High Protein Spicy Turkish Chickpea Salad, Nohut Piyazi
Piyaz, usually a name for a salad with beans in Turkish cuisine, is adopted from the Persian word, (फ़ारसी) meaning onions. This version with the chickpeas is called “Nohut Piyazi”, meaning “Piyaz with Chickpeas”.
One of the best things about Nohut Piyazı is its versatility – you can use a variety of vegetables to suit your taste, and it's easy to adjust the recipe to make it spicier or milder. It's also perfect for a light lunch or dinner, or as a side dish to accompany grilled meats or fish.
Whether you're a vegan looking for new meal ideas or just want to try something new and delicious, you won't want to miss this easy and tasty Turkish dish. Give Nohut Piyazı a try and let me know what you think in the comments!
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Ingredients:
• 250 g chickpeas (soaked overnight and cooked)
• Olive oil, ¼ cup, 50 ml, extra 2 tbsp to fry the chickpeas
• 1 onion, thinly sliced into crescents
• 2 garlic cloves, chopped
• 1 red pepper, thinly sliced
• 2 sun dried tomatoes, finely sliced
• 2 tsp paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp chili / red pepper flakes (pul biber)
• 1 tsp ground sumac
• 2 tbsp freshly squeezed lemon juice
• 1 cup chopped parsley
• 5 - 6 leaves fresh basil
• 2 tsp salt or to taste
Instructions:
1. Soak the chickpeas overnight, drain and cook in simmering water for 1.5 hours until soft
2. Drain and set aside. Alternatively use canned cooked chickpeas
3. In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.
4. Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until chickpeas are red and fragrant.
5. Set aside the chickpeas, scrape all the spices from the pan.
6. Chop the onions, garlic, red pepper and the sun dried tomatoes and set aside
7. Heat the olive oil in a pan over medium heat, add the onions and garlic,
8. Stir and cook for 3 - 4 minutes until the onions are slightly soft and the garlics are fragrant
9. Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.
10. Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp chili flakes, 1 tsp sumac
11. Add the mixture over the chickpeas together
12. Mix to combine the spices with the ingredients.
13. Finely chop the parsley and fresh basil and add into the bowl
14. Squeeze 2 tbsp of lemon juice and add into the ingredients.
15. Gently mix the ingredients to combine without bruising the herbs.
16. Serve in a bowl and enjoy with flatbread as a main or serve as a salad / side dish
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Jeder kauft Thunfisch in Dosen, nachdem er dieses Rezept gesehen hat! Köstliches Abendessen!
Heute stelle ich eine originelle Art Thunfisch zu essen vor. Ich habe mir ein Kartoffelpüree mit Thunfischgericht ausgedacht, das Sie sicher noch nie gegessen haben. Die Wahrheit ist, dass dieses Gericht sehr lecker ist. Also, worauf wartest Du? Machen Sie dieses köstliche und einfache Gericht und lassen Sie es mich in einem Kommentar wissen: Wie schmeckt es Ihnen?. Frieden und Liebe ???? meine Freunde! Haben Sie einen wunderbaren Tag! ????????????❤️️
Zutaten:
4-5 Kartoffeln
175 ml (3/4 Tasse) Milch
1 EL Butter
Mit Salz und schwarzem Pfeffer würzen
1/2 Zwiebel
Olivenöl
Mit Salz
100 g Käse
2 Dosen Thunfisch in Dosen
2 EL Tomatenmark oder 4 EL Tomatensauce
In den Ofen bei 190°C / 400 °F stellen, um zu gratinieren und in weniger als 5 Minuten ist es fertig!
Guten Appetit ????????
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Revithokeftedes: Greek-Style Chickpea Patties
Revithokeftedes is the Greek word for chickpea meatballs. That’s what it literally translates to. I prefer to form them into burger patties and serve them with tzatziki and a salad. From start to finish, they’re ready in 20 minutes. You can’t beat that!
Print this recipe here:
Notes: If you are using canned or boiled chickpeas, you may add 1-2 grated garlic cloves to the chickpea mixture to add some more flavor. Cilantro may be substituted for the parsley. Crumbled feta may also be added to the mixture. These keep well (uncooked) frozen up to 2 months.
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Spicy Saffron chicken Moroccan Style
This saffron Moroccan chicken is so tasty and quite simple to make. You can use the chicken carcass to make a real chicken stock, if you don't have time use an alternative. Coriander or cilantro has to be fresh. You will need to breakdown the chicken into eight pieces or ask your butcher to do it for you. This works great in a Dutch oven or you can adapt it to a tagine. This saffron chicken will taste even better the following day reheated. Serve it with pilaf rice (see my recipe) or couscous. Great with chickpeas and red peppers. Enjoy my Spicy Saffron chicken Moroccan Style.
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Couscous salad in a jar - picnic recipe
Picnic time!! A light couscous salad with cherry tomatoes, mozzarella & feta cheese and some basil colorfully layered in a beautiful mason jar.
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