I accidentally opened a tin of chickpeas last night when I made my ham and bean soup instead of the white beans I meant to! So now I have a tin of chickpeas to use.
What do you do with chickpeas??
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I accidentally opened a tin of chickpeas last night when I made my ham and bean soup instead of the white beans I meant to! So now I have a tin of chickpeas to use.
What do you do with chickpeas??
Hommus.
:
Ingredients:
* 1 can of chickpeas or garbanzo beans
* 1/4 cup liquid from can of chickpeas
* 3-5 tablespoons lemon juice (depending on taste)
* 1 1/2 tablespoons tahini
* 2 cloves garlic, crushed
* 1/2 teaspoon salt
* 2 tablespoons olive oil
Preparation:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Variations
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.
Storing Hummus
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.
Ooohh, yummy, I hadn't thought of hommus!
Chickpea and potato curry (had it last night YUM) - I don't really have a recipe as I just use whatever we have in teh fridge but basically
onion, garlic, cumin, coriander, tumeric, garam masala, curry paste, potatoes, chickpeas, any other veg you want eg celery, caroot, sweet potato, pumpkin
Cook up as you normally would a curry and serve on rice :D
chickpea and cauliflower soup is yummy in winter!
google for a recipe
I make a chickpea and sweet potato curry too. Not sure I've ever made it with ALL of the ingredients, I just use what I have. It's a recipe from Super Food Ideas.
1 finely chopped onion
2 crushed garlic cloves
2 teaspoons grated ginger
1 tsp turmeric
3 tsp ground coriander
2 tsp ground cumin
1tsp chilli powder
400g can crushed tomatoes
500g kumara (orange sweet potato) (you can use pumpkin, I've used half kumara half potato before)
1 1/2 cups vegetable stock
2x 400g cans chickpeas (you could obviously just use the one)
1 bunch chopped spinach.
Heat oil in a large pan
Add your onion, then garlic and rest of spices for a bit of a spin in the pan.
Add tomatoes, kumara and stock, bring to the boil then reduce heat, partially cover and cook until kumara is tender (approx 25min)
Add chickpeas for about another 5 min
Add spinach just before you serve, just to wilt it.
I reckon you could do this with meat too, if you wanted. Don't know if you'd want to adapt this to a slow cooker then, to get the meat all tender.
Curry like the reciepes above but with pumpkin, spinach and chickpeas!!