One Can of Chickpeas is Your Ticket to a Quick Weeknight Dinner

Trying to cook balanced and wholesome meals isn’t always easy, especially when you’re juggling work and motherhood. Like most people, we have a few staple meals that we turn to when we’re not feeling inspired… but it’s easy to get stuck in a rut.

(Don’t worry, we’re here to help.)

When you don’t know what to cook and the fridge is almost empty, your ticket to a quick and healthy weeknight dinner is: a can of chickpeas!

This versatile, fiber-rich legume is the backbone of so many easy meals, and we’re pretty sure you have one knocking around in your kitchen somewhere.

All set? Let’s get cooking!

Chickpea & Lentil Curry

Serves 4

  1. 1 can of chickpeas
  2. 1/2 cup dry split red lentils
  3. 2 large carrots, chopped
  4. 1 medium onion, chopped
  5. 2 cloves garlic, minced
  6. 1 TBSP curry powder
  7. 1/2 tsp. smoked paprika
  8. 1 TBSP olive oil
  9. 1 cup vegetable broth

  1. Add olive oil, onion, garlic, and carrot to a large frying pan on medium heat, and sauce for 2-3 minutes
  2. Add spices and stir to coat the veggies, allowing to cook for 5 more minutes (until soft)
  3. Add your chickpeas (rinsed) and lentils, pour in vegetable broth, and give it a stir
  4. Cover and allow to cook for 15 minutes, or until lentils are tender
  5. Remove from heat, add salt and pepper to taste, and serve with rice and cilantro

Bean & Barley Soup

Serves 4

  1. 1 can of chickpeas
  2. 1 can white beans
  3. 2 cans chopped tomatoes
  4. 1 cup pearl barley
  5. 3 large carrots
  6. 4 cloves garlic
  7. 1 onion, diced
  8. 1 TBSP olive oil
  9. 4 cups vegetable broth

  1. Heat oil in a large pot and cook garlic and onion until softened. 
  2. Add desired spices such as cumin, paprika, and Italian herbs
  3. Add rinsed beans and chopped tomatoes to pot. Stir in stock, and season with salt and pepper
  4. Simmer for 1 hour, or until the barley is tender. Add greens to wilt, and serve with parmesan and herbs.

Moroccan-Style Chickpea Couscous

Serves 4

  1. 1 and 1/2 cups vegetable stock
  2. 1 cup dried couscous
  3. 1 can chickpeas, rinsed & drained
  4. 1 cup carrot, grated
  5. 1/2 cup cherry tomatoes, sliced
  6. 1/4 cup fresh parsley
  7. 2 TBSP fresh mint, chopped
  8. 1 TBSP olive oil
  9. Juice of half a lemon
  10. 1 tsp. turmeric
  11. 1/2 tsp. cumin
  12. Salt & pepper, to taste
  13. Optional: pomegranate seeds, garnish

  1. Add hot vegetable stock to dried couscous. Allow to sit until stock is fully absorbed.
  2. Combine spices, olive oil, lemon, salt, black pepper and couscous. Stir until spices are evenly distributed.
  3. Add chickpeas, carrot, tomatoes, fresh parsley and fresh mint to couscous. Toss gently, sprinkle with additional parsley and enjoy!

Harvest Squash Salad

Serves 2

  1. 2 cups butternut squash, diced
  2. 1/4 cup cherry tomatoes
  3. 2 TBSP raisins
  4. 1 can chickpeas, rinsed & drained
  5. 2 TBSP almonds, roughly chopped
  6. 1/2 ripe avocado, sliced
  7. 2 TBSP lime juice
  8. 2 TBSP maple syrup
  9. 2 TBSP olive oil
  10. Salt & pepper, to taste
  1. Preheat oven to 400˚F / 200˚C. Line a sheet pan with baking paper.
  2. Take the diced butternut squash and toss in olive oil, pink Himalayan salt, and pepper and place on the sheet. Roast in the oven for 25 minutes, or until soft and starting to brown on the edges.
  3. Prepare the remaining ingredients – chop the almonds, slice the avocado, rinse and drain the chickpeas, and shred the parsley.
  4. To make the dressing: add the lime juice, maple syrup, olive oil, and salt and pepper to a bowl and mix until thoroughly blended.
  5. Place spinach & mixed greens in a large bowl. Top with the roasted squash, almonds, chickpeas, raisins, tomatoes, and parsley.
  6. Drizzle the dressing on top and give everything a good mix. Top with sliced avocado and enjoy!

For more easy (and nutritious!) recipes, be sure to follow us on Instagram @baby2bodyofficial and check out the Kitchen in the Baby2Body app!

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