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Garbanzo beans. I have a 1lb bag of dried beans soaking. What can I make?

mmdad Oct 11, 2009 02:10 AM

I plan to make hummus that is an obvious one. But one pound bags are about 4x what a can is. So I will have extra. What can I make?

  1. Cheese Boy Oct 11, 2009 10:26 PM

    This many replies in ~~ and nobody has mentioned Channa Masala (aka Chole)?
    That would be on *top* of my list if I had all the ingredients. Basmati rice or naan on the side, and you're good to go. Give it a try. : )

    1 Reply
    1. re: Cheese Boy
      cimui Oct 11, 2009 10:44 PM

      I think Luckyfatima mentioned chole masala earlier in the thread. Great suggestion -- it's shows up in my kitchen regularly.

      I'm also a huge fan of channa chaat. Here's one variation: http://www.mamtaskitchen.com/recipe_d... . I also add chopped cucumber, mango, sweet pepper (green, red, orange or yellow) and occasionally chopped grilled chicken in my versions.

      If you want some ideas for variations on hummus, I often add fresh herbs (basil, dill, cilantro, etc....) or cucumber or roasted peppers / eggplants or sundried tomatoes to mine.

    2. carswell Oct 11, 2009 03:18 PM

      Auberge d'Aillane's chickpea salad.

      Here's an online recipe. http://books.google.ca/books?id=Jxm_p...

      Patricia Wells' has a slightly different version in her Bistro Cooking book. A little less vinegar, a smaller amount of herbs (and no mint or basil). Great as a potluck/picnic dish or alongside grilled sausages, meats or fish.

      1. BigSal Oct 11, 2009 02:50 PM

        With the cooler weather coming, you could make some Spanish one pot meals like Cocido Madrileno (garbanzos, beef,ham, potatoes, and carrots) or potaje de garbanzos y espinacas (garbanzo and spinach stew). With any leftover garbanzos from the stews, you could make garbanzos refritos (saute cooked garbanzos in olive oil, can add leftover chorizo and potatoes from the cocido).

        1 Reply
        1. re: BigSal
          JungMann Oct 12, 2009 10:10 AM

          Ah yes. The Iberian uses for chickpeas are often overlooked which is a shame as stews are particularly soul-warming at this point in the Fall. In addition to cocido madrileño and caldo verde, there is callos for the especially adventurous and pochero for those merely somewhat adventurous.

        2. k
          kdcs Oct 11, 2009 01:45 PM

          Besides hummus and falafel, I'm in favor of making a salad with butternut squash and tahini (I used this version: http://smittenkitchen.com/2009/01/warm-butternut-squash-and-chickpea-salad/). This sandwich sounds good, too: http://smittenkitchen.com/2009/01/smashed-chickpea-salad/. And I did an appetizer of fried chickpeas a while back, I think using a recipe from chow's site: http://www.chow.com/recipes/11203.

          Have fun.

          1 Reply
          1. re: kdcs
            kubasd Oct 11, 2009 05:09 PM

            I was going to reference that salad from smitten kitchen as well. I'll add her chick pea and roasted red pepper salad (it tastes amazing, especially the next day). I like cooked chickpeas in salads, sauteed with dark leafy greens and garlic, in soups..... you can puree some and use as a thickener in many veggie soups with a healthy protein boost as an added benefit. I eat them plain with salt, cumin, and cayenne as a snack (yeah i'm weird, but they're fun to pop while watching a movie). The possibilities are pretty numerous

          2. scubadoo97 Oct 11, 2009 01:12 PM

            I cook a 1# bag often. Use part to make hummus and the rest goes into other dishes. Bean salad, garbanzos with spinich to name a couple. There are lots of things to do with them. Don't want to cook them then soak until soft but still crunchy and make falafel

            1. c
              Chefpaulo Oct 11, 2009 06:56 AM

              Hummus is my pick. And it can be frozen.

              1. n
                neh Oct 11, 2009 06:30 AM

                roasted chickpeas- after soaking, follow the cooking directions on the package. After they are cooked and soft enought to eat, drain, toss in a casserole dish or cookie sheet that has edges (otherwise, they roll right off) with olive oil, garlic powder, salt and cayenne. Roast at 450 for about 45 minutes. depends on your taste and oven. I love them crunchy so I let them go til they are dark. They are great as they are or I like to toss them on salads.

                1 Reply
                1. re: neh
                  enbell Oct 11, 2009 01:33 PM

                  At least roast a small amount so you know what they are like. You can also puree for a soup base - here are some ideas

                2. b
                  Bayard Oct 11, 2009 04:08 AM

                  Chickpea fritters.

                  1. m
                    mmdad Oct 11, 2009 03:20 AM

                    Felafal is a good idea. I think I might try to make those. I know they will be balls and fried and contain onion and garlic. What else? A simple recipe would be great, keep in mind I am not spice or herb loaded I have the basics.


                    8 Replies
                    1. re: mmdad
                      coll Oct 11, 2009 03:31 AM

                      Here's how I make it, I use a half bag for the two of us (with lots of leftovers). A whole pound would be a little work, but great if feeding company.

                      2 cups dried garbanzo
                      1 tsp baking powder
                      1 small onion, chopped
                      1 or 2 cloves garlic, chopped
                      1Tbsp cumin
                      1 Tbsp cilantro
                      1 tsp red pepper flakes
                      2 handfuls fresh parsley, chopped
                      salt and pepper

                      Soak garbanzos overnight.

                      Put in food processor and grind up. Add all else and blend.

                      Refrigerate 15 minutes. Roll into ping pong size balls.

                      Fry in olive oil in a fry pan, turning gently, for about 5 minutes until crusty brown. You need the oil to be relatively hot. Do not deep fry or they will fall apart.

                      Serve with tahini sauce.

                      If you didn't have the spices, I think the parsley is the most important.

                      1. re: coll
                        Val Oct 11, 2009 06:09 AM

                        A new little restaurant has opened here called Falafel Grill and the description of the falafels they make fresh daily says "chickpeas and fava beans." Does anyone know about including fava beans in falafels, just wondering? Owner is Egyptian if it's any help.

                        mmdad, tzatziki sauce is also nice with the falafels, less fat too if that's important.

                        One of these days, I WILL try making my own. I try to keep fried foods to a minimum and don't eat out very often, so if I start making my own with success, I might create a monster...LOL!

                        Chickpeas are great on green salads, too, for a non-meat protein. I know someone at work who brings potluck salads all the time with dark greens and "ceci" as she calls them, she has an Italian heritage.

                        1. re: Val
                          comestibles Oct 11, 2009 06:47 AM

                          "Does anyone know about including fava beans in falafels, just wondering? Owner is Egyptian if it's any help."

                          Egyptian falafel is made with fava beans with a small amt of chickpeas sometimes. We have an Egyptian-owned falafel truck here where the falafel is made like that.

                          1. re: comestibles
                            luckyfatima Oct 11, 2009 07:14 AM

                            Egyptians don't call the fritter falafel, they are called ta'miyya, just fyi for googling recipes with broad bean fritters. Here goes one from epicurious:


                            1. re: luckyfatima
                              Val Oct 11, 2009 07:46 AM

                              Wow, thanks to both of you for answers...interesting!

                          2. re: Val
                            coll Oct 11, 2009 11:33 AM

                            I call my sauce Tahini sauce, but actually it has cucumbers and yogurt and that stuff in it too. I was in a rush this morning so didn't include it. But we always have the felafel on pita bread with this hybrid sauce.

                            1. re: coll
                              Val Oct 11, 2009 02:56 PM

                              coll...I was not meaning any degradation...it's funny that a little place here in town (Greek Gourmet) sells falafel but when I tried to ask for tzatziki with them instead of tahini,the one time I was there, the guy got all gnarled up and said "No tzatziki on falafel!!!" Great, I won't go back, no big deal but it's just funny how it goes with the falafels.

                              1. re: Val
                                coll Oct 11, 2009 04:33 PM

                                That's so funny...reminds me of "Pepsi no Coke!"
                                Like I said, I glanced at the recipe this morning that I had on back of the felafel and I called "Tahini Sauce" but the first two ingredients were cucumbers and yogurt. So I must have known for some reason not to call it tzatziki. If I put straight tahini on the sandwich, I don't think it would be good at all. I am really not knowlegable about felafel, but my husband used to work in the city a lot and that was his favorite lunch to buy on the street, so I figured out how to make it for him. So I could try it mostly. And it works out great when his vegan friend comes to visit.

                      2. luckyfatima Oct 11, 2009 03:04 AM

                        All of my uses call for about 1-2 cups dried beans. I can't imagine using 1 lb all at once. If you do soak and freeze, boil them first then simmer 40 mins to an hour till, then freeze them in smaller 1 dish sized portions for : garbanzo salad, hummus, chola masala, chola chicken, chola pullao, etc.

                        1. coll Oct 11, 2009 02:41 AM

                          Felafal would use them up. The hardest part to me is soaking the beans....use it all and freeze the leftovers. By the way, I make hummus from canned, don't know why but it seems smoother that way.

                          6 Replies
                          1. re: coll
                            pitu Oct 11, 2009 02:07 PM

                            There's lots of variations on falafal -- like Indian chick pea fritters with cilantro (or whatever fresh herb you have - parsley, vietnamese coriander, basil might even work) and cumin, diced onion/shallot. I'd make soup, pasta and ceci, panelle (the Italian version of chick pea fritter), and those oven roasted spiced chick pea snacks.

                            1. re: pitu
                              coll Oct 11, 2009 02:18 PM

                              I always imagine felafal in the Israeli way. And/or NYC street food. The Indian and Italian versions must have different names?

                              1. re: coll
                                alanbarnes Oct 11, 2009 03:05 PM

                                Indian fritters are called pakora. They usually use chickpea flour and add veggies (onion, cauliflower, etc.) or cheese.

                                Another possibility - roast (or fried) chickpeas - soak, cook, drain, dust with salt and your choice of ground spices, then either fry in oil or spread on a cookie sheet and bake 'til crispy. I can eat 'em by the handful.

                                1. re: alanbarnes
                                  coll Oct 11, 2009 04:27 PM

                                  The one time I tried to roast chickpeas, I was so disappointed. I followed instructions I found here, so don't know if it's me or the recipe. I threw them away, they were so boring.

                                  1. re: coll
                                    alanbarnes Oct 11, 2009 04:45 PM

                                    Roast chickpeas have a nice enough flavor. So do snails. But as escargot are primarily a garlic butter deliver device, so roast chickpeas do well when loaded up with other tasty stuff.

                                    If you ever decide to try it again, you may want to start with plenty of lemon juice, cumin, coriander, and cayenne. And don't stint on the salt.

                                    1. re: alanbarnes
                                      coll Oct 12, 2009 02:03 AM

                                      Thanks for the info, I just might try it again. I really want to like them.

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