What's your best chickpeas recipe?!
What's your best chickpeas recipe?
I need new ideas!
Answers:
Chick Pea fry-up
Ingredients
1 tin of chick peas
1 large brown onion
vegan sausage
olive oil
This is an easy way to use up some leftovers.
Finely chop the onion and fry gently in the olive oil for 5 minutes. Then add the chick peas and the sausage (sliced up) and continue to fry until everything is browned.
Eat on it’s own as a snack or serve with a salad or peas and carrots for a larger meal.
Source(s):
http://www.recipesforvegans.co.uk/chickp...
onion, garlic, peppers, lemon juice, parsley, etc. chopped up and mixed with olive oil and cooked/cooled chick peas.
Roast them in your oven and then add salt. Use some right out of the can to add to salads.
Check www.CookingLight.com
I have gotten a LOT of recipes for garbanza beans (chick peas) from there.
1. chickpea and pumpkin burgers--these are amazing! the key is a lot of sage, the dish is a great warm winter comfort food
roast pumpkin or other squash in cubes in oven for 20 min or use a can of pumpkin puree
add chickpeas, chopped onions, garlic, sage, salt and pepper
puree if you wish, depending on the texture you want
grill them or saute over medium heat
melt blue cheese on top
*may sound weird but is a delicious combination--my mom put off making it for a year b/c she thought it sounded weird--then she LOVED it and always wants to make it*
2. chickpeas and spinach--could add some tomato sauce
3. chickpea salad--more of a lunch dish--mash chickpeas with a fork and mix with olive oil,a little mayo, salt and pepper
4. chickpeas with golden raisins and couscous
I have never tried this, but someone gave it to me at yahoo answers
VEGAN WINTER SOUP
INGREDIENTS
3 cups cooked or canned chickpeas
2 garlic cloves, peeled and crushed
3 medium celery stalks, chopped
3 medium carrots, peeled and chopped
1 large red onion, peeled and chopped
2 tablespoons olive oil
2 bunches Swiss chard, cleaned
1/2 head Napa or Savoy cabbage
1/4 cup chopped Italian parsley
2 fresh rosemary sprigs, (leave on stem)
One 14 1/2-ounce can plum tomatoes, drained
6 cups boiling water or vegetable broth
5 ounces stale bread, such as semolina or baguette, sliced (about 3/4 loaf)
salt and pepper
1. In a large saucepan over medium-low heat, saute the garlic, celery, carrots, and onion in the olive oil for about 20 minutes, stirring often so the vegetables do not brown.
2. Cut out the tough triangular inner core of the Swiss chard leaves and slice them into 1/2-inch slices. Add to the vegetables in the saucepan. Tear the Swiss chard leaves and set aside.
3. Cut out the triangular core of the 1/2 cabbage head, then discard. Place the cabbage, flat side down, on a cutting board. With a large chef’s knife, slice at close intervals down the cabbage, forming long, ribbonlike strips. Set aside with the Swiss chard leaves.
4. Add the parsley, rosemary sprigs, and tomatoes to the saucepan and cook at a low simmer for 15 more minutes. Add cabbage and Swiss chard leaves, half of the chickpeas, and enough boiling water or stock to cover. Simmer for 20 minutes.
5. Puree remaining chickpeas in a food processor and add to the soup with just enough boiling water or stock to keep the soup liquid. Remove the rosemary sprigs and add the bread slices. Add more liquid if necessary, but keep in mind that the soup should have a very thick “stew like” consistency. Season with salt and pepper to taste.
Serves 8.
Hummus and falafel. But I don't know where the recipe is.