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2 tins of chicken peas?
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I was going through my cupboards looking for something to make for dinner.
My cupboards currently rival Old Mother Hubbards!
And, I know I could Google a recipe but wondered if anyone had a quick delicious recipe for chicken peas?
Failing that suggestions for chicken peas welcome  |
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By (user no longer on site)
over a year ago
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"Quickest. Spiced and roasted in the oven.
Oh ok..wack them in the oven...I do have a variety of spices "
Yep. Rinse. Dry. Greaseproof paper.. toss them in some oil with your favourite spices , salt. Nigella suggests little honey too. In the oven for about 30 min . Keep tossing and checking. |
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By (user no longer on site)
over a year ago
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I made a lovely salad before. Baked sweet potatoes with cumin, paprika, herbs, chilli, chickpeas, cherry tomatoes and rocket. Nice dressing with honey or maple sharp. Yes I do like honey  |
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By *hilloutMan
over a year ago
All over the place! Northwesr, , Southwest |
Chickpea with tuna. Add diced onion, garlic, pepper boiled egg with some herbs. Put some olive oil and balsamic vinegar and mix. Takes less than 10 minutes, is super healthy and very tasty |
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By (user no longer on site)
over a year ago
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"I made a lovely salad before. Baked sweet potatoes with cumin, paprika, herbs, chilli, chickpeas, cherry tomatoes and rocket. Nice dressing with honey or maple sharp. Yes I do like honey "
I’m hungry now  |
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By (user no longer on site)
over a year ago
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"I made a lovely salad before. Baked sweet potatoes with cumin, paprika, herbs, chilli, chickpeas, cherry tomatoes and rocket. Nice dressing with honey or maple sharp. Yes I do like honey
I’m hungry now "
Oh Doriss.
I will refrain from posting more recipes. I always seem to overdo it.  |
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"I was going through my cupboards looking for something to make for dinner.
My cupboards currently rival Old Mother Hubbards!
And, I know I could Google a recipe but wondered if anyone had a quick delicious recipe for chicken peas?
Failing that suggestions for chicken peas welcome "
Take both tins and throw them in the bin.
Pick up phone and ring Justeat
Thank Mystique in kind later  |
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One white onion
Chopped parsley
Virgin olive oil
salt
Black pepper
Shredded boiled cod
Boiling potato
Chicken peas
Start for mix all 5 ingredients in a bowl making kind of creamy vinaigrette
Cut in small cubs the potato
Add the chicken peas into the vinaigrette and mix it adding next the potato and the shredded cod and mixing all very gently.
To garnish add bkack olives and tinned peppers
  |
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"One white onion
Chopped parsley
Virgin olive oil
salt
Black pepper
Shredded boiled cod
Boiling potato
Chicken peas
Start for mix all 5 ingredients in a bowl making kind of creamy vinaigrette
Cut in small cubs the potato
Add the chicken peas into the vinaigrette and mix it adding next the potato and the shredded cod and mixing all very gently.
To garnish add black olives and tinned peppers
"
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By (user no longer on site)
over a year ago
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There's a quick curry from The Curry Guy called Chole Massala. Quick, easy and plenty left over for seconds (or thirds). Basically 2 tins of chickpeas, some tomatoes and a few normal spices. Hungry just thinking about that actually! |
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By (user no longer on site)
over a year ago
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Chick peas are so good... You can use them in so many different ways.. So If you have two times.. Why not experiment.
1. Houmous.. Ok.. It's obvious.. But home made is so much better than shop bought. You can alter the ingredients to suit your own taste.. but you need: Vegetable oil (you can use pure olive oil, but I think it overpowers the flavour if you aren't careful), garlic, lemon juice, salt and tahini (sesame puree). Stick the chick peas in a food processor with the juice of half a lemon.. two/three cloves of garlic. a bit of salt.. and a tablespoon of tahini.. blitz while adding the oil, until you get the consistency you like. Then taste.. and add more lemon, salt.. or even more garlic (personally I use more). Then store in the fridge overnight for the raw garlic flavour to soften.. Boom! It's amazing.. Serve with a sprinkle of paprika, and even a drizzle of extra virgin olive oil.
2. Add chick peas to any curry recipe you like.. Or tagine..either in place of, or as an addition to meat. One thing I do recommend though, is that you slowly cook the chick peas in water for 10 minutes or so first, as many tinned varieties can be a little bit hard.
3. If I have some left stored in the fridge.. I like to pat them dry, then pan fry them in a little oil (not much.. ) until brown, then add some lardons, and either spring greens, or kale or something like that. before tossing through pasta with some creme fraiche and plenty of black pepper. |
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"Chick peas are so good... You can use them in so many different ways.. So If you have two times.. Why not experiment.
1. Houmous.. Ok.. It's obvious.. But home made is so much better than shop bought. You can alter the ingredients to suit your own taste.. but you need: Vegetable oil (you can use pure olive oil, but I think it overpowers the flavour if you aren't careful), garlic, lemon juice, salt and tahini (sesame puree). Stick the chick peas in a food processor with the juice of half a lemon.. two/three cloves of garlic. a bit of salt.. and a tablespoon of tahini.. blitz while adding the oil, until you get the consistency you like. Then taste.. and add more lemon, salt.. or even more garlic (personally I use more). Then store in the fridge overnight for the raw garlic flavour to soften.. Boom! It's amazing.. Serve with a sprinkle of paprika, and even a drizzle of extra virgin olive oil.
2. Add chick peas to any curry recipe you like.. Or tagine..either in place of, or as an addition to meat. One thing I do recommend though, is that you slowly cook the chick peas in water for 10 minutes or so first, as many tinned varieties can be a little bit hard.
3. If I have some left stored in the fridge.. I like to pat them dry, then pan fry them in a little oil (not much.. ) until brown, then add some lardons, and either spring greens, or kale or something like that. before tossing through pasta with some creme fraiche and plenty of black pepper."
I know where I'll be trying to invite myself for dinner 
|
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By (user no longer on site)
over a year ago
|
"Chick peas are so good... You can use them in so many different ways.. So If you have two times.. Why not experiment.
1. Houmous.. Ok.. It's obvious.. But home made is so much better than shop bought. You can alter the ingredients to suit your own taste.. but you need: Vegetable oil (you can use pure olive oil, but I think it overpowers the flavour if you aren't careful), garlic, lemon juice, salt and tahini (sesame puree). Stick the chick peas in a food processor with the juice of half a lemon.. two/three cloves of garlic. a bit of salt.. and a tablespoon of tahini.. blitz while adding the oil, until you get the consistency you like. Then taste.. and add more lemon, salt.. or even more garlic (personally I use more). Then store in the fridge overnight for the raw garlic flavour to soften.. Boom! It's amazing.. Serve with a sprinkle of paprika, and even a drizzle of extra virgin olive oil.
2. Add chick peas to any curry recipe you like.. Or tagine..either in place of, or as an addition to meat. One thing I do recommend though, is that you slowly cook the chick peas in water for 10 minutes or so first, as many tinned varieties can be a little bit hard.
3. If I have some left stored in the fridge.. I like to pat them dry, then pan fry them in a little oil (not much.. ) until brown, then add some lardons, and either spring greens, or kale or something like that. before tossing through pasta with some creme fraiche and plenty of black pepper.
I know where I'll be trying to invite myself for dinner
"
You'd be welcome any time |
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"Chick peas are so good... You can use them in so many different ways.. So If you have two times.. Why not experiment.
1. Houmous.. Ok.. It's obvious.. But home made is so much better than shop bought. You can alter the ingredients to suit your own taste.. but you need: Vegetable oil (you can use pure olive oil, but I think it overpowers the flavour if you aren't careful), garlic, lemon juice, salt and tahini (sesame puree). Stick the chick peas in a food processor with the juice of half a lemon.. two/three cloves of garlic. a bit of salt.. and a tablespoon of tahini.. blitz while adding the oil, until you get the consistency you like. Then taste.. and add more lemon, salt.. or even more garlic (personally I use more). Then store in the fridge overnight for the raw garlic flavour to soften.. Boom! It's amazing.. Serve with a sprinkle of paprika, and even a drizzle of extra virgin olive oil.
2. Add chick peas to any curry recipe you like.. Or tagine..either in place of, or as an addition to meat. One thing I do recommend though, is that you slowly cook the chick peas in water for 10 minutes or so first, as many tinned varieties can be a little bit hard.
3. If I have some left stored in the fridge.. I like to pat them dry, then pan fry them in a little oil (not much.. ) until brown, then add some lardons, and either spring greens, or kale or something like that. before tossing through pasta with some creme fraiche and plenty of black pepper.
I know where I'll be trying to invite myself for dinner
You'd be welcome any time "
Do you have a favourite desert? Now that would be the clincher |
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