The CookingBites recipe challenge: chickpeas (garbanzo beans)

[Morning Glory]

Welcome to the CookingBites recipe challenge. The current challenge ingredient is chickpeas (garbanzo beans) and karadekoolaid is our judge. To enter, all you need to do is post a recipe which contains chickpeas*, tag it cookingbites recipe challenge, and post a link to it in this thread. The winner becomes the judge for the next challenge. Deadline: Wednesday 14th January UK time (GMT+1). Please note that there will be no extensions to this challenge deadline. Detailed challenge rules can be found here.

*any type, any form, including chickpea (gram/besan) flour

 

[badjak]

Great idea!
I got chickpeas & besan...
And this time I will try to keep track of amounts used

 

[Z-Cook]

Excellent !!!

 

[SoCalZone10]

Excellent idea, I love chickpeas looking for more ways to eat them.

 

[Morning Glory]

Great idea!
I got chickpeas & besan...
And this time I will try to keep track of amounts used

I find taking a few quick phone photos as I go along helps to keep track of ingredients used and amounts.

 

[badjak]

I find taking a few quick phone photos as I go along helps to keep track of ingredients used and amounts.

Thanks.
I generally know the ingredients and the original amounts roughly
But I just change the amounts when cooking.
So my recipe ends up like
4 cloves of garlic, but a little more according to strength. And if you don't like garlic, you can leave it out, but then you should maybe add some more red onions
But if you can't get red onions, you can use brown. Or maybe even onion powder. But shallots would actualllly be nicer. And since our shallots are home grown and a bit stronger, naybe you need a bit more.
All according to taste obviously

 

[Morning Glory]

Thanks.
I generally know the ingredients and the original amounts roughly
But I just change the amounts when cooking.
So my recipe ends up like
4 cloves of garlic, but a little more according to strength. And if you don't like garlic, you can leave it out, but then you should maybe add some more red onions
But if you can't get red onions, you can use brown. Or maybe even onion powder. But shallots would actualllly be nicer. And since our shallots are home grown and a bit stronger, naybe you need a bit more.
All according to taste obviously

That's Ok. Just add an asterisk (or two or three) to the main ingredients and list your suggestions as foot notes. Alternatively add your suggestions to the recipe introduction. Keep the actual list of ingredients simple and clear.

 

[badjak]

That's Ok. Just add an asterisk (or two or three) to the main ingredients and list your suggestions as foot notes. Alternatively add your suggestions to the recipe introduction. Keep the actual list of ingredients simple and clear.

I was pulling your leg just a wee tiny bit

 

[Morning Glory]

I was pulling your leg just a wee tiny bit

I know. I'm just trying to be helpful. Writing recipes isn't easy.

 

[badjak]

I know. I'm just trying to be helpful. Writing recipes isn't easy.

Thanks...

 

[karadekoolaid]

Chickpeas are highly nutritious and popular in Spanish, Italian, Middle Eastern, Indian and Latin American cuisines.
After cooking chickpeas, a viscous liquid (aquafaba) remains: don't throw it away! It can be used in vegan/vegetarian recipes as a substitute for egg whites. I have to admit, I've never done it, but I'm sure there are people here on the forum who have tried it.

 

[SoCalZone10]

Chickpeas are highly nutritious and popular in Spanish, Italian, Middle Eastern, Indian and Latin American cuisines.
After cooking chickpeas, a viscous liquid (aquafaba) remains: don't throw it away! It can be used in vegan/vegetarian recipes as a substitute for egg whites. I have to admit, I've never done it, but I'm sure there are people here on the forum who have tried it.

I use canned chickpeas and throw away the juice.

 

[karadekoolaid]

I almost always cook mine from dried, but that's just me. I don't know how that juice would work, but it might be worth a try.

 

[SoCalZone10]

I almost always cook mine from dried, but that's just me. I don't know how that juice would work, but it might be worth a try.

I used to do them from dried but in the last few years I’m taking the lazy route.

 

[Morning Glory]

I use canned chickpeas and throw away the juice

The liquid can be added to soups and stews. It can also be used to make vegan mayonnaise and vegan meringue.