved chickpea broth and the chickpeas. Simmer until the liquid is reduced to a saucelike consistency. Adjust the seasonings, and add lemon juice to taste. Serve accompanied by the remaining diced tomato, diced onion, minced jalapeno and chopped cilantro or scatter them over the chickpeas.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 15 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 13 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 838 milligrams, Sugar 14 grams
GINGERY MARINATED CHICKPEAS
This is best when made several days before eaten. Put on top of salad greens, or on mixed with hot rice. You may use canned chick peas for this. I got this from an old notebook which I had written recipes in a long time ago. I suspect it comes from Moosewood cookbook. Prep time does not include cooking of chickpeas.
Provided by Sharon123
Categories Beans
Time 10m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Rinse and drain completely cooked chickpeas.
- Combine everything, mix well, cover tightly and let marinate.(will last for up to 2 months).
- Stir from the bottom occasionally during marinating.
- Makes about 5 cups. Enjoy!
MARINATED CHICKPEAS
These marinated chickpeas are great on their own, but even better for bulking up salads into a full meal. Because the chickpeas soak in vinaigrette, there's typically no need to add any extra dressing when you combine them with other vegetables; they come with enough seasoning to flavor everything. Combine a cup of the dressed chickpeas with a cup of cooked whole grains (such as farro, barley, wheat berries or quinoa), a half cup of shredded carrots, a handful of minced fresh parsley, a pinch of cumin, plus some cayenne or harissa for heat. You could also stir together equal parts marinated chickpeas and diced fresh cucumber with some slivered red onions and chopped fresh dill, or massage some chopped kale with olive oil and a pinch of salt, then toss in a big scoop of marinated chickpeas and some crumbled feta or Cotija.
Provided by J. Kenji López-Alt
Categories easy, quick, weeknight, beans, salads and dressings, vegetables, side dish
Time 5m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in a medium bowl; season to taste with salt and pepper. Allow chickpeas to marinate in the refrigerator for at least a few hours, or up to 1 week. Flavor will improve with time.
GINGERY CHICKPEAS IN SPICY TOMATO SAUCE
One of my favorite vegetarian/vegan meals. It's wonderful served with a green salad and soft flatbread. I've provided directions for both stovetop and crock-pot cooking methods, although I originally found the recipe in Judith Finlayson's 150 Best Slow Cooker Recipes.
Provided by appleydapply
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven, heat oil over medium heat. And diced onion and cook, stirring, for about 10 minutes, until it begins to brown.
- Add garlic, ginger, cumin, salt, and pepper. Cook, stirring, for 1 minute.
- Add balsamic vinegar and tomatoes, and bring to a boil over medium-high heat.
- Stir in chickpeas, reduce heat to low.
- Cover and simmer 45 minutes, lifting lid to stir occasionally.
- When serving, top each bowl with chopped green onions if desired.
- Slow cooker method: after step 3, add chickpeas to crock-pot. Pour in hot tomato mixture and stir to combine. Cook on high for 2-3 hours, or low for 6 hours.
MARINATED CHICKPEAS
A lovely and refreshing salad or appetizer, better if it's allowed to sit and marinate a few days. You can also pop it in a blender for quick and tasty hummus.
Provided by Rita Spangler
Categories Side Dish Beans and Peas
Time 8h10m
Yield 4
Number Of Ingredients 8
Steps:
- Place chickpeas in a bowl. Add olive oil, oregano, lemon juice, lemon zest, parsley, garlic, and sea salt and mix well. Marinate chickpeas in the refrigerator, 8 hours to overnight.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 16.6 g, Fat 11 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 289.9 mg, Sugar 0.2 g
Tips:
- To make the marinade, whisk together the olive oil, lemon juice, ginger, garlic, cumin, salt, and pepper in a large bowl.
- Add the chickpeas to the marinade and stir to coat.
- Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
- When you're ready to cook the chickpeas, heat the olive oil in a large skillet over medium-high heat.
- Add the chickpeas and cook, stirring occasionally, until they are browned and crispy, about 10 minutes.
- Serve the chickpeas immediately with your favorite dipping sauce.
- If you don't have time to marinate the chickpeas overnight, you can marinate them for as little as 30 minutes.
- You can also add other vegetables to the marinade, such as chopped onion, bell pepper, or zucchini.
- If you don't have a skillet, you can also roast the chickpeas in the oven.
- To roast the chickpeas, Preheat the oven to 425 degrees F (220 degrees C). Drain the chickpeas from the marinade and spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until they are browned and crispy.
Conclusion:
These gingery marinated chickpeas are a delicious and healthy snack or appetizer. They are also a great source of plant-based protein and fiber. The marinade gives the chickpeas a slightly sweet and tangy flavor, and the ginger adds a bit of spice. These chickpeas are perfect for parties or potlucks, and they can also be served as a side dish with dinner.
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