Chick peas

zoology lady

I'm a veggie, and I've been recommended to eat chick peas. I have no clue what to do with them tho? any suggestions very welcome? Thanks!

YellowSheep

Houmus is a good and tasty start. Chickpeas are a great base for all kind of salads. Cheers Oliver

Alun

Good in all kinds of veggie curries too.

ms momo

Make falafel (little chickpea burgers). I make mine in the oven and then eat them in toasted pita bread with pesto or natural yoghurt and salad. Delicious!

A good way to stock up on chickpeas or other beans, is to batch cook them from dry after soaking overnight.
And then store them in the frezzer once they have cooled.
Much cheaper, less waste, and less salt.

We have a veggie forum btw

The Sweeper

God I LOVE chickpeas!

Hummus (blend a can of chick peas with a little of the chick pea water, some olive oil, the juice of a lemon, some garlic, some tahini - which is a pulped sesame seed paste - and a pinch of salt - taste and adjust as you're making it.)

Chickpeas hve that wonderful, nutty, starchy consistency that will take a lot of salt, spice and lemon juice.

The canned variety are easier to use than the dried ones (no need for steeping and boiling), and they're great added to curries, throw a handful through some couscous, when you're boiling rice add a teaspoon of whole cumin seeds at the start of cooking and a few handfuls of chickpeas to heat through about two minutes before draining.

Try crushing some with a fork, but don't mash them into a paste, then mix through some lemon juice, salt, and a little chopped fresh parsley and/or coriander and serve as a side dish.

NewFrockTuesday

Curried lentil & chickpea burgers are really tasty as well. Ill find the recp I use and paste it at lunch.

Here it is. Very very tatsy.



http://www.recipezaar.com/Lentil-Chickpea-Burgers-W-Coriander-Cream-No-Nuts-237032

the beer revolu

Great thrown into almost any soup too.

here.from.day.1

On their own with chilli sauce - win!

MissesMe

Chick Peas, carrots, onions, parsnips with some proper stock make a really really fab soup!

guildofevil

Stir-fry vegetables and chickpeas with ginger, garlic, chilli, and soya sauce. Throw cold rice into the pan for the last three minutes.

guildofevil

And a recipe that has proved popular with a lot of people:

MOROCCAN SPAGHETTI

FEEDS 4

Ingredients:

300g/10fi oz dried spaghetti
100ml/3fi fl oz olive oil
1 onion, finely chopped
2 garlic cloves, crushed
8 Fresh tomatoes, chopped (I use two punnets of Tesco Value cherry tomatoes, quatered).
1 tsp ground cinnamon
1 tsp ground cumin
pinch of turmeric
100g/ 3 and a half oz toasted, flaked almonds
100g/3 and a half oz cooked chick peas, drained
and rinsed if tinned
bunch each of fresh parsley and coriander leaves,
finely chopped handful of freshly chopped mint
leaves
salt and freshly ground black pepper

Process:

Heat the oil and gently fry the onion and garlic. Add the tomatoes and cook over a medium heat for about 20 minutes, or until the tomatoes break down.

Cook the spaghetti in boiling salted water until al dente.

Mix in cinnamon, cumin and turmeric into the sauce.

Season the sauce and then add the almonds and chick peas.

Fold the herbs into sauce just before serving.

Seaneh

I use them instead of pine nuts in pesto as I Prefer the texture and taste, also means that you can serve that pesto to anyone without fear of killing them.

MissesMe

I use them instead of pine nuts in pesto as I Prefer the texture and taste, also means that you can serve that pesto to anyone without fear of killing them.

Never though of that,
going to try that sometime!

olaola

In stews, salads, pasta sauces along with flafel and veggie burgers.

Beruthiel

I never eat cous cous without throwing in some chick peas.

emollett

450g spinach
2 tbsp melted butter & oil
1 chopped garlic clove
1 small can / 225g chickpeas
100g feta cheese, cubed
salt & pepper
120ml sour cream
boiled noodles

cook spinach in butter&oil till wilted. Add chickpeas and feta. Season then add sour cream, mix with noodles. Eat.

Very good in currys. Also with a tomatoey sauce.

Minder

Minesajackdaniels wrote: »

The canned variety are easier to use than the dried ones (no need for steeping and boiling), and they're great added to curries, throw a handful through some couscous, when you're boiling rice add a teaspoon of whole cumin seeds at the start of cooking and a few handfuls of chickpeas to heat through about two minutes before draining.

In my experience canned chickpeas don't make successful falafels. Falafels are traditionally deep fried and made with dried and soaked chickpeas - with the canned variety, the falafel fizzed on the top of the oil until it was a quarter of the original size.

peepeep

this is my favourite recipe for chickpeas:

minted chickpea and feta salad

in a bowl, toss together one drained tin of chickpeas, one finely diced red onion, one or two handfuls of cherry tomatoes (halved), some mixed leaves, half a block of feta (cubed) and a generous handful of chopped fresh mint. dress with the juice of half a lemon and a bit of salt and pepper.

this is delicious on its own as a lunch or can be served as a side with some nice fish or steak. also, its ridiculously healthy and stupidly delicious.