Have just discovered delicious chickpeas.

what's your favourite chickpea recipe? I like making salads with them, using them as the base for the salad and adding yummy herbs and other veges around it. tasty, filling, healthy, and cheap!

Chef_puzzler7, Jun 9, 6:55 pm


Chef_eastie3, Jun 9, 7:30 pm

oh yum yes! do you cook your own chickpeas or use the canned stuff?

If you cook your own, i'm super impressed!

Chef_puzzler7, Jun 9, 7:42 pm

Always cook my own, a kilo at the time in slowcooker then freeze in smaller portions, cheap as chips.

Chef_lilyfield, Jun 9, 8:12 pm

great idea. I've been using the canned stuff, which are also cheap, but yours sounds way cheaper and better for you probably too

Chef_puzzler7, Jun 9, 8:18 pm

Just made this and added garlic and smoked paprica and chillis, yum.

Chef_barbs77, Jun 9, 8:19 pm

Chickpea curry. Yum!

Chef_pollypoo, Jun 9, 8:27 pm

Felafel is good.

Chef_frances1266, Jun 9, 9:16 pm

Butter chick pea curry - its what my daughter and her flat mates discovered last year when they were on a budget. Just substitute chicken for chick peas in your favourite butter chicken recipe.

Chef_sarahb5, Jun 9, 9:19 pm

I do mine in an ancient pressure cooker (have to do it outside on the BBQ gas ring, as it won't work on my induction hob) & I freeze them in meal sized portions.

Chef_samanya, Jun 10, 11:12 am

Just discovered this in the Chorizo thread from jynx . sounds good
Julie Buiso has a lovely recipe for Chickpeas & Chorizo in the Pan:

2 medium red onions -- peeled and thickly s
2 tablespoons extra virgin olive oil
2 red peppers -- halved, deseeded and
add any other vegetables you fancy (see no
2 chorizo sausages -- sliced
½ cup pre-cooked brown rice (optional)
1 can chickpeas -- (400 g ) rinsed and
2 tablespoons chopped basil
2 tablespoons finely chopped parsley
Salt & pepper to taste

Sauté onions in oil in a large pan over medium heat for 5 minutes. Add peppers and cook for 10 minutes, stirring occasionally. Add the mushrooms and tomatoes and cook for a further 5 minutes.
Heap vegetables to one side of the pan, then add chorizo to the cleared space. Brown chorizo on both sides, add chickpeas and rice and mix together.
When everything is hot, add the basil, salt and pepper and stir through parsley. Serve hot or at room temperature.


jynx66 (80 80 positive feedback) 1:27 pm, Sat 7 Jun #18

Chef_samanya, Jun 10, 11:19 am

Chick Pea Curry

 Feeds 4. 

2-3 tablespoons ghee or coconut oil

2 cloves 

2 green cardamon seeds

2 pieces of cinnamon 

1 medium onion (finely chopped) 

2cm of ginger (peeled and finely chopped)

3-4 cloves of garlic (finely chopped) 

½ teaspoon turmeric 

1 teaspoon coriander powder 

1/2 teaspoon cumin powder 

½ teaspoon garam masala 

½-1 teaspoon extra hot chilli powder 

1 x 400g tin chopped tomatoes 

250g chick peas, soaked and cooked (or 2 x 400g tins chick peas, drained) 

1 tablespoon chopped fresh coriander (optional) 

Heat oil in pan, adding cloves, cardamon and cinnamon. Wait until they start to make a popping noise. 
Add onion, ginger and garlic and fry them until they turn brown. (It is important you wait until they are brown - it makes a huge difference to the taste of the curry.) 
Add turmeric, coriander powder, cumin, garam masala and chilli and cook for a couple of minutes, stirring to avoid sticking. (You can add a bit more oil if it starts to stick.) 
Add tomatoes and cook until they reduce. 
Add chick peas and cook for about 10 minutes until the oil separates out a bit. 
Add chopped coriander. 
Serve with rice

Chef_davidt4, Jun 10, 11:30 am

Braised Silverbeet & Chick Peas with Onion and Tahini Sauce

Serves 4 – 6

2 onions finely sliced
½ tsp salt
125 ml olive oil

large bunch silverbeet (leaves)
2 c cooked chick peas
50 ml olive oil
½ onion diced
1 clove garlic
1 tab coriander seeds roasted
1 tsp ground cumin

2 lemons
salt & pepper

1 clove garlic crushed with ¼ tsp salt
125 ml tahini
100 ml lemon juice (or more)
cold water

Break up onions with salt and combine well. Leave 15 min, rinse and squeeze water out. Heat oil to smoking hot and fry onions 8 – 10 min until brown. Drain.

Shred silverbeet. Heat oil and saute onion & garlic until soft. Crush coriander, add to pan with silverbeet, chick peas, lemon juice, salt & pepper. Cover and cook 20 min, remove lid to evaporate liquid.

Mix garlic with tahini, then lemon juice, thin with water to pouring cream consistency. Check acidity and salt - should be very lemony.

Pour sauce over silverbeet, then onions, sprinkle with paprika.

Chef_davidt4, Jun 10, 11:31 am

Turkish Vinegared Fish with Chick Peas

serves 6

220g chick peas soaked overnight and drained
60 ml ev olive oil
3 large red onions, thinly sliced
2 cloves garlic, finely chopped
1 tsp cumin seeds, lightly crushed
300 ml fish or chicken stock
60 ml cider vinegar
salt and pepper
1 kg trevally, mackerel etc in large pieces
1 tsp chilli flakes

Boil chick peas 45 min or until tender. Drain well.

Heat oven to 200 C.

Heat oil in large pan over med heat. Add onion, garlic and cumin, cook 6 - 7 min until softened.

Add stock, vinegar and chick peas, season. Bring to a simmer and keep warm over low heat.

Arrange fish in one layer in a baking dish, season, pour the chick pea mixture over and sprinkle with chilli. Cover tightly and bake 7 - 8 minutes until fish is just cooked through.

Chef_davidt4, Jun 10, 11:31 am

It's what goes with the chickpeas that is delicious to my mind. Bite into a sole chickpea and it's yuck!

Chef_bedazzledjewels, Jun 10, 11:55 am

Might try this with the ton of kale I have in the fridge and I have some tahini to use up. Perfectt

Chef_barbs77, Jun 10, 5:11 pm

I don't care too much for chick peas either & yet I love hummus . go figure?
I like a few in a vege curry, but not an overdose, would prefer the vegetables & curry flavour to be the main attraction, but they are good for us, huh?

Chef_samanya, Jun 10, 5:51 pm

puzzler7, how long do you cook your Kg of chickpeas and do you rinse them after? How much water (do you cover them?). I hadn't thought to freeze them. Great idea.

Chef_lynja, Jun 10, 7:26 pm

I love them, use them all year round, salads with cous cous, corn etc, hummus all the time, great in casseroles and tangines for extra veg, falafels etc.

Chef_wildflower, Jun 10, 7:28 pm

lyhja, it is lilyfield who cooks chickpeas by the Kg - "Always cook my own, a kilo at the time in slowcooker then freeze in smaller portions, cheap as chips.

lilyfield (520) 8:12 pm, Sun 8 Jun #4".

Unless lilyfield or someone else has answered your questions I'll check in Alison Holst's Slowcooker book for the answers and be back asap. :-))

Chef_245sam, Jun 10, 7:33 pm

I roast them in different spices, they make a crunchy snack to nibble on. Also, you can roast them as a sweet nibble too, I've tried sugar and cinnamon and sugar and vanilla. They go soft a bit quick but we eat them fast anyway.

Chef_tomber, Jun 11, 2:14 pm

I like making a really quick curry with them - onions, garlic, ginger, cumin seeds, chilli, turmeric, dried coriander, garam masala, salt, canned chickpeas, tinned tomatoes.

Sometimes add spinach or silverbeet at the end of cooking (just long enough for it to wilt down) or cubes of paneer a few minutes before the end of cooking.

Great quick standby meal.

Chef_blands70, Jun 11, 2:40 pm

does anyone have a good roast recipe for chickpeas please for snacking, thanks

Chef_westiesmum, Jun 17, 7:28 pm

lynja, apologies for both the typo in your username at #21 and also for not getting back to you sooner as promised re your questions.

I have just looked in Simon & Alison Holst's first Slow Cooker and Crock-pot book where I found instructions for Slow-Cooked Beans (including Chickpeas aka as Garbanzo Beans). The instructions there are for 2 cups dried chickpeas which according to the accompanying "useful chickpea facts" should yield about 5 cups cooked chickpeas, so the info' in the book does not actually answer your question re cooking 1 Kg chickpeas.

Re "do you rinse them after" - the advice in the Holst's book is this.
"For maximum flavour and best texture, leave the beans to cool in some of their cooking liquid overnight, of for several hours in a cook place (or in the refrigerator in hot weather) before using them in other recipes. You can refrigerate or freeze cooked beans and some liquid in plastic bags or lidded plastic pottles (e.g. from supermarket delis). The bean cooking stock is well flavoured and may be used too."

Personally lynja I usually rinse canned beans but I don't usually rinse the home-cooked ones.

If you'd like more details from the book please feel free to ask. :-))

Chef_245sam, Jun 17, 7:54 pm

Thank you 245sam. Will def give this a go.

Chef_lynja, Jun 18, 6:45 am

Westiesmum - is this what you are looking for.
Chickpea Nibbles (Rose Elliot)
125g chickpeas
4T wholemeal s.r./ flour
1 cl garlic crushed, s&p
25g marg 2T oil
Cook and drain chickpeas. Mix wholemeal flour and garlic, season with s&p,
toss chickpeas in seasoned flour, coating well. Heat marg and oil in frypan and add chickpeas, sprinkle any remaining flour on top. Gently fry chickpeas turning frequently until they are crisp and golden all over. Drain and serve immediately while crisp and light.

Chef_frances1266, Jun 18, 12:41 pm

Last night I made a chickpea and brown rice pilaf and it was YUMMY.

Just cooked some onions and celery in butter and olive oil, added in some sliced mushrooms, 1 cup brown rice, cooked chickpeas (1/2 cup dried) and 750ml vege stock, then baked it at 180 for 45 minutes. Stirred in chopped silverbeet at the end. The nice thing is you could do it with any veges you have. It would be good with fennel.

Chef_dragonzflame, Jun 18, 3:31 pm

thanks frances1266

Chef_westiesmum, Jun 18, 5:48 pm


Chef_bev00, Jun 19, 12:46 am

Cooking Chickpeas is easy I do it about once a fortnight :)

I buy mine in 500gram bags at the supermarket. Tip the whole bag into a large bowl and soak overnight minimum but 24hrs is OK. Make sure there is plenty of water maybe a couple of inch's coverage over the dried peas they expand quite allot. You can then make Fallafel from them uncooked (my fav rather than falafel from cooked peas) or cook them by changing water then just covering with water and simmer until soft which usually takes about 12 hour of simmering. If you boil hard then they can break up and go a bit mushy. its not unlike boiling potatoes only takes a little bit longer. I started cooking in slow cooker but eventually discovered no advantage and they tend to go a bit mushy which I am not a fan of when using in salads etc.

Once cooked I store in a Tupperware sealed box in fridge I don't rinse but store in the cooking liquid maybe just a bit less than covering, the liquid is good in soups stews etc otherwise just strain for salads etc through slotted spoon. The liquid when chilled sets slightly into a light jell.

Easy to do and very cheap. A 500gr bag makes about a Kilo or more of cooked peas which costs about 2 dollars (from memory I stopped looking at the price a while back). I find with our family of 4 throwing a few into most casseroles stews salads etc etc that that lasts about a week or more its a great meat extender in cooked dishes and a good addition of texture to salads. Also excellent for everyones health certainly good for bowel issues. I use falafel as a way of reducing wheat and potato based carbs in our diet.

Chef_beaker59, Jun 19, 6:41 am

Aquafaba which is the brine from a can of chickpeas can be used instead of eggs for meringues and many other similar uses. Havent tried it myself yet but it all over the internet at the moment. Works really well apparently.

Chef_frances1266, Jun 19, 7:10 am

Grilled aubergines with spicy chickpeas salad
I personally don't add the walnuts to the sauce, and generally use sour cream instead of yoghurt as that is what I generally have on hand. Fresh coriander and mint also compliment this dish well, I add to sauce and add a little to the dish once complete.

4 tbsp olive oil
1 onion, finely chopped
1 red chilli, deseeded and finely chopped
2cm piece ginger, finely chopped
½ tsp each ground cumin, coriander and cinnamon
400g can chickpeas, rinsed and drained
200g tomatoes, chopped
juice ½ lemon
2 aubergines, sliced lengthways
For the walnut sauce
200g tub Greek-style yogurt
1 garlic clove, crushed
25g walnuts, chopped

Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 mins. Add a little salt and pepper and the lemon juice.
Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
Recipe from Good Food magazine, April 2010

Chef_ruby19, Jun 19, 4:36 pm

Beaker, how long do you find that you can keep them like that in the fridge for. I usually cook mine by the pack, drain and freeze them, taking out what I need and adding boiling water to thaw. Always make my own hummus and I love eating them just as they are, added to salads (especially curried chickpea salad) as well as lots of other dishes.

Chef_nauru, Jun 19, 6:26 pm

I find a week is OK and occasionally longer though I once had some go badly off when forgotten for about 2 weeks. I am careful about cross contamination though if intending to keep long. Having said that usually a batch doesn't last that long. They aren't expensive though so losing a few isn't so bad or freeze half and get them out early so they thaw in the fridge. Our family is big enough to get through them pretty quick sometimes.

Chef_beaker59, Jun 19, 10:00 pm

Thanks for that info., I do store some in a jar in the fridge if I know that I will use within a couple of days but think I will stick to my method of freezing the surplus in bags and thaw as needed. We use quite a lot so they don't last too long anyway.

Chef_nauru, Jun 20, 6:01 pm

1 cup cooked chickpeas, strained and cooled until at room temperature - not cold in the fridge.

Make your favourite bread dough, and as you're kneading it before shaping the bread/rolls, etc. add the cooked and lightly squashed chickpeas into the dough a few at a time, kneading the dough lightly so you leave some of the chickpeas in small pieces.

Shape and bake as usual.

Works great with pizza dough or focaccia type bread dough too. makes a rustic appearance too.

Chef_juliewn, May 11, 9:45 pm

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