chickpeas

Sarahsaver

When I was the only veggie I had to cater for I used to soak chickpeas/pulses in bulk and freeze them in smaller quantities once soaked.

redballoon_2

Hello. I have a tin of chickpeas that I want to use in a cheap meal. So does anyone have any good recipies to inspire me?

Thanks!

moo2moo

Humous on toast or fresh crusty bread.

1 can chick peas, drained (16 oz.)
1 clove garlic
1/2 small onion
Juice of 1 lemon
1 tbsp. olive oil
1 tbsp. sesame oil (tahini)
1 tbsp. parsley, chopped
Cayenne pepper, optional
Place garlic, onion and parsley in food processor, chop fine. Add olive oil and tahini. Process until mixed. Add chick peas and lemon juice. Blend well. This can be used as a vegetable dip or side salad. Can also be place in pita bread and used as a gyro dressing. A little cayenne pepper can be added for zip.

mrsmortenharket

heat a bit of oil in a pan, add some chopped onion & garlic. Add curry powder & then chickpeas & passata/tinned toms. Boil till its cooked & serve with rice.

angchris

chickpea n potato curry... fry an onion then add a dollop or two of pataks curry paste and fry off, boil a cubed potato, then tip the can of drained chickpeas and the cooked potato into the frying pan with the onion and add water to make a sauce or you could use tinned toms. give it a quick stir and let it simmer for a few mins to heat through and just at the end throw in some fresh corriander. we had this for tea tonight on some rice and it was delish and cant of cost more than £1 to feed 4, the most expensive thing was the corriander (50p) but it adds loads of flavour so don`t miss it out

thriftlady_2

Re the hummus recipe above sesame oil is not tahini. Tahini is a paste made of crushed sesame seeds-it looks a bit like peanut butter. It is what gives hummus its distinctive taste

monty100

Chickpea Fritters -

mix 1 egg, 4oz SR flour, 1 tblspn soy sauce, about 1/4 pt water to make a thickish pancake batter. Then either: drain chickpeas and add to batter, and shallow fry in batches (makes lumpy pancakes) or: put chickpeas and batter into processor (or use hand processor) and blitz the lot, then shallow fry in batches - makes thicker, less lumpy ones!

We have this with HM sweet and sour sauce, with veg or salad. DS has it with grated cheese.

Can also use other tinned beans (tho not baked!) as well.

lilmisskitkat

I make chickpea and spinach curry to freeze in portions for me (OH wont eat it because 'its not a proper meal without meat' :rolleyes: )

* 1 tin chickpeas
* 2 tin chopped toms
* 1 onion
* Any veg lying around in the fridge (peppers/mushrooms/courgette etc)
* Curry powder
* Few cubes of frozen spinach

Soften the onion in a bit of oil, add the other veg and saute for a couple of mins.

Add the tinned toms, chickpeas and spinach and as much/little curry powder as you like. I always add a slug of Lea and Perrins too.

Simmer until veg is soft, about 25-30 mins or chuck it all in slow cooker. Season to taste and serve with rice/jackets/cous cous.

Sorry for the vagueness of the recipe lol, i'm more of a 'chuck in it and see what happens' kind of cook, i only every measure when i'm baking.

Hth

Kate xxx

zarazara

please. ihae a tin of chick peas in the cupboard but dont know what to do with them. could i mash them up with some chopped mint as a sandwich spread?
ideas welcomed.
Thankyou.

Penelope_Penguin

Hi, there :beer: There's an older thread with loads of ideas, so I'll add your question to that thread.

You may well find one of my favourites there - sweet and sour chickpea curry :T

Penny. x