chick peas????

[lorna3586]

Does anyone have any recipes for chickpeas?

i was just checking in internet...google.

italian recipes the best....

you neet to leave in the water the night before
(dry chick peas)....so cook them tomorrow morning....

just put them in cold water with celery, carrots, onions, a bit of rosemary,for 2 hours...

and then serve with pasta.

you can blend them if you prefer.....

but double check for recipes in google...
I will cook them tomorrow abd let you know

my favourite

shove em into sausage casseroles (or beef casserole) .. yum

don't try hummous .. it never tastes as good as shop bought and you realise quite how much oil they take

delia smith has a lovely morocan chicken recipe that uses chickpeas. look on the bbc website

falafels - can you tell i like chickpeas?

chickpeas are great in curries. and stir fries. also in hummous and felafels. And in chunky vegetable soups.

Slice some chorizo (Spanish sausage) and fry - they are usually so fatty you don't need to add oil. Add a drained jar of peppers (the sort that are ready grilled) and let them heat through. Finish up by adding a tin of chickpeas and seasoning. Serve. Easy and delicious ?

we like this:

Chickpea Curry

1 large onion, chopped
1 1/2 tbsp vegetable oil
2 garlic cloves,crushed
1/2 tsp chilli powder
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground ginger
1 x 400g can chopped tomatoes
1 tbsp tomato puree
2 x 400g can chickpeas
450ml vegetable stock (made with stock cube)

Fry onion in oil until soft. Add garlic and spices and cook for 4-5 mins over medium heat.
Add remaining ingredients and bring to boil, then cover and simmer for 1hr.

Also, I do roast veggies - peppers, onions, courgettes etc and bung a tin of chickpeas and some passata in for the last 10 mins and serve with couscous

Tastes much better made in the morning and heated up for evening and serve with rice. I also like a bit of mango chutney.
This recipe says serves 4

and this is nice for the summer at a BBQ (Jamie Oliver recipe)

Summer Chickpea Salad
Serves 4

1 small red onion, peeled
1?2 fresh red chillies, deseeded
2 handfuls of ripe red or yellow tomatoes
2 lemons
extra virgin olive oil
sea salt and freshly ground black pepper
1 x 410g jar or tin of chickpeas, drained, or around 4 large handfuls of soaked and cooked chickpeas
a handful of fresh mint, chopped
a handful of fresh green or purple basil, finely ripped
200g/7oz feta cheese
Method
First of all, finely slice your red onion. Once that is done, finely slice your chillies then roughly chop your tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of 1 and-a-half lemons and about 3 times as much good extra virgin olive oil. Season to taste.
Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well, they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.
Just as you are ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning, you may want to add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese.

sorry - this

Also, I do roast veggies - peppers, onions, courgettes etc and bung a tin of chickpeas and some passata in for the last 10 mins and serve with couscous

was supposed to be in at the end!!

I'm with fennel - chickpeas great in curry, search for recipes like chana massala.

Making hummous is fun but we've never got it to taste as nice as a shop bought one. Think we got our tahini levels a bit wrong.

forget searching for chana massala recipe, just use Tommy's! Sounds great.

as someone said shop bought hummous is wallowing in olive oil and when you make it at home it's almost physically impossible to add that much oil, you feel ill at the thought.

i just give chickpeas to my dds straight out of the tin, sometimes warmed up in the microwave. they like them that way.

I don't know what you're all on about - homemade hummus is infinitely superior to shop bought and needn't contain all that much oil. Here's my recipe:

1 400g tin chick peas, drained
1 clove garlic, crushed
2 tablespoons olive oil
3 tablespoons tahini paste
Juice of 2-3 lemons
Salt and pepper to taste

Whizz up chick peas and garlic in blender (get it reasonably well processed at this stage, or you will never get it smooth later). Then add tahini and olive oil, and salt and pepper, then blend again. Add juice of 2 lemons and blend again. Taste, and add more salt and pepper and/or more juice (sometimes another whole lemon's worth) and blend again till nice and smooth. You can add a couple of tablespoons of greek yoghurt for a creamier texture if you like

Tip: use light tahini rather than dark - it has a more pleasant flavour (and more like shop bought hummus)

Hummus freezes well - I often freeze half the batch for future use.

Please try it again all you home-hummus-haters - I PROMISE you'll like it!

right will try again. I think we used dark tahini last time - either way the taste was too strong.

Lorna, if you are going to make felafal, you need dried chickpeas soaked overnight - not the tinned ones.

I also do chickpea & spinach curry (and mushroom sometimes).