Chick pea ideas needed

I love using my crock pot (slow cooker). it's great in the summer or the winter. Here is a spicy chickpea recipe you can make in your slow cooker... 1 tablespoon vegetable oil 2 onions, peeled and finely chopped 4 garlic cloves, finely chopped 2 tablespoons minced fresh gingerroot 2 teaspoons ground coriander 1 teaspoon cumin seeds 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon cayenne pepper (reduce if that's too spicy for your tastes) 2 teaspoons balsamic vinegar 2 cups coarsely chopped tomatoes (, canned or fresh) 2 (19 ounce) cans chickpeas, rinsed and drained In a skillet over medium heat, cook onions, stirring, just until they begin to brown; then add garlic and all spices and cook, stirring, for 1 minute. Add vinegar and tomatoes and bring to a boil, then place mixture in your slow cooker; add chickpeas and combine well. 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 with hot naan or pita bread.

How about trying a very simple Chick Pea and Fresh Tomato Toss? You need 1 (19 ounce) can chickpeas ,1 large tomato, chopped ,3 whole green onions, thinly sliced 2 tablespoons vegetable oil ,1 tablespoon lemon juice ,1 teaspoon ground cumin ,1/2 teaspoon chili powder ,1/4 teaspoon salt Rinse and drain chick peas. Place them in a bowl. Add the tomatoes and onions. Whisk remaining ingredients together. Toss with chick pea mixture until coated. Serve right away or refrigerate for up to 2 days.

I see chick peas in bean salad all the time. You can also find them at make-your-own salad bars. I do not have a recipe for bean salad but I know they usually consist of chick peas, green beans, lima beans and yellow beans.

Pasta Fagioli 1 large onion - diced 3 cloves garlic - sliced thin 1 carrot grated 1 stalk celery - diced small 2 cans Cannellini beans l can Chick peas salt and pepper to taste dash of oregano 1 cup of Ditalini macaroni (or very small shells, or elbows) Saute the garlic, onion, celery, carrot, oregano, salt and pepper together until soft (about 10 minutes on low heat) Add the cannellini beans and the liquid from the cans. Mash the Chick peas the add them to the bean mixture for flavor and texture. Add a large glass of water. Cook macaroni separately and add to the beans. You can add a head of escarole which has been washed and cut into bite size pieces about 15 minutes before serving.

I did not know that you could freeze them. That is a pretty smart idea, do your hummous turn out just like it normally would even though they have been frozen. I am a vegetarian and albeit a huge chick pea fan. Here is one of my favorite chick pea recipes. I used this for my youngest son's christening party, where we had about fifty guests, and I received so many recipe requests after the party. Chick Pea Salad: 15 oz chick peas (1 can), drained and rinsed 1 cucumber (peeled and finely chopped) 1 cup of grape tomatoes (cut in half) 1/4 cup finely chopped sweet onion 1 tablespoon minced garlic 1/2 teaspoon dried parsley 1/4 teaspon dried basil 1 tablespoon grated parmesan cheese 1 tablespoon balsamic vinegar 3/4 teaspoon salt Mix chick peas, cucumber, tomatoes, sweet onion, garlic, parslev flakes dried basil and parmesan cheese. Mix olive ol and balsamic vinegar and drizzle over, season with salt. Mix everything, cover it and put it in the fridge for min. 45 minutes. Enjoy straight from the fridge.

I have developed a recent love for chickpeas~! A recipe I tried recently was a cold mix of kidney beans, chickpeas, yoghurt, a bit of honey and lime juice. We used it with a piece of grilled salmon wrapped in a tortilla. It was really really good! Today I made a curry with chickpeas, zucchini, carrot, leek, premade tomato soup and a splash of cream. I spiced it up with garam masala, cummin and a bit of cinnamon. It was really creamy and delicious!

if you want chick pea ideas,i will give you a great recipe,hope you like it:) CHICK PEA SALAD 2 (1 lb.) cans chick peas 1/3 c. scallions, chopped 2 tbsp. chopped parsley 1/4 c. olive oil 3 tbsp. fresh lemon juice 1/2 tsp. salt 1/8 tsp. dry mustard Black pepper to taste Salad greens Combine the chick peas, scallions and parsley. Blend oil, lemon juice, salt, mustard, pepper and pour over vegetables. Toss lightly. Chill for at least an hour, tossing twice during chilling. Serve on bed of crisp salad greens. Serves 8 a healthy salad! :)

mmm garbanzo beans! we also like them cold in a tossed green salad. I think you can mash them up with other stuffs and make veggie burgers with them. can you dehydrate cooked ones and grind them into a powder to make a flour out of?