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Post by braided-rug on Apr 26, 2006 12:08:48 GMT 10
I felt really pleased with my chickpeas the other night. I followed the packet for the quick method the quantites of water etc. and put them on for 45 mins, on really low on the electric stove. Well, me being "busy" on the computer they were there past the timer, but still had water, not much in the bottom and were cooked just right. Not sure how long I was on the computer for, but was very pleased with the hotpot which was thickened with cornflour and had carrots in it, of course these ingredients were added later.
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Post by braided-rug on Jun 25, 2006 23:29:35 GMT 10
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Post by braided-rug on Jun 25, 2006 23:30:58 GMT 10
Susie's Chickpeas Recipe www.cdkitchen.com/Serves/Makes: 6 Ready in: > 5 hrs * 4 cloves garlic, minced * 1 bunch scallions, thinly sliced * 1 teaspoon Red pepper flakes * 2 cups dried chickpeas, soaked overnight and drained * OR * 2 cans (19 ounce size) chickpeas, rinsed and drained * 1 can (28 ounce size) plum tomatoes Combine all ingredients in slow cooker. If using dried chickpeas, add water to cover. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until the mixture is hot and bubbling. Serve warm as a side dish or as a main course with pita bread and rice. |
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Post by braided-rug on Jun 25, 2006 23:33:24 GMT 10
I think they were all soaked again, I thought I was on a winner.
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Post by braided-rug on Jun 25, 2006 23:34:40 GMT 10
I read the other day, that we now grow our own chickpeas.
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Post by violet on Jun 26, 2006 10:36:38 GMT 10
I think the chickpea sources have changed here over the past few years, Br, because the canned ones I used to get were just beautiful but then over the course of a year they changed size and texture, and then the label changed. It was about 3 years ago.
Previously, I'd just throw a can of chick peas, some olive oil, salt, garlic, basil and black pepper into a little saucepan, heat through and serve. Everyone loved them, and the texture was perfect. Then they started to change, first they were bigger and sort of floury, then a few months later they were small and not as tasty. It's difficult to change when you get used to the taste! The canned chickpeas were all by Masterfoods.
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Post by braided-rug on Jun 26, 2006 12:54:27 GMT 10
I had a nice soup the other day with chickpeas. They were lovely. I noticed since we did our pantry challenge last pay day that the dried beans on the shelf have all but disappeared lol.
We did buy some more red lentils.
I suppose if the family is not keen on rosemary this recipe might be a problem.
Chickpea & Rosemary Soup
1 cup (200g) dried chickpeas
2 tabs olive oil
8 spring onions, sliced
2 cloves garlic, crushed
2 tabs chopped fresh rosemary
425g can tomatoes
3 cups beef stock
Place chickpeas in bowl, cover well with cold water; cover, stand overnight. Drain cickpeas, add to pan of boiling water, simmer, uncovered, about 1 hour or until tender; drain. Heat oil in pan, add onions, garlic and rosemary, cook, stirring, until onions are soft. Stir in undrained crushed tomatoes, cook, stirring, 5 minutes. Add stock and chickpeas, simmer, uncovered, about 5 minutes or until heated through. Serves 4.
From: AWW Italian Cookbook No. 2
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