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Dried chickpeas

I have bought a bag of dried chickpeas, partly because they're healthy, but mostly because I'm trying to cut my grocery costs without compromising on nutrition and of course enjoyment.

Here's the twist. I'm perfectly proficient at making soups and stews with lentils and barley and such but...

1. I don't want to just make more soup or stew and

2. I'm kind of OK at cooking but you'll never see me competing on master chef.

Any suggestions for easy meals with dried chickpeas?

(hint. Other ingredients allowed, as long as chickpeas play the leading role) 
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Comments

  • theoretica
    theoretica Posts: 12,685 Forumite
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    Hummus?  Crispy roast chickpeas?
    But a banker, engaged at enormous expense,
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  • Hummus?  Crispy roast chickpeas?
    I like hummus, but don't own a blender.
    I like the sound of crispy roasted chickpeas. Any tips on how to make that happen?
  • joedenise
    joedenise Posts: 17,316 Forumite
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    They make a great base for a a curry.  just need to cook them, either in a pressure cooker for about 40 minutes or a couple of hours of a normal saucepan.  Check out Recipes online.  I like chickpea and spinach.
  • thriftwizard
    thriftwizard Posts: 4,826 Forumite
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    Chickpeas make excellent burgers; I've only ever used tinned ones, but my daughter's done them with dried, soaked, cooked & cooled ones. Basically mashed up with finely-chopped onion, herbs & spices to taste, rolled into balls & squashed down, then baked or fried until golden. I'm not veggie but I love them too!
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  • PipneyJane
    PipneyJane Posts: 4,468 Forumite
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    Hummus?  Crispy roast chickpeas?
    I like hummus, but don't own a blender.
    I like the sound of crispy roasted chickpeas. Any tips on how to make that happen?
    I was about to suggest falafel but you need a food processor to make them.  If you ever borrow one, do give them a go.  You grind raw, soaked chickpeas and add spices.  (It’s been years since I last made falafel, so I can’t be more specific.  I don’t know where my recipe is.)

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  • goldfinches
    goldfinches Posts: 2,325 Forumite
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    Here is a recipe for dried chickpeas I can personally recommend. 
    Yotam Ottolenghi’s traybake recipes | Food | The Guardian
    Its the braised chickpeas with carrots, dates and feta which is the first recipe in the list.
    For the step in the recipe that says put the onions etc. in a food processor and pulse; simply finely chop those ingredients by hand until they are nicely shredded.
    I have adapted this recipe successfully for my slow cooker by reducing the amount of water to about 800ml which makes it much cheaper to prepare than having the oven on for such a long braise or you could fill the rest of the oven shelves and the floor with other dishes as an alternative money saving method.
    PS always worth reading the comments below the article for the Ottolenghi recipes as there is a very knowledgeable and helpful community that often add useful tips, recipes etc.


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  • -taff
    -taff Posts: 15,051 Forumite
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    You don't need a blender to make hummus,a pestle and mortar will do the same job. One of my frieds used to make his own like that. Or stickthem in a bag and bash them with a rolling pin or something. A bit of extra texture is nice anyway and you can chuck in all sorts, like red peppers, coriander, lemon etc.
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  • bouicca21
    bouicca21 Posts: 6,640 Forumite
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    There’s a beetroot falafel recipe on the BBC website which is yum.
  • joedenise
    joedenise Posts: 17,316 Forumite
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    I use the Tori Avery falafel recipe using dried chickpeas but I bake them rather than frying them.

    Thanks for the recommendation @goldfinches.  Just had a look at the recipe and it looks good.  Also like the look of the pasta one.
  • 3secondmemory
    3secondmemory Posts: 1,484 Forumite
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    Sprouted chickpeas have even more nutritional value. You can roast them sprouted - I used to coat them with soy sauce, black pepper,  garlic  oil, sweet chilli,  smoky extract – you name it. Even a small handful sprinkled in the top of soup adds extra vitamins and fibre to the diet. 

    I used to do a recipe which was lemon and coriander chickpea patties - Are used to make it a vegan option by using the Aqua favour in the tinned chickpeas and Gram flour as a binder instead of eggs. They were always very popular especially in the summer; I’m sure it was good housekeeping or food for keeps website but Google is your friend.
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