Chick peas

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Ledbetter
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Chick peas

Post by Ledbetter » Sun Jul 08, 2018 10:02 pm

I picked up 800 grams of dried chick peas this morning. I shopped hungry, always a bad idea and came home with way too much food.
They aren't that common here unless canned, so snapped them up...Deen's Diner in Winnipeg came to mind.
Deen's Doubles...mmmmm. The pic isn't from Deen's reastaurant. Their doubles aren't as watery as the photo that I posted.
I have no idea how to make this but love it as an appetizer. I would be much obliged if you shared something similar, or your favourite chick pea recipes.

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5waldos
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Re: Chick peas

Post by 5waldos » Sun Jul 08, 2018 10:34 pm

See below/ the chick pea and tea recipe is very easy and tasty.

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Ledbetter
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Re: Chick peas

Post by Ledbetter » Sun Jul 08, 2018 11:46 pm

5waldos wrote:
Sun Jul 08, 2018 10:34 pm
See below/ the chick pea and tea recipe is very easy and tasty.
Looking below...

EMG
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Re: Chick peas

Post by EMG » Sun Jul 08, 2018 11:57 pm

She means below on the branch, not in this thread. Took me a minute also


I say make hummus. Or just chunk them in tortilla soup or some kind of stew.

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cuchulainn
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Re: Chick peas

Post by cuchulainn » Mon Jul 09, 2018 12:19 am

Hummus was hard to find in Singapore before I found the expensive supermarkets downtown.

鹰嘴豆泥

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rezuar
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Re: Chick peas

Post by rezuar » Mon Jul 09, 2018 12:46 pm

Make hummus or add cooked chickpeas into a stew of your choice.
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ceylon_tea
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Re: Chick peas

Post by ceylon_tea » Mon Jul 09, 2018 2:02 pm

channa masala
Socca
bean salad with chickpea

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snowgirl
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Re: Chick peas

Post by snowgirl » Mon Jul 09, 2018 3:13 pm

I like a Spanish chick pea and spinach recipe I found at one time and can no longer find on the internets. There are lots, tho. The smoked paprika is a key ingredient.
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VinnyD
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Re: Chick peas

Post by VinnyD » Mon Jul 09, 2018 4:34 pm

Socca needs chickpea flour, doesn't it? Is that easily made from dried chickpeas?

My fall-back summer lunch is a rice salad with chickpeas. Rice, chickpeas, whatever salad vegetables I have around (tomatoes, radishes, cukes, peppers, etc), vinegar and oil. Optionally capers, olives, almonds, raisins, nutmeg.

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cuchulainn
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Re: Chick peas

Post by cuchulainn » Mon Jul 09, 2018 6:18 pm

I had a tapas of curried chickpeas, raisins and halloumi in Singapore. It was good.

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Ledbetter
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Re: Chick peas

Post by Ledbetter » Thu Jul 12, 2018 12:14 am

I used one of the dried chick pea packages and made the recipe below for movie night. It's a keeper, they were really good and easy to make.




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DianaHaddad
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Re: Chick peas

Post by DianaHaddad » Thu Jul 12, 2018 5:18 am

This is an old recipe from Weight Watchers, but don't let that put you off. It's really tasty.


South Indian Curried Chickpeas

Total Time:
35min
Prep:
20min
Cook:
15min
Serves:
4
Difficulty:
Easy
Combine a few key ingredients in a blender and you have the base for this creamy, mildly-spiced dish ready in seconds.

Ingredients
2 Tbsp unsweetened shredded coconut
1 tsp coriander seed(s)
1 small jalapeño pepper(s), seeded, coarsely chopped (or use 1 hot green chile)
1 tsp table salt
2 Tbsp water
1 medium uncooked carrot(s), diced
2 medium fresh tomato(es), seeded and chopped
15 oz canned chickpeas, rinsed and drained
1/2 tsp ground cinnamon
1/2 tsp ground cumin
3 Tbsp plain fat free yogurt
1 Tbsp cilantro, fresh, chopped

Instructions
Place coconut, coriander seeds, jalapeno, salt and water in a blender; grind to a paste and set aside.
Coat a large nonstick skillet with cooking spray and set over medium heat. Add carrot, tomatoes and chickpeas; cook until carrots are tender, stirring occasionally, about 10 minutes. Stir in coconut mixture, cinnamon, cumin and yogurt; reduce heat to low and cook 5 minutes. Sprinkle with cilantro and serve hot.

Serving size: 1 cup
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DCComic
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Re: Chick peas

Post by DCComic » Fri Jul 13, 2018 10:35 am

Is any chickpea recipe better with dried than with tinned?
I thunk there might be a marginal cost saving, but it's outweighed by the time/hassle factor, IMO.
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Zamuel
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Re: Chick peas

Post by Zamuel » Tue Jul 17, 2018 12:39 am

I use chickpeas (aka Garbanzos) in the 3 bean salad I make … they add texture and their bland taste highlights the sweet & sour flavor. Here's a quick recipe for a small batch. Multiply as suits your need.

1 can cut green beans
1 can wax beans
1 can red kidney beans
1 can chick peas
3 table spoons wine vinegar
2 table spoons olive oil (any veg. oil will do)
2 packet artificial sweetener or 2 table spoons sugar (honey works great too)
1/8 teaspoon black pepper.

Drain the green beans, wax beans and chickpeas (NOT the kidney beans). Mix everything together (add any options you like.)

Recommended optional ingredients (only use 1 or 2) are:
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup diced tomatoes (drained)
1/4 cup canned mushrooms (drained)
1/4 cup diced Anaheim pepper
1 small Jalapeno pepper - thinly sliced (for the daring)

Adjust flavoring to suit you (sweetener, vinegar, oil) stir gently until well mixed. refrigerate until chilled (2-3 hrs. - longer for larger batches)

Enjoy ! I like this best with savory red meat dishes, but it also goes well with fried eggplant and veggie feasts.
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avalon_
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Re: Chick peas

Post by avalon_ » Tue Jul 17, 2018 5:28 am

I like this chick pea stew. It's super easy.
https://healthiersteps.com/recipe/chick ... ree-vegan/

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leela
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Re: Chick peas

Post by leela » Tue Jul 17, 2018 9:03 am

DCComic wrote:
Fri Jul 13, 2018 10:35 am
Is any chickpea recipe better with dried than with tinned?
I thunk there might be a marginal cost saving, but it's outweighed by the time/hassle factor, IMO.
I wondered that, too. Same with most beans (the tinned red kidney beans also dispense with the toxin concerns). I've not cooked with dried pulses in decades.
Pass the wine...

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rezuar
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Re: Chick peas

Post by rezuar » Tue Jul 17, 2018 11:18 am

Everyone step back, I just created a thing of breathtaking beauty and taste.
I got inspired by an episode of Giada at Home, and made Chickpeas and Quinoa soup:
https://www.foodnetwork.com/recipes/gia ... up-2378144

The only thing I omitted was Parmesan rind as I didnt have any, but the soup is still divine. You can also substitute quinoa for tiny soup pasta.
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lolasf
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Re: Chick peas

Post by lolasf » Tue Jul 17, 2018 6:07 pm

Thanks Rez, that recipe looks great.
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