I'm looking for a good chickpea side dish or salad (cooked or not) for my Rosh Hashana dinner. No dairy, please.
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!
Made a delicious - and huge - batch of "Spicy Moroccan Chickpeas" from Olive Trees & Honey (world Jewish veg cooking):
1 lb chickpeas
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
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!
(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... :-)