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Dried chickpeas
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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)
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
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Hummus? Crispy roast chickpeas?
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theoretica said:Hummus? Crispy roast chickpeas?
I like the sound of crispy roasted chickpeas. Any tips on how to make that happen?0 -
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.0
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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!Angie - GC Feb 25: £119.40/£500: 2025 Fashion on the Ration Challenge: 0/68: (Money's just a substitute for time & talent...)1
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Beardybaldy said:theoretica said:Hummus? Crispy roast chickpeas?
I like the sound of crispy roasted chickpeas. Any tips on how to make that happen?
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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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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.
Non me fac calcitrare tuum culi0 -
There’s a beetroot falafel recipe on the BBC website which is yum.0
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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.0 -
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.1
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