5 healthy recipes! Meal Prep with chickpeas

Hello friends! Welcome to another edition of this cooking-changing series: Meal Prep!

Mealque-que!?

#Mealprep, or #100prep as Paulina calls it, is the idea of having several meals ready in the refrigerator or freezer.

The name comes from the English word "Meal" and " prep ." Yes, you guessed it, preparing food, it's that simple.

That means you spend about two hours in the kitchen and you'll have enough food left in the freezer for several days . Last time we brought them Christmas Meal Prep and Meal Prep with Meat , and everyone went crazy asking for a healthy option.

So today, Paulina brings you 5 healthy recipes to save and have, and eat and be happy!

The base of these healthy recipes will be chickpeas. With this basic ingredient, we'll prepare five different and, above all, very healthy meals.

Coming home and not having anything to eat is almost the worst enemy of healthy eating, because in two seconds we're snacking on anything, or calling the pizzeria for some empanadas.

That's the best thing about #Mealprep. Before dinner or lunch, we defrost something and eat delicious, healthy, and homemade food. It's also a great idea for packing lunches to school or work.

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About these healthy recipes

Chickpeas are delicious, and this time we're going to cook them in different healthy recipes. We're going to make falafel , which are like chickpea meatballs, typical of Arabic cuisine. They can be fried or baked, and they're very crispy. Paired with a salad, they're perfect!

There are also some very fresh jarred salads you can take to the office. You can vary the ingredients to suit your taste, but the important thing is that the seasonings always go at the base and the green leaves at the end.

Next comes the chickpea curry, one of my favorite dishes, it has onion, garlic, curry, pumpkin, delicious!

Hummus is a paste made from chickpeas and tahini (sesame paste) that's perfect for spreading on breadsticks or crispy potatoes, for example. Super healthy!

Finally, we have some chickpea and brown rice medallions. You'd never know how delicious they are! The kids love them, so they're great for adding delicious and healthy things to their diet.

Mealprepear is here! Stop by the warehouse #1000prep ebook

Greetings and until next

Juanita

Assistant

5 Meal Prep Recipes with Chickpeas

INGREDIENTS

healthy recipes

• 1/2 kg of cooked chickpeas

For the falafel:

• 1 green onion
• 1 bunch of parsley or cilantro
• 1/2 cup of flour
• 1 garlic clove
• juice of 1 lemon
• Breadcrumbs
• 1 pinch of cumin
• salt and pepper.

Salads:

• 1/2 purple onion
• 1/2 Mryr
• olives
• fresh spinach
• salt, oil and vinegar.

For the curried chickpeas:

• 1/2 white onion
• 3 pumpkin slices
• 2 garlic cloves
• 2 ginger slices
• 1 tbsp. curry.

For the hummus:

• 1 tbsp. tahini​
• juice of 1/2 lemon
• 1 garlic clove
• 1 CDA. of cream cheese
• olive oil, salt and pepper.

For the medallions:

• 1 cup of brown or wholegrain rice
• 3 tbsp cooked pumpkin
• 1 handful of parsley
• 3 tbsp. breadcrumbs, salt and pepper.

5 healthy recipes with chickpeas

ideal for freezing

Base

1. Place the brown or yamani rice in a pot and add 3 cups of water. Cook over low heat until the water evaporates or the rice is cooked.
2. Let's take all the chickpeas, cooked or canned, and divide them into four. Reserve 1/4 (A) and blend the rest in a blender or food processor. It doesn't need to be a smooth paste; if a few chunks of chickpeas remain, it's fine. From the resulting paste, we'll divide it again into two, (B) and (C). This will be the basis of our healthy recipes.

Falafel

1. Chop a garlic clove, a spring onion, and a handful of parsley. Once chopped, combine them in a bowl with half (B). Add salt, pepper, and a pinch of cumin.
2. Add the flour and lemon juice and mix well with your hand until combined. Shape into walnut-sized balls and finally coat them in breadcrumbs. They can be fried or baked immediately, or they can be stored in the freezer for up to 6 months until ready to cook.

Salad in a jar

1. Chop 3 garlic cloves and set aside half. Dice the tomato and chop the bell pepper and half a red onion.
2. To assemble the salads, first place the oil in the bottom of the jars, then the vinegar, and then the salt. For the chickpeas (A), place two tablespoons of chickpeas in each jar and set aside the remainder. Add the onion, bell pepper, olives, garlic, tomato, and fresh spinach. Cover and refrigerate. They last between a week and two weeks, making them ideal for taking to work.

Chickpea curry

1. We are going to chop 1/2 onion, and cut 3 slices of pumpkin into cubes.
2. Heat a pot with a little oil. Add the onion, the garlic you reserved earlier, and chopped ginger. When the onion is translucent, add the diced pumpkin.
3. Dice the skinless tomato and add it to the pot when the squash is slightly browned. It's important to keep stirring. Add half a tablespoon of curry powder and half a glass of water, cover, and cook over medium heat until the squash is cooked through.
4. Remove about two or three tablespoons of cooked squash and set aside. Turn off the heat and add the whole chickpeas left over from the salads. Mix well and add the raw spinach. They will cook with the same heat as the preparation. Transfer to a Tupperware container and store in the freezer until ready to eat. You can defrost it in the microwave or refrigerate the night before.

Hummus

1. It's super easy, just mix everything in a bowl: From the remaining paste (C), we'll take about two or three tablespoons and mix it with tahini, minced garlic, lemon, pepper, a little olive oil, and salt. Stir well and add a little more olive oil and cream cheese.
2. Place in a container and store in the refrigerator. Before serving, garnish with sweet paprika and a drizzle of olive oil.

Chickpea medallions

1. For this, we are going to take what we have left of the chickpea paste (C) and we are going to mix it with the yamaní rice, which at this point is already overcooked (it is good to let it go a little) and cold.
2. Mash with a spoon or potato masher until a paste forms. Mash the pumpkin we reserved from the curry and add it to the chickpea and rice mixture. Add the chopped parsley and breadcrumbs, and mix by hand until everything is combined.
3. Form into balls and then flatten them to shape the medallions. Makes about half a dozen. Place on a baking sheet and freeze until cooked. You can thaw them or cook them from frozen.

Here everything is ready

and ready to freeze and preserve!