chick peas - main dish ideas required
Anyone got a killer recipe that includes chick peas? I cooked up a bunch to make hummus for the wedding last weekend and have some left over. With my carnivore husband now out of the house (off to his new job) I was thinking of doing some more veggie dishes and there's no time like the present.
Ideas?
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23 Comments:
These are so great...I actually bake them rather than frying them.
emes1 at 11:02AM on 07/16/08
Saute some garlic & onions and toss in the chickpeas with lemon juice, cumin, nutmeg, and toasted pine nuts. Cook the chickpeas for a few minutes, and then add some cilantro or parsley and stir it a few times (just so the herbs can wilt). I then dress it with olive oil and a little more lemon juice, season to taste. Serve hot or cold.
Vegetarianka at 11:16AM on 07/16/08
I have had great success with Bittman's Simplest Bean Burgers and he has so many variations on the theme that you could go crazy with different combos.
I don't have access to How to Cook Everything Vegetarian, but I bet you could just google the recipe name and someone has posted it on a blog.
SugarNSpice at 11:39AM on 07/16/08
Ahhh, whyyyy doesn't my html ever work? Pfft.
emes1 at 11:49AM on 07/16/08
orangette has a nice salad that i've made many times whenever i have leftover chickpeas. super simple and tasty
http://orangette.blogspot.com/2007/01/brown-bag-it.html
ceforrester at 12:08PM on 07/16/08
Heidi's Ultimate Veggie Burgers are beyond delicious. I've made this chickpea and bulgur salad almost every week since I discovered it. And I really like fideos with chickpeas and chorizo, but it's not vegetarian.
They're also great sauteed with some olive oil and herbs and served with salad or rice. Enjoy :)
bitchincamero at 12:15PM on 07/16/08
Roasted chickpeas make a great snack. Just drain a can, toss the chickpeas with some olive oil, salt, and spices, spread them out on a baking sheet and toast them in the oven for a bit.
They're addicting, not gonna lie.
jazzinx at 12:15PM on 07/16/08
Chickpea curry, if you're into curries. I've had them done southern Indian style and northern. It's awesome. I wish I had the real name for them but I always order it as "that chickpea curry." :P
Cassaendra at 12:43PM on 07/16/08
Channa Masala.. I used a jarred Indian Tikka Masala sauce (I think Pataks is a pretty easy to find brand) I sauteed some yellow onions in butter or olive oil, added the chickpeas, then the simmer sauce. (I did this while camping-in a dutch oven over the campfire- so it had an awesome roasty flavor.) Serve with naan bread to sop up that yummy curry.
oh I just noticed cassandras post. sorry
bisbee at 12:51PM on 07/16/08
mmm I love chick peas. I second the recommendation for chana masala, and I do something similar to that orangette chick pea salad except I use pecorino cheese instead of parm and its really easy, filing and delicious. another dish we do in my family when we are either trying to conserve money or have leftover garbanzos is a pasta dish. you basically saute a bunch of garlic in olive oil, and add the chick peas and a little water. salt the water so it's almost taste like a broth. Then add some very al dente ditalini pasta (or any small pasta) and let it absorb some of the broth. then sprinkle with a lot of fresh parsley, a drizzle of olive oil and grated parm. when you serve it, it should be a little brothy, but not so much so that it's a soup and you can sop the broth up with some crusty bread!
banana at 1:08PM on 07/16/08
I love them too.
I've made a chickpea soup before and you can add meat!
Try sauteeing them with some onions, garlic, celery, fresh sage and thyme, and some mushrooms. Deglaze with some wine or wine vineagar and add some rich heavy beef stock. Then I would dice up some spicy sausage (or even some ground beef or pulled pork (whatever floats your boat), cube some potatoes, add some fresh spinach, some hot sauce, and top it off with a scoop of sour cream, and shredded cheddar cheese. Mmm... I guess it's just a basic soup but the chickpeas add some weight to the soup itself.
hungrychristel at 1:30PM on 07/16/08
Falafel, chick peas and pasta, Husband loves them on his salad.
Make a salad with them and pasta.
JerzeeTomato at 2:04PM on 07/16/08
I cook chickpeas in lots of different ways, but this slightly unusual recipe is the one people always ask for. It's good with pita bread and yogurt, and sometimes I add some red pepper flakes when I want something a bit spicier.
Chickpeas and Apricots
olive oil
1 bay leaf, broken in half
1 cinnamon stick
1 large onion, chopped
2 cloves garlic, minced
2 tsp cumin seeds
1 small tin tomatoes
1 cup chopped dried apricots
2 large tins chickpeas
water
salt
pepper
lemon juice
fresh mint
In a pan over medium heat, dry fry the cumin seeds until their aroma rises and they are nice and toasted. Set aside. In the oil, sauté the bay leaf and cinnamon stick until the cinnamon stick begins to uncurl. Add the onion and continue to cook until the onion is brown. Add the garlic and cook for another minute, then add the cumin seeds and cook a minute more, until the aroma rises. Now add the tomatoes and incorporate them well into the onion mixture. Add the apricots and chickpeas, along with a little water. Cook, partly covered, until the apricots are melty and the stew is very thick. Season with salt and pepper and some lemon juice, and stir through a few handfuls of chopped mint.
caley at 2:14PM on 07/16/08
Mmmmm, chickpeas. Love them too! Gonna have to snitch a few of the good ideas here!
I am ADDICTED to this recipe though. Great alone, with rice, on salad, with couscous, veggies etc. YUM.
Spicy Delicious Chickpeas-
------- ------------ --------------------------------
5 tb Vegetable oil
2 md Onions -- peeled and minced
1/2c Celery--diced small
8 Garlic cloves
-- peeled and minced
1 tb Ground coriander
2 ts Ground cumin
1/4 ts Ground cayenne pepper
- or more
1 t Ground turmeric
1 c Red-ripe tomatoes
-- (finely chopped, skinned)
-- fresh or canned(I use one can diced)
40 oz Canned chickpeas -- -OR-
4 1/2 c -Home-cooked chickpeas
2 ts Ground cumin
1 tb Ground amchoor (opt.) -- OR...
1 sm (or4tbsp) Lime/Lime juice
2 ts paprika
1 t Garam masala
1/2 ts Salt (or to taste)
1 tb Lemon juice (or more)
1 Fresh hot green chili
-- minced
2 ts Fresh ginger
-- (very finely grated)
These spicy chickpeas can be made up to two days ahead
of time. In fact, their flavor improves if they are
left, refrigerated, for at least 24 hours.
DIRECTIONS: Heat the oil in a wide pot
over a medium flame. When hot, put in the minced
onions and garlic. Stir and fry until the mixture is a
rich medium brown shade. Turn heat to medium low and
add the coriander, 1st measure of cumin,
cayenne, and turmeric. Stir for a few seconds. Now
put in the finely chopped tomatoes. Stir for a few
seconds. Stir and fry until the tomatoes are well amalgamated with
the spice mixture and brown lightly. Add the drained
chickpeas and 1 cup water. Stir. Add the ground
roasted cumin, amchoor/lime, paprika, garam masala,
salt, and lemon juice. Stir again. Cover, turn heat to
low, and simmer for 10 minutes. Remove cover and add
the minced green chili and grated ginger. Stir and
cook, uncovered, for another 30 seconds.
This is even good blended like a spicy hummus.
sadiepix at 2:29PM on 07/16/08
you can add your chickpeas to any stewed dish, like this one...
You can make falafels from scratch... they easy!! or use extra hummus to make it into a sandwich , or stuff it inside a pastelon.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 5:18PM on 07/16/08
@sadiepix...Wow! Sounds great.
holdthemayo at 6:26PM on 07/16/08
@Madelyn--that pastelon sounds wonderful! Might be a fun way to trick my non-hummus eating friends into giving it a try! Bet you could mix things into the potato layer...like chives or other herbs, or even chopped spinach.
Yum!
@holdthemayo--thanks! I forget where I got the recipe originally, but it said it was a traditional Old Dehli street food. (?)
I do know I tell all NOT to leave out the amchoor/lime..that tangy/sour taste is to die for!
sadiepix at 7:33PM on 07/16/08
@sadiepix - did you get the recipe from Madhur Jaffrey's Vegetarian Foods of the East book? She gives a recipe in it for, I think, her mother's chickpeas (inspired, she says, by Delhi street food) which is basically the same. I agree - those chickpeas are fantastically addictive! I sometimes use tamarind instead of the amchoor.
caley at 11:09PM on 07/16/08
@caley--I did not get it from that book, though it sounds like I need a copy! :)
I found it somewhere online, but darned if I can remember where.
Considering how good those are, I bet the recipe is in lots of places and has a few variations, like all good traditional food!
I know I LOVE them!
Thanks for the cookbook name too, that one sounds like a winner and a need for my library.
sadiepix at 1:58AM on 07/17/08
@sadiepix - just looked it up, and it's actually called 'World-of-the-East Vegetarian Cooking' - a clunky name for a fantastic book. It's one of the few cookbooks that I have that I've actually made recipes from, and every one has been a gem.
caley at 6:57AM on 07/17/08
Not so much a main dish, but I make a lot of beanie salads for lunch at work - black beans, chick peas, niblets, feta, red peppers, cucumbers, salt, pepper, parsley, olive oil, vinegar, really whatever I've got lying around!
@bisbee - I'm going to try that - if they're canned, don't they get mushy?
embolini9 at 4:33PM on 07/17/08
@caley--oh thanks! I would have been sad not finding it on my trip to the bookstore! Well noted and on my list!
I know at least for Indian cooking I do almost all vegetarian and so I am sure I would use it.
sadiepix at 5:42PM on 07/17/08
@banana: PumpkinBear has some questions for you here: http://www.seriouseats.com/talk/2008/08/paging-serious-eats-banana.html
Adam Kuban at 11:05PM on 08/12/08