Sexy up my chick peas!

[DrinkFeckArseGirls]

I'm looking for a tasty and cheapish way to use up a tin or two of chickpeas. I have been fan of a delicious coconut dhal from the amN recipe section but now looking for sth else to try. Oh and it needs to be toddler friendly although I don't really know what that means myself fuck knows what she 'll like or what'll be 'yukky yukky'

Nigella has a good recipe in Feast but can't link cos on phone. Orlook under Jamie

I don't know how toddler friendly it would be, but quite often I fry some peppers with a can of chopped tomatoes and some smoked paprika and add the chickpeas.

Channa masala is so good. Try this recipe but stir in a beaten egg near the end too.

Why not make some humous and pitta breads and serve with a selection of olives and vegetables meze style or failing that google chickpea curry recipes

Beanburgers. Rinse and drain the chickpeas really well and mash together with some grated carrot, finely chopped spring onion, seasoning/spices/herbs and an egg... then add enough oats or breadcrumbs until you have a mixture thick enough to handle and shape into patties. Shallow fry on both sides until firmed up and golden. Lovely.

Nice one cog have decided to do that for lunch :o

I did the burgers tonight. Will also try the other recipes

Got creative with spices and mushroom ketchup
It really goes well together.

DD hates my home made hummus. Clearly not as full of salt as bought ones.

a most pleasant tasting chickpea dish -
Soak half a cup of chickpeas overnight, cook next day - in pressure cooker or on stove.
Chop an onion, fry in butter a few minutes, add a chopped garlic clove, fry till transparent.
Add a tiny pinch of asafoetida or hing (optional) a little freshly ground pepper, stir.
Add finely chopped tomatoes, about two, and cook about twenty minutes. Add a little chopped fresh or dried basil and oregano, salt to taste, and a tablespoon of extra virgin olive oil. Sprinkle over some grated Parmesan. Serve.
Scrumptious!

We have a couple of recipes which are basically chickpeas, tomatoes, and chorizo. Amazing combination!

Punjabi Chholey
Soak one cup of chickpeas overnight, cook next day - in pressure cooker or on stove.
Chop a large onion, fry in peanut or vegetable oil a few minutes, add three chopped garlic cloves and a tablespoon of ginger paste, fry till transparent.
Add a pinch of asafoetida or hing (optional) a little freshly ground pepper, a teaspoon of cumin seeds, three cloves, a bay leaf, a two inch stick of cinnamon, and one large black cardamom.Cook two minutes stirring.
Add a tablespoon of coriander seed powder, pinch of turmeric and a pinch of red chilli powder, stir half a minute.
Add finely chopped tomatoes, about two, and cook about twenty minutes. Serve with raw finely shopped onion, coriander leaves,green chillies, lemon wedges,and nan bread or flatbreads or rotis or rice.

Sorry! forgot to write -
"Add chickpeas, heat through."
after "Add finely chopped tomatoes, about two, and cook about twenty minutes"
in both the recipes! Sorry again!

OMG!!! My DD is eating the burgers! Admittedly I sloshed them with that mushroom ketchup sauce thing so they're salty but still

luverly what's hing?

I like Jamie smashed up chick peas - and it takes a lot to admit that I am not a fan of his and hate is bish bash bosh smash style..

warm up chick peas in a pan and a slug of olive oil some chopped chillies and bit of garlic add lemon juice and warm through - add some chopped coriander and then smash chick peas down a bit.. really nice.. either over rice or in crunchy bread

Asafoetida??? I know I can google but still...

Bitter, pungent smelling spice used in Asian cookery.
Also known as hing :o

That is bit bit showoffy, non?

And I say it as a person with loads of spices at home from different parts of the world

Humous! With peppers. Nom.

Not wholly chickpea based but jamie oliver does a meatloaf with a chickpea spicy tomato sauce - also perhaps not toddler friendly on second thought but could omit chillies. Am a massive fan of chickpeas in curries and stews, or added to chilli instead of kidney beans. Yum.

Hing is the Indian name for Asafoetida.
Asafoetida, or asafetida (Ferula assa-foetida) /æs??f?t?d?/, is the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb (1 to 1.5 m high). The species is native to the mountains of Afghanistan, and is mainly cultivated in nearby India. As its name suggests (Asa is a latinized form of Farsi asa "resin ", and Latin foetidus means "smelling, fetid"), asafoetida has a fetid smell, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks.

Asafoetida isnot only an aid to digestion, but also fights influenza, bronchitis and asthma. It is antiepileptic, antimicrobial and also balances vata and kapha in ayurveda.

Chickpea and spinach curry ?

I got all that from Wikipedia. Sorry I don't know how to put in those funny smileys!

My granddaughter loves chickpeas, but she prefers it the Punjabi chholey way.
Children sometimes tend to stick to one single form of a food.