WWYM? A new game!
A new game, purely for culinary creativity. What would you make with...?
Chickpeas-canned or dried
nuts
tomatoes (What type?)
And any other ingredients, though these must be the main ones.
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11 Comments:
A burger!
I'd puree half the canned chickpeas and nuts with some fresh oregano, garlic, onion, mix with the remaining coarsely chopped chickpeas and nuts, bind with cornstarch as needed, and form into a patty. Pan fry with olive oil, top with a big ole' slice of beefsteak tomato. Drizzle with white truffle oil, garnish with a leaf of Boston bibb, and eat, open-faced on a toasted egg bun.
hungryinhouston at 9:28PM on 11/17/08
Falafel!
I'd mash chickpeas, walnuts, garlic, onion, coriander, cumin, salt and pepper, with a bit of flour. Form small balls, roll in some crushed walnuts and fry. I'd serve this with warm pita bread, hummus (more chickpeas:-)), tahini sauce and a big tomato, garlic and basil salad dressed with olive oil, salt and pepper.
brooke29 at 9:45PM on 11/17/08
Faux Morroccan Stew
In a stockpot or crockpot I throw in garlic onion tomotes preserved lemons chickpeas, ancho chiles, saffron, and cinnomon and maybe some chicken and carrots.
Then the nuts, I think I'd make a little faux gremolata with parsley, preserved lemon and walnuts to put on top once it is served.
hmmmm I need to make this again soon.
blankplate at 7:57AM on 11/18/08
Antipasti!
I would marinate the chick peas in olive oil, garlic, red wine vinegar, oregano and basil. Then I would get red, ripe, garden beefsteaks and slice them and plate them with buffalo mozzarella and basil chiffonade. I'd spread some marinated artichokes hearts, a variety of olives, pepperoncini, roasted red peppers, and toasted pinoli nuts. I'd serve with a crusty Italian bread and some salted cured Italian meats....maybe some hot cappy and salami....
juliebugsmama at 9:04AM on 11/18/08
@juliebugsmama--that sounds terrific. I wish it was two months earlier for some really fresh tomatoes. I may just have this for lunch if I can find some decent tomatoes.
dhorst at 9:44AM on 11/18/08
Spinach and chickpea tomato curry with nuts for texture! Yum!
Traveller at 11:16AM on 11/18/08
Sounds like a topping for chips we had this weekend at a restaurant.
Probably baked:
lots of whole chickpeas
roasted grape tomatoes, quartered
corn
pinto beans
black beans (did not care for this)
chopped okra
chorizo
honey-cumin balsamic vinaigrette
Layered over that was:
sunflower seeds
chopped jalapeno peppers
cheddar cheese
This was served warm over tri-color tortilla chips.
As an aside, the remainder of the meal:
I had NE clam chowder while my husband had a salad w/ ranch dressing. For our meal, he had Caribbean salmon served with cubed roasted sweet potatoes, peppers, and onions, and asparagus spears. I had the crab and lobster linguine.
I was stuffed after the chips TBH...
Cassaendra at 12:51PM on 11/18/08
Love this game idea! I would make Morroccan Chickpea Tomato Stew (with nuts? :))
Ingredients
1 lb. dried chickpeas (about 2 1/3 cups), picked over
2 cinnamon sticks, broken in half
1 tsp. cumin seeds
1/4 C. olive oil
3 large onions, sliced thin (about 7 cups)
2 28 to 32 oz. cans whole tomatoes, drained & chopped, juice reserved
1 C. raisins
1/3 C. chopped peel of preserved lemons
3/4 tsp. ground cumin
1/2 tsp. ground coriander
1 1/2 lbs. fresh spinach, stems trimmed and leaves washed well and drained
1/2 to 1 lb. dried beans, picked over
Directions
In a bowl, cover chickpeas in water by 2 inches and soak overnight. Drain and rinse. In a 3 quart saucepan combine chickpeas, cinnamon, cumin seeds, and water to cover, by 2 inches, and simmer, covered partially, adding more water if necessary, 1 to 1 1/4 hours, or until chickpeas are just tender. Discard cinnamon. In a large, heavy kettle, heat oil over moderate heat and cook onions, stirring occasionally, until deep golden brown, about 15 minutes. Stir in tomatoes with reserved juice, chickpeas with cooking liquid, raisins, preserved lemon peel, ground cumin, and coriander and bring to a simmer. Cook stew about 45 minutes, or until chickpeas are tender and liquid is thickened slightly. Stir in spinach, a heaping handful at a time, and cook until wilted and just tender. Season stew with salt and pepper and serve with couscous and bread.
Hillary
Chew on That
Chew on That at 2:40PM on 11/18/08
I love this game too. I've never done anything with chickpeas though. I'll try some of these.
Maybe all of them.
carolrsfMISSESTEXAS at 5:58PM on 11/18/08
nobody make anything, party at julie's house.lol
dearrie at 7:46PM on 11/18/08
Hummus.
Can of chick peas, drained
1/2 cup roasted tomatoes
1/3 cup chopped pine nuts
1/4 cup tahini sauce
2 cloves garlic
1 T olive oil
1 T lemon juice
Salt and pepper to taste
In a food processor:
process tomatoes and garlic about 30 seconds. Then add chick peas and process about 2 minutes, until everything is well combined. Add lemon juice, olive oil and tahini and process until creamy. If mixture is too thick add water until desired consistency. Add salt and pepper to taste.
Top with chopped pine nuts, serve with pita.
Yum!
bodaciousgirl at 8:35PM on 11/18/08