chickpeas

floyd

We use alot of chickpeas, mainly for curry, moroccan harira soup, falafel and tagine type stews with lamb.
They are my favourite bean/pulse as I don't feel like I am missing out on meat/fish if I have chickpeas

Swan_2

got this recipe from a pal of mine who lived in Spain for a while, it's real peasant food, my favourite kind turns out like a thick soupy/stewy thing, really tasty

sorry, too old for metric

3/4 - 1lb dried chickpeas (guessing 300-450g? correct me if I'm wrong please)
1-2 Chorizo sausages
1/3 - 1 smoked sausage (mattesons ok)
1-2 onions, peeled & quartered
1-2 potatoes, peeled/scrubbed & quartered
1-2 peppers, any colour, deseeded/destalked & quartered
1x14 oz tin tomatoes
paprika to taste
salt & pepper

1) soak chick peas overnight
2) drain, put in large pot & cover with water
3) add sausages, onions, potatoes, peppers & tomatoes, bring to boil & simmer till peas are tender
4) slice the sausages for serving & put back in pot
4) season to taste with salt, pepper & paprika & serve with bread


you could probably do this in a slow cooker as chick peas don't need the 10 minutes fast boil some pulses do (Red Kidneys & Soya beans)

you can use only 1 kind of sausage if you like

the quantities aren't critical & can be varied according to what you have & how many you have to feed



EDIT ... just noticed you're vegan, I've made it without the sausage & it's still nice, think I put some soy sauce and/or veggie stock in instead

naturally_2

Chickpeas are great in most things, I tend to do stews so try passatta as a base, add chickpeas and carrot, swede, potatoes, onion etc etc... mine vary with sometimes adding gray granuals, other times just using different herbs.

What else... Chickpea and spinach curry is nice and easy, cooked chickpeas chucked into chopped tinned tomatoes with some curry powder, fried onions and cooked until the curry powder does its thing, then fresh washed spinach chucked in last minute to wilt.

You can make a kind of roasted nuts thing with them sprayed in fry light (or I guess tossed in a bit of olive oil with garlic salt and paprika sprinkled over. Grill them on foil until crispy - good to munch on in front of the telly.

Would be good substitute for kidney beans in veggie chilli - my standard recipe is a tin of baked beans, tin of chopped tomatoes and a tin of kidney beans (replace with equivalent amount of chickpeas) and chilli powder to taste.

x

Penelope_Penguin

Hi there :beer: We have a whole thread on using chickpeas. I'll add this thread so that you can take a look at lots more suggestions

Penny. x

Swan_2

10 oz (250g???) dried chick peas
1 onion peeled & chopped
2 cloves garlic chopped
1 medium/large aubergine cubed
1x14 oz tin tomatoes
1/2 teaspoon ground cummin
pich cayenne
2 Tablespoons cold pressed olive oil
salt & pepper


1) soak chickpeas overnight
2) drain & cook in fresh water till tender, set aside when done
3) fry onion gently in oil for 5 minutes, the add garlic & aubergine & fry for another 5 minutes
4) add tomatoes and their juice, cummin, cayenne & seasoning
5) add chickpeas & a little more water if needed
6) simmer 10-30 minutes till you think it tastes ok
7) serve warm with yogurt & wholemeal bread to dip


this is nice cold with lemon juice added, it makes a filling salad

[Deleted User]

WOW! This thread is fantastic - thanks Penny for moving my post so that I could read it all.

I've experimented today and cooked a soup using yellow split peas (poor mans red lentils) which is rather nice - though a taste I can't explain it's a bit nutty I think! I'm grateful for the handblender to whizz it all into a mush (sure there's a technical term) :rolleyes:

For the first time I've also slow roasted onions. I had 2.5kg/5lbs that needed using so I topped and tailed, peeled and quartered, drizzled with olive oil and basil, covered in foil and put in the oven at 180 degrees for one hour... they are heaven! Now in pots in the freezer for the next batch of soup-making.

Thanks again - I can't see the 'Thanks' button at the end of the posts now, so that 'Thanks again' is to everyone!
Hiphouse

Patchthedog

My first post to this forum - so go easy on me please!

I am sure that you all know this already but chickpeas are great.

I am a big fan of tinned chickpeas. You can buy tins from our local Asian supermarket for next to nothing. These seem better than our local co-ops chickpeas which don't seem completely cooked to me. There are all sorts of things you can do with them:-

hummus
Add them to meat or veg curry
Make a spanish style stew with them
Add them to goulash
Make them into a mixed bean salad with other beans
Use them in a cous cous salad
Put them in a chilli along with kidney beans

There are probably loads more uses for them but I can't think of any more for the moment.

They are healthy (rinse off the salted water) cheap and not overpowering to other ingredients.

Byeee

Anna

thriftlady_2

I love them too. We like them in a stew with chorizo and peppers as well as curries and hummus, oh and don't forget felafel;)

I buy them dried then cook a whole packet and freeze them. You can tip them straight in your curry from frozen.

THIRZAH

One of our local pubs only serves vegan food-they do a lovely chick pea and spinach curry.

RAS

I make a very basic salad

Tin of chick peas, drained well
Onion - raw and just diced small
Tomato - ditto
Black pepper
Any of the following
Olives - black greek ones are best
Anchovies
Other tinned fish in oil or water.

Mix. Add oil if using tomatoes and taste. Add a little vinegar or lemon juice if not sufficiently acid to make a "french" dressing. If using fish in oil, use that oil with tomatoes, lemon or vinegar.

You can add salad herbs, serve on lettuce or salad leaves etc.

They are also great in spicey tomato sauce (actually an Indian recipe for tinde)