These chickpea recipes are meant to bean


Mention a kitchen staple and most of us think about flour, eggs or butter. Chances are chickpeas probably doesn’t make your list. If they’re not a staple in your kitchen already, our next guest is here to explain why the little legume should be in every pantry.

Sanaa Abourezk is a restaurateur and cookbook author based in Sioux Falls. She shows us how we can turn the simple chickpea into a delicacy in a variety of ways.


serves 4-6

1 16 ounce can of cooked garbanzo beans

4. cloves garlic

1/4 cup lemon juice

1/4 cup tahini

1/4 teaspoon ground cumin

salt to taste

– Pour the garbanzo beans with the liquid into a food processor, add the garlic and puree into a smooth thick liquid. 

-Add the rest of the ingredients and continue to mix until you have smooth thick spreadable paste.

Garbanzo Beans Tagaine:

serves 6-8

4 tablespoons olive oil

1 small red onion, julienned 

4 cloves garlic, chopped

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 cup chopped cilantro, optional 

6 cups water

1 cup lentil 

2 cups 1-inch cubes butternut squash

1/4 cup tahini

1/2 cup lemon juice

zest of one lemon

1 tablespoon Harrisa, –it is pepper paste–. You can replace it with Sriracha sauce 

2 cups cooked garbanzo beans

1/4 cup chopped scallions

2 tablespoons toasted slivered almonds, optional

-Heat the olive oil in a large pot. Add the onions and cook until the onion is soft, about 3 minutes. 

-Add the butternut squash cubes, the garlic, the cumin, the coriander, the cilantro and a pinch of salt. Stir and cook for about a minute.

-add the water and the lentil, bring to a boil.  Cover and simmer over low heat for about 10-15 minutes and the lentil are cooked but not mushy. Add the garbanzo beans.

-In a separate bowl whisk the tahini with the lemon juice, the lemon zest, the harissa and little salt. Pour this sauce over the lentil and garbanzo beans.  Stir bring back to a boil.  Taste and adjust the seasoning.  Remove from the stove.  Spoon into a serving platter, sprinkle with the scallions and the toasted almonds.  Enjoy. 

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