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I have a can of chick peas, but I am unsure what to do with them. I have enjoyed them in various Indian dishes, but am entirely inexperienced at preparing Indian cuisine and have a great lack of ingredients presently available (as I am moving shortly). Is there something I can do with them with minimal additional ingredients? |
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The easiest thing to make is hummus. Do you have a food processor? Put in the chickpeas (not all the liquid from the can), lemon juice, salt, pepper, 1 clove of crushed garlic, a little olive oil, a touch of cayenne pepper and blend until smooth. Serve with chips or vegetables or toasted pita. Hummus is typically made with a nut butter, traditionally a sesame butter called Tahini. You can substitute other nuts like walnuts or hazelnuts and blend them into the hummus (even better if you lightly toast them first). Adjust the liquid in your recipe by adding a little water or liquid from the chickpea can. |
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You can make crispy roasted chickpeas, easy to do in the oven around 400 and you can use any seasoning you have on hand to spice them up! |
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I've got quite a few recipes that use chickpeas on my blog. Here are a few: Savory Chickpea Cakes with Tomato Jam, Chana Masala, Chickpea Potluck Salad |
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As a gag gift after my wedding one relative of mine placed a huge can of chickpeas in a box and very nicely in gorgeous wedding paper. What a surprise to find the chickpeas inside. Here's what we've considered doing:
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Here are some of my favorite recipes for garbanzo beans: Crispy Roasted Chickpeas - Very simple. Requires few ingredients |
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This is one of the things I really like to do with chickpeas. It's a vegan topping for pasta dishes: fry them in olive oil. When they start to colour, add diced onion, garlic and potentially broken almonds, sunflower seeds or pine seeds. When it's all ready pour some salty ( as in not sweet) soya sauce over it to salten and take off the heat. This is great on a spaghetti with vegetable/tomato sauce as a replacement for cheese. |
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You can also make an easy curried couscous recipe by putting drained chickpeas, oil, curry powder, frozen peas, (maybe also some frozen cubed carrots), and golden raisins in the water for the couscous. Boil and add the couscous, then fluff after the couscous cooks. This can be dressed up with whatever other frozen vegetables you like in the water. It can be topped with chopped green onions (scallions), or herbs such as parsley or cilantro, or finely chopped and toasted nuts. You can also serve it with yogurt. Dress up the seasoning by adding salt and pepper, garam masala instead of the curry powder, or other spices. If you like it spicy, add a pinch of cayenne pepper. |
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I use them to make something similar to this: spanish chickpeas and chorizo. It has quite a strong taste, I usually combine it with other recipes tapas-style for variety. |
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Lynne Rossetto Kasper over at The Splendid Table has quite a few recipes using chick peas. I recently made a tabbouleh with chick peas. |
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You can cook them like lamb/chicken. Just substitute chickpeas for the meat and cook for a little less time. |
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You can also toss them with flour seasoned with a little salt and pepper and pan fry them until golden brown. Serve with a lemon/mayo mixture. |
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