Category Archives: chickpeas

warm chickpea salad

Another dinner out of a can, but deceptively delicious.

1 can chickpeas, drained
1 celery stalk, finely sliced
1/2 cup fennel, finely sliced
1 garlic clove, crushed with some salt
2 tb lemon juice
2 tb olive oil
3 tb parsley, torn
Boil a kettle and pour the water over the chickpeas in a bowl. Combine the other ingredients, then drain the chickpeas and throw them in as well. Stir and sit a little. Suits grilled lamb.
Possible additions: sliced black olives, canned tuna if you want a meal in itself.
Source: Bill’s food
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chickpeas on toast

2 tbsp olive oil

1 tsp cumin seeds
1 tsp carraway seeds
1 medium carrot, in 1cm dice
1 medium onion, in 1cm dice
30g chorizo sausage, finely diced
2 tsp tomato puree
120g tinned chickpeas, reserve water
200g tinned tomatoes
1 tsp caster sugar
Saute seeds in olive oil briefly, add carrot and onion and saute until soft. Add puree and sausage, cook a little more, add remaining ingredients + enough water so that total added liquid amounts to 220ml. Simmer covered for 20 mins. Remove lid and cook til nicely thickened.
Serve on thick toast and sprinkle with fresh coriander leaves.
Source: Ottolenghi in The Guardian

A Felafel Recipe (about 20)

1 cup dried chickpeas
1 teaspoon cumin
Half a large onion, roughly chopped (about 1cup)
1 teaspoon baking powder
4-6 tablespoons flour
2 tablespoons finely chopped fresh parsley
Soybean or vegetable oil for frying
Chopped tomato for garnish
2 tablespoons finely chopped fresh cilantro
Diced onion for garnish
1 teaspoon salt
Diced green bell pepper for garnish
1 teaspoon dried hot red pepper
Tahina sauce
4 cloves garlic
Pita bread

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.

2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.

3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.

4. Form the chickpea mixture into balls about the size of walnuts, or use a felafel scoop, available in Middle Eastern markets.

5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few min­utes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with felafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.

NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.

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