Middle Eastern Chickpeas

by Edward Daniel
Middle Eastern Chickpeas recipe.

Crusty Middle Eastern Chickpeas flavoured with nutty fenugreek and bittersweet cumin, tangy sumac and sweet mint.

Get your tastebuds to explode. And, indulge in something crunchy.

This dish will burst any belief that vegan food can’t be super nutritious.

Make this:

  • When you fancy a quick luncheon layered with a seasonal spring salad
  • When you’ve just had a hike across a country field and you’ve returned to the cottage you’re staying
  • When you fancy a Middle Eastern belly dancing evening as you sway your hips and torso to the sound of the fiddle

Middle Eastern Chickpeas was inspired by munching on flatbreads filled with lashings of chickpeas while meandering the streets of Istanbul.

Found in Turkey these chickpeas have spread throughout the Middle East, Europe and Asia.

Middle Eastern Chickpeas is vegan.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Middle Eastern Chickpeas recipe.
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g chick peas, dried
  • 1 onion
  • 1tbs fenugreek, seeds
  • 2tbs cumin, seeds
  • 2tsb olive oil
  • 2 cloves of garlic
  • 1tbs sumac
  • 1tbs mint, dried
  • ½ tsp ginger, ground
  • 1 medium tomato
  • 300ml water


  1. Soak the chickpeas in filtered water overnight.  Set to one side.
  2. Grind the fenugreek and cumin seeds and set to one side.
  3. Sauté the onions in olive oil until the translucent.  Add in the seeds, sumac, ginger and 50ml of water and form a paste. Cook for a couple of minutes. Transfer to a pressure cooker.
  4. Add in the chickpeas, mint, water, tomato and remaining water. Pressure cook the chickpeas for 25 minutes.
  5. Serve warm.


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.