Garbanzo Bean Recipes wanted!

[Lucinda]

Allo!

My new project is playing with Garbanzos/Chickpeas and also with the flour.
Do you have any favorite recipes?
I'm especially looking for hummus, roasted chickpeas, and flatbread recipes, (and techniques) but any other recipes would be most welcome!

TIA
♥

I did find a cool technique for removing the thin peel/skin from the canned beans. It involves draining and rinsing as usual, and then covering with water in a large bowl, then gently working your hands through the garbanzos, which loosens the skin and then floats to the top, where it can be skimmed off. This supposedly makes creamier hummus, and a better surface for seasoning the when roasting.

[Warpy]

1. Chickpea and tomato salad

It's a main dish salad in summertime, better the second and third day. There are loads of recipes on the net, pick one that looks best to you. Mine is out of the Doubleday Cookbook, the best cookbook I've ever found, but good luck to all of you and the Red Sox for finding one reasonably priced.

[The empressof all]

2. How about no cook brownies or chocolate chip cookie dough dip

I haven't tried this on yet....


1-1/4 cups dark chocolate chips (Ghirardelli 60%)
1 can garbanzo beans, rinsed and drained
2 eggs
¼ teaspoon cinnamon
2 tablespoons cacao powder
1 tablespoon coconut oil
2 teaspoons vanilla extract
1/2 cup packed brown sugar
1/2 teaspoon of baking powder
½ teaspoon salt
Confectioner’s sugar for garnish, optional


http://www.theroastedroot.net/garbanzo-bean-brownies/



I have made this one several times and actually prefer it with chickpeas rather than the white beans


Healthy Cookie Dough Dip
Inspired by: White Bean Blondies.

1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining)
1/8 tsp plus 1/16 tsp salt
tiny bit over 1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup nut butter of choice (You can get away with using only 3 tbsp. If you use peanut butter, it’ll have a slight “pb cookie dough” taste, so if you don’t want this, try the Deep Dish Cookie Pie instead. Just don’t bake it.)
up to 1/4 cup milk of choice, only if needed
Sweetener of choice (see note below, for amount)
1/3 cup chocolate chips, or these: Sugar-Free Chocolate Chips
2 to 3 tbsp oats (Ground flax will also work)

http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/

[pinto]

3. Sauteed in olive oil w/ onion, bell pepper and garlic. + Salt and pepper. Over pasta.

+ Grated cheese if that works for you.

[Suich]

4. Best hummus ever!!!

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=55647&mesg_id=55647

Thanks, hippywife!!!

[GoCubsGo]

5. Easier to remove the skins if you use dried beans.

(Cheaper, too.) After soaking them, dump them into the cooking pot. Sprinkle on some baking soda--maybe a tablespoonful per bag of dried, and "saute" it for a few minutes. Then add the cooking water and cook as usual. The skins will come off and float to the top. If you do a "quick soak", rather than an overnight soak, you can add the baking soda there, rather than to the cooking water. That probably would be better for making hummus, if the recipe calls for cooking liquid. I have done the "quick soak" version. And yes, removing the skins definitely makes your hummus creamier. Here's a great hummus recipe from Grapes & Beans restaurant in Atlanta:


----
Hummus
(16 servings)

3-4 garlic cloves
1/2 cup parsley
2 cans chickpeas, rinsed and drained (about 38 oz.)
4 Tbsp. tahini
2 Tbsp. lemon juice
1 cup olive oil
1/2 cup water
1/2 tsp. cumin (or to taste)
1/2 tsp. cayenne (or to taste)
dash curry powder (or to taste)

In a food processor, chop the garlic. Add the parsley and pulse until chopped. Add remainder of ingredients and process until smooth. Taste and adjust seasonings, if necessary.
----

I cut back on the olive oil when I use this recipe, and I don't add the curry. I'll use the liquid from the canned beans, or cooking liquid in place of the water.

I like to roast chickpeas, too. I don't have a specific recipe. I usually just toss them with some olive oil, salt, garlic powder, and a little bit of cayenne. Then I spread them on a baking sheet, and roast them at 350 F for about 15-20 minutes.

Are you interested in chickpea burger recipes? I also have recipes for latkes, as well as for pancakes using chickpea flour. Let me know if you are interested in any of them.

[msanthrope]

6. Hot and Sour Chickpeas--

This is good hot, great cold, keeps well in fridge, good the day you make it, excellent the next....

A large sweet onion
Fresh ginger-- you will use about a 1/2 inch
2-3 cloves of garlic
Cilantro--wash and chop up a bunch. Divide in half.
2 lemons
2 15 oz cans of Rotel or fire-roasted tomatoes (trader joes sells them.)
3 cans of garbanzos--drained, rinsed, and well drained again.
A few tablespoons of tomato paste
A fat tablespoon of Patak's curry paste--you can use more.
Cumin--2 tsps.
Coriander--2 tsps.
Salt to taste.
Cayenne to taste.

Dice the onion and sauté until lightly browned. Add the curry paste, tomato paste, cumin, coriander, cayenne, salt, grated fresh ginger, and the garlic, chopped. Stir and fry, cooking the paste. Stir in the tomatoes, then the chickpeas. Add the juice of one lemon and half the cilantro.

Cook for 20 minutes, until the chickpeas are very smooth and creamy to the bite. Taste to correct seasoning. Let cool, even sit overnight. Before serving, stir in the rest of the cilantro and squeeze more fresh lemon to taste.

This is one of those recipes that can be adjusted in size, heat, very easily. I sometimes add jalapenos with the onions. Great with rice, pita, or wrapped in a lettuce leaf.

[bitchkitty]

10. Yummy!

I'm going to make this one. Sounds delectable!

[bitchkitty]

7. Thanks for the tip!

I am vegan, and I eat a LOT of hummus. I generally use canned but sometimes use dried. I will try this method of peeling the beans.

[Lucinda]

8. Thanks everyone! Bumping this back up to read in the morning.

♥

[BainsBane]

9. I make a garbanzo bean salad

I adapted from this recipe http://www.foodnetwork.com/recipes/michael-chiarello/ceci-alla-siciliana-recipe/index.html

I use dry chickpeas instead of canned. When they have finished cooking I put them in the dressing to absorb the flavor. It's much better than using canned beans. Champagne vinegar is expensive and unnecessary. White wine vinegar is fine, red wine would probably work too. I've never seen Calabrian chilis. I use red pepper flakes or leave it out all together. You can serve it with bread or eat is on it's own. I bring this to pot lucks all the time.

Ingredients
6 cans (14 ounces each) chickpeas, drained and rinsed
2 1/2 cups celery, including some of the chopped leaves
1 cup red onion, minced
6 tablespoons minced fresh Italian flat-leaf parsley
1/2 teaspoon minced Calabrian chiles, or more to taste (can substitute with red chili flakes)
3 cloves garlic, minced
1 cup extra-virgin olive oil
3 tablespoons Champagne vinegar
Salt and freshly ground black pepper
2 loaves ciabatta or Italian bread
Extra virgin olive oil, for brushing

In a large bowl, stir the chickpeas, celery, onion, parsley, chiles, garlic, olive oil, and vinegar. Season, to taste, with salt. Serve immediately or let stand for 1 or 2 hours and re-season just before serving.

Slice the bread into 1/2-inch thick slices. Toast on a preheated grill or in an oven for 4 to 5 minutes. Brush 1side with olive oil. Season with salt and pepper.

Spoon some of the chickpea mixture over the bread slices and serve immediately.


Read more at: http://www.foodnetwork.com/recipes/michael-chiarello/ceci-alla-siciliana-recipe/index.html?oc=linkback