Cooking from the Pantry: Chickpeas | Almond Tree Kitchen | Skillshare

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Cooking from the Pantry: Chickpeas

teacher avatar Almond Tree Kitchen, Cooking Therapy

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

    • 1.



    • 2.

      Intro to Chickpeas


    • 3.

      One Pot Chickpea Chicken Roast with prunes, tomatoes and thyme


    • 4.

      Chickpea Patties with Red Pepper Relish


    • 5.

      Chickpea Salad with Cucumber, Mint and Yogurt


    • 6.

      Chickpea Curry


    • 7.



    • 8.

      Chickpea Granola Raspberry Mousse Vegan Dessert


    • 9.

      Wrap Up


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About This Class

The focus of this class is chickpeas and we’ll be looking at some ways to use this interesting and economical ingredient. If you don’t have much experience cooking chickpeas you’ll find that they are amazingly versatile, nutritious and easy to cook.

This class starts with a brief introduction and basic cooking technique followed by six lessons each dedicated to making a dish - so you can jump to the recipe you most fancy or run through them all. We'll be making: A One Pot Chickpea Chicken Roast with prunes, tomatoes and thyme.

Chickpea Patties with Pepper Relish

Chickpea Salad with Cucumber, Mint and Yogurt

Chickpea Vegetable Curry


Chickpea Granola Raspberry Dessert

This class is suitable for beginners and more experienced cooks. You’ll find the recipes in the project resources alongside any tips and substitutions. Feel free to ask any questions - we hope you can join us!

Meet Your Teacher

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Almond Tree Kitchen

Cooking Therapy


Hello, I’m Helen from Almond Tree Kitchen and from my kitchen door, looking out over the beautiful Andalusian countryside we’re going to create simple, imaginative dishes from everyday ingredients.  

Always cooking from scratch and laden with produce from the kitchen garden, we’re here to inspire you to take time out and to enjoy a different type of video class with an unobtrusive style and gentle relaxing vibes.

If you’re interested in knowing more about us, head over to our website where you can explore our world of home-cooked, farm to table dishes. Here you can also browse Recipe Collections, enter the Recipe Library and take a look at our cookbooks.

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1. Welcome : Welcome to arm tree kitchen. We're coming to you from the wild Savannah looser. And we're here to help you to tune out to the outer world for awhile and to nurture your creative car. We'll be cooking simple, imaginative dishes with the emphasis on economy, nutrition, and health. The focus of this class is chickpeas. And we'll be looking at some ways to use this versatile ingredient. We start with a brief introduction and basic cooking techniques, followed by six lessons, each dedicated to making a dish. You can jump to the recipe you most fancy or run through them all, will be making a one pot, chickpeas chicken roast with prunes tomatoes in time. Chick pea patties with red pepper relish, chick pea salad with cucumber mint and yogurt. Chick pea vegetable curry. Hamas. And the chick pea granola, raspberry vk undeserved. And of course we'll be walking you through every step of the way and at the same time helping you to really enjoy the culinary process. We hope you can join us. 2. Intro to Chickpeas: Chick peas are legumes. They are a key ingredient in Mediterranean, Middle Eastern, and Indian cuisines. Chickpeas are rich in vitamins, minerals, protein and fiber, and low in fat and calories. When cooked, they have a mild flavor, remarkably versatile in their use and a particular value for the vegetarian and vegan diet. They combined well with all manner of flavor combinations. We have mediterranean hubs such as Bay, sage, time, Oregon, Rosemary and mint. And some are dry fruits such as prunes and eight pickups. Basics such as lemon, onion and garlic and spices. They also complement well with multi textured and flavorful produce such as eggplants, peppers, tomatoes, and avocados. The common chick pea is dried, enlightened color. To cook, these need to be precept overnight to reduce the cooking time. Then they need to be Summit for one to two hours and plenty of water. They can also be cooked in a pressure cooker. The cooked chickpeas should be creamy inside with a textured bite. Outside. Cooking time will depend on the variety, size and dryness of the chickpeas. You can use precooked store bought chickpeas, which are particularly quick and useful if making a puree. The jawed cooking liquid is known as aquifer. And this can be whisked to produce a substance which has similar properties to egg whites and is particularly useful in vg and cookery. If you are making a puree from dried chickpeas, cook them for a longer time until very soft. You can also buy chick pea flower, which is made from dried ground chickpeas. They slightly gelatinous pancakes are made from a cooked chick pea flour and water paste spread out and chilled. These can be pan fried to make delicious crispy pancakes. We've also made some fried patties and some chick pea breads. Now, we're going to move on to make some dishes. 3. One Pot Chickpea Chicken Roast with prunes, tomatoes and thyme : One pot roast chicken with chickpeas, prunes and tomatoes. You will need six chicken legs cut into thighs and drumsticks. 100 grams or 3.5. answers of bacon, smoke, Doron smoked into strips, 400 grams or 14 ounces of cooked chickpeas, 200 grams or seven ounces of onion. One large lemon, three cloves of garlic, three bay leaves, two tablespoons refresh time, or one tablespoon of dried to tablespoon of dried Oregon. One tablespoon of fresh, one small bunch of fresh parsley, 400 grams or 14 ounces of ripe tomatoes, 20 pitted prunes, a 150 mil or five fluid ounces of chicken stock, vegetables, TOPO water would do four tablespoons of extra virgin olive oil, that's approximate. And one teaspoon of ground cinnamon, salt, and pepper. You will also need a pretty large oven to table dish. This ceramic one measures around 30 centimeter square by ten centimeters deep. That's 12 inch squared by four inch deep. Preheat the oven to 220 degrees C. Trim the onion and cut half of it into segments. Cut the lemon into segments. Generously season the chicken pieces with salt pepper and dried Oregon I line the base of your dish with the onion and lemon segments to make a roasting bed for the chicken pieces. Place the bailiffs on top, place the chicken pieces on top and drizzle generously with olive oil. Cafo with foil and part bake. For 20 minutes. Meanwhile, finely chopped the rest of the onion and garlic, sets aside, dice the tomatoes and set aside, scooping up all the juices too. Finally chopped parsley and set aside. Finally slice the prunes and set aside. So take the onions, garlic and bacon and a little olive oil on medium to low heat cover. And Jen e for a few minutes, sets aside. After 20 minutes, removed the partly cooked chicken from the often uncover and the cooked bacon and onions. Sprinkled the chickpeas. At some of the prunes. Add the tomatoes. As you can see, our dishes brimming full here at the parsley and add the remaining prunes and pour over the chicken stock. Finally sprinklers cinnamon, cover and put back into the afternoon for a further 30 minutes. Straight to the table with plenty of country bread to mop up the juices. 4. Chickpea Patties with Red Pepper Relish: Chick pea patties with red pepper relish. These moist patties are not the traditional file, a film made with soak dry chick peas. These alternatives are made with crushed precooked chickpeas flavored with Kurman, cilantro and fresh cheese. You will need 200 grams or seven ounces of cooked chickpeas drained. Wait, a 120 gram, 4.2 ounces of zucchini, a 100 gram or 3.5 ounces of fetter or fresh cheese, 70 gram or 2.5 ounces of mild onion finely chopped, a 100 gram or 3.5 ounces of fine breadcrumbs, 2x, two cloves of garlic, two teaspoons of cumin seeds, two teaspoons of ground coriander seed, extra virgin olive oil, salt and pepper. You will also need a fine greater and potato Masha. Finally, Great. The zucchini. Squeeze out the excess water, discard and put the zucchini into a large Bo. Finally, Great. The cheese, mix in with the zucchini pill. And finally Great the garlic. Add to the mix. Crushed the chickpeas with the potato Masha. Use a shallow flat bottom tray in order to contain them. Pressed family down with the Masha and crush, but do not over mash. Add this to the cheese and zucchini mix. At the finely chopped onion. At the Coleman seasoned ground coriander seed season well and mix thoroughly. Separate the eggs. Folk the yolks and fork the whites. Add one tablespoon of olive oil to the whites. Put the yolks into the Patti mix and thoroughly stir in. Using your hands form small patties, slightly larger than the size of a golf ball. Press down a little so they don't roll around and set out on a tray lined with Greece proof paper. Each one in the egg white mixture, and then rolling breadcrumbs set aside on the tray. Shallow fry in olive oil on medium heat until golden each side. They don't take lungs, so be careful that they don't burn. Serve with the red pepper relish. To make the red pepper relish, you will need 80 grams or 2.8 ounces of finally sliced red pepper. 40 grams or 1.4 ounces of finally sliced onion. 40 grams or 1.4 ounces of dice tomato, 15 grams of fresh ginger root, finally grated. One clove of garlic, finally grated two tablespoons of vinegar and two tablespoons of sugar. To make the relish. Simply combine all the ingredients on a medium hate center for five minutes until the vegetables suggest tender. Our onions. A sweetener purpose, very ripe, so it's five minutes tops. If your produces less ripe, cafe your pot, Turn Down the Heat and Gently cook for ten minutes or so. Mm-hm. 5. Chickpea Salad with Cucumber, Mint and Yogurt: Chick pea salad. You will need 400 grams, 14 ounces of cooked chickpeas. Drained weight, 200 grams or seven ounces of cucumber, 200 grams of seven ounces of sweet Spanish onion, 100 grams or 3.5 ounces of green pepper. One big bunch of fresh mint, 20 grams, not 0.7. out CIS, 200 grams or seven ounces of natural thick Greek yogurt to cloves of garlic, two tablespoons of lemon juice, two teaspoons of sugar and salt and pepper. Reserve some of the best mints bricks for the garnish. Removed the rest of the leaves from the stems, and finally chopped the leaves in with the sugar and set aside in a bow. Peel and very finely diced jianmian. It takes time, but it is infinitely better for the dish. And add to the mint. Trim the peppers, remove the seeds and very finally dice. Again, this takes time, but it is well worth the effort. Add to the bowl and Maxwell, payola cucumber sliced lengthwise and finally dice season with salt and pepper, add to the mix. Pale the garlic, crush, and finally dice and add to the lemon juice. Put the prepared ingredients into large mixing Bo, staring the chickpeas at the lemon juice and garlic at the yogurt and combine well. Keep chilled if not eating immediately, serve with sprigs refreshment. This is best to eat on the day and don't skimp on the mint and try to get authentic thick Greek yogurt. This dish goes well with other savory dishes in this chick B class as part of a messy spread. The salad makes a very nice accompaniment to grilled lamp smoked Over Woody hubs and served with pita bread. It's cool, refreshing salad with a sweet fragrance and texture. 6. Chickpea Curry : Chick pea curry. This is a quick and easy one popped cook vegan curry. For this recipe, you will need 400 grams or 14 ounces of cooked chickpeas. Drained weight, 100 grams or 3.5 ounces of broccoli tops, cut into small pieces, approximately one inch or 2.5 centimeters, 250 grams or nine ounces of tomatoes, a 170 grams or six ounces of onion. For large close of garlic, a 100 grams or 3.5 ounces of green peppers. A 100 grams, 3.5 answers of Apple, 250 grams or nine ounces of potato, 70 grams, 2.5. answers and sell toners, two tablespoons of mixed curry spice, three tablespoons of extra virgin olive oil, three tablespoons of fresh cilantro chopped, a 150 million vegetable stock or water would do, and one tablespoon of sesame seeds for the garnish, which is optional. Trim the onion and dice. Trim the garlic. And finally dice. Peel the potato and cut into small cubes about one centimeter or a third of an inch. Trimmed the pappas, remove the seeds and cut into small chunks. Pale the apple and medium dice. Dice that tomato in a large pan. So to the onion, garlic can potato and olive oil and leaf to cook for three minutes on low heat. Shea coaster once to prevent sticking. At the broccoli pieces, Apple stock. At the cell Tn is tomato spice and chickpeas. Stir well, and finally at the fresh cilantro cover and similar on low heat for 15 minutes. Serve hot with basmati rice pictured here, boiled or steamed with little turmeric to give it the vibrant yellow color. This dish is also nice, warm or code with Naan bread and wilted or raw shredded greens. 7. Hummus : Chick pea homeless. For this recipe, you will need an electric blender, 400 grams or 14 ounces of well cooked chickpeas, three cloves of garlic, two tablespoons of lemon juice, three tablespoons of extra virgin olive oil, and a pinch of salt and pepper. First of all, we're going to start with the garlic, which we poke into the blender and chop at the chickpeas lemon juice and olive oil. Season with salt and pepper. Blend until smooth. Taste, adjust seasoning if needed, and continue to blend until very smooth. With modern equipment, you can get a very creamy and smooth paste. The store bought chickpeas are quick to prepare. You can test them first as the software, the better for this dish. If your chickpeas still have byte, you can cook for a little while longer and a bit 4R. When finished ten out into a bowl and serve with fresh bread. Here we have stove cooked bread, black olives, tomatoes, goat's cheese, and extra virgin olive oil. 8. Chickpea Granola Raspberry Mousse Vegan Dessert : Chick pea, granola and raspberry, mouse vegan dessert. You will need 70 grams or 2.5 ounces of whole almonds, skins on or off, 70 grams, 2.5 ounces of rolled oats, 100 grams or 3.5 ounces of store bought precooked chickpeas. This is the drained weight, reserve the liquid for the mouse, 70 grams or 2.5 ounces of raw cane sugar, and 70 grams or 2.5 ounces of coconut butter. For the mouse, you will need 400 grams or 14 ounces of frozen raspberries, defrosted drained weight, thoroughly left to drain to eliminate all excess liquid. 200 grams or 7 ounces of cooked chickpeas, 150 grams or 5.3 ounces of coconut butter, 120 grams or 4.3 answers of sugar, 100 mil or 7 tablespoons of aqua fava. this is the drain liquid from the store bought chickpeas and two teaspoons of powdered agar agar. You will also need some nice glasses in which to serve the desert, plus a tray and room in the fridge to leave them to set. To make the granola, preheat the oven to 180 degrees C. Roughly grind the nuts and the oats and set aside in a large mixing bowl crush the chickpeas with potato masher, break them firmly pressing down but do not mash to a pulp. Add the sugar, nuts and oats and mixed thoroughly add the coconut butter and stir to coat the crumbs. Turn out onto a lined oven tray and bake for ten minutes or so until golden. After five minutes, check the granola. Move the outer edges inward and the inner outer so that it cooks evenly. Remove from the oven and leave to cool a little. Press the granola into your serving glasses, filling to approximately 1/3 full. Press down lightly with the back of a spoon. Here we have cocktail glasses, but you could use smaller liqueur glasses or glass dishes or cups, depending on the portion size, this could serve 4 to 12 people. Set aside on a tray. To make the raspberry mouse, gently heat the raspberries and sugar until the sugar has melted. If you are using fresh raspberries, mash them into the sugar before heating in the pan. Add the agar agar, rapidly whisking so you have no lumps, remove from the heat and set aside Churn the chickpeas with the coconut butter until you have a smooth puree. If your coconut butter is solid, warm to a liquid first, we're working in 36 degrees here today. So it's very hot. Check that you have a very fine paste, continue to churn if necessary and set aside. Whisk the aqua fava until white, stiff and fluffy. We found we get the best results in a tall, narrow pot, rather than mixing in a large open bowl. And using a double whisk does it very quickly. If you're doing this with a hand whisk, use a large open bowl but it will take longer. In a large mixing bowl, combine the chickpea puree and raspberries. Fold in the whipped aqua fava thoroughly. Spoon the raspberry mixture on top of the granola, filling each glass evenly. Refrigerate to set, depending again, on the size of your dessert, allow a minimum of 2 to 4 hours. 9. Wrap Up : We hope we have inspired you feel free to ask any questions we're here to help. You can also post pictures of the dishes that you've made at home in student gallery. And make sure to check back here is we have more classes coming up. Thanks very much for watching and hope to see you soon.