Minted chickpea recipe

Chickpeas are so versatile to cook with in the kitchen so cooking a minted chickpea recipe is a real delight to do.

Chef Jeenas minted chickpeas are a great accompaniment to a fresh crispy piece of bread, mashed potatoes, rice or even with a salad.

The chickpeas are soft and freshly cooked with a light tomato flavour, herbs and mint with the zucchini, mushrooms and carrots are wonderful.

The carrots have a crunchy bite in this recipe but if you prefer are more softer carrot flavour and bite then you can half cook the carrots in boiling water before adding to the pan.

Chefs minted chickpea recipe is a very healthy recipe to cook being packed with vitamins, minerals and fibre and being very low in fat.

This recipe is also gluten free and vegan too.

Follow the easy step by step pictures in this recipe for an easy guide of how to cook minted chickpeas.

Ingredients for Minted chickpeas recipe

1 Cup dried chickpeas or 1 Tin cooked chickpeas
1 Onion
2 Garlic cloves
1 Zucchini (diced)
2-3 Carrots (diced)
2 Flat mushrooms (diced)
280ml Water
1 + 1/2 tsp Dried parsley
1 tsp Dried chives
1/2 tsp Dried mint
1 Bay leaf
1/2 tsp Yeast extract
1 tsp Mild curry powder
2 Tbsp Tomato puree
Salt and Pepper
Fresh mint leaves (optional)

Pictures of minted chickpeas with mashed potatoes.

How to make minted chickpeas

Place onion into a blender with garlic blend until it is a smooth paste.

Heat up a large pan on a medium high heat, drizzle in a little oil and add the onion mixture.

Keep stiring and cook for 4-5 minutes.

Add the carrots and zucchini, keep cooking and stiring for 7-8 minutes.

Add the curry powder, tomato puree, water, bay leaf, parsley, mint and chives. Simmer for 20 minutes.

Rinse the chickpeas and place into the pressure cooker, fill with water up to an inch above the chickpeas, bring to full pressure then turn down to the lowest heat for 30 minutes.

Release pressure then stir through some salt.

Do not add salt to the pan until after cooking or else the chickpeas will cook hard.

Add salt and pepper to to the vegetable pan to season.

Whilst the chickpeas cook add the mushrooms.

Once mushrooms are cooked drain the water off half to three quarters of the chickpeas and add to the tomato mint sauce.

Remove the bay leaf and sprinkle with chopped fresh mint leaves, parsley leaves also taste great with this dish.

Serve with rice, mashed potatoes, fresh crispy bread or just as it is hot or cold.

Enjoy Jeenas Kitchen minted chickpeas recipe.