Chickpea virgin

amalis

Hi,
my lebanese MIL always does like this:
soak them overnight with 1 tbspoon of soda (dont forget to leave extra space as they will expand), in the morning change the water and boil them (put small fire after water start boiling) for 1 and half hours.
You should check them when they are ready.
You can then make hummus with garlic and lemon, put them in salad. It sound like a lot of hassle to cook, but good news- once boiled you can freeze them up to 3 month and use anytime you want.

chrisfreelander54

Thankyou for all the replies, I now have 400g of dried chickpeas soaking ready for tomorrow, just not sure which recipe to try 1st.

MidLifeCrisis_3

Chickpea Enchiladas

Ingredients

1 tbsp Oil
1 Onion
1 Garlic Clove
1 Red Pepper
1 Large Carrot
1 Small Courgette
400g Tin Chickpeas (drained or cooked equivalent)
400g Tin Tomatoes (chopped)
1 tbsp Tomato Puree
Half tsp of Chilli Powder
1 Packet of Tortilla Wraps (8 or 10)
300ml tub Natural Fromage Frais/Creme Fraiche/Sour Cream
Grated cheese

Method

Peel and halve onion, slice into thin strips. Place into a large pan with 1 tbsp oil and saute until softened.

Peel garlic clove and crush with a garlic press. Deseed and slice red pepper, add to pan with garlic, fry for approx 2-3 mins.

Add chopped tomatoes, tomato puree and chilli powder to pan.

Peel carrot, top and tail and grate carrot and courgette. Add to pan with chickpeas and simmer for approx 20 mins with lid on, stirring occasionally.

Fill wraps evenly with chickpea mixture and place into a greased ovenproof dish. Spread evenly with fromage frais/creme fraiche/sour cream and sprinkle with a little grated cheese.

Bake at 180C in a preheated oven for approx 20 mins until golden brown.

Enjoy!

I found this recipe years ago and have adapted it to include red pepper and courgette so these can be omitted if you don't have them to hand and it still tastes great! The chilli powder can also be omitted or increased to taste. I think the original recipe used fromage frais, but I have successfully used creme fraiche or sour cream instead. Not sure if natural yogurt would possibly work too.

CattOfTheGarage

I bring chickpeas to the boil, boil 10min, leave in hot water 1 hour, change the water then pressure cook for 20min. Works fine. Boiling for 10min then soaking in hot water for an hour is an alternative to soaking overnight. I cook them in big batches and freeze, then use from frozen.

You can make good curries with them or add them to things like mince dishes, makes the mince go further, adds fibre, you still get the protein.

joedenise

chrisfreelander54 wrote: »

Thankyou for all the replies, I now have 400g of dried chickpeas soaking ready for tomorrow, just not sure which recipe to try 1st.

That's a lot of chickpeas! 100g of dried is equivalent to one 400g tin of chickpeas.

You can, of course, freeze the ones you don't use immediately.

My favourite recipe is chickpea, squash & spinach curry.

Denise