Have any one of you used garbanzo / chick peas in a dish? Please enlighten me.

I’ve used chick peas as a dish -hummus. Are you looking for a dish where chick peas are not the main ingredient?

They are good on (lettuce) salads. I make a cold 3-bean (or is it 4-bean) salad that uses chickpeas. Mmmm. Now I’m hungry.

LOVE THIS ONE! One of my quick, go to dinners. Uses indian spices but it’s not “spicy hot”

1 16 oz. can chick peas
1 small onion, finely chopped
2 Tablespoons vegetable oil
1 (1-inch) piece fresh gingerroot, grated finely
2 cloves garlic, crushed
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon chile powder
2 Tablespoons chopped cilantro for garnish (optional)
salt to taste

Heat oil in a pan and add onion, cooking until soft and golden, about 8 minutes. Add gingerroot, garlic, turmeric, cumin, garam masala and chile powder; cook 1 minute. Stir in beans (juices and all) and 1 can of water, bring to boil. Cover and reduce heat to simmer for 20 minutes, until beans are tender but still whole. Salt to taste.

If there is not enough sauce, add more water and re-season with salt. Serve over rice.

**I’ve also made this with granulated garlic, powdered ginger, skipped the onions, used different onions…it’s always good! Enjoy!

(oh, my mom makes a 3 or 4 bean cold salad and uses garbanzo beans too!) they are also good with fresh parsley, onion, cucumbers tomatoes (all chopped small) and tossed with olive oil and lemon juice, salt and pepper…hungry now!

This is an Indian-ish Chicken recipe. It’s just a tiny bit hot, you can add less chili powder or none at all to make it milder. It’s super easy and fast. You can also eat garbanzo beans straight from the can, well rinsed first, I suppose.

2 cloves garlic, minced
1 pound chicken sliced thin
1 can chickpeas
2 bell peppers, chopped
1 1/2 cups cocnut milk
1 teaspoon curry powder
1 tablespoon tomato paste, or more if you like it tomatoey
a dash of chili powder and black pepper

Saute garlic in skillet, then add chicken and cook about 3 minutes. Add half the cocnut milk, simmer until chicken is cooked through. Add peppers, tomato paste, the rest of the cocnut milk and spices. Simmer 5 minutes or so, Toss in chickpeas, stir to coat and cook until the chick peas are heated through, about 10 minutes. Serve over cuscus or rice.

Drain a can of chickpeas and season with salt and pepper and whatever seasoning you like…garlic salt, chili powder, italian seasoning, etc. Roast at 350 for 45 minutes but check and move the peas around every fifteen minutes or so. Its a great sub for nuts!

I use them all the time - I make hummus, throw them in with other beans in vegetarian chili, use them to protein up a veggie stew, and toss them into a lot of my soups. And thanks for posting those recipes bethany, eccie - they both sound delicious!!

I love chickpeas!

One thing I like to do with them is make a mock-tuna/chicken salad. Just chop up the chickpeas and add whatever you would for tuna/chicken salad to it (I use celery, onion, mayo, some pickles, and salt and pepper). I also make hummus with them, sprinkle them on salads, and somewhere have a recipe for a curried chickpea casserole which is very mild and good. I also use them in Trader Joe’s simmer sauces, over rice. :slight_smile:

This Indian recipe isn’t very spicy, just flavorful - and the list of ingredients is much longer than the work involved:
Chickpeas in Tomato, Ginger, and Garlic Sauce

1 tablespoon vegetable oil
2 onions, peeled and chopped
1-2 green chilies, to taste
2 cloves garlic, peeled and chopped
1 inch fresh ginger, peeled and chopped
2 ripe tomatoes, peed and chopped, or 1 cup canned tomato puree

1 tablespoon vegetable oil
2 – 15 ounce cans chickpeas, drained and rinsed, or 2 cups dried chickpeas, presoaked and cooked
¼ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon brown sugar
¼ teaspoon salt or to taste

To prepare sauce: In a 3 quart saucepan, heat oil and add onions, chilies, garlic and ginger, and sauté for 3 minutes, until the onions turn golden. Empty the contents of the saucepan into a blender or a food processor fitted with a steel blade. Add the tomatoes and process to a smooth puree.

Chickpeas: In the same saucepan, heat 1 tablespoon oil. Return the pureed sauce to the pan, and cook over low heat for 2 to 3 minutes. Ad the chickpeas and remaining ingredients, and simmer over low heat for 15 minutes, until the flavors are well blended.

Serve over rice or other grain.

you’re welcome, you famous Beth you! :)I heard you on Meghan’s podcast! yay!

I cook them up in Chili and Beans, and have tossed them in with roasted veggies
I also make hummus, and mix them in with pasta pesto salads
I do a similar recipe to bethany, just spiced Chick Peas, season to taste (and then some) and stew them down to a rich broth. I got the idea from a book I read as a kid, and will NEVER remember (and after she had finished the Hot Chestnuts, he bought her a Paper cone of cooked Chickpeas in a rich spicy sauce unlike anything she had tasted before, for a whole penny)

My kids have NO appreciation for how much I love this recipe for the one single memory, that is not even, really, my own. Am I a flake or what??


Wow, thanks for the response everyone. Now I must soak my chickpeas :slight_smile:

oh yes, you can use the dried ones of course—I just cheat and use canned often! :slight_smile: Yum!

I make a [I]mean chili[/I]…using garbanzo beans, Caribbean black beans, pinto beans, and red kidney beans…along with meat, onion, garlic, cumin, bay leaf, kosher salt, seasoned pepper, green bell peppers, and tomatoes…and sometimes I toss in a bit of jalapeno peppers for ‘hot’.

I call it my Deluxe 4-bean Chili! Yum!

Mmm sounds good. Could I get a break down of it? :drool:

The exact recipe? :eyes:

I don’t cook ‘exact’.

But, after sauteing (in olive oil) the meat I am using with the chopped onion and fresh garlic in olive oil…I add everything else (and maybe some water to make it a good swill)…then simmer gently for hours. Adding the water will prevent it from sticking, and also, I don’t like my chili to become think like cooked oatmeal.
I like the juice in my bowl, too.

I prefer to use dried beans that have been soaked overnight, but I will also use the canned beans in a pinch. 50/50 ususally. My life is a “pinch” half the time!

As far as meat…I use ground venison these days, and some ground pork…but I used to use extra lean ground beef…and sometimes I cubed round steak (beef or venison) in pieces the size of dice. That makes a nice presentation, too!


Much appreciated! I cook like that too. Fly by the ingredients. :slight_smile: I can’t wait to try this recipe mmm.