Tin of chick peas

curly from cork

ok folks , i have taken the plunge and have bought a tin of chick peas. i havent eaten them or bought them before ! now my question for you all... what do i do with them ? the tin says they are organic and pre cooked !

Catari Jaguar

Be better to post food related Qs in Nutrition & Diet forum..

You could make them into hummus! Chuck them into a vegetable curry. Or coat then in oil & roast them, then sprinkle them in salads. That's what Getwellsoon has in her diary. I too bought a tin, it's still in my press

BabyBirch

Hehe, I saw this and though the food diary names are getting really creative
Chickpeas can be nice added to a salad, maybe a couscous or bulghar wheat based salad? Also hummous!!

Pembily

I ate my tin (not the whole tin) of chickpeas today with - spring onions, raw chopped carrot, raw chopped pepper, cooked sweetcorn, cooked baby snap peas and salad dressing Its nyommy

boodlesdoodles

They are great as a meat replacement in Indian curries as they keep their shape and texture. I love chickpeas. You can make a spicy mash with them too instead of ordinary mash.

fitzcoff

What kind of spices would you add to make the spicy mash ?

Acoshla

+1 on the hummus, yum.

I had chickpeas yesterday in homemade indian chicken curry, and today i had the other half in a salad with pasta, sundried tomato pesto, tuna, parmesan, sundried tomatoes and fresh cherry tomatoes, yum!

tfak85

chop some pitta bread into squares and toast it under the grill, cook your tin of chick peas in a pot and strain them off (keep a little of the juice), toast or dry fry some pine nuts...

get a pasta dish or a plate with a decent dip... put your toasted bread down, your chick peas and a small amount of liquid, some natural yoghurt and then your hot pine nuts...

YUM-O

boodlesdoodles

When I make spicy chickpea mash I add chilli powder & chilli flakes, paprika, little bit of ground cumin and ground coriander and some crushed garlic not too much as the garlic can be overpowering. If I have fresh chillies I'll chop them up and use instead of the chilli flakes, but then I like it very spicy. You need to add olive oil rather than butter to the mashed chickpeas. Basically you add as much or as little of the spices as you like, depending on your own palate. Its actually really nice with chicken or pork dishes.

nervous_twitch

Make FALAFEL..!

Peanut

They're also pretty good fried with oil (and maybe spices) for a few minutes, then mixed with cooked sweetcorn, lemon juice and soy sauce.

curly from cork

thanks all, think i ll go down the falafal route and also will try them in a curry,
brilliant tips everyone

olaola

This is NYOM!

http://eatlikeagirl.com/2008/11/04/butternut-squash-chickpea-and-spinach-curry/

I just use Patak's paste for the curry bit.

CJhaughey

nervous_twitch wrote: »

Make FALAFEL..!

Falafels don't work with tinned chickpeas, they fall apart.
You really need to make falafels with cooked dried chickpeas.
This is from bitter experience.
Try this recipe it worked well for me.

eightyfish

I highly recommend Chana Masala, an Indian chickpea dish- it is really delicious. You'll need a box of Chana Masala spice mix, about €2 in any Indian shop, the MDH brand is very good. You'll also need two red onions and two tomatoes, plus a teaspoon of baking soda. Follow the cooking instructions on the pack, and there is no need to soak the chickpeas overnight.

Serve with paratha breads, which you can buy frozen in the Indian shops for a delicious lunch or as a side dish to a meal.

olaola

CJhaughey wrote: »

Falafels don't work with tinned chickpeas, they fall apart.
You really need to make falafels with cooked dried chickpeas.
This is from bitter experience.
Try this recipe it worked well for me.

I have to say I've used tinned and they always work!
I'm not foresighted enough to soak the night before.

CJhaughey

olaola wrote: »

I have to say I've used tinned and they always work!
I'm not foresighted enough to soak the night before.

Tell me the secret! I could never get them to work with tinned ones.

Plowman

This post has been deleted.

joewicklow

Chana Masala.

The nicest thing you can make with Chick Peas.

Chana Masala Recipe

olaola

CJhaughey wrote: »

Tell me the secret! I could never get them to work with tinned ones.

Blitz in a blender. ESP the onion, it gets very liquidy when blended which helps.

CJhaughey

olaola wrote: »

Blitz in a blender. ESP the onion, it gets very liquidy when blended which helps.

Deep or shallow fry?

olaola

CJhaughey wrote: »

Deep or shallow fry?

I don't have a deep fryer, so I just shallow fry.

unkel

Here's the recipe I use for falafel from tinned chickpeas. Quick, healthy, cheap and very tasty

The Sweeper

I like tinned chickpeas to be drained and then just sprinkled with salt and lemon juice. Eat cold. Great as a filling, satisfying side to something else super easy, like a cooked piece of chicken and a couple of leaves of salad or somesuch.

CJhaughey

*rolling up sleeves* I am going to make some right now.

jimmay

mmm getting hungry meself


* goes off to add tinned chickpeas added to the shopping list

unkel

jimmay wrote: »

mmm getting hungry meself


* goes off to add tinned chickpeas added to the shopping list

My point exactly

Always have some tins in stock and you can make your falafels at a moments notice any time of day or night

nervous_twitch

CJhaughey wrote: »

Falafels don't work with tinned chickpeas, they fall apart.
You really need to make falafels with cooked dried chickpeas.
This is from bitter experience.
Try this recipe it worked well for me.

I use tinned chickpeas, and this recipe, on a weekly basis

EDIT: never mind, just read above!

CJhaughey

nervous_twitch wrote: »

I use tinned chickpeas, and this recipe, on a weekly basis

EDIT: never mind, just read above!

I wonder if it is because they are shallow fried? I usually try and deep fry them and they just dissolved into tiny pieces.

fitzcoff

@joewicklow

Hi can you put up the link again for the chana recipe, that link doesn't appear to be bringing up the recipe

eightyfish

fitzcoff wrote: »

Hi can you put up the link again for the chana recipe, that link doesn't appear to be bringing up the recipe

Try the simple recipe (post 15). I've made Chana Masala loads of times and it works out better with the spice mix rather than making it from scratch. Plus - it shouldn't really have potatoes in it.

Add potatoes. Do post 15, with pharata breads, and also make bombay potatoes for a veritable indian feast.

OP- after you try the falafel, splash out on another tin of chickpeas, good recession food.

Alun

fitzcoff wrote: »

@joewicklow

Hi can you put up the link again for the chana recipe, that link doesn't appear to be bringing up the recipe

Works for me OK.

nervous_twitch

CJhaughey wrote: »

I wonder if it is because they are shallow fried? I usually try and deep fry them and they just dissolved into tiny pieces.

yeah I pretty much always shallow fry; dont think they hold up well in the fryer! Some use egg to bind if deep-frying, but I find that gives them an odd, wet texture.

joewicklow

fitzcoff wrote: »

@joewicklow

Hi can you put up the link again for the chana recipe, that link doesn't appear to be bringing up the recipe

The site seems to have disappeared...

Anyhoo, I found it on Google in the first place, it wasn't much different than the thousands of recipes that are available online.

The reason I put potatoes in was just the Irish Man inside me refusing to budge. I would prefer to cook it from scratch with the original ingredients though. I t makes it easier to adjust the taste exactly how you like it.

ps. dont forget to get Naan bread.

eightyfish

joewicklow wrote: »

The reason I put potatoes in was just the Irish Man inside me refusing to budge.

Oh did you do that recipe page yourself? Fair play. In that case if you're including potatoes it's Aloo Chana Masala. Your own invention.

CJhaughey

Well I found a big bag of dried chickpeas so soaked them overnight and cooked them in the pressure cooker this morning for 20 mins.
Made them up with lemon juice, garlic, scallions, toasted and ground coriander & cumin seed and shallow fried them, they stayed together alright but soaked a load of oil up.
I have a recipe for baked ones and will try that next.
I made some heap of them probably about 30 each about 2"in dia!

faigs

Chickpeas are really good with chilli con carne, as well as red kidney beans.

http://www.jamieoliver.com/recipes/beef-recipes/good-old-chilli-con-carne

joewicklow

eightyfish wrote: »

Oh did you do that recipe page yourself? Fair play. In that case if you're including potatoes it's Aloo Chana Masala. Your own invention.

Not my recipe but ive made it so often i sometimes think its mine!

eightyfish

joewicklow wrote: »

Not my recipe but ive made it so often i sometimes think its mine!

Give it a try with the spice mix if you want, and let me know the comparison between the dishes. Leave out the potatoes. I cook Indian 3 nights a week, have a press full of spices, but still think the spice mix version is superior. MDH brand. Along with pharatas and bombay potatoes. Let me know what you think.

Minder

Chickpeas make a nice snack - just squeeze some lemon juice over them, warm them in the microwave for 30 seconds to a minute then add some sea salt and a drop of olive oil.

Galwaymother

My invention! It's not authentic, but delicious. Great for a buffet party.
Big list of ingredients, but most are in your fridge or cupboard, I'm sure!
Very little work involved, and it keeps well for two days.

Two cans of chick peas, drained and rinsed
A small bowl of green olives, stuffed with almonds if possible, cut in two if they're big
One or two cans of artichokes hearts, depending on taste, drained, rinsed and quartered.
One green pepper and one red pepper, diced.
One smallish onion, minced (or shallots)
One clove of garlic, minced (optional)
One green chilli (optional), minced
A good handful of coriander leaves, minced
One block of Halloumi cheese, diced (optional)
One or two handfuls of salted almonds, or dry-fry them yourself (optional)
Salt, pepper, paprika, tabasco (optional)
One tablespoon of lemon juice
Possible dressings: half mayonnaise, half yogurt, or olive oil vinaigrette made with lemon!

Mix it all up, except the salted almonds, at least half an hour before serving for the tastes to mingle. Serve at room temperature. Add the almonds just before serving.
You'll get great compliments for little work...