Chickpeas/Borlotti Beans?

Cat121

I have been given (from mum's cupboard) 9 tins of organic chickpeas and 1 tin of borlotti beans. I have never used these before so could really do with some ideas for using then in a moneysaving fashion please. Help !!!:rotfl:

blonde36er

Hummus?

http://forums.moneysavingexpert.com/showthread.html?p=406165

Sian_the_Green

Hey! I love chick peas. They are really good in lots of things.
Chuck a jar into a stew, casserole or curry to add some extra protein
Make some hummus as stated above
Put in with some chopped tomatoes and onions and make a salad
Add to a chilli con carne (I made a lovely beany chilli with prawns once...)
Mash up with some potato and a little egg and spices and make some bean burgers (falafel!)
You can even oven roast them with some salt and spray oil!

try this for a few ideas...

http://www.sainsburys.co.uk/groceries/index.jsp?bmUID=1258411477269

sparklewing

I eat loads of chickpeas. Mainly in the form of curry.

Chickpea & spinach curry is amazing (whatever veg you have lying around, onion clove garlic, tin tomatoes, cumin, coriander, chilli powder, ginger, chickpeas and spinach)

I also put them through couscous salads.

Blend or mash to make pates.

Make falafel.

I put them in stews/hotpots.

I'm veggie and chickpeas, beans and lentils make up the majority of my meals.

Cat121

Have to admit I have never made my own curry (i wouldn't know where to start lol, though am now looking at recipes)! Also, I once made hummus at school (many moons ago) and it was a disaster :rolleyes: so any hints/tips/mouthwatering recipes would be greatly appreciated

PasturesNew

Felafel for the chick peas. I was looking earlier for an easy recipe for somebody and this one didn't use any unusual or fresh ingredients: http://www.bbcgoodfood.com/recipes/2589/spicy-falafels

sparklewing

I went and found my recipe data stick so here's a few bean/chickpea recipes. For all of them you could use any type of bean/chickpea you fancy.

Chickpea onion bahji

2 onion
1 tin chick peas
2 level tbsp curry powder
1 egg

Preheat oven to gas mark 6. Line two baking trays (or one very large one) with non-stick baking parchment (works better than tin foil even if sprayed with frylight!)
Slice onions thinly and cook them very gently in pan sprayed with Frylight.
Mash chick peas with a fork till most of the lumps are gone/very small
When the onions are soft and slightly translucent/ ever-so-slightly golden, throw in 2 tbsp curry powder and stir over very low heat for a minute or two. Then take off the heat and let cool for a few minutes till not so hot.
Crack egg into chickpeas. Mix thoroughly. Throw in onion mixture. Again, mix a lot till evenly combined.
Divide into six dollops on baking trays and flatten with back of spoon to round-ish shapes about burger-sized. Bung in oven for 20 minutes (until golden on underside) then flip over with a spatula for about 10 minutes on the other side.

Chickpea & tomato stew

1tbsp olive oil
1/2 red onion finely sliced
2 garlic cloves crushed
1tsp grated ginger
1 to 2 green chillies seeded and feinely chopped to taste
400g tin of drained chickpeas
1 level tsp cumin
1/2 tsp tumeric
2 tsp garam masala
salt and ground pepper to taste
1 small punnet of cherry tomatoes sliced in half
2 big handfuls of rocket
4 tablespoon plain natural yoghurt

heat the oil n a large pan add the onion garlic ginger and chillies stir for 5 mins add the chickpeas with a splash of water plus the cumin
turmeric garam masala salt and pepper
cook for 5 more mins or until the water evaporates
add the tomatoes and cook for 2 mins to soften remover from the heat mix in the rocket until wilted serve with a couple of spoonfuls
each of natural yoghurt

Chickpea Patties

400g can chickpeas, drained
1 onion, peeled and very finely chopped
200g/7oz freshly mashed potato
2 tsp mild chilli powder
¼ tsp tumeric
1 small egg, lightly beaten
1 tsp roasted coriander seeds, crushed
2 tbsp finely chopped mint leaves
2 tbsp finely chopped coriander leaves
Salt
oil

1. Place the chickpeas and onion in a food processor and blend for 1-2 minutes or until roughly mashed.
Transfer to a mixing bowl and add the potatoes, chilli powder, tumeric, egg, roasted coriander and cumin seeds and the chopped herbs.
Season well with salt, cover and chill in the fridge for 5-6 hours or overnight.
2. Preheat the oven to 200°C/Gas 6. Divide the chickpea mixture into 12 portions and shape each one into a flat cake or patty.
3. Place the patties on a baking tray lined with baking parchment. Spray with Fry Light and bake for 20-25 minutes or until lightly golden and cooked through.
Serve immediately with cucumber.

Potato & Chickpea stew

Ingredients
Frylight
2 red onions, peeled and sliced
800g/1lb 2oz waxy potatoes, washed and sliced
3 garlic cloves, peeled and crushed
4 tsp ground cumin
4 tsp ground coriander
2 tsp turmeric
1 fresh green chilli, deveined, deseeded and finely chopped
2cm/¾in piece root ginger, peeled and finely chopped
2 tins canned chopped tomatoes
290ml/10fl oz water
2 tins cooked chickpeas
salt and freshly ground black pepper
1 lemon, grated rind and juice
2 tbsp fresh coriander leaves

Method
1. Heat the oil and gently fry the onions, potato and garlic for 2-3 minutes.
2. Stir in all the spices, chilli and ginger. Fry for another two minutes.
3. Stir in the tomatoes, water and the chickpeas and season well with salt and freshly ground black pepper.
4. Bring to the boil, then reduce the heat and simmer until the potatoes are tender. If the mixture becomes too dry, add some more water.
5. Stir in the lemon rind and juice and fresh coriander.
6. Serve with rice.

Sausage & Butterbean Hotpot

6 quorn bangers (or meaty ones if you aren't veggie).
4 chopped peppers
4 chopped carrots
2 400g tins of tomatoes
chopped aubergine
chopped leek
800g butterbeans (2 tins)
2 veg stock cubes
thyme to taste
450ml water

Cook sausages according to packet and cut into chunks. Throw everything into a big pan together and simmer until the veg is soft. Done. Simples.

Peasants Pot
Freezes well

2 tins or 800g of mixed beans (I usually use cannelini and haricot)
chopped onion
600g mixed root veg (I usually use carrots, leeks and swede)
1 chopped pepper (chunky)
2 tins tomatoes
2 tbsp tomato puree
400ml stock (enough to cover the veg with sauce without it being soupy)
4tsp mixed herbs (I sometimes use tarragon)

So easy! Basically throw it all in a big pot and simmer until the veg is cooked.

AussieLass

Mushroom & CHickpea Curry

1 onion, chopped
1 clove garlic, crushed
100g mushrooms
1 tbsp curry powder (or more)
2 tbsp tomato paste
1 can drained & rinsed chick peas
1 can coconut milk
salt & pepper
1 tbsp oil

Fry onion, garlic & mushrooms. (I also add carrot, capsicum, celery etc) in oil for 5 mins. Stir in curry powder, paste, chickpeas & coconut milk, s & p. Simmer 20 minutes. You may need to thicken with 1 tbsp cornflour mixed to a paste with water.

Creamy Chickpea & Vegetable Salad

2 stalks celery, diced
1 tomato, chopped
1 carrot, diced
1/4 cup finely diced onion
1 cup chickpeas
salt & pepper

Combine all in bowl & toss with dressing.

Dressing: 1/4 cup mayo, 3 tbsp yoghurt, 3 tbsp water, 4 chopped sweet pickled onions, 1 tsp honey, 1 tsp parsley, large pinch mustard, salt.
Note: this dressing can be placed on halved avocado's.

These are 2 chickpea recipes I make regularly.