Not much time to spend cooking? The chickpeas with ginger I propose today are a tasty and very quick dish to prepare. A dish that, once again, shows how it takes very little to make a simple preparation special. In this case, the touch of ginger, a root that I adore, is fundamental. In short, I would say this is a time-saving recipe to keep noted, and I’m sure it will pleasantly surprise you.

Other ideas with chickpeas:

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 10 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

175.01 Kcal

calories per serving

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Energy 175.01 (Kcal)
Carbohydrates 18.62 (g) of which sugars 1.82 (g)
Proteins 8.44 (g)
Fat 6.60 (g) of which saturated 0.56 (g)of which unsaturated 0.06 (g)
Fibers 7.64 (g)
Sodium 598.02 (mg)

Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Chickpeas with Ginger

For this preparation, I used canned chickpeas. If you prefer to use dried legumes, remember to soak them the night before.

You can increase or decrease the amount of ginger to taste.

17 oz canned chickpeas (drained weight – 2 cans)
5.3 oz celery (weight without waste)
1 fresh green onion (weight without waste)
0.35 oz fresh ginger
extra virgin olive oil
A few leaves sage
salt
black pepper

Tools

1 Grater
Peeler
Colander
1 Pan

Preparation of Chickpeas with Ginger

Drain the chickpeas from their preserving liquid and rinse them thoroughly under running water.
Clean the green onion by removing the roots and the tougher outer leaves. Wash it and slice it thinly.
Remove the leaves from the celery stalks, wash them, and cut into not too large pieces. I take this opportunity to remind you that you can prepare a delicious pesto with celery leaves. Find the recipe by clicking HERE.
With a peeler, peel the ginger root then grate it or chop it with a mezzaluna.
In a large pan, heat a few tablespoons of oil and sauté the green onion and celery over low heat for five minutes, stirring often.
Then add the grated ginger and sage leaves, either torn by hand or left whole if small.
After a minute, also add the chickpeas and continue cooking for another 2/3 minutes, stirring gently. Turn off the heat and season with salt and black pepper to taste.
Finally, transfer the chickpeas with ginger to a serving dish and serve them sprinkled with freshly ground black pepper. Enjoy! Paola
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