chickpeas

tiff

ITs funny you say that because people talk about boiling them for hours but I found mine were ready in an hour may have been less. Thats a good tip about boiling the whole packet and freezing them, I'll do that as I have only used mine once due to the same reasons as others.

furrypig

Fantastic I am so enjoying Moneysaving Old Style

this thread is just perfect as I have 4 tins of chickpeas in my cupboard as I use a lot with salads in the summer but I am going to try some of the recipes here

thank you all

furrypig

ps

off to try and find recipes for the 3 tins of kidney beans tin of butter beans and tin of those beans that baked beans come from (forgot the name doh!)

tiff

Dont forget you can make a houmus style dip out of any canned bean.

Lelly

One of the fastest currys I ever made was with 1 onion, chopped, curry powder to taste, one tin of chick peas and one tin of ratatouille, Fry the onion in olive oil, add the curry powder and fry gently, add the drained peas and the ratatouille. Heat through and its tasty, vegetarian and healthy!

apple_mint

Curry_Queen wrote:

If you can't get tahini you can always use sesame oil instead and omit the olive oil (or even toasted sesame seeds ground in olive oil) but be careful if using the chinese sesame oil as it's very strong

This is my own recipe for hummus and it's yummy with toasted pitta bread

250g chickpeas (drained weight of can)
1tbs water
2tbs lemon juice
2 cloves garlic, minced
1/2 tbs sesame oil (or tahini)
1tsp ground cumin
1/2tsp tabasco (optional0
2tbs freshly chopped coriander

Bung it all in a blender and whiz to desired consistency ... I prefer mine slightly coarser than most.

I made a batch of this up yesterday and ate it with toasted homemade bread ... absolutely fabulous (a big thank you to Curry Queen for this and many other recipes I have been trying lately!). Does anyone know if this can be frozen as I have two more little tubs of it left and would like to use it later in the week rather than straight away?

Curry_Queen

apple_mint wrote:

Does anyone know if this can be frozen as I have two more little tubs of it left and would like to use it later in the week rather than straight away?

It will keep perfectly fine in the fridge for a week or so, but like the pesto, it never hangs around long enough in my house to do that

apple_mint

Thank you curry-queen - I'll keep both the pesto and the humous in the fridge ... as you say, they probably won't have chance to go off!

Ted_Hutchinson

apple_mint wrote:

I made a batch of this up yesterday and ate it with toasted homemade bread ... absolutely fabulous (a big thank you to Curry Queen for this and many other recipes I have been trying lately!). Does anyone know if this can be frozen as I have two more little tubs of it left and would like to use it later in the week rather than straight away?

First chick peas are easily soaked overnight and cooked for about 10 minutes in a pressure cooker (let pressure come down slowly) so although canned are easy, dried chick peas take up less room and are really pretty easy if you have a pressure cooker.

I always make up a big batch of hummus !!8 oz dry weight chickpeas.juice 4 lemons,1/2pt tahini 4 cloves garlic, 6tbsp olive oil cayenne salt} which I pot into small containers, freeze and use as needed.When it is defrosted it may need stirring up a bit.

Aril

I do a chickpea and coriander curry with them-
Fry an onion and garlic clove, add curry powder and fry for a further min or so. Add chickpeas, tom puree and tin of coconut milk. Simmer for 15 mins or so until liquid has reduced. Add fresh chopped coriander right at the end and serve with naan bread
Regards
Aril