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Tastemaker

Almost everyone has a secret recipe or a personal touch. And because California Garden encourages you to add a touch of you, discover this section for some inspiration on how to swap, substitute and merge ingredients to come up with your own personal version of traditional and international recipes!

Here’s what you can make with one can of chickpeas conquer-the-kitchen

Here’s what you can make with one can of chickpeas

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Chickpeas go a long way, especially when preparing appetizers. Aside from hommos and balila, there are countless recipes you can prepare with this legume. That said, here are three recipes you can make using one can of chickpeas!

 

Recipe number 1: Sweet potatoes chickpeas mini pizza

Slice 2 large sweet potatoes lengthways into thin slices. Brush with a bit of oil and place on a baking sheet lined with parchment paper. Bake in a preheated oven at 200 degrees for 25-30 minutes, turning halfway through. Once the potatoes are ready, remove them from the oven and keep them aside to cool.

In a bowl, mix 1 can of California Garden Chickpeas, ½ teaspoon of cumin, ½ teaspoon of coriander, ½ teaspoon of cinnamon and ½ teaspoon of paprika. Add salt to taste and bake for 15-20 minutes. Once the chickpeas are roasted, take the mixture out of the oven.

Spread 1 tablespoon of pizza sauce over each slice of potato. Add the chickpeas mixture, followed by sliced cherry tomatoes. Drizzle some sour cream on top and serve!

Recipe number 2: Sumac and spice roasted chickpeas

In a bowl, combine 1 can of California Garden Chickpeas, 1 tablespoon of olive oil, 1 teaspoon of sumac, ½ teaspoon of paprika, ½ teaspoon of cayenne pepper, ½ teaspoon of salt, ¼ teaspoon of black pepper and ¼ teaspoon of black pepper.

Spread the mixture in a baking dish lined with parchment paper and bake in a preheated oven at 200 degrees for 20-30 minutes, turning the chickpeas halfway through.

Vegetarian stuffed grape leaves

In a bowl, combine 1 can of California Garden Chickpeas, ¼ cup of chopped parsley, 1¾ cups of short-grain rice, ¾ cup of olive oil, 1¼ cups of chopped tomatoes and 1¼ cups of lemon juice.

Season with ground cinnamon, salt, and cumin and mix the ingredients well.

Stuff 500 grams of grape leaves with the mixture. Place the rolled grape leaves in a large pot and submerge them with water. Cover the pot, bring to a boil, and then simmer for 30 minutes. Bon appetit!