Quizzes & Puzzles7 mins ago
Chick peas
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Doesanybody have any really exciting recipes involving chick peas? I would like to try them but am a bit wary.
Thanks
J.
Thanks
J.
Answers
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Indian Style Chickpeas
1 T vegetable oil
1 t cumin seeds
1 c chopped onion
2 c chopped fresh tomato
2 t chopped fresh ginger
1/2 t ground coriander
1/2 t ground cumin
1 t garam masala
1/4 t turmeric
1 can chickpeas
1 c water
fresh green chili (jalapeno or thai chili)
1 T fresh lemon juice
salt to taste
2 T chopped cilantro
In a large skillet heat the oil, then add the cumin seeds. Cook until they toast up. Add the onion and cook until softened and beginning to brown. Add the spices and ginger, stir and cook for a couple of minutes. Add as much green chili as you like, make sure you taste the chili to see how hot it is before adding! I typically add 5-10 thin slices of chili. Add the tomatoes and cook slightly, about a minute. Add the chickpeas and water. Cook for 10 minutes. Add lemon and salt to taste. Top with cilantro.
1 T vegetable oil
1 t cumin seeds
1 c chopped onion
2 c chopped fresh tomato
2 t chopped fresh ginger
1/2 t ground coriander
1/2 t ground cumin
1 t garam masala
1/4 t turmeric
1 can chickpeas
1 c water
fresh green chili (jalapeno or thai chili)
1 T fresh lemon juice
salt to taste
2 T chopped cilantro
In a large skillet heat the oil, then add the cumin seeds. Cook until they toast up. Add the onion and cook until softened and beginning to brown. Add the spices and ginger, stir and cook for a couple of minutes. Add as much green chili as you like, make sure you taste the chili to see how hot it is before adding! I typically add 5-10 thin slices of chili. Add the tomatoes and cook slightly, about a minute. Add the chickpeas and water. Cook for 10 minutes. Add lemon and salt to taste. Top with cilantro.
chicken with chickpeas
1 Large roasting chicken- 4 lbs
2/1 /2 tablesppons corn oil
1 Onion, chopped
1 teaspoon Turmeric
1 can Chickpeas cooked- 1 cup
Lemon juice
4 Gloves of garlic, crushed
Salt, pepper, cayenne to taste
Heat the oil in a large pan. Fry the onion until golden brown, add the turmeric and mix well. Add the cut up chicken and saute, turning it until it is a dark yellow color. Add the chickpeas after drained. Add the lemon juice, garlic and season with salt and pepper. Add 1 cup water or chicken stock. Bring to boil and simmer on a low heat, covered for 1 hour or longer,.. you may need to add more water until the chicken is cooked well.
Serve in a larg dish with cut up cooked vegetable around the chicken. Or serve over rice.
1 Large roasting chicken- 4 lbs
2/1 /2 tablesppons corn oil
1 Onion, chopped
1 teaspoon Turmeric
1 can Chickpeas cooked- 1 cup
Lemon juice
4 Gloves of garlic, crushed
Salt, pepper, cayenne to taste
Heat the oil in a large pan. Fry the onion until golden brown, add the turmeric and mix well. Add the cut up chicken and saute, turning it until it is a dark yellow color. Add the chickpeas after drained. Add the lemon juice, garlic and season with salt and pepper. Add 1 cup water or chicken stock. Bring to boil and simmer on a low heat, covered for 1 hour or longer,.. you may need to add more water until the chicken is cooked well.
Serve in a larg dish with cut up cooked vegetable around the chicken. Or serve over rice.
Spicy Pasta with Chickpeas
1/2lb pounds chickpeas, soaked for a few hours or overnight and drained
1 lb chicken wings
1 large onion
1 stalk celery
1 carrot
1 clove garlic
3 bay leaves
3 to 4 tablespoons olive oil
salt
ground hot red pepper to taste
1/2 pound short pasta
Put the chicken wings in a large saucepan of cold water and bring to a boil. Skim the surface, add the vegetables, garlic, bay leaves, and drained chickpeas.
Simmer gently, covered, for about 1 1/4 hours. When the chickpeas are tender, take out the chicken and bay leaves and season with salt. Take the meat off the wings and return to the stock. There should be plenty of liquid. Add the pasta and cook for 10 minutes, stirring occasionally, until done.
To 3 to 4 tablespoons of the hot stock add the same amount of olive oil and some hot chilli powder. Mix and pour it over each serving.
1/2lb pounds chickpeas, soaked for a few hours or overnight and drained
1 lb chicken wings
1 large onion
1 stalk celery
1 carrot
1 clove garlic
3 bay leaves
3 to 4 tablespoons olive oil
salt
ground hot red pepper to taste
1/2 pound short pasta
Put the chicken wings in a large saucepan of cold water and bring to a boil. Skim the surface, add the vegetables, garlic, bay leaves, and drained chickpeas.
Simmer gently, covered, for about 1 1/4 hours. When the chickpeas are tender, take out the chicken and bay leaves and season with salt. Take the meat off the wings and return to the stock. There should be plenty of liquid. Add the pasta and cook for 10 minutes, stirring occasionally, until done.
To 3 to 4 tablespoons of the hot stock add the same amount of olive oil and some hot chilli powder. Mix and pour it over each serving.
lemon chickpeas
1/4 cup extra-virgin olive oil
1/2 cup chopped onion
3 cups cooked chickpeas (two 15-ounce cans, drained and rinsed)
1 cup water
Salt and freshly-ground black pepper, to taste
Juice of 1 lemon
1 tablespoon all-purpose flour
Sprigs of fresh rosemary for garnish (optional)
1. In a large skillet, heat the olive oil over high heat, then cook the onion until some pieces are turning brown, 4 to 5 minutes, stirring a few times. Add the drained, rinsed chickpeas and water and season with salt and pepper, then cook for 5 minutes.
2. Meanwhile, in a small bowl, whisk together the lemon juice and flour until well blended and smooth. Whisk several tablespoons of the hot liquid from the chickpeas into the lemon-flour mixture until well-blended. Pour into the chickpeas, reduce the heat to low, and simmer until the water is nearly evaporated and the sauce is thickened. Turn the heat off and allow the chickpeas to cool in the skillet. Serve warm or room temperature, garnished with fresh rosemary, if desired.
1/4 cup extra-virgin olive oil
1/2 cup chopped onion
3 cups cooked chickpeas (two 15-ounce cans, drained and rinsed)
1 cup water
Salt and freshly-ground black pepper, to taste
Juice of 1 lemon
1 tablespoon all-purpose flour
Sprigs of fresh rosemary for garnish (optional)
1. In a large skillet, heat the olive oil over high heat, then cook the onion until some pieces are turning brown, 4 to 5 minutes, stirring a few times. Add the drained, rinsed chickpeas and water and season with salt and pepper, then cook for 5 minutes.
2. Meanwhile, in a small bowl, whisk together the lemon juice and flour until well blended and smooth. Whisk several tablespoons of the hot liquid from the chickpeas into the lemon-flour mixture until well-blended. Pour into the chickpeas, reduce the heat to low, and simmer until the water is nearly evaporated and the sauce is thickened. Turn the heat off and allow the chickpeas to cool in the skillet. Serve warm or room temperature, garnished with fresh rosemary, if desired.
curried sweet potatoes with spinach & chickpeas
2 Large sweet potatoes (2 lbs.), peeled and diced
16- to 20-oz Can chickpeas, rinsed and drained
14.5-oz Can diced tomatoes
10 to 12 oz. Fresh spinach, stemmed and coursely chopped
1/4 cup Coursely chopped fresh cilantro
2 Green onions (white and light green parts), thinly sliced
1 to 2 tsp. Curry powder
1/2 tsp Ground cumin
1/4 tsp Ground cinnamon
1. In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add diced sweet potatoes, cover and cook until just tender, about 20 min.
2. Meanwhile, in another large saucepan, combine chickpeas, tomatoes and 1/2 cup water. Bring to a simmer over medium heat. Add spinach, cover and cook just until wilted, about 3 minutes.
3. Stir in sweet potatoes, cilantro, green onions, curry powder, cumin, cinnamon and salt to taste until well combined. Reduce heat to low and simmer, uncovered, until flavors have blended, about 5 min. Serve hot.
2 Large sweet potatoes (2 lbs.), peeled and diced
16- to 20-oz Can chickpeas, rinsed and drained
14.5-oz Can diced tomatoes
10 to 12 oz. Fresh spinach, stemmed and coursely chopped
1/4 cup Coursely chopped fresh cilantro
2 Green onions (white and light green parts), thinly sliced
1 to 2 tsp. Curry powder
1/2 tsp Ground cumin
1/4 tsp Ground cinnamon
1. In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add diced sweet potatoes, cover and cook until just tender, about 20 min.
2. Meanwhile, in another large saucepan, combine chickpeas, tomatoes and 1/2 cup water. Bring to a simmer over medium heat. Add spinach, cover and cook just until wilted, about 3 minutes.
3. Stir in sweet potatoes, cilantro, green onions, curry powder, cumin, cinnamon and salt to taste until well combined. Reduce heat to low and simmer, uncovered, until flavors have blended, about 5 min. Serve hot.
you can make a lovely cake (yes a cake ) from chickpeas
Chickpea Cake
1 tin chickpeas, rinsed & drained
1 tspn baking powder (� sin)
2 tspns almond essence
3 eggs (beaten )
2-4oz Splenda Sweetener (the sweeter the better)
(splenda wont lose it�s sweetness after cooking, canderell will and the cake needs to be sweet
(6 glace cherries chopped small 3 sins) optional.
METHOD.
Mash the chick pea�s with a potato masher and then a fork till you have a paste like mix ( a food processor leaves bits in the mix so it is best to do it the hard way it�s worth it in the end, I threw the first lot away because it was bitty )
1. Line with greaseproof paper and fry light a loaf tin or small cake tin
2. Preheat oven to 180� /Gas 4.
3. Blend the drained chick peas until smooth.
4. Add baking powder, almond essence, sweetener and eggs, then blend until mixture is smooth and looks like cake mix. (Trust me it will)
5. Transfer mixture to tin and cook at 180� /Gas 4 for approx 40-45 mins
6. Turn out cake onto cooling rack and allow to cool.
You can adapt the flavour of the cake to suit (try a choc & orange option)
HUMMOUS
Ingredients;
Juice of half a lemon
Tin of Chickpeas (drained)
Half a pot of VFF Fromage Frais
Half a bunch of Spring Onions Chopped
Seasoning to taste
Method;
Blend all the ingredients together and serve chilled.
CHICK PEA CURRY(serves 6)
Ingredients;
2 onions chopped
1 tablespoon of oil (6 sins)
1 14 oz tin of chopped tomatoes
2 tins chick peas or red kidney beans (drained and washed)
1 teaspoon ginger puree
2 teaspoons of salt
� teaspoon chili powder
� teaspoon turmeric
� teaspoon Garam Masala
Fresh coriander to garnish
Method;
Fry onions in oil till brown, add ginger paste and tomatoes, add all spices and cook til it makes a paste. Add peas, cook in the paste then add 1 cup of water, simmer for 2-5 minutes, add coriander and serve with rice.
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