{"id":1414,"date":"2025-08-25T12:33:57","date_gmt":"2025-08-25T10:33:57","guid":{"rendered":"https:\/\/www.pilsa.com\/info\/on-how-to-enjoy-with-1kg-of-chickpeas\/"},"modified":"2025-08-25T12:33:57","modified_gmt":"2025-08-25T10:33:57","slug":"on-how-to-enjoy-with-1kg-of-chickpeas","status":"publish","type":"post","link":"https:\/\/www.pilsa.com\/info\/en\/on-how-to-enjoy-with-1kg-of-chickpeas\/","title":{"rendered":"On how to enjoy with 1kg of chickpeas"},"content":{"rendered":"

Is it possible to turn this legume into the protagonist of a whole culinary week? Write down the ‘yelowrecetas<\/strong>‘ of the month, by our chef Carlos Caballero. <\/h3>\n

Today we are going to show you the versatility of a single ingredient, the chickpea<\/strong>, perfect for this spring time of the year and the enjoyment of all the members of the family.<\/p>\n

Yelow<\/strong> is easy catering, that’s why we find it a very interesting, productive and saving idea to make the most of a product, cook it in different ways one day and then enjoy all its variations during the week. This time we bring you how to cook a kilo of chickpeas at a time and take advantage of them over 7 days. Take note of some of the dishes you can prepare and here are two super delicious and easy-to-make recipes: <\/p>\n

\n

Crispy chickpeas with fresh herbs, spiced chickpeas, chickpea spoon dishes, Galician stew with chickpeas, boiled chestnuts, chickpea cream and chickpea and feta burger. <\/strong><\/p>\n<\/blockquote>\n

\"\"<\/p>\n

Crispy chickpeas with fresh herbs<\/h4>\n

We’ll start with crispy chickpeas with fresh herbs, perfect as a healthy appetizer. Once the legume is cooked, this is a very quick and easy recipe. <\/p>\n

    \n
  • Total time: 20 minutes<\/strong>
    Preparation: 5 minutes
    Cooking 15 minutes<\/li>\n
  • Ingredients for 2 people<\/strong>
    Cooked chickpeas 400 grams
    Garlic cloves 2 units
    Lemon 1 unit
    Cumin grains 1\/2 teaspoon
    Sweet paprika 1\/2 teaspoon
    Hot paprika 1\/4 teaspoon
    Cumin mill 1\/4 teaspoon
    Ground black pepper
    Salt
    Bundle of herbs (parsley, fennel, chives, oregano…)
    Plain yogurt to serve<\/li>\n<\/ul>\n
      \n
    • Preparation:<\/strong><\/li>\n<\/ul>\n

      In case you want to save the 15 minutes of cooking and use the canned chickpeas, open the jar, drain and rinse gently. Then dry<\/strong> them superficially with kitchen paper and chop the garlic cloves<\/strong> very finely. Heat a little<\/strong> virgin olive oil in a large pan or frying pan, add the garlic with the cumin seeds and let them brown<\/strong> a little without burning. <\/p>\n

      Add the chickpeas, season with salt and pepper and stir<\/strong>, it is preferable that they remain in a single layer and not piled one on top of the other, hence the preference for the wide pan. Add a little lemon zest and the rest of the spices<\/strong>. Saut\u00e9 over medium heat for about 10-15 minutes, until golden brown and crispy. The best sign you will see is if they start to pop. While they are cooking, chop the fresh herbs well. <\/p>\n

      When the chickpeas are ready, remove from the heat<\/strong>, mix with the herbs and add a little lemon juice. It will be very attractive and delicious if we serve it with yogurt or fresh cheese<\/strong> and extra virgin olive oil on top. <\/p>\n<\/p>\n

      Spiced chickpea and feta burger<\/h4>\n

      We present a recipe for delicious veggie<\/strong> burgers ,<\/strong> chickpeas and feta, which certainly have a very appetizing taste.<\/p>\n

      We could say that falafel has been the starting point of the spicy chickpea and feta burger that we bring you, with the difference that, instead of flour, we will use oat flakes thinking about gluten intolerant<\/strong> people.<\/strong><\/p>\n

      It can be varied between standard or small<\/strong> size, to incorporate into a snack menu.<\/p>\n

        \n
      • Ingredients
        <\/strong>Cooked chickpeas: 400 grams
        Cumin: 1 teaspoon
        Ground coriander seed: 1 tsp.
        Sweet paprika: 1 teaspoon
        Chives: 1 piece
        Garlic clove: 1 piece
        Oat flakes: 50 grams
        Tahini or sesame paste: 1 tsp.
        Fresh parsley: a few leaves
        Fresh mint: a few leaves
        Lime zest: 1 piece
        Lime juice: 1\/2 lime
        Feta cheese: 75 grams
        Sesame seeds: 1 tbsp.
        salt, ground black pepper and extra virgin olive oil<\/li>\n<\/ul>\n
          \n
        • Preparation:<\/strong><\/li>\n<\/ul>\n

          Toast<\/strong> the cumin and coriander seeds in a frying pan over medium heat, stirring to make sure they do not burn. Crush them in a mortar and pestle and return them to the pan, along with the paprika, oil and finely chopped onion and garlic. <\/p>\n

          Cook over low heat until soft<\/strong> (approximately 10 minutes).
          In a food processor, grind the oat flakes<\/strong> and reserve half of them (to coat the burgers later).<\/p>\n

          Add the spiced onion and garlic<\/strong> mixture to the blender, along with the tahini, chopped parsley and mint leaves, lime zest, salt and ground black pepper. Mix until a homogeneous paste<\/strong> is obtained before adding the chickpeas and blend.
          Transfer the mixture to a bowl and incorporate the crumbled feta with your fingers, mixing by hand. Let the mixture rest<\/strong> in the refrigerator for an hour before dividing it into portions, shaping it and coating it in a mixture of oat flakes flour with sesame seeds. <\/p>\n

          Finally, fry in a pan<\/strong> with a little oil and serve immediately.<\/p>\n

          With all these recipes you will be able to make the most of chickpeas, take care of yourself and surprise<\/strong> your guests with innovative and modern<\/strong> recipes.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Is it possible to turn this legume into the protagonist of a whole culinary week? Write down the
          \n‘yelowrecetas
          \n‘ of the month, by our chef Carlos Caballero
          \nToday we are going to show you the versatility of a… <\/p>\n","protected":false},"author":1,"featured_media":580,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"iawp_total_views":6,"footnotes":""},"categories":[98],"tags":[],"class_list":["post-1414","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/posts\/1414","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/comments?post=1414"}],"version-history":[{"count":1,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/posts\/1414\/revisions"}],"predecessor-version":[{"id":1578,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/posts\/1414\/revisions\/1578"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/media\/580"}],"wp:attachment":[{"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/media?parent=1414"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/categories?post=1414"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/en\/wp-json\/wp\/v2\/tags?post=1414"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}