Chickpeas and Red Kidney Beans

[Caramellatteplease]

I seem to have an extraordinary amount of these in the house from my lockdown stockpile! Mostly tinned but a few dried. Other than Hummus and red kidney bean burgers any suggestions? Ideally looking for meals that use these as the main ingredient as opposed to sides. Not too calorific either.

Coronation chickpea had my non vegan family and friends rofl, but it’s really delicious!
Chickpeas in a mayonnaise and curry sauce with flaked almonds.
Mayo
Curry powder
Something sweet- mango chutney or squished peaches work well.
Chickpeas.
Stir and top with flaked almonds and coriander or mint.
Eat with pita or as a baked potato stuffing. Kidney beans make a nice dip mushed with tahini cumin lemon juice a little water and oil.
Both are good in vegetable tagines.
But I’d probably keep and use as needed- tins literally last for ever.

Chickpeas:

Chana punjabi - good recipe here

Lamb with chickpeas (Nigella how to eat)

Baked chickpeas with pita chips and yoghurt - smitten kitchen here. She has quite a few good bean and chickpea recipes actually: index here

Coronation chickpea is perfect!!! I already do chicken, egg, tuna and fish fingers this way!! Ideal way of getting through the stuff!
I do a eat well for less tagine with lamb I'd wondered about doing it just without the lamb....

Kidney beans - some good links on the smitten kitchen blog as above including a lovely taco bowl, a taco torte, a curry, three bean chili, etc.

Maple baked beans - Barefoot Contessa

Kidney beans - chilli - beef or veggie
Chickpeas - I add them to ratatouille to make a more substantial veggie stew

I've just had a bowl of chickpeas :)

I soaked about two cups of them overnight, then boiled in the soaking water (enough to be about 1 knuckle's height above them) for about an hour with 1/2 tsp of turmeric.

Then - in a another pan - I fried one large onion, finely chopped, in about 2 tbs ghee, added 1 tsp cumin seeds and 1 tsp black mustard seeds. When the onion was softened and golden, I added 2 finely sliced (not chopped, I like to see the slices in the end result) garlic cloves, and 3 chopped tomatoes. Cooked until the tomatoes were soft, then added 2 tbs garlic/ginger puree, 1 chopped red chilli and 2 chopped green finger chillies.

After 5 mins or so I added 1 tsp Kashmiri chilli powder, 1 tsp ground coriander, 1 tsp garam masala and 1 tsp amchoor powder. Meanwhile, I added 1 tsp or so of kasuri methi, and 1 tsp salt to the simmering chickpeas.

When the tomato mix was done (maybe another 5 mins of frying?), I poured it into the chickpeas and stirred thoroughly, then added some chopped fresh coriander and a squeeze of lemon, then ate a bowl of it. It was divine, and there's probably enough left for another 4 bowls.

Apologies for the weird use of the past tense in this recipe - I started, and then sort of got stuck in it - hope you can follow it anyway!

This kidney bean curry is very good

spicecravings.com/rajma-masala-kidney-beans-curry

Roast carrot and chickpea soup is lovely (roast carrots 20 minutes, add chickpeas for another 10 minutes, whizz up with vegetable stock and cumin)

This is quick and delicious too:
meerasodha.com/workers-curry/

I like chickpeas roasted in the oven with olive oil and smoked paprika and then salted and a bit of honey over the top.

Chickpeas -> channa masala.

You can mash up beans and make falafel as well! You can do them with chickpeas but also red kidney beans if you boil them first for 30 mins to get rid of the stuff in their skin that gives you indigestion if you eat them straight from the tin.

Chickpea and cauliflower curry is delicious. sainsburys has a great reciepe online.

I add chickpeas to absolutely any curry or spicy dish that I was already making. Tagines, spicy stews, kormas, dal, etc. I tend to have the meat/lentils in as well but stretch it with a tin or two of chickpeas.

Kidney beans can be used to make a kind of refried beans type of paste which is really nice. Either boil them or microwave them in water for a few min to soften them a bit more, then fry and mash them in a pan with oil, garlic, onions, cumin, smoked paprika and other spices you might like. Add some lemon juice and chopped herbs like coriander or parsley. It's great in quesadillas, tacos, burritos, fajitas - DH likes it on bagels.

For the kidney beans I would use them to make a feijoada style stew with pork and chouriço, although I wouldn't think twice of mixing a few chickpeas in as well.

Chickpeas go well in harissa chicken and tomato type dishes to pad them out.

Remember with the dried kidney beans that they must be boiled rapidly for ten minutes after soaking to remove the toxins. They can then be added to a slow cooker or simmered until cooked in the same pan.

These all sound good!

Chickpeas more versatile than the red kidney beans?

Chick peas hummus or this with the chick peas

www.hellofresh.co.uk/recipes/chickpea-pistachio-burger-5bb64227ae08b52f6616d2b2

With the kidney beans or both I would do remake of my own version of this greek dish Fasoli www.google.co.uk/search?q=greek+fasolia+gigantes+recipe&client=safari&hl=en-gb&ei=pdsaYfijBYeL8gKS8rDoDQ&oq=fasolis+gree&gs_lcp=ChNtb2JpbGUtZ3dzLXdpei1zZXJwEAEYBTIHCC4QDRCTAjIECAAQDTIGCAAQFhAeMgYIABAWEB4yBggAEBYQHjIGCAAQFhAeMgYIABAWEB4yBggAEBYQHjoGCAAQBxAeOgQIABAKOgcIABDJAxAKOgUIIRCgAVCVMVi6OWDdjAFoAHAAeACAAd0CiAHzBpIBBzQuMC4xLjGYAQCgAQHAAQE&sclient=mobile-gws-wiz-serp

I get through lots of chickpeas.

Add them to noodle stir fries for my
Veggie kids.

Add to chilli along with a tinnof black beans.

Chickpea and aubergine stew with pomegranate molasses and loads of garlic.

Add to vegetable curry. Especially spinach and potato curry.

Roast and have as part of a Buddha bowl.

I don’t like red kidney beans. Just reminds me too much of grim school dinners and I’ve never gotten over that association of kidney beans floating in grey mince.

This is a really lovely curry if you've got some courgettes to use up too!

www.spicepots.com/blogs/recipes/courgette-chickpea-curry

I add chickpeas to couscous, along with carrot batons, sultanas, flaked almonds and pomegranate seeds.

I second the Meera Sodha curry linked above.

Chickpea and potato tagine: fry onions; add crusted cumin seeds, smoked paprika and turmeric; fry one minute, add 500g diced potatoes, a tin of chickpeas and a tin of other beans (or more chickpeas!); stir well; add 600mls stock and preserved lemons if you have them. Bring to boil then simmer til cooked. Serve with pittas, and feta cheese scattered on it.

You can also roast chickpeas as a snack.

A salad with orange and chickpeas

Chickpea and chorizo stew: the Nigel Slater recipe is my favourite.

Jamie Oliver also has a recipe for a lamb and chickpea thing that’s good.

@FeedingFrenzy5

I second the Meera Sodha curry linked above.

Isn’t she great? I use Made In India every week.

I'm so glad you started this thread because I'm in the same boat 😁

lovefoodhatewaste.co.nz/recipes/moroccan-chicken-stew/

I make this with chickpeas instead of chicken.

Chickpeas are good in a green Thai curry too.

Why did you buy them if you don’t normally use them or don’t know what to do with them?