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Chick peas
I bought some dried chick peas and soaked them overnight (first time I have used the dried ones). This morning there was three times the quantity I needed to make humus.
any suggestions what I can do with the rest?
Thanks
warpig1
any suggestions what I can do with the rest?
Thanks
warpig1
Answers
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Jumpin' Chickpeas
Crunchy snack pairs fried garbanzo beans with lemon-pepper and Creole seasonings.
8 ml olive oil
1 (16 ounce) can garbanzo beans (chickpeas), rinsed and drained
4 g lemon-pepper seasoning
3 g Creole seasoning
black pepper to taste
Heat oil in a large skillet/frying pan over medium-high heat. Pour beans into hot skillet. Stir in lemon-pepper, Creole seasoning, and a few grinds of black pepper. Cover, and cook, stirring often, until beans are golden brown and begin to 'jump' around the pan, about 5 minutes.
Easy Veggie Samosas
15 ml vegetable oil
80 g chopped onion
1618.8 g garbanzo beans, drained
30 g curry paste
120 ml apple juice
3 sheets frozen puff pastry, thawed
30 g all-purpose flour for dusting
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium-high heat. Saute onion until browned, about 5 minutes. Reduce heat and add garbanzo beans. Mix curry paste with apple juice until smooth, then add to skillet. Simmer mixture 10 minutes, stirring occasionally and adding more apple juice or water as needed to keep mixture moist.
Cut each sheet of pastry into 3 equal-size rectangles, then cut each rectangle in half. (You will have 18 pieces total.) Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it is double in size. Dust pastry with flour as needed, to prevent it from sticking to rolling pin. Spoon an equal amount of filling into center of each pastry square. Fold in half and press edges to seal. Place on nonstick baking sheets.
Bake in preheated oven for 25 minutes, until golden brown.
Crunchy snack pairs fried garbanzo beans with lemon-pepper and Creole seasonings.
8 ml olive oil
1 (16 ounce) can garbanzo beans (chickpeas), rinsed and drained
4 g lemon-pepper seasoning
3 g Creole seasoning
black pepper to taste
Heat oil in a large skillet/frying pan over medium-high heat. Pour beans into hot skillet. Stir in lemon-pepper, Creole seasoning, and a few grinds of black pepper. Cover, and cook, stirring often, until beans are golden brown and begin to 'jump' around the pan, about 5 minutes.
Easy Veggie Samosas
15 ml vegetable oil
80 g chopped onion
1618.8 g garbanzo beans, drained
30 g curry paste
120 ml apple juice
3 sheets frozen puff pastry, thawed
30 g all-purpose flour for dusting
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium-high heat. Saute onion until browned, about 5 minutes. Reduce heat and add garbanzo beans. Mix curry paste with apple juice until smooth, then add to skillet. Simmer mixture 10 minutes, stirring occasionally and adding more apple juice or water as needed to keep mixture moist.
Cut each sheet of pastry into 3 equal-size rectangles, then cut each rectangle in half. (You will have 18 pieces total.) Dust a clean, flat surface lightly with flour, and roll each piece of pastry until it is double in size. Dust pastry with flour as needed, to prevent it from sticking to rolling pin. Spoon an equal amount of filling into center of each pastry square. Fold in half and press edges to seal. Place on nonstick baking sheets.
Bake in preheated oven for 25 minutes, until golden brown.
Chickpea Salad
1 (15 ounce) can chickpeas (garbanzo beans), drained
0.5 onion, chopped
0.5 cucumber, sliced
1 small tomato, chopped
120 ml red wine vinegar
120 ml balsamic vinegar
In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.
Chickpea and Couscous Delight
235 ml water
175 g uncooked couscous
1 (15 ounce) can garbanzo beans, drained
2 roma (plum) tomatoes, thinly sliced
1 cucumber, peeled and sliced
1 ml olive oil
1 ml white vinegar
garlic powder to taste
salt and pepper to taste
Bring water to boil in a medium saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
In a large bowl, mix couscous and garbanzo beans. Toss in tomatoes and cucumbers. Stir olive oil and vinegar into the mixture. Season with garlic powder, salt, and pepper.
1 (15 ounce) can chickpeas (garbanzo beans), drained
0.5 onion, chopped
0.5 cucumber, sliced
1 small tomato, chopped
120 ml red wine vinegar
120 ml balsamic vinegar
In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.
Chickpea and Couscous Delight
235 ml water
175 g uncooked couscous
1 (15 ounce) can garbanzo beans, drained
2 roma (plum) tomatoes, thinly sliced
1 cucumber, peeled and sliced
1 ml olive oil
1 ml white vinegar
garlic powder to taste
salt and pepper to taste
Bring water to boil in a medium saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
In a large bowl, mix couscous and garbanzo beans. Toss in tomatoes and cucumbers. Stir olive oil and vinegar into the mixture. Season with garlic powder, salt, and pepper.
Awww thank you Warpig - I was stuffed more than the turkey!!! My brother-in-law cooked Thanksgiving Dinner for all of us and he is a GREAT cook!!!
Also, about the chick peas/garbanzo beans - I haven't found them in 2 or 3 years but I used to buy a frozen pasta salad at the grocery store that you were supposed to just defrost and serve - that had corkscrew pasta, broccoli, chick peas, red kidney beans, a little bit of sweet red & green peppers for color, a VERY VERY light slightly garlicky sauce, etc. in it - but I would put it in a pan with a little bit of water and some margarine and cook it for a little while and serve it hot instead - it was delicious!!! I wish I could find some of it - but it was an off brand that I could only find in one grocery store - and they don't have it anymore. You might take what I remembered and invent something yourself!!! Let me know how your chick pea and couscous turns out, ok?
Also, about the chick peas/garbanzo beans - I haven't found them in 2 or 3 years but I used to buy a frozen pasta salad at the grocery store that you were supposed to just defrost and serve - that had corkscrew pasta, broccoli, chick peas, red kidney beans, a little bit of sweet red & green peppers for color, a VERY VERY light slightly garlicky sauce, etc. in it - but I would put it in a pan with a little bit of water and some margarine and cook it for a little while and serve it hot instead - it was delicious!!! I wish I could find some of it - but it was an off brand that I could only find in one grocery store - and they don't have it anymore. You might take what I remembered and invent something yourself!!! Let me know how your chick pea and couscous turns out, ok?
Well girls, made the chickpea couscous delight and it was a delight, and guess what crete, I also found a recipe for chickpea curry with spinach so I made that as well, it was actually in a vegan recipe website but what the heck, I just added some chicken ha ha. Thankkfully my glut of chickpeas has now been consumed!
thank you both
warpig1
thank you both
warpig1
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