Does any one have any good recipes for chick peas?

Question

I absolutely love love love chick peas but all I just seem to add them to thinks like chilli or make humus etc. Does anyone have any good chickpea recipes I can use to give me a great chickpea eating experience!!

Answer 1

Chick pea, sweat potato and parsnip curry! Mmmmmmmmmmm it's absolutley gorgeous!

1 tin chick peas

1 large sweat potato (pealed)

1 large onion (sliced very thinly)

3 cloves of garlic (crushed)

Chunk of fresh ginger (about 1 inch, pealed and finely chopped)

1 sachet of coconut cream or 1 small tin of coconut milk

1 tbsp garam masala

1 tps ground corrianda

1 tps ground cumin

1 tsp ground tumeric

4 cardamon pods

Salt

Pepper

Olive oil

1) Roast ground spices slowly in oil, remove and store to one side.

2) Sweat of onions, then add parsnip, sweet potato, chick peas, ginger and garlic.

3) Brown them for a few minutes, then add half a pint of water. Add salt and pepper and put lid on pan. Leave to simmer for 5 minutes, then taste the stock. Add more salt if needed.

4) Add the roasted spices, then add more water until ingedients are covered. Put lid back on and leave to simmer until veges are soft.

5) Add coconut milk or cream sachet, mix well and simmer for a further 20 minutes.

This is lovely with chutney, a big fat garlic naan and a cold glass of white wine!

Answer 2

Ooh yum I love chickpeas too!!

Chickpea curry:

Chickpeas

Onions chopped

Salt

Big k**b of butter Butter

Tomatoes (either tinned or chopped fresh)

Garlic chopped

Ginger chopped

Chillies chopped

Haldi (Tumeric)

Garam Massala

1) Brown the slowly onions in the butter until they are very very brown (not burnt though!)

2) Add chopped garlic, ginger and chillies (all amounts are to taste, but the more garlic the better !!), cook and stir for a few minutes

3) add tomatoes - how many or size of tin depends on how many u r cooking for - but a small tin for 2 - 4 people shoud do its only to create a paste

4) Add chickpeas and stir

5) Add salt

6) Add Haldi (about 2 -4 tsp_

7) Add garam masala - about half of haldi

8) Add water (again use your common sense and how you might like it go by sight it some people like it thick and some more watery

8) Cook on low until chickpeas are tender

Serve with naan bread/chapati and yoghurt and pickle!

Answer 3

I love legumes and chick peas are one of my favorites,I use them  allot for salads,soup,shides.

Chick peas with rice :

1 can of chick peas drained and rinsed

4 tbsp of olive oil

1 small onion sliced

1 cup long grain rice

2 1/2 cups water

1 lemon the juice

salt +pepper to taste

In a pot add your oil and onion and saute fer a few min.add rice and coat rice with oil by stirring constantly.

Add the rest of ingredients and cook in med. heat for 15-20 min. remove from heat and let stand until all liquid is absorbed.

Very delicious way of having chick peas. Enjoy.

Answer 4

This is just for a quick lunch; it uses canned chickpeas with no cooking involved.  

Drain and rinse the chickpeas and then mash them with a potato masher. Mince or finely dice some celery and red onion and add to the mashed chickpeas.  Sprinkle in some black pepper and/or celery seed.  Add mayo and stir it all together.  Eat it in a sandwich.

It's basically a substitute for a tuna salad sandwich, so the details are endlessly variable.  Add some pickle relish, or chopped red pepper, or any other seasonings/veggies that appeal to you.

Answer 5

Here are two awesome ones that I really love!!

http://allrecipes.com/Recipe/Zucchini-wi...

http://allrecipes.com/Recipe/Tempeh-Kabo...

Answer 6

Chana Masala

Ingredients (use vegan versions):

    2 tablespoon vegetable oil

    1 medium onion, chopped

    1 large clove of garlic, minced

    1 tablespoon curry

    1 tablespoon tomato paste/ketchup

    15 oz can of chick peas drained, reserving 3 tablespoon liquid

    1/2 tablespoon lemon juice

    1/2 teaspoon salt

    fresh black pepper

    crushe'd red pepper, optional to taste

    1 tablespoon vegan margarine

Directions:

Heat oil on medium high heat.  Fry onions until slightly browned.  Reduce heat to medium.  Add garlic, curry, and paste.  Stir and simmer about 2 minutes.  Add chick peas, liquid, lemon juice, salt, and black pepper.  Simmer 5-6 minutes, stirring occasionally.  Add red pepper to taste.  Add margarine, stirring through to melt it.  Stir and simmer for 5 minutes more or until peas are softened and dish is hot.  Serve over rice.

http://vegweb.com/index.php?topic=5060.0

Chickpea "Egg Salad" Sandwiches

Ingredients (use vegan versions):

    2 cans chickpeas, drained

    vegan mayo (Vegenaise recommended)

    sweet relish or chopped dill pickles

    chopped green onion

    mustard (stadium mustard is good)

    salt and pepper to taste

    whole grain toast

    sliced tomato

    lettuce

Directions:

Drain the chickpeas and mash well or process in food processor.

Add the rest of the ingredients to your taste as if you are making egg salad.

Serve on bread with choice of fillings.

http://vegweb.com/index.php?topic=13217....

Curried Chickpea Pita Pockets

      2 Tbsp. olive oil or water

      2 medium onions

      2 cloves garlic, crushed

      1 tsp. cumin powder

      1 tsp. turmeric

      1 green bell pepper, sliced

      2 stalks celery, chopped

      1/4 cup sliced fresh mushrooms

      4 firm tomatoes, chopped

      2 tsp. chopped fresh coriander (cilantro)

      1 15-oz. can chickpeas, drained

      4 pita pockets, halved

• In a frying pan, heat the olive oil or water and sauté the onion and garlic for about 2 minutes. Stir in the cumin and turmeric. Add the green pepper and sauté a few minutes longer, stirring constantly.

• Add the celery, mushrooms and tomatoes and stir well. Cook for another minute.

• Sprinkle the coriander on top. Stir the chickpeas into the mixture, reduce the heat and cook for 5 minutes.

• Spoon the chickpea mixture into each pita pocket and serve.

http://www.vegcooking.com/recipeshow.asp...

Chickpea & Peanut Stew

    * 1 can chickpeas, drained and rinsed

    * 1 onion, chopped

    * 4 cloves garlic, minced

    * 1-2 chili peppers, minced (use hot or mild depending on your tastes)

    * 2 cups vegetable broth, from bouillon cube is fine,about

    * 5-6 tablespoons peanut butter, to taste

    * 1 (16 ounce) can tomatoes, i like crushed but chopped is good too

    * 1 teaspoon ground cumin

    * 1 teaspoon coriander powder

    * 1 teaspoon turmeric powder

    * 1 zucchini, chopped

    * 1 bell pepper, chopped

    * salt & pepper

   1. cook onion till almost soft in broth or a little oil.

   2. add garlic and other veggies and cook for a couple minutes.

   3. Add all remaining ingredients- Use only as much broth as needed to make it a stew-like consistency.

   4. Bring to a boil and then let simmer about 10 minutes or depending on how crip or tender you like your veggies.

   5. Great with added cayenne for extra spice.

http://www.recipezaar.com/83748

More:

http://www.fatfreevegan.com/search/searc...

http://www.recipezaar.com/recipes.php?q=...

http://vegweb.com/index.php?board=172.0

Answer 7

My husband is a veggie and his favourite is Chick Pea Curry.  But we cheat and use the curry kits because these have all the spices you need to get a truly professional result. Apart from the kit you need the chick peas, onion, garlic, tomatoes, ginger (if you want) and that's it. You get a step by step recipe card in the box.

They cost £1.99 from the source below and serve 4 - so he just uses a quarter of the spice kit each time - so at 50p a meal that's wonderful.

I'm not a veggie and actually really hate chick peas so I go for the chicken ones and do the same. They also do Bombay Potatoes (yum) Aloo Gobi, Tarka Daal and Pilau Rice.

Answer 8

Try asian chickpea dahl - curried chick peas to me and you. Make it a bit sloppy and mop the sauce up with a nan bread. Loads of recipes on the web.

Answer 9

stick with hummus!!

tomato-basil hummus

Ingredients:

2 cups chickpeas, drained and rinsed, or soaked if using dried

1 can (15 ounce) whole, peeled tomatoes

2 tablespoons of tahini

2 ½ tablespoon fresh lemon juice

2 1/2 tablespoon olive oil

1/4 teaspoon cumin

1 clove of garlic, crushed

1/2 teaspoon salt

2 ½ tablespoon basil, chopped

Preparation:

In a blender or food processor, blend the chickpeas. Add tomatoes, olive oil, tahini, lemon juice, garlic, cumin, basil, and salt until the ingredients form a creamy, paste-like consistency. Pour the mixture into a large serving bowl. Cover and refrigerate for one hour.

Answer 10

Google recipes for chickpea curries - there are a million of them out there.

The chickpea cutlets from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero are awesome.  I love them with garlic mashed potatoes and vegan brown gravy.  The recipe is posted here: http://www.chow.com/recipes/11364

Veganomicon also has lots of other recipes incorporating chickpeas, including Chickpeas Romesco, which are simmered in a sauce made with tomatoes and roasted red bell peppers.  If you like the cutlets, pick up the book - there's a ton of good stuff in there.

You can also season and roast chickpeas in the oven for a snack.  i throw them into green salads and pasta salads as well.

Answer 11

This snack mix is sooooo good

Spicy Chickpea Snack Mix



From Every Day with Rachael Ray

August-September 2006

MAKES 3 1/4 CUPS

Prep Time: 10 min

Cook Time: 1 hr

2 tablespoons curry powder

   2 tablespoons brown sugar  

  1 tablespoon coarse salt  

   Two 15-ounce cans chickpeas—drained, rinsed and drained again  

  Grated zest of 1 orange  

  1 cup golden raisins  

  



1. Preheat the oven to 350°. In a medium bowl, mix the curry powder with the brown sugar and salt. Add the chickpeas and toss well to coat. Bake the chickpeas on a parchment paper–lined baking sheet, stirring occasionally, until crunchy, about 60 minutes.

2. Remove the chickpeas from the oven and let cool, then toss with the orange zest and raisins.

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Pakistani Spicy Chickpeas

tablespoons vegetable oil

1 teaspoon cumin seeds

1/2 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon lemon pepper

2 tomatoes, chopped

2 (15 ounce) cans garbanzo beans, drained

1 tablespoon lemon juice

1 onion, chopped



DIRECTIONS

In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.

Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.

Add in lemon juice and mix well; add onions and stir until they become soft.

Remove from heat and place into a serving bowl; serve immediately.

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Couscous with Chickpeas and Carrots

2 cups canned vegetable broth

1 tablespoon vegetable or olive oil

1/2 medium onion, cut into 1/4-inch dice

1 large garlic clove, minced

2 medium carrots, peeled and coarsely grated

1 (10 ounce) package plain couscous

1 (16 ounce) chickpeas, drained and rinsed

salt and pepper

chopped parsley (optional)

DIRECTIONS

Microwave broth over high heat in a 1-quart glass measuring cup until piping hot, 3 to 4 minutes.

Heat oil in a large saucepan over medium-high heat. Add onion and garlic; saute until softened, 2 to 3 minutes. Add carrots, couscous and chickpeas; stir to combine. Stir in stock, cover and turn off heat. Let stand until stock is completely absorbed, 4 to 5 minutes. Add salt, if necessary, and pepper to taste. Fluff with a fork, strew with the optional chopped parsley.