Chickpea recipes

walt, Aug 14, 9:34am
Anyone got any good recipes for main meals meatless if poss. Thanks in advance.
lcl2, Aug 14, 10:54am
Make a cheese, white or herb sauce what ever takes your fancy, add chopped tomatoes, peas, onions and sweetcorn. Add to a can of drained chick peas. Put in a casserole dish and top with breadcrumbs mixed with grated cheese. Bake in the oven until the vegys are soft and the topping is golden and crunchie. so yummy and really nice the next day cold.
deansstand, Aug 14, 11:57pm
I make Chickpea Patties
Drain,rinse and whiz or mash 1 can of chickpeas
Two grated carrots
One finely chopped onion
Half a cup of flour
Half a cup of rolled oats
One teaspoon of stock powder
One egg
Blend all together shape into patties Spray fry pan with Canola oil.
cook on medium heat until brown then turn over.
Serve with salad and your favourite sauce
Can be eaten hot or cold in a sandwich.
walt, Aug 15, 12:30am
Thanks everyone for your recipes will definitely be trying them out.
motorbo, Aug 15, 12:56am
from the MKR thread. ive made it and its yummmmmm

• Quinoa, Carrot and Cumin Salad
12 baby carrots, trimmed
400g can chickpeas, drained
250ml water
250ml chicken stock
60ml olive oil
2 tbs lemon juice
½ cup quinoa
30g pine nuts, toasted
To make salad, place carrots and chickpeas on separate oven trays. Drizzle with oil. Season. Roast for 20 minutes or until carrots are tender.
Bring water and stock to a boil. Add quinoa. Simmer until tender. Drain. Cool.
Combine carrots, chickpeas, quinoa and remaining salad ingredients in a large bowl. Add dressing. Toss to combine.
Coriander Dressing
2 eschallots, chopped
juice of 1 lemon
1 tsp ground cumin
250g Greek style yoghurt, strained
½ tsp chilli flakes
1 cup chopped mint
1 cup chopped coriander
Draining yoghurt will give you a thick ceamy result. Place in a muslin cloth and drain for a minimum of 1 hour. For best results drain overnight.
To make dressing, process eschallots and juice to form a smooth paste. Transfer to a bowl.
Dry fry cumin in a small frying pan until fragrant. Add to eschallot mixture with remaining ingredients. Stir to combine.

also chickpea curry. yummmmm
calista, Aug 16, 8:59am
I made a chickpea loaf once. It was as firm as a brick
rarogal, Aug 17, 2:05am
This is delicious. made it many times.

CHICKPEA CURRY
1 chopped onion
2 cloves garlic, finely chopped or crushed
1/2 tsp ground coriander
1/2 tsp ground tumeric
1/2 tsp cumin
1/2 tsp garam masala
1/4 tsp ground chilli
1 can chickpeas, washed and drained
1 can chopped tomatoes
Salt, to taste
Small piece fresh ginger, grated (optional)
Handful fresh coriander, roughly chopped (optional)
Natural yoghurt, to serve (optional)
Rice for four people (approx. 2 cups uncooked)
1. Get the rice cooking first as it will take around 20 minutes.

2. Meanwhile, gently fry the onion and garlic in a large saucepan just until soft. Add dry spices and cook for two minutes.

3. Add the chickpeas and coat well in the spices. Add tomatoes and salt to taste and simmer for 10 minutes.

4. If desired, stir in the ginger and coriander and serve on the rice with a dollop of yoghurt.
wildflower, Aug 17, 3:09am
Great in all kind of salads, as the base or added, goes well with cous cous. I do hummus, vegetarian patties, roasted and spiced chickpeas etc. Use them all the time.
sarahb5, Aug 17, 4:46am
Dumb question but I have dried chickpeas here - how much would be the equivalent of a can?
calista, Aug 17, 9:37am
Chickpea facts; Simon & Alison Holst.

A 400g can holds about 1 and a half cups(abt 250g) of drained )cooked) chickpeas.

1 cup pf dried chickpeas yields abt 2 and a halfcups of slow cooked chickpeas

1 cup of dried chickpeas weighs abt 190g

1 cup of slow-cooked, drained chickpeas weighs abt 180gm

From 100 Great Ways to use Slow Cookers& Crockpots.

Only dumb question is the one you don't ask.
sarahb5, Aug 17, 10:21am
Thanks - certainly cheaper that way
motorbo, Aug 17, 8:48pm
since I started using dried I prefer them. buy in bulk and I soak then put them in the slow cooker, I then cool and freeze them in lots to use
frances1266, Aug 17, 11:23pm
motorbo - you dont need to soak most beans before you put them in a slow cooker. Only kidney beans and soy beans need to be soaked in advance.
Think I got this tip from one of Alison Holst's books and it is a good time saver.
Kidney and soy beans need to be soaked and rapidly boiled before cooking but other beans are fine including chickpeas.
bev00, Aug 18, 9:42am
recycling .
books4nz, Dec 19, 6:18pm
Chickpeas are so much nicer when cooked from dried. I cook up a large batch, then freeze in portion sizes or amounts that I'll use. hummous freezes well too.