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what else can I make with chickpeas?

  • m
  • melon Oct 31, 2005 07:27 PM
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all I ever want to eat these days are chickpeas!

I usually make

some variation of greens (kale, broccoli rabe), chickpeas, garlic and pasta

or

hummus

or

chickpea-feta-kalamata-tomato something-or other

does anyone have any great new chickpea ideas? I'm fresh out. thanks in advance.

ps I'm not a vegetarian.

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  1. they're great in couscous, especially with all the other fixings (stewed tomatoes, carrots, apricots, chicken, merguez, lamb, and a bit of chicken stock)...

    1 Reply
    1. re: tuqueboy

      You can take that same approach with pasta instead of couscous. I love them with tomatoes and onion and some mixed meats - chicken, sausage, whatever.

      You can also grind them up and make felafels - I don't have a recipe handy, but it'd have to be better than making them from that dried mix. Lord, I do love a felafel sandwich!

    2. a chick pea, canned tuna, diced red onion & diced julienned carrots salad,with lemon dressing is yummy

      curried chickpeas with spinach

      1. Falafel!

        1. If you're feeling adventurous, why not buy some garbanzo (chickpea) flour, and try making farinata/socca? It's like polenta, only with chickpeas.

          I'm afraid I don't have a tried and true recipe; this is just something I've been considering making myself.

          I read once on this board that someone makes their own flour by sticking dried chickpeas in a blender, and then sifts the resulting mix of pulverized and fragments of chickpea. The powder was used as chickpea flour, and the bigger bits were used like grits or coarse polenta.

          An interesting idea, even if the poster said blitzing dried chickpeas sounded like ballbearings in a blender. I still remember that description and wince...

          2 Replies
          1. re: Kate

            also, that flour can be used to make 'shiro' and ethiopian dish.

            one can buy the flour at any ethiopian market.

            1. re: Kate

              Before you load chickpeas into your blender, I would recommend buying chickpea flour in Indian shops as "besan". Sometimes it is also labeled as "Bengal gram flour".

              You can use besan to make very tasty Indian and Persian sweets. Basic idea is toasted chickpea flour, melted butter and sweetning.

            2. it goes well in soups. the other day i made caldo tlalpeno, from epicurious, and the chickpeas in the soup was a great addition. this recipe is very good, especially if you like spicy foods. the fist time i made this soup i misread the directions somehow and accidentally used 2 cans instead of two chipotle peppers and it was inedible, way too much heat. now i use 4 peppers (with the seeds) and that's about right if you like a little heat.

              1. There are TONS of Indian dishes that use them. Find a decent book and go wild!

                2 Replies
                1. re: jeff

                  chana masala is awesome. use canned garbanzos, gook with the juices from the can, and serve over rice.

                  1. re: jeff

                    chana masala is awesome. use canned garbanzos, cook with the juices from the can, and serve over rice.

                  2. curried garbanzos.

                    also, a curried garbanzo stew w/ tomatoes and kale served over brown rice.

                    1. Here's a link to a chickpea soup recipe I posted - it's a favorite.

                      Link: http://www.chowhound.com/topics/show/...

                      2 Replies
                      1. re: MMRuth

                        Just wanted to thank MMRuth for posting this previously--I made it recently, and my roommate who doesn't even like chickpeas thought it was very tasty.

                        1. re: AppleSister

                          Glad you enjoyed it ... the rosemary and garlic really make it something special in my book ... and with rice or pasta, it becomes a meal.

                      2. Sauteed carrots and chickpeas. You can either serve it warm or let it cool and do it as a salad. I usually add flat-leaved parsley and sometimes I toast and grind some cumin seed and toss everything in olive oil with a bit of lemon juice.

                        1. I made this orzo salad once and it was pretty tasty. Maybe a bit summer-y but still good.

                          Link: http://www.foodnetwork.com/food/recip...