The Foodies Forum

smiler07 · Newbie Joined: 08 May 2007 Posts: 6 Location: lost

Seeing as I dont eat meat, I am aware that I probably dont get as much protein as I should, I do try and remember to eat fish and beans etc but I often forget. However, I do really like chick peas but dont know how to use them and how to flavour them? I used to buy a cous cous salad thing from asda which had chick peas in and was really tasty but whenever I put chick peas in cous cous it always ends up tasting really dry and bland. If anyone has any ideas I'd be grateful. Thanks guys!

Gilly C · Posted: Tue May 08, 2007 8:24 pm Post subject:

I add them to salads make a curry with them or hummus

Hummus recipe:
1 cup chickpeas - thoroughly cooked or tinned
1/4 cup Tahini
1/4 cup olive oil
2 - 3 cloves of garlic
1 cup lemon juice
1 teaspoon salt

Crush the garlic and mix with the salt, add these and the all the other ingredients (apart from the lemon juice and olive oil) into a blender. Blend and gradually add both the lemon juice and the olive oil

dingsy · Moderator Joined: 29 Apr 2007 Posts: 931 Location: Devon

I do the same as Gilly, and spice up the hummus depending on what I fancy at the time. I love the texture of them. You could also use them to make felafel.

100g chickpeas
1 small onion
1 clove, garlic
Handful of fresh parsl;ey
2.5ml cumin seed, freshly ground
2.5ml coriander, freshly ground
pinch, baking powder
sunflower oil, for frying.

Blend chickpeas with onion, gaarlic, parsley,and 2 tablespoons water. Add the seasonings. Chill in fridge for 1 hour.
Shape the mixture into walnut sized balls, flatten slightly and fry until brown and crisp.
Serve in pitta with salad and salsa.

smiler07 · Newbie Joined: 08 May 2007 Posts: 6 Location: lost

I cant believe I never thought of falafel!? I love falafel, and they will be really healthy for lunches at work.

I will try the hummus too, but if I buy a jar of tahini how long will it last in my cupboard/fridge? If I wont be using much at a time I dont want to be wasteful.

Gilly C · Posted: Tue May 08, 2007 8:59 pm Post subject:

I have kept in in the fridge for more than a month and it has been OK, haven't got a jar at the mo so can't check for you :oops:

If you like curry chick pea curry is yummy !

dingsy · Moderator Joined: 29 Apr 2007 Posts: 931 Location: Devon

You can get small jars of tahini(about the size of a jar of mustard), which I find does twice, so it should keep quite easily in the fridge until you've used it. I put so much in that I probaly use over half a jar at a time anyway!

MissMuppet · Posted: Tue May 08, 2007 9:34 pm Post subject:

I bought a jar of tahini ages ago, talking a couple of years! It's not opened and I checked the other day it's still not out of date...

I just checked and it doesn't say how long it will last once opened, it should be ok for about 8 weeks I'd guess like many things.
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Windy Wendy · Trainee Chef Joined: 30 Apr 2007 Posts: 71

Glad this thread got posted - I love chickpeas but apart from throwing a tin of them into a veggie curry I've never cooked with them myself - some good ideas on here though.

dingsy · Moderator Joined: 29 Apr 2007 Posts: 931 Location: Devon

Haven't tried this one, and not too convinced that chickpeas will go with pasta, but it's another idea!

Sauteed Spinach and Chick Peas with Lemon and Thyme

2/3 cup dried chick-peas
1 bay leaf
1 medium clove garlic, peeled, plus 3 medium cloves, minced
1-1/2 pounds fresh spinach
1/4 cup olive oil
2 teaspoons minced fresh thyme leaves
1 teaspoon salt
1 pound farfalle pasta
3 tablespoons lemon juice

Instructions
Place the chick-peas in a medium bowl and cover them with at least 2 inches of water. Soak overnight and drain. Place the chick-peas, bay leaf, and whole garlic clove in a medium pot and cover them with several inches of water. Bring the water to a boil and simmer gently uncovered until the chick-peas are tender, 35 to 40 minutes. Drain the chick-peas and discard the bay leaf and garlic. Place the chick-peas in a medium bowl and set it aside. (The chick-peas can be covered and refrigerated for up to 2 days.)

Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.

Stem the spinach and wash the leaves in a large bowl of cold water, changing the water several times until no sand appears on the bottom of the bowl. Place the spinach with some water still clinging to the leaves in a deep pot. Cover and set the pot over medium heat. Cook, stirring occasionally, until the spinach has wilted. Drain and set aside the spinach.

Heat the oil in a large skillet. Add the minced garlic and thyme and sauté over medium heat for 2 minutes. Add the chick-peas and cook until warmed through, about 1 minute. Add the spinach and salt and heat through, tossing several times, for about 2 minutes. Taste for salt and adjust seasonings if necessary.

While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the lemon juice and the spinach sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately.

MissMuppet · Posted: Fri Jul 06, 2007 3:39 pm Post subject:

Think I might make some hummus next week, I have 2 tins of chickpeas in the cupboard...

How do you eat it though, just as a dip or with bread??

And does it freeze?

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