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Chickpeas |
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#1 |
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Forum Member
Join Date: Mar 2010
Location: Everywhere
Posts: 2,082
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Chickpeas
They're pretty fantastic. I use them in soups, stews, curries, salads..etc
If anyone has any good recipes, please share
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#2 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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I love them with onions,walnuts,tomatoes and cumin in a salad with a light dressing.
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#3 |
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Forum Member
Join Date: Sep 2008
Location: around
Posts: 2,627
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as falafel. I use recipes but the basic is teaspoon cumin, coriander (ground for both, one onion chop finely, fresh coriander, garlic shopped finely, either oil or egg and blend/ miz to a doughy consistency put in small balls, bake or fry
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#4 |
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Forum Member
Join Date: Nov 2003
Location: I live in the woods
Posts: 5,061
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I love them with everything and anything. Chick Pea flour too.
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#5 |
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Forum Member
Join Date: Aug 2000
Location: Edinburgh
Posts: 23,326
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Best tip is to buy your own dried ones and not the ones in the tin. They cost absolutely buttons and make tons.
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#6 |
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Inactive Member
Join Date: Mar 2008
Posts: 7,743
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Seal 4-6 chicken thighs.
Seal some sliced chorizo. In the juices, soften some veg, like onion, garlic, red pepper, celery, anything you have to hand really. Pop it all into a slow cooker. Add some herbs of your choice (I like to at least lob oregano in). Add a little paprika and cayenne pepper. Add a dash or two of Worcestershire sauce. Add a can of tomatoes. Add a drained, rinsed can of chickpeas. Top up with some white wine. Slow cook for 6-8 hours. Serve with whatever you like! |
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#7 |
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Forum Member
Join Date: Dec 2007
Location: West Midlands
Posts: 4,358
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Chickpeas with apricots (fry an onion till it's soft and golden, add a tin of chopped tomatoes, 2 tins of chickpeas and a handfull of chopped dried apricots. Add a little salt and some powdered cumin and a dash of water if it's too thick, and simmer for about 5 or 10 minutes.) Serve with couscous
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#8 |
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Inactive Member
Join Date: Oct 2010
Posts: 290
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I love Chick peas like the OP.
Here is great recipe I use for a Wasabi Chickpea salad. Avocado Wasabi Salad Serves 4-6 Greens of your choice for 4-6 people 1 Carrot, shredded 2 tsp Vegetable Oil, divided 1/2 to 3/4 Cup Broccoli, chopped small 1/3 Cup Toasted Slivered Almonds 1 Recipe Wasabi Chickpeas, below 1 Recipe Avocado Wasabi dressing, below Fresh Cracked Black Pepper Wasabi-Tamari Chickpeas 1 tsp Oil 1 Cup Chickpeas 1 tsp Wasabi Powder 1/2 tsp Sugar 1 Tbs Low Sodium Tamari/Soy Sauce Avocado Wasabi Dressing 1 Ripe Avocado, diced 2 tsp White Wine Vinegar 3 Tbs Hummus, plain or garlic 1 tsp Stoneground Mustard 1/2 tsp Salt 2 tsp Wasabi Powder 1/4 to 1/3 Cup Vegetable oil Begin by whisking the dressing ingredients together, except for the oil. Whisk until smooth. If your avocado isn’t super ripe, you may wish to blend the dressing in a food processor. Slowly add oil until emulsified and the dressing is smooth, refrigerate until ready to use. Toast your almonds in a dry pan over medium heat if they are not already toasted. Set aside. In the same pan, add 1 tsp of oil and add broccoli. Sautee over high heat until the broccoli is beginning to color in spots and is bright green, but still tender-crisp. Sprinkle lightly with salt and set aside. Add the second teaspoon of oil to the same pan and add the chickpeas. Reduce heat to medium-high. Cook the chickpeas until they are golden on all sides, using a spatula to loosen them as necessary, but don’t worry if they stick a little. Add the wasabi powder, sugar, and tamari and stir well. Remove from pan and set aside. In a large bowl, add your salad greens. Add the broccoli, 3/4 of the chickpeas, 3/4 of the almonds, and 3/4 of the carrots. Toss with enough dressing to coat. Plate the salad, and garnish the top with the remaining chickpeas, almonds and carrots. Crack fresh black pepper over the top. Serve immediately. If you are serving the salad later, do not add the dressing until the last minute. |
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#9 |
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Forum Member
Join Date: Mar 2010
Location: Everywhere
Posts: 2,082
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Loving the recipes and suggestions so far!
Thanks for these. |
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#10 |
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Guest
Join Date: Jun 2005
Posts: 9,415
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I love chick peas but they do make me parp an awful lot!
![]() Here's a Mauritian recipe - Soak about couple of hundred grams, maybe more maybe less up to you, overnight Drain the water You'll need a pressure cooker for the next stage; Fry an onion, with either chilli flakes or dried whole red chillies (asian section in supermarket), a handful of curry leaves and about 1/2-1 tsp of mustard seeds. When the seeds start popping, add the drained chick peas (please don't use tinned as it's not as nice), season with salt. Add about 1/2 cup with it. Stick lid on and let the pressure cooker do the work. It should be ready in about 20 mins, but do check inbetween to make sure they're not burning or drying out (add a touch of water if it looks too dry). When ready, serve as a snack. Put some in a bowl and enjoy. Even my English sister in law loves this snack, very tasty. |
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#11 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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I like leeks, mushrooms and chick peas in a mushroom sauce, with some cheese added, and roast potatoes.
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