TMI sorry, but my least favorite thing to do with chickpeas is deal with the
inevitable gas and bloating that follows.
Anything for a little protein I guess.
On 05/09/18, 8:47 AM, "silklist on behalf of Thaths"
wrote:
My favorite things to do with Chickpeas:
1. Chole Masala (lots of recipes online)
2. Sundal (a type of salad that could be eaten by itself as a snack or with
chapati/rice). My family recipe:
1 cup of chickpeas soaked overnight and cooked till just tender (or one
can, drained and washed)
1 inch of ginger (grated)
2 tbsp of grated coconut
2 tbsp vegetable or coconut oil
1 tsp urad dhal (black gram dhal)
1 tsp black or brown mustard seeds
1 green chili (stem and seeds removed if you want something less fiery)
1 tsp salt
4-5 sprigs of cilantro (chopped)
6-7 curry leaves (optional)
2 tbsp young mango (chopped into tiny pieces with skin) (optional)
0.25 tsp asafetida (optional)
Juice of 0.5 lime or lemon
Grind together coarsely the grated coconut, ginger and green chili. Heat
the oil in a wok/pan and add mustard seeds and urad dhal. When mustard
seeds start crackling add the curry leaves and asafetida. Add the chickpeas
and salt and toss to coat evenly. Add the coarsely ground things and toss
some more. Sprinkle with cilantro. Serve with dressing of lemon/lime juice
3. Hummus
S.
On Tue, Sep 4, 2018 at 1:57 PM Bruce A. Metcalf
wrote:
> Heather Madrone wrote:
>
> > I figure that, if I cook chickpeas one day a week, the supply will
> > last close to 15 years.
> >
> > I have quite a few chickpea recipes and can alter other recipes to
> > include chickpeas, but I'd welcome a few more to round out my
> > repertoire.
>
> Rehydrate, toss in a hot wok with a bit of flavored oil and cook until
> nearly dry. Makes a nice quick hot snack. Not sure if it makes a good
> cold snack -- never made a batch that lasted that long.
>
> I normally use the oil left over from cooking Firecracker Shrimp: Clean
> large shrimp, remove shell and tail, and skewer from the tail end to
> hold straight. Dip in Sriracha, dust with corn starch, and dip into a
> hot oil bath for 30 to 40 seconds. Works even better with tempura
> batter, but I've not been able to figure that out yet. Big hit with my
> hot-palated wife, but it leaves behind a lot of Sriracha-flavored oil.
>
> Cheers,
> / Bruce /
>
>
