Hummus! I have two recipes I use.<br><br><b>Traditional Hummus</b><br><br>
1¾ c chickpeas (canned or cooked from dry), reserve ½ c cooking/canning liquid<br>
¼ c lemon juice<br>
2-3 cloves garlic, crushed (or 5-6 cloves roasted and mashed)<br>
¼ t salt<br>
½ c tahini
<ul><li>Combine lemon juice, garlic, and chickpeas in food processor, blender, or mash by hand.</li>
<li>Process until smooth, adding reserved liquid as needed.</li>
<li>Mix tahini and salt in a medium bowl. Add chickpea mixture and stir thoroughly.</li>
<li>Serve drizzled with olive oil and sprinkled with paprika and crushed parsley.</li>
Usually I serve this with pita and/or veggies (carrots and snap peas are a favorite).<br><br><b>Black Bean Hummus</b><br><br>
1 c black beans<br>
¾ c chickpeas (canned or cooked from dry), reserve ½ c cooking/canning liquid<br>
¼ c lime juice<br>
2-3 cloves garlic, crushed<br>
½ c natural peanut butter<br><br>
The process is the same, but I usually top it with chili powder and cilantro rather than paprika or parsley. I generally serve this with tortilla chips and veggies.
These sound Yummy! I gotta try my hand at it next time but for toight we did soup with them. I'll share my recipe so if other's read they may want to try! I used a thing of 32 oz Organic Vegetable broth, 2-3 organic potatoes chopped, 2-3 sticks of celery chopped, 1/2 bag of chick peas cooked with ham bone, or sausage I used ham from a spiral ham that was already cooked I needed to use up. Cook chick peas according to directions and drain water off or use a little to mix with your veg. broth would be good as mine needed a little more broth. Cook potatoes, celery & onions in broth until potatoes are done so about 15 min. tops then add chick peas and enjoy! Simple but good eat-n-!
Drain and rinse if using canned beans, then blot dry (just cook, then blot dry beans). Spread out on a non-stick cookie sheet and seaosn with....whatever. Salt, pepper, cumin, garlic salt, cayenne pepper, ect. Whatever blend you like. Bake in a 400 degree oven about 30 minutes. That's the tricky part. You don't want to burn them or make them super crispy, but not long enough and they'll be too soft still. Try turning the heat down after 20 minutes and cook another 20. I'm still experimenting to find out what works best. Then let them cool and put in a baggie and snack on them.<br><br>
Chickpea and potato curry:<br><br>
Sorry don't have the exact recipe but I'm sure you can google it and find a decent one. I saute onions in oil, add chopped potatoes and coconut milk and cook until potatoes are soft, then add canned or cooked chickpeas and good curry seasoning (cardamom, cumin, coriander, chili powder, ect). You can add a couple whole chiles if you like things spicy. I don't. Serve over basmati rice.<br><br>
Add them to salads and soups. Hummus of course. That's all I do with them so far.
I make a Chickpea Noodle Miso soup that is so yummy. I start by sauteeing some chopped carrots, onions, celery and garlic in a bit of olive oil. When they become soft, I add veggie broth. I bring that to a boil, then add some whole-wheat noodles (whatever shape you prefer) and chickpeas. After the noodles have cooked, I ladle out some broth and mix some miso into it until it's smooth, then add back into the soup. All of the amounts can vary based on your personal taste. Very easy and yummy!<br><br>
We also like: Chickpeas Romesco from Veganomicon cookbook and Chickpea Gravy from Vegan With a Vengeance.
Roasted veggies over couscous (or you could use other grains like quinoa). I cook the couscous in veggie broth to give it more flavour but it's not necessary. In a big roasting pan mix a can of chickpeas, a cut up sweet potato, some cut up mushrooms, a cut up zucchini, and one red onion, very coarsely chopped. Dress with some olive oil, a bit of balsamic vinegar and some herbs (I like either basil or rosemary, dried is fine). Roast at 450F for 25 min, stirring once. Serve over couscous. The roasting makes the veggies nice and sweet. I normally make this in cooler weather though because it heats up the kitchen.<br><br>
Salad with chickpeas, tomatoes and mozzarella. Mix chickpeas (canned or dried/cooked), a couple of cut up tomoatoes (regular or a couple of handfuls of the grape/cherry ones), and some of those little bocconcini balls (cut up if you have the bigger ones). Add some *fresh* chopped basil, olive oil, balsamic and sea salt and mix it all together.
Ds1 likes chickpea "mock tuna" either as cold sandwiches or grilled with cheese. You can google recipes. but for ours I just mash up the chickpeas, and add mayo, lemon juice, and a dab of cumin, and maybe some mustard.
Yeah the sandwiches are a fave around here. I mix vegenaise (i'm sure mayo would work if you aren't vegan) canned chickpeas, a dash of soy sauce and a squirt of mustard and the kids like to mash them. You could pulse in a food processor or just use a potato masher like we do.<br>
Chickpeas are good in hearty veggie soups. I often toss them in with a minestrone along with noodles and kidney beans.<br>
Also good if your kids eat the softer types of veggies like eggplant and squash is sauteeing some colorful squashes and eggplant with italian herbs and then adding chickpeas and chopped fresh or canned tomatoes. It's good over bowtie pasta.<br><br>
Some kids like uncooked chickpeas. Two of mine like this recipe:<br>
Soak chickpeas overnight and then mix with lemon juice and salt and pepper and a dash of ginger powder. It's just a condiment like having a few olives or pickles though, not a main dish. If the kids don't like it but you do, you can add some chopped chili peppers and fresh ginger instead of powdered ginger and some cayenne powder.
Nom nom. I love chickpeas. My main ideas (hummus and roasted) have been used already but I'm subbing here for new ways.<br><br>
Oh, I like them in cold bean salads a lot---just rinse and mix them with green beans, kidney beans, navy beans and whatever else you have on hand. Toss with your fav vinaigrette and chill. I keep bean salads around all summer long as they are a great quick and easy high protein meal or snack.
I put them raw into salad a lot. Also, this recipe is speedy and delicious. It's got an Indian flavor from the cumin.<br><br>
Chickpeas and Baby Spinach:<br><br>
1 tablespoon olive oil<br>
1 medium onion, chopped<br>
2 garlic cloves, minced<br>
1 teaspoon cumin seeds, lightly toasted and ground<br>
Salt, preferably kosher salt, and freshly ground pepper to taste<br>
1 tablespoon tomato paste<br>
1 (15-oz.) can chickpeas, drained and rinsed<br>
1 cup chicken or vegetable stock, or water<br>
Cayenne to taste (I use 1/4 tsp for a moderately spicy dish)<br>
1 6-oz. bag baby spinach<br><br>
1. Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.<br><br>
2. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.
My dd2 likes just eating the canned ones straight out of the can.<br>
DS likes his sauted in olive oil, with curry powder on them (sometimes he adds some broccoli to it; he's 9yo and makes it himself).<br>
We also use chickpea flour, and it's fantastic when making vegetable fritters (we use zucchini).