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Cooking with Chick Peas

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September 1st, 2005

cowprintavenger @ 06:37 pm: Creamy chick pea soup with garlic & mint
I made this soup recently and it was absolutely gorgeous, and the quickest, easiest soup I've ever made - it took about 5 minutes from start to finish, all you do is throw everything into the blender, then heat it up!! The recipe is taken from Rose Elliott's Complete Vegetarian Cookbook.

Here's the recipe - it serves 4-6, depending on portion size:

2 x 400g cans chick peas (or 8oz dried chick peas, cooked as usual)
2 garlic cloves
a handful of fresh mint (you can use dried herbs instead, but the taste isn't as good)
a small handful of fresh parsley
3 tablespoons olive oil
croutons (make your own by frying cubes of bread in olive oil & herbs)

1. Drain chick peas, keeping the liquid.
2. Put the chick peas, 850ml of their liquid (made up with water if needed), garlic, mint, parsley and oil in a liquidizer/food processor.
3. Blend it at high speed until smooth.
4. Put into a pan and heat gently. Serve with croutons.


April 15th, 2005

raesunshine @ 01:04 pm: Can you freeze chick peas?
I just made a delicious pot of soup and was wondering if chick peas keep their texture after they are frozen. I would like to freeze some of the soup I made but thought I would ask the question first.

Since I am here I might as well share the recipe...

Chick Pea and Penne Soup

2 tbsp olive oil
4 cloves of garlic, chopped
1 sprig rosemary, plus 1 tbsp chopped fresh rosemary leaves
two 14 ½ ounce cans diced tomatoes in juice
two 15 ½ ounce cans chickpeas, drained, rinsed, and half mashed with fork
6 cups water
2 tsps salt, plus more to taste
8 ounces penne or other short pasta
freshly ground black pepper

In a large pot over medium heat, warm the olive oil. Add the garlic and rosemary sprig and cook, stirring often, until fragrant, about 2 minutes. Add the tomatoes with their liquid, whole and mashed chickpeas, 6 cups water, and 2 tsps salt; bring to a boil.

Reduce the heat and simmer for 10 minutes. Add the pasta and cook until tender, about 10 minutes. Remove the rosemary sprig and add chopped rosemary. Season to taste with salt and pepper.

**I have made it with dried rosemary and it was still flavorful. I usually make it without the pasta because I find the pasta swells too much when left in the fridge over night.

Current Mood: curiouscurious

April 7th, 2005

gany @ 09:56 pm: Since this just came up in vegrecipes -

The other day I made this moroccan inspired dish, I made it up as I was cooking, it came out really good

saute 1/2 cup of mushrooms
add 1 chopped green pepper
add a can of chickpeas, drained
handful of chopped basil
1/4 cup tomato puree stirred with a dash of red pepper and 1 tbsp of paprika
Cook until ready - about 10 minutes
Serve over couscous.
Salt to taste

You can also throw some raisins in couscous for a sweet touch.
I also served artichoke hearts on the side.

raesunshine @ 10:49 pm: I wish this community was more active. I love chick peas and would love some new recipes.

February 23rd, 2005

tragic_nimrod @ 04:50 pm: I'm new..what an awesome community. I can down a whole can of chick peas I love 'em so much.

January 29th, 2005

gany @ 10:47 pm: Chana masala question
Hello all,
I've made my first chana masala today after having it in the indian restaurant. I just used basic curry and pepper spices and served it over spinach. My question is this, what is the best way to make it saucier - tomato paste, veggie stock, chick pea juice, or something else?

January 28th, 2005

celticdragon @ 09:07 pm: I love this chili!
I hope this is the kind of recipe you were hoping people would post here. :)

Vegetarian Chili - includes a can of chickpeas!Collapse )

January 23rd, 2005

gany @ 02:53 pm: Welcome
Welcome to "Cooking with Chick Peas" community, the place to share your favorite chick pea recipes.

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