Yummy lentil, split pea and chickpea dishes?

(49 Posts)
4TheLoveOfBob Fri 22-Feb-13 11:39:03

I am after ideas for the above.

I can make a basic dahl, lentil curry and chickpea tagine, but need some new recipes.

Tia veggie ones :-)

fashionlover76 Sat 08-Jun-13 17:36:35

This is a lovely summer salad:
Puy lentils (cooked in veg stock), lemon zest and juice, olive oil, finely sliced red onion, chopped cherry tomatoes or sun blush tomatoes, feta, any herbs (parsley, basil etc), chopped baby spinach and a handful of rocket. You can buy the puy lentils ready-cooked in sachets too.

MissSparrow Sat 08-Jun-13 15:40:49

I made a lentil shepherds pie and a lentil moussaka recently - both were really nice!!

I heard that chickpeas make a good alternative to tuna in pasta - does anyone know if it's true?? Tuna mayo pasta is one thing I miss! grin

I found some Napolitana (? I think that's spelt right, the people who do tinned tomatoes) chick peas the other day and they were fab, really big and buttery.

MinimalistMommi Sat 08-Jun-13 12:24:41

The ones Loletta mentioned upthread, tescos organic ones in tetra packs are definitely soft and not slightly crunchy.

LexiLexi Fri 22-Mar-13 11:19:49

MrsPenny and anyone else in search of decent, non-crunchy chickpeas, EastEnd brand are good and are stocked in most supermarkets. Sometimes in larger supermarkets they are not with the other tins but in the dedicated Asian section. They really are worth tracking down though.

Yes, Nigella's chilli is decent - but mine is even better! smile

Hers is dead-easy though and cheap to make too.

irregularegular Mon 11-Mar-13 21:43:01

Nigella's veggie chilli is a great, easy, everyday family recipe. I don't bother with the cornbread - just serve with rice.

Recipe is for 10 but it halves easily

www.clairescakebake.co.uk/tag/cornbread-topped-vegetarian-chilli/

idshagphilspencer Mon 11-Mar-13 21:34:34

DC's had the sweet potato and chickpea curry tonight and loved it. Frozen my portion fir later in the week. Vegi lentil spag bol for tea tomorrow smile

Selks Sun 10-Mar-13 22:52:19
MrsPennyapple Sun 10-Mar-13 22:48:09

No Asian shops around here unfortunately, not even a Chinese supermarket. I miss living near those kinds of shops, now I have to buy all my herbs and spices in Schwarz jars.

Rooty will try them mashed, thanks. Is there anything other than hummous that uses them pureed?

rootypig Sun 10-Mar-13 19:11:36

MrsPenny I like chickpeas mashed with olive oil so you could try that to use up your crunchy ones? cook them for a bit in water first. and I don't salt when cooking as have read it makes them tough.

Selks Sun 10-Mar-13 16:44:20

I always buy the Asian brand tinned chickpeas - KTC and Natco; look in the Asian aisle of supermarkets / Asian shops. Those chickpeas are always plump, soft and lovely. And cheap.

MrsPennyapple Sun 10-Mar-13 16:41:18

lolalotta it is indeed a tin of Waitrose chickpeas that's in the cupboard! Good to know it's not just a feature of chickpeas generally. We don't have a tesco nearby, so I might just remain chickpea-free for now.

idshagphilspencer Sun 10-Mar-13 12:47:12

Thanks for this thread. I have included 2 recipes from here in this weeks mealplan. Will report back grin

Aftereightsarenolongermine Sun 10-Mar-13 06:53:46

Made a delicious lentil curry last night though I can't claim all the credit as I cobbled together lots or the recipes from here into one.

Fry onions in olive oil & add garam masala, turmeric, ground cumin, ground coriander, frozen ginger, garlic, diced chilli & give a good mix. I sort of sprinkled the spices in & didn't measure any of them.

Add a tinned of tomatoes, then rinse out tin into pan. Add vegetables stock cube I used Kallo organic as that's what I had. Add tin of lentils stir in & cook everything together for a few minutes.

When I tested it I wanted extra ginger & chilli so added that at this point.

It was yum.

lolalotta Sat 09-Mar-13 18:33:53

MrsPenny, I have found you have to hunt around until you find a supplier you like! I hate crunchy chickpeas, and even Waitrose tinned chickpeas were crunchy!!! Anyway a few weekends back I even went to the lengths of trying to cook mine from
scratch using dried chickpeas in an attempt to get meltingly soft ones! (it didn't work!)
I did find that the organic chickpeas in Tesco's in the Tetra packs are divine and so soft and lovely (they are on the shelf with the other tinned pulses), do give them a try if you can, I am so pleased to have discovered them! grin

MrsPennyapple Sat 09-Mar-13 11:05:32

I wonder if I could ask a question about chickpeas? I've only had them a few times and so far, am not a fan. They always seem slightly crunchy, it sort of feels to me like they need cooking longer. I have a tin of them lurking in the cupboard but am not sure if there's something I can do to make them a better texture, or if this is just how chickpeas are? Thanks folks.

Velve Thu 07-Mar-13 16:23:53

These are all so lovely I want to cry.
I have a high need 6 month old and cooking for more than 10-20 minutes is not possible.
/dramatic sigh
I need a free babysitting service from 5.00-6.00 PM, damn it!

mermaidbutmytailfelloff Thu 07-Mar-13 12:50:48

I made the mejadra last night and it was really scrummy. Definately on my list of recipes to do again.

multitaskmama Thu 07-Mar-13 12:45:46

I like to make kidney beans, yellow lentils, brown and red split lentils with spinach which is just divine. I don't normally eat spinach but with these lentils its amazing. The red chilli gives it a wonderful kick

Red Split Lentils with Spinach

xigris Sat 02-Mar-13 20:44:40

Sorry, LASKA!

xigris Sat 02-Mar-13 20:43:56

Laksa that sounds lovely! I'm going to make it next week smile

rootypig Sat 02-Mar-13 12:15:33

aftereights so glad! I vary it by sometimes using potato (fry with the spices) or paneer x

Laska42 Sat 02-Mar-13 12:15:18

Here's my Aubergine Chickpea and Spinach curry which i posted on the 5:2 recipe thread.. Its had some good reviews from those who have tried it ... its similar to one Nigel Slater has done before, but uses hardly any oil..

Aubergine Chickpea and Spinach curry
serves 4 huge portions at about 200 cals each

1 x 400g tin chickpeas
2 medium aubergines, cut into cubes
2 onions chopped
A couple of sprays of olive oil
2.5cm knob of fresh root ginger, grated
4 cloves of garlic,
1 hot chilli pepper, seeded and chopped (more or less depending on how hot you like it)
2 tsp ground coriander
2 tsp ground cumin
½ tsp Turmeric
3 cardamom split
1 x 400g tin chopped tomatoes
225g spinach, chopped roughly
Bunch of fresh coriander chopped
Vegetable stock cube made up to about 400ml

Stir fry the onion in a couple of sprays of oil to brown, adding a little stock if it seems to burn
Add the aubergine cubes and just enough stock to keep them moist,. Add the ginger, garlic chilli, coriander and cumin and stir fry a little taking care not to burn the spices. Add the tomatoes and their juice, the turmeric the cardamom the rinsed chickpeas and the rest of the stock or water Bring to a fast simmer the turn down heat and cook for 25 minutes, or until the aubergine feels soft but is still in cubes. Add the spinach and cook for a further minute or two till the spinach is wilted . Add the chopped coriander ,

Season with salt and pepper, and serve. This is even better made the day before you want to eat it . and good with a dollop of 0% fat yoghurt and some more fresh chopped coriander

xigris Sat 02-Mar-13 08:57:34

This is a made up recipe but very quick and easy. I use tinned chickpeas as I often take it to work but you could easily substitute soaked chickpeas: I'm rubbish with measurements as well but I'll do my best!

Roughly chop up half a bag of baby spinach
Cut 3 chunky slices of Halloumi into cubes
Drain a tin of chickpeas and tip into a medium saucepan / microwaveable bowl. Add the spinach, Halloumi and a teaspoon (or more / less according to taste) of Patak's curry paste. I like spicy food so I use the vindaloo but I've also used milder versions) Mix well.
Cover the saucepan / bowl and heat on the stove or in the microwave until the spinach has wilted.
It's so yummy and very quick to make. Pretty healthy too!

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