chickpea Archives - Complete Wellbeing

Millet Chickpea Egg-free Croquettes

Sheela Preuitt — Wed, 27 Jul 2022 06:37:14 +0000

Millets are ancients grains that are rich in minerals and vitamins. For this croquettes recipe, either ragi [finger millet] or bajra [pearl millet] can be used. Typically croquettes involve eggs, but this recipe does not use eggs. Sliced bakery bread, preferably made with whole wheat, comes in handy to bind the dough and shape the croquettes for deep frying.

The recipe here combines antioxidant rich purple cabbage, beta carotene rich carrots, and mustard greens. Substitute any common leafy greens available locally like drumstick greens or amaranth leaves.

Millet Chickpea Egg-free Croquettes Recipe

Ingredients

½ cup cooked pearl millet
½ cup cooked chickpeas
3 to 4 slices of whole wheat bread
½ cup finely chopped or grated veggies like purple cabbage, carrots, spinach/mustard greens/amaranth leaves, mint leaves
1 tsp chilli powder
Salt to taste
Vegetable oil for deep frying

Preparation method for millet chickpea egg-free croquettes

Mash the cooked chickpeas and millet, and combine it with chopped veggies, chilli powder, salt, and knead to make thick dough
Wet the bread slices in water and squeeze out excess water, and knead it into the dough till well incorporated
Shape the dough and deep fry in medium hot oil till crisp on the outside and done on the inside
Serve warm with homemade cilantro mint chutney and tomato chilli chutney.

This recipe was first published in the June 2016 issue of Complete Wellbeing.

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Protein-rich chickpeas and raw mango salad

Grazilia Almeida-Khatri — Wed, 01 Jul 2020 15:58:35 +0000

This protein rich salad makes for an excellent side-dish and even a mid-meal snack. Soak the chickpeas for 6 – 7 hours or overnight. Then drain the water, wash the chickpeas well and cook till they are soft and have a melt in mouth consistency. If you’re cooking this in a pressure cooker, cook for 1 whistle on high flame and then let the chickpeas slow cook on low flame for 15 minutes. This method will give you perfectly cooked chickpeas, ready to use for your salad.

Ingredients:

Chickpeas: 1.5 cups, boiled

Onion: 1 small, finely chopped

Tomato: 1, roughly chopped

Green chillies: 1-2, chopped

Raw mango: chopped [choose any variety]

Coriander: 2tbsp, chopped

White and black sesame seeds: 1 tsp each

Lemon juice: 2 tbsp

Honey: 1 tbsp [skip if the raw mango is too sweet]

Salt for seasoning

Method

1] Mix all the ingredients in a salad bowl.

2] Chill and serve.

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Spicy oven-roasted chickpeas for tea-time snacking

Padhu — Mon, 20 Feb 2017 11:00:51 +0000

This homemade snack is a good replacement for store-bought chips and munchies. Since it’s roasted, it’s lower on calories than the fried ones. But the secret is all in the spices. You can create your own variants of this snack by playing around with the spices. Here I’ve used simple Indian masalas but you can also add lemon juice, black pepper, mixed herbs or garam masala powder.

Ingredients

Dried chick peas – 1 cup
Oil – 1 tsp
Red chilli powder – ½ tsp
Roasted cumin powder – ¼ tsp
Salt to taste

Preparation method

Tip

If using canned chickpeas, you can skip the first step.

Soak chick peas overnight and pressure cook for three whistles with just enough water and salt.
Drain the water completely and spread the chick peas on a kitchen towel for 30 minutes to dry.
In a bowl mix oil, red chilli powder, cumin powder, salt and toss the chick peas in it until well coated.
Preheat the oven at 180° C for five minutes. Spread the chick peas on a baking tray lined with aluminum foil and bake for about 30 – 40 minutes or until golden brown and crunchy. Stir in between to prevent them from getting burnt.
Once cooled, store it in an air tight container and enjoy!

This recipe was first published in the July 2013 issue of Complete Wellbeing.

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