So Many Chickpeas
July 17, 2024 6:27 PM Subscribe
I recently came into possession of a freebie ten pound bag of dried chickpeas. Now I need to find ways to use them up. What are your favourite chickpea recipes?
Falafel for days. I do not have a good recipe to recommend as I always just grab a random one from the internet.
posted by fluffy battle kitten at 6:51 PM on July 17 [2 favorites]
posted by fluffy battle kitten at 6:51 PM on July 17 [2 favorites]
How does one come into possession of ten pounds of chick peas? Similar to falafels, we've been enjoying chick pea fritters.
posted by ashbury at 7:00 PM on July 17 [2 favorites]
posted by ashbury at 7:00 PM on July 17 [2 favorites]
I make hummus but instead of tahini I like to add balsamic vinegar, garlic and rosemary.
posted by noloveforned at 7:09 PM on July 17 [1 favorite]
posted by noloveforned at 7:09 PM on July 17 [1 favorite]
Turn some into chickpea flour to use for gluten-free baked goods.
posted by briank at 7:09 PM on July 17 [2 favorites]
posted by briank at 7:09 PM on July 17 [2 favorites]
Falafel is like 10 times more delicious when made with dried chickpeas. You just soak them overnight before mixing them up with everything else, no cooking until the fry. Also, falafel freezes incredibly well. For big batches I highly suggest either investing in a falafel shaper, which is like a scoop thing you can use to form them and drop directly into the oil, or at least making them into patty shapes, which will reheat more evenly after freezing, and stack better too.
You can make flour with your dried chickpeas, it just requires some grinding and sifting. It stores pretty well and there are tons of recipes that have adapted versions for chickpea flour because of gluten free people, as well as lots of traditional things like pakora or savory pancakes or flatbreads.
posted by Mizu at 7:11 PM on July 17 [2 favorites]
You can make flour with your dried chickpeas, it just requires some grinding and sifting. It stores pretty well and there are tons of recipes that have adapted versions for chickpea flour because of gluten free people, as well as lots of traditional things like pakora or savory pancakes or flatbreads.
posted by Mizu at 7:11 PM on July 17 [2 favorites]
Roasted chickpeas are great as a substitute for croutons or just a snack. My recipe is in a cookbook but there are lots online.
posted by FencingGal at 7:20 PM on July 17
posted by FencingGal at 7:20 PM on July 17
This recipe will be a little more work with dried chickpeas but it is one of the most delicious things I’ve ever cooked and I make it once or twice a week for dinner.
posted by rhymedirective at 7:23 PM on July 17 [2 favorites]
posted by rhymedirective at 7:23 PM on July 17 [2 favorites]
Chickpeas go in the stew for couscous. This is just one example, there are tons of recipes out there, and you can also just improvise. I use instant couscous most days, sorry Moroccans. (And judging from the shelves at my Morrocan butcher's, so do most of his customers. Not sorry).
rhymedirective's link has a lot of good advice, I strongly recommend.
I haven't tried making socca at home, but now I feel I should.
posted by mumimor at 8:00 PM on July 17 [3 favorites]
rhymedirective's link has a lot of good advice, I strongly recommend.
I haven't tried making socca at home, but now I feel I should.
posted by mumimor at 8:00 PM on July 17 [3 favorites]
Sometimes we make an easy vegetarian curry with chickpeas, cauliflower, and paneer. We use jar curry sauce and we serve it over rice. I’m sure there are versions of this recipe that are from scratch and taste even better!
posted by eirias at 8:04 PM on July 17 [2 favorites]
posted by eirias at 8:04 PM on July 17 [2 favorites]
Chickpea salad sandwiches - I use a recipe out of a cookbook I have but it looks like there are lots of variations of this online. Yummmmmmm
posted by hilaryjade at 8:12 PM on July 17 [1 favorite]
posted by hilaryjade at 8:12 PM on July 17 [1 favorite]
Add chickpeas to your pasta sauce!
I love chickpea coconut curry. It's a common weeknight pantry meal in our house. Stir in cauliflower and frozen peas... yum!
Also I am a big fan of chickpeas in salads. Or mixed into quinoa with veggies.
One of my favorite dishes to make when I am overwhelmed with chickpeas (sometimes I buy too many) is koshari. It's an Egyptian street food dish. The recipe in the Americas Test Kitchen Mediterranean cookbook is the bomb.
Also... chickpea water is great for cooking. I regularly boil dried chickpeas up with a bay leaf and reserve the water. I use it to cook rice, make stews, etc. And you can whip it to make vegan meringue!
Finally. You can make many different tasty hummus types to taste at home. I like making it with roasted red peppers (I keep jars in the pantry), artichoke hearts (same) or pesto!
ALL HAIL THE MIGHTY CHICKPEA
posted by pazazygeek at 9:10 PM on July 17 [3 favorites]
I love chickpea coconut curry. It's a common weeknight pantry meal in our house. Stir in cauliflower and frozen peas... yum!
Also I am a big fan of chickpeas in salads. Or mixed into quinoa with veggies.
One of my favorite dishes to make when I am overwhelmed with chickpeas (sometimes I buy too many) is koshari. It's an Egyptian street food dish. The recipe in the Americas Test Kitchen Mediterranean cookbook is the bomb.
Also... chickpea water is great for cooking. I regularly boil dried chickpeas up with a bay leaf and reserve the water. I use it to cook rice, make stews, etc. And you can whip it to make vegan meringue!
Finally. You can make many different tasty hummus types to taste at home. I like making it with roasted red peppers (I keep jars in the pantry), artichoke hearts (same) or pesto!
ALL HAIL THE MIGHTY CHICKPEA
posted by pazazygeek at 9:10 PM on July 17 [3 favorites]
Cooked chickpeas are better than you'd think on pizza. Also, as a component of a shake with bananas, peanut butter, sweetener of your choice, and cocoa powder.
posted by blnkfrnk at 9:11 PM on July 17 [1 favorite]
posted by blnkfrnk at 9:11 PM on July 17 [1 favorite]
The chickpea cutlets mentioned above are delicious!
https://cooking.nytimes.com/recipes/1018591-lemony-pasta-with-chickpeas-and-parsley?smid=ck-recipe-iOS-share
Also I've made something very similar to the above pasta only w long noodles and it was delicious! Lmk if you can't access it.
posted by bookworm4125 at 9:36 PM on July 17 [1 favorite]
https://cooking.nytimes.com/recipes/1018591-lemony-pasta-with-chickpeas-and-parsley?smid=ck-recipe-iOS-share
Also I've made something very similar to the above pasta only w long noodles and it was delicious! Lmk if you can't access it.
posted by bookworm4125 at 9:36 PM on July 17 [1 favorite]
Also mark bittman has a delicious and easy recipe for a socca w chick peas, onion, rosemary I think, salt and pepper and olive oil. So good!
posted by bookworm4125 at 9:37 PM on July 17
posted by bookworm4125 at 9:37 PM on July 17
Fry them or roast them, then in the last few minutes add chopped dried apricots and fry them too for a few minutes, then add salt - this is apparently something that was eaten in Renaissance Italy.
For frying chickpeas I've found it helps to put them in a pan on a medium/low heat for about 12 minutes with no oil - just shake them around a bit a few times - and then fry in a couple of tbsp of oil on a medium heat for 10 minutes.
blnkfrnk is absolutely right about chickpeas on pizza - put some oil and salt on the first.
posted by BinaryApe at 10:51 PM on July 17
For frying chickpeas I've found it helps to put them in a pan on a medium/low heat for about 12 minutes with no oil - just shake them around a bit a few times - and then fry in a couple of tbsp of oil on a medium heat for 10 minutes.
blnkfrnk is absolutely right about chickpeas on pizza - put some oil and salt on the first.
posted by BinaryApe at 10:51 PM on July 17
Take cooked chickpeas, spinach, an onion, and some combo of seeds, and some cumin seeds, and some raisins.
Toast some pine nuts (or pumpkin seeds or sunflower seeds). Soak some raisins in hot ware and then chop them fine. Then fry some sliced onion in olive oil with whole cumin seeds. Then saute spinach in the pan too. Finally, combine with toasted pine nuts/seeds, raisins and cooked chickpeas.
posted by i_am_joe's_spleen at 2:09 AM on July 18 [2 favorites]
Toast some pine nuts (or pumpkin seeds or sunflower seeds). Soak some raisins in hot ware and then chop them fine. Then fry some sliced onion in olive oil with whole cumin seeds. Then saute spinach in the pan too. Finally, combine with toasted pine nuts/seeds, raisins and cooked chickpeas.
posted by i_am_joe's_spleen at 2:09 AM on July 18 [2 favorites]
(Also if you are cooking for vegans, the water from cooking chickpeas can be saved, reduced and used as an egg substitute in baking - look up "aquafaba").
posted by i_am_joe's_spleen at 2:10 AM on July 18 [1 favorite]
posted by i_am_joe's_spleen at 2:10 AM on July 18 [1 favorite]
Make samosa chaat. This is the tastiest and most delightful Indian street/snack food, and it's great as an evening meal.
First you need a chana masala spice mix. Make a curry sauce with the instructions on the packet. If there are fiddly chopping steps in the recipe, you can just use a blender instead.
Heat up plenty of cooked chick peas in the sauce.
Get some samosas - fresh ones are obviously best, but frozen ones in the air fryer will do the trick. Break up the samosas, then pile samosas and sauce on a plate. Garnish with plenty of mint chutney (you can use mint sauce) and tamarind chutney (or tamarind sauce), or if you can't get such things, Greek yogurt and quick pickled red onions.
This all sounds like a faff, but if you keep the ingredients on hand it's actually extremely quick to make and is a staple at my house!
posted by quacks like a duck at 2:22 AM on July 18 [1 favorite]
First you need a chana masala spice mix. Make a curry sauce with the instructions on the packet. If there are fiddly chopping steps in the recipe, you can just use a blender instead.
Heat up plenty of cooked chick peas in the sauce.
Get some samosas - fresh ones are obviously best, but frozen ones in the air fryer will do the trick. Break up the samosas, then pile samosas and sauce on a plate. Garnish with plenty of mint chutney (you can use mint sauce) and tamarind chutney (or tamarind sauce), or if you can't get such things, Greek yogurt and quick pickled red onions.
This all sounds like a faff, but if you keep the ingredients on hand it's actually extremely quick to make and is a staple at my house!
posted by quacks like a duck at 2:22 AM on July 18 [1 favorite]
Chickpea and pumpkin soup is a good winter warmer: put roughly chopped pumpkin or butternut squash, overnight-soaked and strained chickpeas, some kind of salty seasoning (could be actual salt or your favourite powdered stock) and too much fresh-ground black pepper in a nice big soup pot. Add water to just below the level of the solid ingredients, bring to a boil, then turn down the heat and simmer it until the pumpkin softens enough to disintegrate as you stir it, which you should then do until it all has.
The chickpeas will help the stirring spoon grind up the softened pumpkin but will not themselves disintegrate, and because the too much black pepper got put in right at the start, a lot of the heat will have gone out of it by the end, leaving just the right amount of its lovely back flavours. Pepper is a very everyday spice but way underrated imo.
the water from cooking chickpeas can be saved
Not the water from the overnight cold soaks you'll want to be using with your dried ones, though, as it tends to make people farty.
posted by flabdablet at 2:26 AM on July 18
The chickpeas will help the stirring spoon grind up the softened pumpkin but will not themselves disintegrate, and because the too much black pepper got put in right at the start, a lot of the heat will have gone out of it by the end, leaving just the right amount of its lovely back flavours. Pepper is a very everyday spice but way underrated imo.
the water from cooking chickpeas can be saved
Not the water from the overnight cold soaks you'll want to be using with your dried ones, though, as it tends to make people farty.
posted by flabdablet at 2:26 AM on July 18
This recipe for couscous with feta and chickpeas is somehow much more than the sum of its parts. Double the tomatoes. Really delicious.
posted by CheeseLouise at 2:26 AM on July 18
posted by CheeseLouise at 2:26 AM on July 18
For starters, here are six recipes from the Rancho Gordo web site, specifically for chick peas. One of those recipes is for pasta i ceci, a classic pasta with chick peas recipe that has many, many variations; you could just google "pasta i ceci" and you would find many variations.
There's another super-simple salad I've made before and loved, which is nothing more than the chick peas and some chopped olives, with an herby vinaigrette. You almost don't need a recipe - just dump some cooked chick peas into a bowl, throw in a bunch of chopped pitted olives (you can eyeball it), and then make a vinaigrette from oil, vinegar, and a blob of mustard and a garlic clove, and then add a bunch of different mediterranean herbs (oregano, rosemary, thyme, etc.). Blitz it all in a food processor and dump that over the chick peas and olives and stir. The Moosewood Daily Special book (I won't link to it this time, you can find it all over my past AskMe answers) also has a similar Mexican-vibed salad which is similar - swap out the olives for chopped tomato and maybe a little chopped bell pepper, and swap out the rosemary and mustard in the dressing for some cumin, and throw a little jalepeno into the dressing as well, and you can approximate it. You could sort of throw-together a lot of other salads like that based on what you've got.
Also, cooked beans freeze pretty well. You could cook up a couple pounds, divvy all that up into a bunch of two-cup size freezer containers and freeze them; then just thaw one out when you need "a can" of chick peas for something in the future.
posted by EmpressCallipygos at 4:58 AM on July 18 [1 favorite]
There's another super-simple salad I've made before and loved, which is nothing more than the chick peas and some chopped olives, with an herby vinaigrette. You almost don't need a recipe - just dump some cooked chick peas into a bowl, throw in a bunch of chopped pitted olives (you can eyeball it), and then make a vinaigrette from oil, vinegar, and a blob of mustard and a garlic clove, and then add a bunch of different mediterranean herbs (oregano, rosemary, thyme, etc.). Blitz it all in a food processor and dump that over the chick peas and olives and stir. The Moosewood Daily Special book (I won't link to it this time, you can find it all over my past AskMe answers) also has a similar Mexican-vibed salad which is similar - swap out the olives for chopped tomato and maybe a little chopped bell pepper, and swap out the rosemary and mustard in the dressing for some cumin, and throw a little jalepeno into the dressing as well, and you can approximate it. You could sort of throw-together a lot of other salads like that based on what you've got.
Also, cooked beans freeze pretty well. You could cook up a couple pounds, divvy all that up into a bunch of two-cup size freezer containers and freeze them; then just thaw one out when you need "a can" of chick peas for something in the future.
posted by EmpressCallipygos at 4:58 AM on July 18 [1 favorite]
Coconut curry chickpeas with pumkin and lime archive link here is really good, but suggest you use less salt than they say.
This vegan sticky sesame chickpeas is one of my favorites! I make it for my weekly work lunches .
posted by Silvery Fish at 5:13 AM on July 18 [2 favorites]
This vegan sticky sesame chickpeas is one of my favorites! I make it for my weekly work lunches .
posted by Silvery Fish at 5:13 AM on July 18 [2 favorites]
I love this chickpea cauliflower salad from BudgetBytes. The simple deliciousness of the roasted chickpeas cannot be overstated. I usually use frozen cauliflower for easy prep, and you can sub in a premade tahini dressing like Amy's Goddess dressing, or really any other dressing.
2nding EmpressCallipygos' tip: cook up a pound or two of your chickpeas and freeze in 1 or 2 cup portions for easy future uses.
posted by hydra77 at 5:58 AM on July 18
2nding EmpressCallipygos' tip: cook up a pound or two of your chickpeas and freeze in 1 or 2 cup portions for easy future uses.
posted by hydra77 at 5:58 AM on July 18
A few more ideas:
This samosa potato salad is really nice and uses chickpeas but isn't super chickpea-driven. For more in that vein, this curried cauliflower salad with chickpeas is also delicious.
Also a Rancho Gordo recipe, but one I can't find on their website, that's not originally written for chickpeas but works great for them is to slowly cook a big white onion in about 1/2 a cup of olive oil (salt at this step), once it's translucent - maybe 8 minutes or so - add cooked chickpeas (I use a 2 pint container's worth, which is equivalent to a half pound of dried chickpeas), season to taste, and then add about 1/4 cup of fancy vinegar (I use sherry vinegar but this is a flexible recipe) and let that cook in for a couple minutes. That's it - you're done! I also like this made with much less oil and a slightly smaller amount of vinegar - it's less rich and delicious but still very nice for how simple it is. You can dress it up with some either some fresh parsley or pantry herbs/spices like smoked paprika, thyme, or oregano but it doesn't really need them.
N'thing the falafel idea and want to note that if you're not up for batch frying a ton of falafel, you can easily bake falafel, which makes the process really fast and easy.
posted by snaw at 7:19 AM on July 18
This samosa potato salad is really nice and uses chickpeas but isn't super chickpea-driven. For more in that vein, this curried cauliflower salad with chickpeas is also delicious.
Also a Rancho Gordo recipe, but one I can't find on their website, that's not originally written for chickpeas but works great for them is to slowly cook a big white onion in about 1/2 a cup of olive oil (salt at this step), once it's translucent - maybe 8 minutes or so - add cooked chickpeas (I use a 2 pint container's worth, which is equivalent to a half pound of dried chickpeas), season to taste, and then add about 1/4 cup of fancy vinegar (I use sherry vinegar but this is a flexible recipe) and let that cook in for a couple minutes. That's it - you're done! I also like this made with much less oil and a slightly smaller amount of vinegar - it's less rich and delicious but still very nice for how simple it is. You can dress it up with some either some fresh parsley or pantry herbs/spices like smoked paprika, thyme, or oregano but it doesn't really need them.
N'thing the falafel idea and want to note that if you're not up for batch frying a ton of falafel, you can easily bake falafel, which makes the process really fast and easy.
posted by snaw at 7:19 AM on July 18
My first suggestion is that when you cook the chickpeas, you throw some tasty things in the cooking liquid: not just the ubiquitous bay leaf, but the top and tail of a carrot or onion, a stalk of celery, a handful of thyme or parsley, a smashed clove of garlic, a knob of ginger, a piece of star anise, a glug of oil. Not all in every batch, but a few tasty things in the cooking liquid go a long way to making beans so good you will eat them straight from the pot. I also always cook in salted water; it does not make the beans tough.
Channa Masala
Chickpea Salad with Lemon and Parmesan
Curry Chickpea Pasta Salad (adding the chickpeas is optional in the recipe, but obviously, add the chickpeas; I double the quantity at minimum)
Baked Feta with Tomatoes and Chickpeas
Pasta e Ceci
Kale Chickpea Salad with Sumac Onions
Tomato soup + chickpeas (no link; use you favorite tomato soup or tomato soup recipe and add cooked chickpeas): Season with (and/or) cumin/coriander/rosemary/lemon zest/a squeeze of lemon juice. Serve with garlic bread or garlic croutons and/or a dollop of sour cream or with grilled cheese. I like them with a chunkier tomato soup, but they are elegant in a smooth tomato soup, too.
posted by carrioncomfort at 7:26 AM on July 18
Channa Masala
Chickpea Salad with Lemon and Parmesan
Curry Chickpea Pasta Salad (adding the chickpeas is optional in the recipe, but obviously, add the chickpeas; I double the quantity at minimum)
Baked Feta with Tomatoes and Chickpeas
Pasta e Ceci
Kale Chickpea Salad with Sumac Onions
Tomato soup + chickpeas (no link; use you favorite tomato soup or tomato soup recipe and add cooked chickpeas): Season with (and/or) cumin/coriander/rosemary/lemon zest/a squeeze of lemon juice. Serve with garlic bread or garlic croutons and/or a dollop of sour cream or with grilled cheese. I like them with a chunkier tomato soup, but they are elegant in a smooth tomato soup, too.
posted by carrioncomfort at 7:26 AM on July 18
Chickpea flour makes really good crepes.
posted by indexy at 8:01 AM on July 18 [1 favorite]
posted by indexy at 8:01 AM on July 18 [1 favorite]
Chickpea Blondies. or chickpea dough bites are both some go too when we've got a lot of chickpeas in the house.
posted by backwards guitar at 10:36 AM on July 18
posted by backwards guitar at 10:36 AM on July 18
I make a sort of white boy chana masala inspired dish for my wife all the time because she has fond memories of it from when we first started dating. She told me to make us a snack, thinking I'd go to the store and grab a frozen pizza. Instead I grabbed an onion, a knob of ginger and some naan and walked back home to use the can of chickpeas and random turmeric heavy curry powder she had in her cupboard for some reason.
Just chopped an onion, grated garlic and ginger. Dropped it all in a pan with melted butter (didn't bother clarifying it). Hit it with a bunch of curry powder to make fragrant, dumped in the chickpeas to warm through and then dolloped in some sour cream from her fridge to stir together into a creamy sauce. Toasted the naan and away we went.
She was horrified at first because it wasn't what she assumed would happen - and even though I can make a much more dead to rights Chana Masala when called for - she still asks for the spontaneous one. (although it's far fancier now with cumin and coriander and cilantro and a better curry powder. Yogurt if I can get it by her, but the tomato paste is still a no go for some strange reason) The whole dish takes like 15 minutes and hits the spot when you really can't be bothered to do much else.
posted by drewbage1847 at 10:36 AM on July 18
Just chopped an onion, grated garlic and ginger. Dropped it all in a pan with melted butter (didn't bother clarifying it). Hit it with a bunch of curry powder to make fragrant, dumped in the chickpeas to warm through and then dolloped in some sour cream from her fridge to stir together into a creamy sauce. Toasted the naan and away we went.
She was horrified at first because it wasn't what she assumed would happen - and even though I can make a much more dead to rights Chana Masala when called for - she still asks for the spontaneous one. (although it's far fancier now with cumin and coriander and cilantro and a better curry powder. Yogurt if I can get it by her, but the tomato paste is still a no go for some strange reason) The whole dish takes like 15 minutes and hits the spot when you really can't be bothered to do much else.
posted by drewbage1847 at 10:36 AM on July 18
Beryl Shereshewsky has a video here with a bunch of recipes: Trinidadian Doubles, Lebanese Chickpeas Fatteh, Egyptian Homs Elsham, Burmese Tofu Nway, and Pakistani Chikar Cholay.
posted by PussKillian at 1:38 PM on July 18
posted by PussKillian at 1:38 PM on July 18
They will keep well for several years. I can't find the recipe again, but there's a soup ofchick peas with some cooking juices, chicken broth, lemon, lemon peel, and garlic. It's weirdly addictive. In winter, though.
Felafel. I haven't made it, but love it in a wrap with tzatziki or other sauce.
posted by theora55 at 2:10 PM on July 18
Felafel. I haven't made it, but love it in a wrap with tzatziki or other sauce.
posted by theora55 at 2:10 PM on July 18
Hummus. But search for Hummus recipes from across the Middle East. Each region has a variant. I like the Yemeni version with Tamarind. Habbeb Salloum's book was my introduction to these varieties. Felafels of course.
Indian food has a good variety of recipes. Raghavan Iyer's book 660 Curries has a good compendium from across India.
You can of course grind it into Besan and use it as a coating for deep frying stuff. Besan is also used for Socca, Panisse, Kadhi etc.
posted by indianbadger1 at 1:50 PM on July 19
Indian food has a good variety of recipes. Raghavan Iyer's book 660 Curries has a good compendium from across India.
You can of course grind it into Besan and use it as a coating for deep frying stuff. Besan is also used for Socca, Panisse, Kadhi etc.
posted by indianbadger1 at 1:50 PM on July 19
Brown some onions. For the last minute of cooking add minced garlic and, if you want, some cumin seeds. Chop some preserved lemon rind. Chop some herbs -- parsley, dill, basil, cilantro if you like it. Use more herbs than you expect. Mix all of the above with boiled chickpeas. Add olive oil, lemon juice, and salt to taste. MSG if you like (MSG is magic and don't let its reputation fool you -- it's harmless). Let it rest half an hour and correct the seasoning before serving. If you don't have preserved lemon, you can thinly slice a lemon (rind and all) and put it under the broiler until almost black and then finely chop it, but fair warning: some people have an oral allergy to this).
posted by novalis_dt at 6:25 AM on July 23
posted by novalis_dt at 6:25 AM on July 23
In my first answer I actually skipped mentioning hummus, because I thought that was a given; but I just reread the question and you don't mention that "I already know about hummus". So - yeah, hummus. Once you've cooked the chickpeas, it's just a matter of running things through a food processor and you're done. The basic recipe calls for a small number of ingredients, most of which are easy to find; the one "uncommon" ingredient, tahini, is also available but you may only find what looks like a huge jar (but if you have ten pounds of chickpeas this may be good).
You can also have fun with all the variations - add a cooked beet, some roasted sweet potato or roasted garlic, some pesto, different spices....and you can also add some other stuff on top or stir it through when you serve it - chopped tomato, chopped red pepper, nuts, olives, I've even seen a recipe where you cook up some ground meat and put that on top.
posted by EmpressCallipygos at 6:55 AM on July 23
You can also have fun with all the variations - add a cooked beet, some roasted sweet potato or roasted garlic, some pesto, different spices....and you can also add some other stuff on top or stir it through when you serve it - chopped tomato, chopped red pepper, nuts, olives, I've even seen a recipe where you cook up some ground meat and put that on top.
posted by EmpressCallipygos at 6:55 AM on July 23
Response by poster: Lots of great suggestions in this thread, thanks everyone!
So far in my chickpea elimination efforts, I have made a casserole from a recipe out of one of my own cookbooks. I ate it, but without enthusiasm, and I didn't like the recipe enough to want to make it again. Then this past Saturday I tried the chickpea cutlet recipe recommended a few times above, making a triple batch of them. (Ironically, it turned out I already had the recipe on hand too as I had picked up a thrift shop copy of Veganomicon awhile back.) I had my first one yesterday with a cup of soup and some fruit for lunch, and it was delicious. The commenters had said they tasted just like a chicken cutlet, and I had been skeptical, but it really did! I'll definitely be making those again.
Another thing that's high on my list of things I want to try is making chickpea flour and doing some baking with it.
posted by orange swan at 12:40 PM on October 1
So far in my chickpea elimination efforts, I have made a casserole from a recipe out of one of my own cookbooks. I ate it, but without enthusiasm, and I didn't like the recipe enough to want to make it again. Then this past Saturday I tried the chickpea cutlet recipe recommended a few times above, making a triple batch of them. (Ironically, it turned out I already had the recipe on hand too as I had picked up a thrift shop copy of Veganomicon awhile back.) I had my first one yesterday with a cup of soup and some fruit for lunch, and it was delicious. The commenters had said they tasted just like a chicken cutlet, and I had been skeptical, but it really did! I'll definitely be making those again.
Another thing that's high on my list of things I want to try is making chickpea flour and doing some baking with it.
posted by orange swan at 12:40 PM on October 1
If you're not too fussy about texture you can make a chickpea flour that's good enough for quite a lot of things by blitzing the dried peas in a blender.
You'll need to experiment to find out how big a batch your particular blender will best process. Too little and it will throw the smashed bits up against the chamber walls and leave them there with the blades spinning in air, too much and it will make an embankment and recirculate only the surface layer. Ideally you want to see the layer closest to the glass stay in constant slow upward motion so you know that it's eventually all going to go back in through the vortex of destruction.
Sometimes stuckage can be mitigated by tilting the whole works a bit sideways, on and off. And some blenders really really don't like being run continuously for long enough to smash any dry seed to a fine powder, so if you smell overheating motor windings, stop.
posted by flabdablet at 3:14 AM on October 2
You'll need to experiment to find out how big a batch your particular blender will best process. Too little and it will throw the smashed bits up against the chamber walls and leave them there with the blades spinning in air, too much and it will make an embankment and recirculate only the surface layer. Ideally you want to see the layer closest to the glass stay in constant slow upward motion so you know that it's eventually all going to go back in through the vortex of destruction.
Sometimes stuckage can be mitigated by tilting the whole works a bit sideways, on and off. And some blenders really really don't like being run continuously for long enough to smash any dry seed to a fine powder, so if you smell overheating motor windings, stop.
posted by flabdablet at 3:14 AM on October 2
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"Here’s what you do: dry these beans as much as you can (strainer, then paper towels), toss with olive oil and salt, bake on tray at 200c for like 30 minutes, stirring 2~3 times. Sprinkle with delicious spices, or pop directly in mouth."
posted by Rudy_Wiser at 6:36 PM on July 17 [6 favorites]