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Chickpea recipe

GrillNextDoor Sep 6, 2007 06:30 AM

I'm looking for a good chickpea side dish or salad (cooked or not) for my Rosh Hashana dinner. No dairy, please.


  1. b
    bellywizard Sep 6, 2007 08:08 AM

    (I second the Moroccan idea!)

    Of course, hummus...

    Use them for a 'split pea' soup.

    Toss 'em with a bit of pasta, garlic & oil.

    Or have an unconventional Rosh Hash dinner, and make a little channa masala!
    Didn't think so... :-)

    1. l
      laurendlewis Sep 6, 2007 07:36 AM

      Made a delicious - and huge - batch of "Spicy Moroccan Chickpeas" from Olive Trees & Honey (world Jewish veg cooking):

      1 lb chickpeas
      veg/olive oil
      2 onions chopped
      3 cloves garlic minced
      2-3 carrots chopped
      1 sweet potato (or buttnernut squash or turnip) peeled & chopped
      1/4 t cayenne
      1/4 t cinnamon
      1/4 t ginger
      1/4 t paprika
      1/8 t saffron
      1 1/3 lb plum tomatoes chopped
      1 t salt
      1/4 t pepper
      1/4 c cilantro chopped
      1/4 c parsley chopped
      Harissa (opt)

      Cook chickpeas as usual.
      In large skillet: Saute onion for 1 min, add garlic and carrots/sweet potato and saute until softened, 10 min. Add spices and saute 1 min. Add tomatoes, s&p. Bring to a boil, cover, reduce to low, and simmer stirring occasionally until tomatoes liquefy to a sauce, about 20 min.
      Add chickpeas to skillet, cook stirring occasionally until slightly thickened, about 10 min. Stir in herbs, harissa.

      YUM! Delicious. Enjoy!

      1. chelleyd01 Sep 6, 2007 06:37 AM

        2 cans of chickpeas, drained, rinsed, dried and chilled
        1 large hothouse cucumber, peeled and diced
        2 wonderful pints of summer cherry tomatoes, halved
        a large bunch of parsley, washed and chopped
        1 red or yellow pepper, seeded and diced
        some black olives, chopped

        add a good viniagrette or some lemon and OV and chill for a few hours. My niece can eat the whole bowl herself!

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