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Discussion Starter · #1 ·
This may sound backwards, but I bought dried chickpeas and now I don't know what to do with them! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"> What is your favorite way to prepare them? What receipes do you use them in?<br><br>
Thanks for your input!
 

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My current favorite is roasted chickpeas:<br>
Heat oven to 350.<br>
Toss chickpeas (soaked and boiled until cooked) with a little olive oil, then spread in a single layer on a cookie sheet. Sprinkle generously with salt. Bake until they're lightly browned and crisp. Start tasting every couple of minutes starting after about 45 minutes until they're the way you like them. I find it takes about an hour, but if I'm in a hurry I'll pull them out after about 45 when they're starting to crisp, but still soft inside.<br><br><br><br>
One of my other favorites is falafel. I use one of the Epicurious recipes. Just be aware that falafel is made with chickpeas that have been soaked but not cooked. I made the mistake of cooking them once because I hadn't read the recipe in advance.
 

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Anyone have a good recipe for humous?
 

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Gypsy stew from the traverlerslunchbox blog. It is a sweet sour stew and yummy. I like to serve it with a crusty bread but I guess it will be cornbread now.
 

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Mark Bittman's falafel recipe:<br><br>
1 3/4 cup dried chickpeas<br>
2 cloves garlic, lightly crushed<br>
1 small onion, quartered<br>
1 teaspoon ground coriander<br>
1 tablespoon ground cumin<br>
Scant teaspoon cayenne, or to taste<br>
1 cup chopped parsley or cilantro leaves<br>
1 teaspoon salt<br>
1/2 teaspoon black pepper<br>
1/2 teaspoon baking soda<br>
1 tablespoon lemon juice<br>
Neutral oil for frying<br><br>
Soak the chickpeas in a large bowl covered with water. Soak for 24 hours and add water if needed. They will triple in volume.<br><br>
Drain beans well and reserve a bit of the soaking water. Pulse all ingredients except oil in a food processor until minced but not pureed, scraping sides of bowl down. Add some of the soaking water if necessary, but no more than 1 or 2 tablespoons. Adding salt, pepper, cayenne or lemon juice to taste.<br><br>
Put at least 2 inches of oil in a large, deep saucepan. Turn heat to medium-high and heat oil to about 350 degrees, when a pinch of batter will sizzle immediately.<br><br>
Fry balls or small patties in batches, without crowding, until nicely browned, turning as necessary. Total cooking time will be less than 5 minutes.<br><br>
I made these last week & they're yummy. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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I use crockpot so I don't have to really tend to the beans as they cook. I soak them for 24 hours in the slow cooker pot (rinse a few times) then use the same pot to cook... one less bowl to wash!<br><br>
I usually leave on low temperature and then check around 8 hours later.<br><br>
I use them for hummus (sp?) primarily. But I am dying to try the baked recipe above!<br><br>
P.S. Any legume can be sprouted and it is a great way to make the nutrients shoot through the roof. When making hummus, it is ideal because you end up pureeing it all and can "hide" the sprouts from being visible to hesitant eaters!!!
 

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<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>Julian's Momma</strong> <a href="/community/forum/post/7954299"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Any legume can be sprouted and it is a great way to make the nutrients shoot through the roof. When making hummus, it is ideal because you end up pureeing it all and can "hide" the sprouts from being visible to hesitant eaters!!!</div>
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That's an awesome idea! I always have some type of sprouts on hand, but never thought to add them to hummus.
 

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Discussion Starter · #9 ·
Mmmmm! These all sound delicious! I've got to try the Falafel (especially since I have all the ingredients already!
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>nomadmom</strong> <a href="/community/forum/post/7955844"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">That's an awesome idea! I always have some type of sprouts on hand, but never thought to add them to hummus.</div>
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Adding sprouts is a great idea too! However, I was referring to sprouting the actual bean itself. It is easy to do and can be done with any legume.<br><br>
You can buy fancy sprouting material, but don't need to! Just soak the beans for 24 hours like you normally would. Then rinse and leave in a bowl with a paper towel over it and secure with a rubber band. This keeps the moisture in. Rinse several times a day and replace the paper towel (this keeps the beans from rotting). If you work all day, just do it before you leave and when you come home. In 2-3 days you will have sprouted beans that you can cook and/or prepare like you usually do!<br><br>
This increased the nutritional value tremendously! And you are eating beans that are "alive".... yum!!!
 

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Here is my basic hummus recipe. We eat this constantly:<br><br>
2 cups cooked chickpeas<br>
3-5 tablespoons lemon juice<br>
3-5 tablespoons tahini<br>
1-5 cloves garlic (we're insane for it, others not so much)<br>
black pepper or cayenne pepper or jalapeno juice, to taste (optional)<br><br>
Dump this in your blender or foodprocesser. Add a little water (maybe 2-4 tablespoons?) to thin it as needed.<br><br>
I did notice that the garlic tended to come out in my breastmilk when I was nursing, so I had to cut back on it, but we like insane amounts of garlic normally.<br><br>
Oh, you can thin this with a little more water to make a veggie dip, too.<br><br>
I made Dreena Burton's Creamy Hummus from Vive le Vegan last weekend, and I wasn't happy with it, which was a surprise, because I've read such good things about it. It was really no different from mine, except hers calls for toasted sesame oil, which is so powerful it overwhelms all the other flavors, IMO. But I know other people really like it.<br><br>
Holly
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">My current favorite is roasted chickpeas:<br>
Heat oven to 350.<br>
Toss chickpeas (soaked and boiled until cooked) with a little olive oil, then spread in a single layer on a cookie sheet. Sprinkle generously with salt. Bake until they're lightly browned and crisp. Start tasting every couple of minutes starting after about 45 minutes until they're the way you like them. I find it takes about an hour, but if I'm in a hurry I'll pull them out after about 45 when they're starting to crisp, but still soft inside</td>
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I am so trying this!!!
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>Julian's Momma</strong> <a href="/community/forum/post/7964766"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Adding sprouts is a great idea too! However, I was referring to sprouting the actual bean itself. It is easy to do and can be done with any legume.<br><br>
You can buy fancy sprouting material, but don't need to! Just soak the beans for 24 hours like you normally would. Then rinse and leave in a bowl with a paper towel over it and secure with a rubber band. This keeps the moisture in. Rinse several times a day and replace the paper towel (this keeps the beans from rotting). If you work all day, just do it before you leave and when you come home. In 2-3 days you will have sprouted beans that you can cook and/or prepare like you usually do!<br><br>
This increased the nutritional value tremendously! And you are eating beans that are "alive".... yum!!!</div>
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Do you then boil them before making hummus? I'd love to try this!
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>rainyday</strong> <a href="/community/forum/post/7988997"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Do you then boil them before making hummus? I'd love to try this!</div>
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Yes... I usually use a slow cooker (because I am lazy <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">), but boiling them works too! I can't remember how long, but I think that chickpeas in particular take 2-3 hours. If you sprout them it should take less time. Just take a few out and bite them to see if they are soft enough.<br><br>
You could make a raw hummus (sp?) too, without cooking them at all. But, I've never tried it and I am crazy about good old fashioned hummus.<br><br>
Have fun and happy eating!!!
 

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I tried to make the falafel and it didn't stay in patties. I ended up with a skillet full of mush. Any ideas as to what I could have done wrong? Do you add any flour or anything? Thanks.
 

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Curried. Preferably along with potatoes.<br><br>
Soak (overnight) rinse, boil til softish. Peel and cut up potatoes, basically mouthful sized pieces.<br>
Some oil in the pot, add some onion and garlic, toss in curry paste, add potatoes first, then after a few minutes add the channa (chick peas) add some water, cook til everything is soft, but not mushy.
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>Julian's Momma</strong> <a href="/community/forum/post/7964766"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">You can buy fancy sprouting material, but don't need to! Just soak the beans for 24 hours like you normally would. Then rinse and leave in a bowl with a paper towel over it and secure with a rubber band. This keeps the moisture in. Rinse several times a day and replace the paper towel (this keeps the beans from rotting). If you work all day, just do it before you leave and when you come home. In 2-3 days you will have sprouted beans that you can cook and/or prepare like you usually do!<br><br>
This increased the nutritional value tremendously! And you are eating beans that are "alive".... yum!!!</div>
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That is very interesting, you wouldn't believe how many times we have thrown away channa because we set it out to soak, and then didn't get around to using it the next day (were out or didn't bother to cook or something) and it started to grow.<br>
Next time it happens I will cook it anyway <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>Julian's Momma</strong> <a href="/community/forum/post/7964766"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Adding sprouts is a great idea too! However, I was referring to sprouting the actual bean itself.</div>
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Oh! That's even more original!
 
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