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Ann72 02-09-2011 04:50 PM

Need main meal chickpea recipe
 
Hi guys,

I have a bag of dry chickpeas/garbanzos and want to use it to make a vegetarian main course. Any suggestions? I love all ethnic cuisines and would love something new.

TIA

bacilli 02-09-2011 07:19 PM

Curried Garbanzo Beans
Chana Masala
Turkish Pilaf
Mussaka

I've tried them all, and loved them. But I'd eat garbanzo beans straight from a can with my fingers, so I may not be the best judge.

Ann72 02-10-2011 08:43 PM

Thanks! They look great! :)

liasaun1 06-26-2011 09:14 PM

I made this earlier this week:

Moroccan Chickpea-and-Vegetable Stew

Ingredients
1 tablespoon vegetable oil
2 cups (1/2-inch) cubed zucchini
1 cup chopped onion
1/2 cup chopped carrot
1 tablespoon bottled minced garlic
1 cup fat-free, less-sodium chicken broth
2 tablespoons raisins
1 1/4 teaspoons ground ginger
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
1 1/2 cups water
1 cup uncooked couscous


It was AMAZING. I didn't follow the recipe exactly, just spiced it to taste. I only had Italian diced canned tomatoes so I used those instead of fresh, and I didn't have any chicken broth, so the stew was based on the flavored canned tomato juice haha. I also didn't have coriander, or ginger, but I did add Garam Masala which is a really good eastern spice mix. I added in some peanut butter for extra protein and to get that Morroccan flavor, and fresh cilantro. I've been eating it on top of cous cous all week. By far one of the best dishes I've ever made! Absolutely delicious!!

Riddy 07-16-2011 12:06 AM

Quote:

Originally Posted by bacilli (Post 3703815)

I've tried them all, and loved them. But I'd eat garbanzo beans straight from a can with my fingers, so I may not be the best judge.


Yeah, what she said! :D:D:D

I make a yummy chickpea and artichoke salad
1 can chick peas
1 can artichoke hearts
about 1 Tbs EVOO
about 1 Tbs lemon or lime juice
lots of parsley (dried is fine, fresh is better)
couple shakes garlic powder
couple shakes onion flakes
salt & pepper

If I want more protein, I add shredded cheddar cheese.
It's better if it sits for a couple hours before you eat it. If I make it at breakfast, it's delicious by lunch.

Esofia 07-16-2011 05:57 AM

This recipe is pinched from Claudia Roden's The Book of Jewish Food, and will be Middle Eastern.

1 tin chick peas, cooked (you should be able to find something that tells you what that is in dry chick peas)
1 onion, thinly sliced
1 bag fresh spinach
A few fresh tomatoes, chopped, or a tin of tomatoes, according to taste
Extra virgin olive oil
Salt
Black pepper

Sauté the onions, add the tomatoes, then when they're both cooked, add the spinach and chick peas and cook for a few minutes more, just until the spinach wilts. Lovely on rice.

I also like chick peas in salad. Add chopped carrot and tomato, perhaps some tofu (a white cheese may work here), and various bits and bobs such as olives, sundried tomatoes, raisins, artichoke hearts, whatever you fancy really. Olive oil and lemon juice dressing.

ringmaster 07-16-2011 02:31 PM

these all sound so good... I'm going to be stocking up on chickpeas now!


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