Using Chickpeas (5) Collection

Discussion in 'Food and nutrition' started by Luckytrim, Mar 6, 2004.

  1. Luckytrim

    Luckytrim Guest

    Moroccan Bean Stew Mediterranean Chickpea Salad Vegetarian
    Chili Creamy Bow Tie Supper Chickpeas On The Half Shell

    Moroccan Bean Stew

    1/2 lb. dried chickpeas
    2/2 lb. dried baby lima beans 3 Tbsp. olive oil 2 lg.
    onions, finely chopped 4 lg. cloves garlic, minced 2 lbs.
    lean boneless lamb shoulder, cut in chunks 1 tsp. ground
    coriander 1 tsp. ground cumin
    3/8 tsp. ground saffron 16 med. sized new potatoes, peeled
    2 lg. carrots, peeled and cut in 2 inch chunks 4 eggs in
    their shells (optional) Juice of one lemon Salt and
    freshly ground black pepper 2 Tbsp. toasted slivered
    almonds 2 Tbsp. chopped fresh mint

    Place chickpeas and beans in a bowl, cover with water to a
    depth of 2 inches and soak at least 4 hours or overnight.
    Drain and rinse the beans. Heat the oil in a heavy
    casserole. Add onions and saute until golden. Stir in the
    garlic, saute for a minute or so, then remove the
    vegetables from the casserole. Preheat oven to 300
    degrees. Add lamb and saute until lightly browned. Stir in
    coriander, cumin, and saffron. Stir in drained beans and
    the onion and garlic mixture. Tuck the potatoes, carrots
    and eggs (if using) among the other ingredients. Add 6
    cups water. Bring to simmer. Skim the surface of the
    casserole, then cover and place in oven. Bake mixture for
    1 1/2 hours, then add lemon juice and season to taste with
    salt and pepper. Place a layer of foil over casserole and
    place the lid back on. Lower temperature to 250 degrees.
    Bake 6 hours or longer, until liquid has been absorbed but
    ingredients are still moist. To serve, remove eggs, peel
    them, cut them in half and arrange them on top of the
    casserole. Sprinkle the casserole with toasted almonds and
    chopped mint. Serves 8 to 10.

    Mediterranean Chickpea Salad

    2 cup cooked chickpeas 1 recipe Lemon-Herb dressing for
    marinade 1 med. green pepper, cut in strips
    4/4 cup chopped sweet onion 2 med. sized ripe tomatoes, cut
    in thin wedges, or 12 cherry tomatoes, halved 2 Tbsp.
    chopped parsley 1 recipe Lemon-Herb dressing for salad

    Place chickpeas in a non-metal bowl. Pour dressing over
    them and marinate in the refrigerator for an hour or two.
    Add rest of ingredients, toss well and serve. Variation:
    Add two tablespoons toasted sesame seeds to salad just
    before serving.

    Lemon-Herb Dressing:

    1 fresh squeezed lemon 2 Tbsp. olive oil 3 Tbsp.
    distilled water
    5/8 tsp. cayenne pepper
    6/4 cup brown rice vinegar 2 tsp. fresh basil
    7/2 tsp. dry mustard

    Mix all ingredients in a blender.

    Vegetarian Chili

    7 (1oz.) cans whole peeled tomatoes
    7 (2oz.) can Puree
    7 (3oz.) jar Ragu chunky vegetable
    8/2 cup OR 1 cup chili powder 1 Tbsp. crushed hot
    chili peppers
    9/8 tsp. black pepper 2 Tbsp. Italian seasoning 2 jars
    Heinz Chili Sauce 2 lg. onions 3 lg. green peppers 4
    lg. carrots
    9 (1oz.) cans red kidney beans
    9 (2oz.) can chickpeas
    9 (3oz.) can pinto beans
    9 (4oz.) can Heinz vegetable beans 1 - 2 lb. shredded

    In a large pot (12 quart or so) mix whole tomatoes (crush
    them with your hands into large chunks), puree, Ragu, chili
    powder, peppers and spices, chili sauce. While you bring
    that to a boil, chop onions, and green pepper into large
    chunks. Shred carrots and add to sauce, stirring frequently.
    Put on simmer for 3 - 4 hours. Add beans 1 hour BEFORE
    serving, if you add beans too soon they'll break. Top with
    shredded cheese. Serve with nachos (optional). This can be
    frozen in single serving containers or all in one. If you
    like spicy chili but not hot, add 1 cup chili powder. If you
    like it HOT double or triple the amount of crushed hot chili
    peppers and use 1/2 cup chili powder.

    Creamy Bow Tie Supper

    1 lg. head escarole 2 Tbsp. water
    9 (5oz.) pkg. bow tie noodles
    10/4 cup butter or margarine 1 clove garlic, minced 2 Tbsp.
    flour 1 tsp. salt
    11/4 tsp. crushed red pepper flakes 2 1/4 cup milk
    12/4 lb. fontina cheese, shredded
    12 (1oz.) can chickpeas, drained Grated Parmesan cheese

    Cut escarole into bite size pieces. In large saucepan, heat
    water to boiling. Add escarole and cook until wilted, about
    2 minutes. Drain and squeeze excess moisture. Prepare noodle
    according to package directions. In large saucepan, melt
    butter. Add onions and garlic, cook until onion is tender.
    Add flour, salt and crushed red pepper; cook 1 minute,
    stirring constantly. Remove from heat and add milk. Cook
    until boils and thickens slightly. Stir in cheese until
    melted. Mix drained pasta, cheese sauce, chickpeas and
    cooked escarole, tossing to coat with sauce. Serve with
    Parmesan cheese, if desired.

    Chickpeas On The Half Shell

    2 acorn squash 1 Tbsp. safflower oil margarine 1 clove
    garlic, cut in half 3 slices of Fu, toasted, diced into
    small cubes [Mod: Fu is a Japanese speciality of dried wheat
    gluten made into a spongy dough] 1 Tbsp. oil - Sesame 1 med.
    onion, chopped
    13/2 cup chopped green pepper
    14/4 tsp. cayenne
    15/4 tsp. cumin 2 Tbsp. minced fresh parsley 1 1/2 cup
    cooked chickpeas, drained

    Preheat oven to 365 degrees. Cut squash in half lengthwise
    through stem. Scoop out seeds and set in a baking dish,
    cavity up. Surround with 1/2 inch hot water, cover pan and
    bake for about 30 minutes until just tender. While squash
    bakes, melt butter in a skillet, add garlic and cook for 1
    minute. Add Fu cubes and cook, stirring several times, until
    browned. Transfer Fu to a plate. Add oil to the skillet and
    saute onion and green pepper for 3 to 5 minutes until
    tender. Add cumin and mix well, heating for about 30 seconds
    longer. Remove from heat and add parsley and chickpeas.
    Drain any liquid that has accumulated in the squash. Fill
    hollow with bean mixture. Cover with croutons, pressing them
    gently into the surface so they hold. Return pan, uncovered,
    to the oven and bake for about 15 minutes, or until filling
    is hot and squash is tender. Sprinkle with cayenne pepper.

    Note: Partial baking and stuffing can be done in advance for
    convenience, and the squash can be refrigerated if it
    is being held for more than an hour. For best flavor
    and a moist squash, reserve final baking until just
    before serving. Be sure to mix the squash meat with
    the filling as you eat from the shell.

    -- is moderated by Patricia Hill at [email protected]
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