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Discussion Starter · #1 ·
Last week, I cooked up one lb. of dried garbonzo beans (chick peas) that I was going to eat for the week. I didn't know how to prepare them into a yummy dish, so I ended up with a large pot of beans at the end of the week, still sitting in my fridge. I didn't want to waste them, so I ended up eating a bowl of the beans with a bit of salt, and flaxseed oil <img alt="" class="inlineimg" src="/images/smilies/hungry.gif" style="border:0px solid;" title=":hungry:">.<br><br>
I need a good, easy to make recipe for the garbonzo beans that will last me the week because eating them plain with salt isn't very tasty. Have any ideas?
 

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Freeze 'em.<br><br><br><br>
Thawed and heated they are just slightly mushier than never-frozen, and still much much better than canned.<br><br><br><br>
With the tan varieties you can generally eat the cooking water. It is a delicious "chicken soup." I add a bit of cilantro and garlice. Separate the water from the beans and freeze separately. Thawing is just a matter of leaving out for about 15 minutes or miking for a minute. They will then be "separable" and you can put them in a pot and cook them thru in about 2 minutes.
 

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I like them on salad. In fact I once ate some garbanzo beans with just salad dressing when I was in a situation similiar to the one you are in now! They're also good in indian or indian-food-ish dishes.
 

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Discussion Starter · #4 ·
Doesn't the cooking water turn jello-ey? Like animal broth does when it is chilled? Because mine did. It looked kind of nasty.
 

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"Doesn't the cooking water turn jello-ey? Like animal broth does when it is chilled?"<br><br><br><br>
Absoultely. Why? Because it is high in starch or protein or both -- both of which gel when cooled and turn into a sol when warm. It is what, when hot, gives animal-based soup it's "soupy" as opposed to "watery" character. And yes, it goes bad quickly. So if you are going to freeze it, you should freeze it before it even finishes cooling down. After about 2 or 3 days in the fridge - I wouldn't use it any more. But when fresh, it is wonderful. And judging by the gel appearance and its flavor, I'd bet it has a lot of protein. Probably more of the protein from chik peas goes into the water, than remains in the "peas." Protein when gelled has a more gel-like clumpy glumpy consistency than starch, which has a smoother more pudding-like consistency. The cooled chik pea water is clumpy glumpy -- suggesting very high protein content.
 

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Chicken pea salad (un mashed, mashed, or half-mashed). Hummus (well mashed). Chicken pea "nuts" (baked). Chicken pea cold cuts (you'll need the recipe).
 

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I like them on salads too <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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How 'bout Chana Masala?<br><br><br><br>
You'll need cooked garbanzos (recipe says to use 750g - I used much less but I don't measure my ingredients unless it can be done with a spoon), oil, 1 tsp cumin, 2 finely chopped onions, 1 tsp grated ginger, 2tbsp ground coriander, 1/2 tsp turmeric, 1/2-1tsp cayenne pepper, 2 finely chopped tomatoes, 2 tbsp tomato paste, lemon juice to taste, 1 tsp garam masala and some chopped cilantro.<br><br><br><br>
Heat the oil, put in the cumin, add the onion as soon as it darkens, sauté until browned. Add the ginger, coriander, turmeric, cayenne and tomatoes and cook for about six minutes. Then put in the garbanzos, lemon juice, tomato paste and a little water. Bring to the boil, cover reduce heat and simmer for about five minutes. Add salt to taste, garam masala and cilantro and eat.<br><br><br><br>
I also have a recipe for a salad, which I haven't gotten around to trying yet (serves 4, sorry, it's metric... but try <a href="http://onlineconversions.com/weight.php):" target="_blank">http://onlineconversions.com/weight.php):</a><br><br><br><br>
1 can garbanzos (rinsed), 1 red onion (chopped), 1 small red bell pepper, 1 small green bell pepper (diced), 3 tomatoes (diced), half a bunch of parsley (chopped), 2 tbsp pitted green olives (sliced), 3 cloves garlic (chopped), 50g sesame paste, 60g yoghurt (my guess is a substitute will work too), 3 tbsp lemon juice, salt, black pepper, 1 tsp paprika, 2 tbsp red wine vinegar, 4 tbsp olive oil.<br><br><br><br>
Put garlic sesame paste, yoghurt, 1 tsp water in a blender. Add salt, pepper, paprika. Mix oil and vinegar together with more salt and pepper and mix with onion, bell peppers, tomatoes, parsley and olives. Finally, put some of the sesame sauce on top and serve with bread.
 

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I like mixing them up in my CousCous <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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"Add them to tomato sauce with spaghetti, veg chili, etc. They're excellent with tomato-based sauces."<br><br><br><br>
I think that tomato-based sauces totally drown out the flavor of garbanzos. All you taste is the sauce.
 

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I love throwing chickpeas into stirfrys or making chickpea salad sandwiches (for that just mash them up with some vegenaise and finely diced celery. Mmmmm. )
 

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I just came to this thread to make sure someone told the OP about chickpea salad, but I am greeted with fabulously informative posts from soilman. Thank you soilman! I never realized the protein/gel texture thing before, and I also never thought about eating chickpea water like soup, but it sounds very tasty.<br><br><br><br>
And OP, half-mash your chickpeas and then make "tuna" salad out of them. My favorite is mayo, garlic salt, hot sauce, and celery chunks. But you can put whatever in that you'd normally put in tuna salad. Mmmm.<br><br><br><br>
And of course there's always hummus.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>soilman</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
"Add them to tomato sauce with spaghetti, veg chili, etc. They're excellent with tomato-based sauces."<br><br><br><br>
I think that tomato-based sauces totally drown out the flavor of garbanzos. All you taste is the sauce.</div>
</div>
<br>
Depends what kind of/how many tomatoes you use but the beans themselves are too bland for my taste anyway, as is hummus without a bit of garlic.<br><br><br><br>
I forgot to mention falafel.
 
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