Comments on: What are your favorite recipes for chickpeas/garbanzo beans?

Question: What are your favorite recipes for chickpeas/garbanzo beans?

vorfeed — Tue, 27 Sep 2005 14:05:31 -0800

What are your favorite recipes for chickpeas/garbanzo beans?

Chickpeas/garbanzos are a major staple of mine. I usually eat them curried, as hummus, or in a salad with some greens, but I'm getting a bit tired of those. Do you have any other serving suggestions? I'd prefer vegetarian recipes, but please don't hesitate to post recipes with meat ingredients as well.

By: phearlez

phearlez — Tue, 27 Sep 2005 14:08:31 -0800

Channa Masalla over basmati, though NOBODY does it like Rawal Kabob in Chantilly, VA. There are days when I ponder kidnapping one of their employees to torture the recipie out of them.

By: NinjaPirate

NinjaPirate — Tue, 27 Sep 2005 14:11:27 -0800

This. Add to wild rice cooked in moderately salted water, dressed with extra cilantro/coriander and lemon juice.
And make plenty, because you'll want it.

By: methylsalicylate

methylsalicylate — Tue, 27 Sep 2005 14:23:21 -0800

Zuppa di ceci... Italian chickpea soup (there are a lot of recipes out there ripe for the Googling). Some add a tomato-based sofrito, some add bottargo, some like pancetta in theirs, but I go for beans in broth with toasted rosemary and lemon zest. Simple and yummy.

Also a restaurant I worked at did a chickpea salad of cooked 'peas, cubed feta, finely sliced red onion and chopped flat leaf parsley in lemon juice and olive oil. Very simple, nice on braised endive I think.

By: Joleta

Joleta — Tue, 27 Sep 2005 14:25:03 -0800

I rinse and dry a can of garbanzos, spread them out on a rimmed cookie sheet, and roast them in the oven at 350 degrees for 45-50 minutes until they brown and rattle around on the pan when shaken. When cool, I eat them like roasted nuts. Sometimes I shake a little garlic salt over them before roasting. This idea came from the South Beach Diet (either the main book or the cookbook, I can't remember which).

By: ObscureReferenceMan

ObscureReferenceMan — Tue, 27 Sep 2005 14:30:40 -0800

Nobody mentioned hummus? Chick peas (drained), olive oil, garlic, tahini - all zoomed in food processor. Served with pita bread. Yummy!

By: small_ruminant

small_ruminant — Tue, 27 Sep 2005 14:33:29 -0800

Non-Vegetarian:

Mash canned chick peas up and then mix them with ground turkey (or lamb) and garlic.

Then you roll them into balls and deep fry them.

Then you eat them in a pita pocket with some sort of yogurt sauce (like mint and garlic, or dill).

It's pretty good.

By: Melinika

Melinika — Tue, 27 Sep 2005 14:51:06 -0800

Falafel. Mmmm! That's the Moosewood Cookbook recipe and it's very yummy. I like them with tzatziki (shredded cucumber mixed into thick plain yogurt with garlic and herbs). You can put the patties in a pita or not, whatever.

Chickpea salad (my best friend showed me this and it is heavenly): chickpeas, chopped tomato, green onions, and cucumber, with red wine or balsamic vinegar or a mix of both, black pepper, chopped fresh basil, and feta crumbles. Stir it up and let it marinate in the fridge a bit before digging in.

Also, my quickie lunch (actually had this today!): mash up a can of drained chickpeas with mayo (or sour cream, or yogurt, or a combo - whatever I have on hand and feel like), mix in some chopped veggies (celery, cucumber, sweet red pepper) or not, some salt and pepper and other things (mustard, or fresh parsley, or green apple bits - this can really go so many ways), then spoon it over romaine or spread it on a sandwich. If you use just mayo and celery bits (and maybe some sweet pickle relish) it's kind of like a fake tuna salad.

By: fixedgear

fixedgear — Tue, 27 Sep 2005 14:51:39 -0800

Pasta and ceci. Italian comfort food.

By: small_ruminant

small_ruminant — Tue, 27 Sep 2005 15:02:14 -0800

Yup- it's basically falafel with some meat thrown in. If you use Melinika's recipe and then add turkey I bet it would turn out really good.

By: necessitas

necessitas — Tue, 27 Sep 2005 15:03:10 -0800

I love chick peas. I make a sandwich filling of mashed chick peas (use a masher for a coarse mash rather than a food processor which makes it too liquidly) with lots of lemon juice, garlic and dill. I also add tomato and capers and serve on bread with lettuce. I know it sounds like humus, but it tastes nothing like it (no tahini or olive oil). It is nice and fresh tasting and makes a fantastic sandwich.

By: SashaPT

SashaPT — Tue, 27 Sep 2005 15:13:28 -0800

Got this from Cooking Light - basically Melinika's recipe with the addition of couscous and a slightly different dressing. It's great; tasty and very filling.

Dressing:
1/3 cup fresh lime juice
1 1/2 tablespoons extravirgin olive oil
2 teaspoons grated peeled fresh ginger
3/4 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Salad:
2 cups water
1 1/2 cups uncooked couscous
1/2 cup raisins
1/2 teaspoon ground turmeric
1 cup chopped tomato
1 cup chopped peeled cucumber
1 cup (4 ounces) crumbled feta cheese
1/4 cup thinly sliced green onions
2 tablespoons finely chopped fresh mint
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

To prepare dressing, combine first 8 ingredients, stirring with a whisk.
To prepare salad, bring 2 cups water to a boil in a medium saucepan, and gradually stir in couscous, raisins, and turmeric. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place couscous mixture in a large bowl. Add tomato and remaining ingredients. Drizzle with dressing; stir well to coat. Cover and chill at least 1 hour.

By: mragreeable

mragreeable — Tue, 27 Sep 2005 15:29:36 -0800

I saw this post on plastic.com a year or two ago and tried it. (The first recipe in the post.) I think it's an excellent recipe and make a slightly modified variation at least once a week. He doesn't mention what to do with the ginger - I add it with the garlic.

In fact, I've been meaning to email that guy one of these days and tell him I've probably prepared this dish at least hundred times now...

By: phearlez

phearlez — Tue, 27 Sep 2005 15:30:24 -0800

My girlfriend makes a couscous salad with finely chopped red onion, couscous, red & yellow peppers (which she just buys frozen and pre-cut), crumbled feta, fat-free italian dressing and chick peas. It may be an adaptation of the cooking light recipe SashaPT posted.

By: leapingsheep

leapingsheep — Tue, 27 Sep 2005 15:44:43 -0800

The ultimate in simplicity: room temperature chickpeas, salt, pepper, and a squeeze of lemon juice. No more, no less, and you'll come back for more. But please don't smack your mother.

By: c

Tue, 27 Sep 2005 16:28:58 -0800

chickpeas are great on bread as a fake tuna/chicken salad sandwich. mayo, onion, salt, pepper, pickle relish to taste. smush with a fork or a coarse chopping food processor. almost like the real thing, if not only just as a vehicle for mayonnaise consumption.

By: Hackworth

Hackworth — Tue, 27 Sep 2005 16:53:25 -0800

i mash 'em and put em in a quesedilla w/ tomatoes, cheese and guac.

By: Bella Sebastian

Bella Sebastian — Tue, 27 Sep 2005 16:55:41 -0800

I really, really love the chick pea chili verde on this page. I add an extra jalapeno and it has a great bite. I usually also puree some chickpeas with the chiles to make it a little thicker.

Chickpeas also make a good addition to potato pancakes. Here's the recipe I use. It's good with the pear salsa, as suggested, and I also like it with vegetarian chili to boost the bean consumption.

By: srah

srah — Tue, 27 Sep 2005 17:33:48 -0800

I use them in stir-fry with mushrooms, carrots, green pepper and whatever other veggies I have around, plus soy sauce, lemon juice, curry powder, cumin, etc. The recipe changes a little every time I make it - sometimes I add vinegar, sometimes I add other spices, etc. I like the combination of chickpeas+curry+lemon.

By: madstop1

madstop1 — Tue, 27 Sep 2005 17:49:02 -0800

See the original Moosewood Cookbook for recipe for tabouli. Get brand called 'Fantastic' , if available, at your grocery. Follow directions, and add cucumbers, dried mint, tomatoes, water, garlic, parsley, olive oil, lemon juice, scallions, feta cheese, if you like. add chickpeas. delicious.

By: jetskiaccidents

jetskiaccidents — Tue, 27 Sep 2005 18:01:44 -0800

It's really simple but really good:

can of chickpeas
1/2 - 1 onion (red, white, whatever you like), chopped
some minced garlic
salt, pepper, thyme for seasoning

all sauteed in olive oil (onions first, then the rest). It takes less than 5 minutes to heat up and is very tasty. I either serve it plain or with cous cous or some other grain. Add feta if you want. It's even good as a cold leftover!

By: obiwanwasabi

obiwanwasabi — Tue, 27 Sep 2005 19:44:45 -0800

Bender's Chickpea and Leek Soup, from Jamie Oliver.

By: Methylviolet

Methylviolet — Tue, 27 Sep 2005 20:04:27 -0800

I just made this for dinner:

(Adapted from Madhur Jaffrey)

brown onion, finely chopped
3 T olive oil

cook in a big frying pan until onions are translucent

2-4 garlic cloves, minced or pressed
1" cube fresh ginger, minced

add to onions, stir, cook a minute

1.5 tsp ground cumin
1.5 tsp ground coriander

add, stir

0.5 c plain yoghurt

add, 1 T at a time, stirring, until it becomes one with the onion mixture

1 14oz can chopped plum tomatoes, drained well

stir well, let boil a minute

3 c cooked chickpeas in cooking water
salt
garam masala (or just black pepper)
dash cayenne

let boil, then simmer while you make your salad or whatever else you're having.

Yum.

By: rob511

rob511 — Wed, 28 Sep 2005 03:26:26 -0800

One of my very favorite restaurants, Periyali in NYC, offers the appetizer Gigandes Skordalia, which is an almond-garlic dip (skordalia) for giant garbanzos. Here's the recipe, which is a bit of work, but it's really delicious.

Here's a simpler version (plus a recipe for cooking the beans), which sounds good too.

By: belladonna

belladonna — Wed, 28 Sep 2005 17:50:18 -0800

I made this flourless chocolate cake and everyone loved it. (I didn't tell them until after dinner that the secret ingredient was chickpeas.) Just be sure to blend the chickpeas until they're creamy. It's delicious with strawberries & whipped cream.