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In praise of chick peas

you could make pease pudding with chick peas as well. instead of yellow split peas boil soaked chickpeas in with the ham stock.
 
Chick Peas soaked for over 12 hours were nice and tender :)

Just finished a channa masala, tatziki and pickled jalapeno wrap for lunch, I think I may be repeating that combo a few times this week.
 
I'm not fussy, I don't mind chickpeas and I love hummus but I think that chickpeas are probably towards the back of the queue in terms of pulses I like. Much prefer black beans, kidney beans, black eyed peas, haricot beans, navy beans, lentils... etc
 
shygirl said:
A fav of mine is chick pea and potatoe croquettes, served with a tasty tomatoe sauce and salad. Boil the potatoes and (soaked) chick peas, mash them together, add chopped parsley, garlic, salt and black pepper to the mix. Make into round croquettes, dip in beaten egg, cover in fresh breadcrumbs and fry. Particularly nice fried in little coconut oil.
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They sound lovely, going to try that at the weekend. Thanks for posting that :)
 
Chick peas are clearly the best pulse.

I made some minestrone type soup with a tin of chick peas yesterday, because that was what I had, and it was much nicer than those floury types. I also have a tin of the small ones which I haven't eaten because the other can I bought at the same time was horrible.
 
Maggot said:
I only had 5 hours. Overnight means about 8 hours, maybe 12 at a push - definitely not 24.
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I usually put them on when I get home from work. This means tea time. I don't cook tea at breakfast time next day, therefore it's 24 hours before I cook them.
Overnight has never meant anything less than 24 hours to me.
 
Maggot said:
I only had 5 hours. Overnight means about 8 hours, maybe 12 at a push - definitely not 24.
Click to expand...

To me overnight means 12 hours plus. I generally put stuff on to soak before I go to bed and cook them late afternoon/evening the following day.
As long as your kitchen isn't too warm, a few extra hours won't do any harm. You can always change the water and stick them in the fridge if things change and you can't cook them the next day.
 
Maggot said:
<snip>Chickpeas are the best!
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They work well used half and half with kidney beans as a variation on refried beans. They seem to add a more satisfying texture and flavour.
 
Just knocked up meatballs , a good tomato sauce , fresh garlic , home grown courgettes and chickpeas for dinner ....outstanding and a half hours work (cheated on the sauce but added to it) - the peas blend down very well ..
 
Cid said:
Surely a falafel burger is simply a falafel in shit bread?
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I did falafel burgers in freshly baked French French bread yesterday, and they were lovely. May have overdone the cayenne a bit, and maybe 4 hours' pre-barbeque apèro helped, but hey! happy guests, including some French people who didn't realise vegetarian food was edible by normal French types :cool:
 
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