I'm on a chickpea kick. Any good recipes out there? - Page 2

[Arduinna]

chana masala!

[askew]

I baked the chickpeas until a bit crunchy, my kids loved it! Even the picky eater. What a great idea! 

[veganfox]

Originally Posted by BeanyMama 

The chickpea ratatouille from Viva le Vegan is a staple here. So yum!

That was the recipe I was coming here to suggest~ it's fantastic!

[kismetbaby]

This is a chickpea salad (sort of a mock tuna salad) recipe that I love: http://blog.fatfreevegan.com/2008/10/two-chickpea-salads.html

[Viriditas]

Ooh!  Before DS went GF and we banned gluten from our house, DH's and my absolute favorite was Chickpea Cutlets from Veganomicon.  These are patties made from partially-mashed chickpeas and vital wheat gluten.  They are chewy, savory chickpea heaven.  Especially on toast with whole grain mustard, avocado and tomato slices.  I miss them. :(

Let me know if you're interested/don't have the book and I'll post the recipe.

[askew]

Originally Posted by Viriditas 

Ooh!  Before DS went GF and we banned gluten from our house, DH's and my absolute favorite was Chickpea Cutlets from Veganomicon.  These are patties made from partially-mashed chickpeas and vital wheat gluten.  They are chewy, savory chickpea heaven.  Especially on toast with whole grain mustard, avocado and tomato slices.  I miss them. :(

Let me know if you're interested/don't have the book and I'll post the recipe.

I make these all the time without the gluten. I use gluten free oats. They work great. Not as chewy, but really the chewy texture gluten gave them freaked me out a bit. I like them MUCH better without the vital gluten. 

[clovergirl]

Originally Posted by askew 

I make these all the time without the gluten. I use gluten free oats. They work great. Not as chewy, but really the chewy texture gluten gave them freaked me out a bit. I like them MUCH better without the vital gluten. 

Care to share how you sub the GF oats for the gluten?  Do you grind the oats first?  I have always wanted to make the chickpea cutlets but my DH has a gluten intolerance, so they've been a no-go.

[clovergirl]

Vegan chana saag aloo is one of my favorite chickpea dishes.  I've been making this for years.

http://veganmania.com/recipes/index.php/main-dishes/vegetables/chana-saag-aloo/

[askew]

Originally Posted by clovergirl 

Care to share how you sub the GF oats for the gluten?  Do you grind the oats first?  I have always wanted to make the chickpea cutlets but my DH has a gluten intolerance, so they've been a no-go.

Yes, I ground the oats into a powder and added as much of it as called for in wheat gluten. You can play with the mixture a bit and add more if they are not holding together. After you fry them they taste similar to the original recipe, but the texture is that of a crumbly veggie burger and not the chewy meaty texture. I really love them this way, and I was not a fan of the wheat gluten variety. I also highly recommend the mustard sauce on top of them from Veganomicon. 
 

[Born To]

Fry one onion, 2 cloves of garlic, tablespoon chopped fresh rosemary and one stick of celery in 1 tablespoon of olive oil for 5 minutes til soft but not browned. Add 220g  can chickpeas and enough chicken or veg stock to cover over the chickpeas by about an inch. simmer for half an hour on a low heat then blitz with a blender until around half the chickpeas are smooth but a few are left whole. Add about 60g of soup pasta (stellini works well) and return to a very low heat til the pasts is soft - keep stirring grequently so it doesn't stick. My daughter absolutely loves this recipe and so do I although it's fairly open to interpretation as it seems to turn out different every time but super yummy all the time! Also, today we had carrot, chickpea and rosemary soup - also yummy! I hope you like it! :-)

Ellie

www.born-to.co.uk

[jokal]

Boil Chickpeas with salt, remove the water ..... For seasoning: take a pan, add one spoon of oil, add mustard, when sputters, add few curry leaves and 2 dried red chillies,  add one table spoon of grated coconut, fry for one minute. Now add the Chickpeas  and mix well for one minute...switch off the flame.

Sit on the lobby or in balcony, eat this delicious chickpea one by one and watch the street, people walking , watch the nature , sky, moon .....

Nice time pass with tea in Nice evening...

eNJoy!!!

[Mama2mc]

I boil chickpeas with salt, garlic and a piece of onion. When they're done and have cooled a bit, I remove the onion and garlic, drain the liquid, and add chopped tomato, onion, cilantro, a bit of lemon juice and a pinch of salt, yum!!!  I also like to make vegetarian falafel, mmmmm! Here chickpeas are usually devoured right after they're boiled, so I rarely have a chance to make a more complex dish, lol.

Edited by Mama2mc - 5/31/11 at 11:59am

[veganfox]

Originally Posted by askew 

Yes, I ground the oats into a powder and added as much of it as called for in wheat gluten. You can play with the mixture a bit and add more if they are not holding together. After you fry them they taste similar to the original recipe, but the texture is that of a crumbly veggie burger and not the chewy meaty texture. I really love them this way, and I was not a fan of the wheat gluten variety. I also highly recommend the mustard sauce on top of them from Veganomicon. 
 

What a great suggestion! I wanted to try the cutlets too but we are not big fans of the wheat gluten. I'll make them today! Thanks!

[Megan73]

Check out Deborah Madison's Vegetarian Cooking for Everyone for the recipes for chickpeas and chard with Moroccan spices and chickpea and spinach stew with garlic mayonnaise. So yummy! I recently got "The Indian Slow Cooker"which has a bunch of chickpea recipes (including black chickpeas, which are new to me) that I'm eager to try.

[kavamamakava]

I like to make a version of the "mock tuna" that other posters have talked about. I just mix 1 can of chickpeas, a squirt or two of mustard, a big spoonful or two of vegenaise and some garlic salt or other seasoning I like and maybe a dash or two of my favorite hot sauce and some nutritional yeast. Mash and put on bread.

Raw chickpea salad

Soak chickpeas overnight. Rinse and toss with diced ginger, salt, pepper, and lemon juice. You only need small portions and can refrigerate the leftovers.  It's a nice garnish or side dish and good for digestion and protein.

I love kurma's recipes http://www.iskcon.net.au/kurma/2006/04/03 chole

http://www.iskcon.net.au/kurma/2006/03/18 hummus - this recipe is very smooth and the taste is so worth the effort. Kurma doens't cook with garlic or onions so ignore his asafoetida thing and use 2-3 cloves of garlic instead. Just blend it in with everything else. Garnish with a few whole chickpeas and drizzle olive oil over the top and then sprinkle some paprika for color.

Chickpea flour is also lovely to cook with. It makes a good coating for vegetables and it can also be rolled into rotis. 

Eggplant, Tomato, & Chickpea Stew

1/4 cup ghee or oil (NOT extra virgin olive oil! coconut oil is delicious)
1/2 teaspoon ginger powder
1 teaspoon cumin seeds
1/4 teaspoon asafoetida (aka "hing"--available in Indian grocery stores)
1 medium eggplant, washed and cut into half-inch cubes
2 cups canned crushed tomatoes
1 10 oz. package frozen spinach (optional)
1 teaspoon turmeric powder
1-1/2 teaspoons salt
1 teaspoon brown sugar
2 cups canned chickpeas, drained of liquid
1 teaspoon lemon juice

Heat ghee or oil in a heavy 4-quart saucepan or wok over medium heat. When the oil is hot, add cumin seeds. Fry seeds until they darken a couple of shades. (you could also use an equal amount of cumin powder, which would only need to be fried for a few seconds).

Add the hing, stir, then immediately add the eggplant. Stir-fry the eggplant until it softens a little, about 10 minutes.

Stir in tomatoes, optional spinach, turmeric and salt. Cover (leaving a little gap for steam to escape) and reduce heat to medium-low. Cook until eggplant is very soft but not disintegrated, stirring occasionally.

Add cook chickpeas and cook for another five minutes. You can add a little bit of water if it seems too dry.

Stir in sugar and lemon juice, shout "Hare Krishna!" and serve hot with basmati rice to your impressed friends.

This recipe makes enough for like 6-8 people when combined with rice and dahl and chapatis so you could cut it in half. If you don't have asafoetida, you can add garlic powder instead or just skip it. 

[askew]

So I just found this recipe for chickpea crepes, it is using chickpea flour- so not actual chickpeas, but still super crazy yummy!!!

http://www.plantfoodfabulous.com/2011/04/socca-chickpea-crepes.html

[dauphinette]

I have been on a chickpea kick too lately so this thread was quite timely for me as well, thanks all :)

I made lunch for myself and a girlfriend yesterday and it was as follows:

1 can chickpeas, drained

1 lemon, juiced

generous dash olive oil in a pan with 1 garlic clove crushed in it, heated until fragrant

fennel seed to taste

red pepper flakes to taste

sea salt to taste

handful parmigiana cheese, coarse grated

handful chopped parsley

fresh truffle ravioli that I bought from the refrigerated section of WF

I served this as a warm salad on a bed of arugula and it was hella good.

Today I am taking anothers suggestion of chickpea/carrot/rosemary soup and tomorrow planning to use some more fresh pasta(angelhair) to make a chickpea pasta with red chili flakes and garlic and parsley and parmigiana

[PoetryLover]

[FitMOmmyOf2]

Where's the drooling smiley!? LOL

I've always loved chickpeas roasted as a snack, as patties, hummus or simply in green salads, but these recipes here are wonderful!!! I'm planning on buying lots of dry chickpeas and make many of those recipes!