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Best tips and tricks for cooking chickpeas
What are your favourite chickpea recipes, tips or cooking methods?
16 Answers
Hey Andrea
A friend of mine made a lovely salad the other day:
- tinned chickpeas (peeled)
- thinly sliced peppadews
- sliced spring onion
- crumbled fetta
- balsamic dressing
looks gorgeous and tasted even better!
Rgds
Louise
Roasted chickpeas are amazing for snacks :-) You can make sweet or savoury versions:
http://www.thekitchn.com/15-more-ways-to-flavor-roasted-106112
http://www.modernparentsmessykids.com/2012/08/healthy-snack-roasted-chickpeas.html
http://archive.freep.com/article/20140821/FEATURES02/308210004/roasted-chickpeas-recipe
I also love chickpea salad - mix a tin of rinsed chickpeas with some diced cucumber, baby tomatoes, spring onion, feta cheese, olive oil, lemon juice, black pepper, salt and freshly chopped mint and basil. Yum!
Roasted in the oven with a drizzle of olive oil and fine powdered garlic and a dash of salt YUM! Just stir them from time to time and watch out, they go from brown to black quick quick
Chickpea four used to make wraps or veggie fritters is my new love :)
For wraps, equal parts chick pea flour and water (example, 1/2 cup of each = two wraps), fry them a few minutes in a pan (like a pancake) and fill it with whatever combination of fillings you like. Perfect as a gluten free alternative
I absolutely love chickpeas. Try them in a chicken curry or simply just braised with some onion, mustard seeds and salt - simple but delicious.
I was in a hurry one of the mornings and needed to make myself some lunch, so I just make a quick tomatoe and onion chutney and threw in some chickpeas. Make some cous cous and Tada lunch is done ;) it was so delicious ;)
Oh, hummus, I could sing songs about the wonder of hummus! Homemade with proper tahini and lots of cumin, preferably.
Meatless Monday night dinners at my house consist of a simple chickpea curry more often than not; you don't really need to do anything fancy for this to be a tasty, satisfying, comforting dish. Fried onions, garlic and ginger, good garam masala (I have a three-year-old so I don't add curry or chilli), tinned chickpeas, whatever veggies are in the fridge or freezer, and a dash of coconut milk. Quick and healthy!
And the most surprising thing I do with chickpeas is my flourless chocolate cake. It's basically just ground chickpeas, eggs and melted chocolate, and doesn't taste anything like chickpeas. It's low GI, low carb, gluten free and lactose free, so I break it out whenever I need a healthy treat or am entertaining someone with food allergies.
Boil 100g tamarind with water until soft. Strain and set the liquid aside.
Sautee thinly sliced onions in a bit of oil with garlic, ginger and green chillies.
Add: 2 tins chickpeas, tumeric, red chilli flakes, ground cumin & ground coriander and fry off for 2-3 mins.
Add tamarind liquid and simmer over a low heat until sauce thickens.
Add 2-3 tbsps golden syrup (cuts through the tartness of the tamarind)
Stir through handful of chopped coriander
Serve with roti, paratha or naan
I love chickpeas with mashed butternut (cooked in veg stock) on pasta with some blue cheese, mmm...
Also as a veggie version of a tuna salad sandwich: chickpeas with grated carrot, tahini, chopped pickled cucumber, and egg-free mayo all blended together.
So hungry now!
Hummus of course!
On the sixth day god created olive oil, garlic and sesame seeds and said to himself; "there has to be some way I can combine these with another and make something Holy." So he created chickpeas. True story.
Check out this cool list of hummus recipes : http://craigharding.co.za/definitive-guide-making-humus/
There is SO much one can do with chickpeas.....totally love them roasted and spicy, just like that as a snack or tossed into salads, included in curries, tagines, a yum jewelled couscous, hummus, they make stunning soups.......and did anyone mention chilli bites? Oh yeah!
Not to mention using it in gluten free cakes, brownies and other bakes.....my favourite roast chickpea recipe is as follows:
1 can chickpeas
115ml Extra Virgin olive oil
2,5ml La Dalia Hot Spanish Paprika
12,5ml Chilli Powder
5ml Sea Salt Flakes
Preheat oven to 180deg C
Drain and thoroughly rinse chickpeas and pat them dry with kitchen towel.
Place in a bowl and add the olive oil, salt and spices. Toss well to coat then spread out on a baking tray
Bake for 20-30 minutes, shaking the tray every 10 minutes for even roasting.
Watch carefully as you don't want them to go too dark...
For a sweet version leave out the hot paprika, reduce salt to 2,5ml and add 10ml Muscovado sugar and 2,5ml Cinnamon with the chilli powder. Roast the same way watching carefully that they don't caramelize too darkly :)
Use either as snacks just as they are or add to salads just before serving for a delicious crunch
I love adding a can of chickpeas to my chicken casserole. I start off by browning onions and then adding some spices. To this I add chicken thighs, and once browned I deglaze the pan with wine. I then add stock and tomatoes and leave to simmer for 30 minutes. I then add the chickpeas, cook for another 10 minutes and serve.
Rather than soaking them overnight and then boiling them for a couple of hours the next day, one can cook chickpeas painlessly by placing them in a slow cooker (on high) overnight. Unlike red kidney beans, there is no danger in not soaking them first.
My dad was vegetarian for 31 years, and Chickpeas were my answer to making sure that he got enough protein in his diet. Chickpeas can be used in dishes ranging from curries, dips, roast veggies to delicious fudge. Here is one of my favourite vegetarian recipes (which my carnivorous friends love so much that they don't even notice the absence of meat) for a Moroccan Chickpea Stew:
1. Sauté one large onion in 2 Tbs of olive oil until golden.
2. Add 2 generous Tbs of Moroccan Harissa paste (can be bought, or recipes for it can be found online, also add more if you like some heat).
3. Peel and dice half a butternut, 2 potatoes and 2 sweet potatoes, add to the pot and stir amongst the onions and Harissa for a minute or two.
4. Then add 2 tins of tomato and onion mix and and vegetable stockpot/cube and allow the stew to simmer until the veggies are soft.
5. Add 2 tins of chickpeas and allow the stew to simmer for another 10 - 15 mins.
6. Serve on Basmati rice.
7. Listen to the chorus of appreciate Mmmmms!
For the extra wow factor, place the stew in a Corningware or Le Creuset dish, spray phyllo pastry sheets with olive oil spray-and-cook, and then crumple into balls and place on top of the stew, and then bake at 180 degrees for 10 minutes to form a stunning golden brown pastry crown.
Please some one tell me i have to served food for guest and am confused what should be served with chicken curry roghni naan vs butter naan. Please help me out.
I know very little about cooking but I know its very important to eat well and delicious while TRAVELING
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