Thanks to everyone who entered! First up, I want to apologize for the confusion: the point of the Iron Chef challenge is to quickly come up with a new recipe. Some people posted links to old blog posts that happened to contain chickpeas. I’m sorry that I wasn’t more clear, next week I will try to write out my post a little better so there is no confusion.
Also, you do NOT have to come up with anything fancy or complicated, and if you do not want to type out a recipe and just give an outline of how you made it, that’s fine.
Onto the recipes!
Body By Chickpeas (how appropriate!) gives us a pantry-friendly ‘hot pocket’, complete with tips for making them even better.
Hobby and More made apple fries coated in chickpea batter. Shut. Up!
Tuxedo Cat made a colorful chickpea and red quinoa salad, with a simple dressing.
If you have trouble using up chickpea flour (I know I do!), try Passing Daises’ curried chickpea falafel.
Fattopotamus made Chiccini Canoes, or chickpeas in zucchini boats. To be eaten in your swim trunks and your flippy-floppies, perhaps?
Little House on the Vegan Prairie decided to take all of the flavor of a chik’n patty without the breaded/fried part and made chickpea chik’n patties (eek, they’re nekkid!).
One can of chickpeas, one hour, and a vegetable napoleon that uses chickpeas three ways? Holy crap, Go Greenly. Hats, off.
“Where do you get your protein?” “Chickpea peanut butter frosting.“ Thanks for giving us a new way to answer that tired old question, bad little spice!
If you don’t like/are allergic to peanut butter, Corriana, Darling had the same idea, but made a vanilla chickpea frosting.
The Vegan Apprentice modified a much-loved soup recipe to bring us this chickpea, ginger, and peanut curry.
Amy made a comforting dish of chickpeas and cauliflower to welcome her husband home from the hospital (get well, Jonny!).
Rithika brings as an authentic chana masala from South India, minus the onions and garlic, and explains a few reasons why one might not want to put those two things in their food.
Naturaliment worries that her methi malai chole isn’t very original, but i’m sure i’m not alone in thinking that the internet needs more authentic vegan Indian recipes!
If you have trouble working dark, leafy greens into your diet like I do, you’ll appreciate this swiss chard pakora from Always Autumn.
Healthy Kitschy Vegan made no-bake chocolate chip cookies, which sound great since the weather has creeped back up into the 80′s.
El Paso Veg Snob rustled around in her pantry and came away with this awesome sounding smoky tomato chickpea soup.
The Flaming Apron made a duo of hummus – smoky cayenne and tomato rosemary. I like this serving tip, “Separate with some pita bread for those obnoxious people who don’t like their food to touch. ”
I am excited to see these gluten-free spiced chickpea crackers from West Philly Vegan, because the only good xgfx crackers I can find around here are full of sesame seeds, and sometimes you want to change things up.
Jeni wrote a really amusing entry about the ‘chickpea juju’ she experienced while making these chickpea fritters.
JustBloggs calls this soup quick spicy chickpea soup, but I think the garnishes on top make it look super fancy!
Garlic & Lemons posts a recipe for Mediterranean chickpea salad and shares why she thinks bulk bin, dried chickpeas are the best you can get.
You know what you can’t go wrong with? Anything involving buffalo sauce, as shown by Suburban Vegan with these buffalo chickpea bites.
If this was a beauty contest, Kirsten would win with her chickpea frittata, gorgeous!
Over at Not Just Greens, Miss Amanda craved something hearty, so she put her spin on a classic with Single Chick’s Pea Pie.
And finally, our own Panda With Cookie discovers the joy of roasted chickpeas, which is one of the best simple ways to prepare a chickpea.
(If you submitted a recipe that was within the time frame posted, please let me know! 40 blogs is a lot to get through and i’m worried I might’ve scrolled past someone by accident.)
There will be another challenge on Friday, with TWO ingredients (meaning you use them together, not you get to choose), so I hope this was a good warm-up!