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1001 things to do with a tin of chickpeas(23 Posts)
Inspired by a comment on another thread (not a taat) I thought it would be useful to have a collection of store cupboard recipes, as I tend to cook a lot more of this going into autumn / winter.
I love a chickpea curry, also chickpeas in a tomato & chilli sauce with pasta. Always keep tins of coconut milk for the former.
Tinned lentils are great for bolognese and shepherdess pie.
What are your store cupboard staples and favourite recipes?
Storecupboard staples in this house
longlife feta cheese (in tetrapak)
lots of pickled veg, beetroot, gherkins, onions etc...
Storecupboard meal - feta cheese and kidney bean pasties served with freezer veg. No hardship!
Yesterday I made a loaf of Jack Monroe's chickpea and tomato bread. It was delicious! Her houmous using peanut butter instead of tahini is also good.
I clicked on this as I just soaked a big bag of chickpeas overnight and they are in the slow cooker (I will freeze a lot of them to use later instead of tins).
I am planning a curry with spinach and coconut milk and also just looked at a recipe for chickpea burgers with harissa but I haven’t tried it before!
Misread the first post and thought the thread was about chickpeas but my contribution still stands.
I make a good slow cooker curry with chicken thighs, chickpeas and coconut milk. I also make a lot of hummus and if I’ve run out of chickpeas, cannellini bean hummus is delicious!
If we have nothing else in, we make a pilaf - onion fried in butter with cardamom pods, turmeric and a cinnamon stick, then add rice and fry for a minute or two more. Add chicken stock and bring to boil, simmer for about 15 mins then take off the heat and leave the lid on for 5 mins. So delicious. (Disclaimer: I cant remember the exact timings so maybe check with Nigel Slater...) We add leftover chicken/roasted aubergine/whatever needs eating.
I make chickpea burgers with grated beetroot, courgette and carrot (fried to get rid of moisture) and wizzed with peanut butter and breadcrumbs. They freeze really well too.
I would be tempted to add a tin of chickpeas to that pilaf and then some spinach at the end.
I always have posh sardines in. Really like the waitrose picante ones. Have with pasta for a quick tea.
Quite often make a spidey veg stew with a can of mixed beans and then use it as a side dish or freeze.
Chicken, chorizo and chickpea stew.
Use the aqua faba to make meringue.
I make meringues and chocolate mousse from the chickpea water dd1 hates anything not beige but can't get enough of my chocolate mousse (only works when she's not around though she'd never eat it if she knew)
I love lentil lasagna and a chicken, green lentil and root veg pie topped with potato pastry
Chopped courgette and peppers cooked with black beans, sweet corn and quinoa in stock and Mexican spices. Lovely with rice or in wraps.
This was delicious. If you've never tried jackfruit, it's an odd thing- tastes like fruit, texture like meat, looks like tuna. But this dish was lovely. I did un-vegan it though by adding a tbsp of honey
Madem would you mind posting your recipe for chickpea curry made with coconut milk please? Sounds delicious.
Can anyone recommend a good app that you can put store cupboard ingredients into and it miraculously comes up with a recipe?
Fry a chopped red onion in 1tblsp ghee. Add half a chopped butternut squash, 1 jar chickpeas, stock cube, crushed clove of garlic and some ginger if I have it and 3 tblsp curry powder. 1/2 can coconut milk (freeze the other half for next weeks curry) and 200ml of water. Simmer for 30 mins, the add spinach and paneer if desired (or chicken instead of paneer for omni dh)
Agree with the water. Don't waste, it's an egg alternative to meringue
Tray roasted chicken, butternut squash and chickpeas.
Servings: Serves 3
500g chicken thighs (bone in) 2 tsp ground cinnamon
1 tsp dried oregano
1 tsp ground ginger
2 cloves of garlic
Salt and pepper
1 small-medium butternut squash
8 cm length of chorizo sausage, cut into 1cm dice 1 star anise
1 large red onion
230g cooked chickpeas (drained weight – so roughly a tin) 180g baby spinach leaves
3 tbsp of pine nuts
A handful of fresh coriander
Preheat your oven to 200C
First, cut out the bone from each of the chicken thighs, then cut each piece of chicken in two. Put in a bowl or on a plate, then drizzle with rapeseed oil, half a t-spoon of cinnamon, all the ground ginger and oregano and a good grinding of pepper. Leave this to marinate whilst you prepare the squash and other bits and pieces.
Peel the squash. Slice in half and scoop out the seeds. Cut into 3-4cm chunks. Peel the onion and garlic. Bash the garlic with the back of a heavy knife and cut the onion into six segments (cut in half lengthways, then into three). Place the onion, garlic and squash in a roasting tray and a good glug of rapeseed oil. Cut the stalks off your coriander and quickly run a knife through those stalks. Put them in the tray but reserve the leaves for later. Turn everything so that it’s all coated with the oil.
Fry the diced chorizo quickly, to just colour the edges and release some of the oils. Chuck all of this, including the oil, amongst the squash and sprinkle the remainder of the cinnamon over the tray from a height. Add a good grinding of pepper and a fair pinch of sea salt and toss the ingredients again so as to ensure they’re covered with oil and all the seasonings.
Season the meat with salt now and then arrange on top of the squash, skin side up. Cut the lemon into six segments (as per the onion). Remove any pips you see, gently squeeze a little juice from each lemon segment over the chicken pieces, then fit the segments into any gaps between the squash, onion and chicken. Chuck the tray in the oven and leave it to cook for twenty five minutes before looking at it.
In the meantime, toast the pine nuts in a heavy bottomed pan, just so the oils are released and they lightly brown. Wash the
spinach, drain the chickpeas, roughly chop the coriander leaves and thin your yoghurt with just a dash of milk.
Check the roasting tray, The squash is probably just softening and the chicken skin starting to colour. Give the tray a light shake or turn the squash with a spoon, just to ensure it’s not sticking and is cooking evenly. Put it back in the oven, close the door and after 10 to 15 minutes more, when the squash is soft to the touch and the chicken a lovely golden colour, throw in the drained chickpeas, and stir these amongst the other ingredients. Cook for 10 more minutes.
Take the roasting tray out the oven, add the spinach and let it warm but barely wilt amongst the hot ingredients for 3-4 minutes.
Serve up, garnishing either the roasting tray or each helping with a good few dollops of yoghurt, a handful of pine nuts and some of that chopped coriander.
I often use chickpeas as an alternative to a savory snack. I put them on a baking tray with a little oil and seasoning Sea salt and black pepper and maybe some chili flakes ect. Pop into the oven at 180 for about 30 Mins and they're sort of crunchy to munch on
My DM mad this recently. I don't like chickpeas but everyone else said it was really good.
We love black beans, they especially go well in Mexican food.
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