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Dried Chickpea Ideas |
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#1 |
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Forum Member
Join Date: Dec 2008
Posts: 5,230
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Dried Chickpea Ideas
I would like to make more use of bulk dried chickpeas, as they seem a really useful thing to have around. I've worked out how to make my own instant falafel from them (key: grind and toast the chickpeas). Other than that, I tend to cook them in my pressure cooker and use them for stews and curries. I'm considering using the instant falafel method to make rissoles that are flavoured more generically 'savoury'.
My history of making hummous has not been a happy one. I consider hummous to be a cooking 'blind spot' for me, it always comes out with the wrong flavour and texture compared to supermarket hummous. More ideas on how to use the chick peas would be greatly appreciated. I have visions of having 8kg bags of chickpeas in the house and being able to do wondrous things with them. |
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#2 |
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Join Date: Dec 2004
Posts: 21,646
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Quote:
My history of making hummous has not been a happy one. I consider hummous to be a cooking 'blind spot' for me, it always comes out with the wrong flavour and texture compared to supermarket hummous.
Quote:
More ideas on how to use the chick peas would be greatly appreciated. I have visions of having 8kg bags of chickpeas in the house and being able to do wondrous things with them.
I'll be watching the thread, but my stack of dried chickpeas are waiting while I work my way through the stockpile of tinned ones I bought at 4 for a £1...Tell us more about your falafel. Aside from humus, I mostly just bung chick peas into random curries and tomato-based pasta accompaniments, so I could do with some new ideas myself! |
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#3 |
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Join Date: Dec 2008
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I personally don't like the falafel made from already cooked chick peas, I find them too soft. I grind dried chick peas, taking the ground mixture and putting it through a sieve. Anything too big goes back into the grinder/blender to be ground further, until everything is coarse ground (but not flour). I then toast that by baking it for 45min at 200C, turning it over occasionally. That gives me the basis for instant falafel. To that I add onion and garlic (powder if fully instant, or fresh if I'm planning to make them immediately - the onion is pre-cooked). I then add some flour, baking soda, salt, cumin, coriander, and dried parsley. That (if I've remembered correctly) is then the instant falafel mix that I can add water to and cook as per normal instant falafel.
I get frustrated with falafel, rissoles, etc., that fall to bits. The falafel as I describe here cooks easily to make a solid, robust, end product. |
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#4 |
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Join Date: Jul 2011
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I like to roast them in my actifry but you can do them in the oven.
http://tfalactifry.com/recipes/view/...s-snack-heaven I like savoury but you can make sweet ones. http://www.fitsugar.com/Roasted-Hone...kpeas-27908653 |
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#5 |
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Join Date: Dec 2004
Posts: 21,646
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I just blitz the cooked chickpeas with some garlic, paprika, black pepper and olive oil (and sometimes, but not always, tahini paste) using a stick blender.
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#6 |
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Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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Chick peas make a good pudding with honey and yoghurt/creme fraiche/whipped cream.
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#7 |
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Forum Member
Join Date: Feb 2008
Posts: 7,610
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Quote:
I personally don't like the falafel made from already cooked chick peas, I find them too soft. I grind dried chick peas, taking the ground mixture and putting it through a sieve. Anything too big goes back into the grinder/blender to be ground further, until everything is coarse ground (but not flour). I then toast that by baking it for 45min at 200C, turning it over occasionally. That gives me the basis for instant falafel. To that I add onion and garlic (powder if fully instant, or fresh if I'm planning to make them immediately - the onion is pre-cooked). I then add some flour, baking soda, salt, cumin, coriander, and dried parsley. That (if I've remembered correctly) is then the instant falafel mix that I can add water to and cook as per normal instant falafel.
Btw - are using dried as in 'not having to soak' chickpeas to grind - or will I be better off blitzing the already dried chickpeas? I'm thinking the latter. I get frustrated with falafel, rissoles, etc., that fall to bits. The falafel as I describe here cooks easily to make a solid, robust, end product. That's something I wanted to hear tbh! I love Indian veggie food and I'm in Turkey a lot but can only buy fresh ( to soak) chickpeas or the dried, dried & roasted type. (Leblebi). However I love Anjum Anand's ( sp?) ' Gold coin curry' - but I can't buy chickpea/ garam flour anywhere out there - when I enquire they alway want to know what I'd use it for?! So, next month when I'm out there for a month I'm going to process some dried ones now I know it'll work - I didn't have time last visit as my Mother in Law had too many jobs for me & hubby to attend to. I bought a food processor and never even had time to use it! This time I'm going to make my GC/curry & falafel! I have a stick blender/spice grinder/ small processor etc out there - I took the ones I was used to out there ( except the main multi processor). Thanks for the info.
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#8 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
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Quote:
That's something I wanted to hear tbh!
I love Indian veggie food and I'm in Turkey a lot but can only buy fresh ( to soak) chickpeas or the dried, dried & roasted type. (Leblebi). However I love Anjum Anand's ( sp?) ' Gold coin curry' - but I can't buy chickpea/ garam flour anywhere out there - when I enquire they alway want to know what I'd use it for?! So, next month when I'm out there for a month I'm going to process some dried ones now I know it'll work - I didn't have time last visit as my Mother in Law had too many jobs for me & hubby to attend to. I bought a food processor and never even had time to use it! This time I'm going to make my GC/curry & falafel! I have a stick blender/spice grinder/ small processor etc out there - I took the ones I was used to out there ( except the main multi processor). Thanks for the info. ![]() |
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#9 |
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Forum Member
Join Date: Feb 2008
Posts: 7,610
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Kipa sell it in the flour section. Nohut Unu.
![]() ( I know Kipa is a Tesco store as my daughter is a manager for Tesco over here) but they're so set in their ways up North! I think I saw a Kipa store while on a bus to the airport in Istanbul. still at least the veg is beautiful - I have to avoid all home cooking by others as I'm on Xenical too!![]() ![]() Up North they can't cope with coriander/chilli or Basil! ![]() |
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#10 |
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Join Date: Jul 2011
Posts: 4,190
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How about using them in salads? For example there's the Asian salad 'Chana Chaat' - quite a lot of variations on this recipe online.
I'm sure other countries/continents will have recipes for chickpea based salads too. |
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#11 |
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Join Date: Apr 2010
Location: Scotland
Posts: 5,947
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Search online for soup recipes. I made a lovely spiced tomato, lentil and chick pea one yesterday. I add them to casseroles/stews too. Healthy and bulks them out making the meat go further.
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#12 |
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Forum Member
Join Date: Jun 2006
Posts: 13,434
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Quote:
I would like to make more use of bulk dried chickpeas, as they seem a really useful thing to have around. I've worked out how to make my own instant falafel from them (key: grind and toast the chickpeas). Other than that, I tend to cook them in my pressure cooker and use them for stews and curries. I'm considering using the instant falafel method to make rissoles that are flavoured more generically 'savoury'.
My history of making hummous has not been a happy one. I consider hummous to be a cooking 'blind spot' for me, it always comes out with the wrong flavour and texture compared to supermarket hummous. More ideas on how to use the chick peas would be greatly appreciated. I have visions of having 8kg bags of chickpeas in the house and being able to do wondrous things with them. |
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#13 |
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Forum Member
Join Date: Jun 2002
Location: Here
Posts: 2,854
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Quote:
How about using them in salads? For example there's the Asian salad 'Chana Chaat' - quite a lot of variations on this recipe online.
I'm sure other countries/continents will have recipes for chickpea based salads too.
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I love Indian veggie food and I'm in Turkey a lot but can only buy fresh ( to soak) chickpeas or the dried, dried & roasted type. (Leblebi). However I love Anjum Anand's ( sp?) ' Gold coin curry' - but I can't buy chickpea/ garam flour anywhere out there - when I enquire they alway want to know what I'd use it for?! 
still at least the veg is beautiful - I have to avoid all home cooking by others as I'm on Xenical too!
