What other are good chickpea recipes besides hummus?

You can try them aswell with spinach and tomato sauce

>they're good in a tomato
Why would you shove chickpeas into a tomato? That just seems silly.

I think he was just using a foreign word to sound more """""""cultured""""""" than he is but wound up sounding like an idiot instead. I think he meant "tomato sauce."

Vegan detected

>He deosn't eat legumes
You have to be over 18 to post on this board kiddo

Anyone who pretends to like vegetables or legumes is a member of PETA and is just trying to look "hip" to impress the powerful social justice warriors who control this country.

No, just poor

cassoulet. otherworldly with chickpeas

a soup like any other bean soup really, smash them with breadcrumbs for bean balls in the oven, deep fried chickpeas if you want grease, all kinds of stuff to make up and shit out.

Really good with mushrooms and sausage (especially chorizo)
JUST COOK THEM IN A MAN PAN!

Spinach and chickpea curry
Chickpea and butternut squash cous cous
Falafel

What's the difference between a chickpea and a garbanzo bean?
- I never had a garbanzo bean on my chest.

chi chi beans

Usually the two are synonyms, however some people use garbanzo bean only for Kabuli chickpeas (which are the normal ones you get everywhere), whereas they don't call Desi chickpeas garbanzo beans

...

has she done any boy/girl scenes yet?

Don't know the recipe, but a local Indian food place uses chickpea as the breading on the fried chicken and it is delicious.

Chickpea, peanut butter chocolate chip cookies
texanerin.com/grain-free-peanut-butter-chocolate-chip-cookie-dough-bites/

Chickpea curry (chana masala) is pretty great.

Mash them, mix in flour and coriander. Form into patties and fry.

I've been told you can make mousse au chocolat with the unsalted cooking water. Never tried, tho.

toss them in salt and olive oil and roast them until crunchy. it's like ultra high calorie popcorn, shit is unbelievably cash

Punjabi people aren't the only ones that make chickpea curry. Would you like a recipe for the Sri Lankan way? It's pretty good, IMO, but can be a little involved. There are two ways: one that breaks coconut cream to use it as the cooking fat and the other that cooks the chickpeas in water, then adds thin coconut milk, lets it reduce and stirs in infused oil at the end.
>dat satisfying hiss of the hot oil hitting the curry

Both are good. Method two is easier but uses two pans. The flavour is about the same no matter which method you choose, though.

Make a soup with cabbage and chickpeas, it's tasty as fug.

Farinata/socca is a game changer. Like fries but even superior.

You can, I've also had luck making vegan meringues/nougat from it. The broth is called "aquafaba"

en.wikipedia.org/wiki/Aquafaba

One of the advantages is that foams made from this stuff are much more stable over time than egg white foams.

Wow, thanks for the reading. I have things to try with the aquafaba from chickpeas I allow to ferment.

Gibsmedat

>cooks the chickpeas in water, then adds thin coconut milk, lets it reduce and stirs in infused oil at the end.
>>dat satisfying hiss of the hot oil hitting the curry
This sounds a lot like tadka dal, same basic method?

MY NIGGA
I lived 10 years in the Ligury/Tuscany area and the farinata was heavenly, shame it's nearly impossible to ricreate without a wood fire... Also I find it funny how in Italy you can move 5 km and the name of that thing changes completely

When I was in Spain I had a dish called espinacas con garbanzos, which is basically a stew of spinach, chickpeas, fuckloads of garlic, cumin, and I think some other spices. Really simple but delicious.

Also in Spain I had a potaje de garbanzos with blood sausage and tripe that was dank as hell

It's because we were only unified as a country a short while ago, with the standardised language modeled after the 12th century dialect of Tuscany.
In my area, as with many areas of the country, it's not uncommon to find elderly people who still don't speak or understand standard Italian that well, though I suspect they'll all die off in the next 10-20 years.

They make a surprisingly good topping on pizza

My mother uses this stuff in her Christmas day pozole

baked rigatoni and ceci

> punjabi
> chana
also do sri lankans really use chana, not kadala?

the method itself of preparing seasoned oil with spices separately is called 'tadka', its common to majority of south asian dishes.

Yeah fellow italianon I'm well aware of that, I was referring to Tuscany's specific case.. Like I lived in Carrara and it was calda calda, but if you go to massa it's farinata, then move down to Livorno and suddenly it's torta or cinque e cinque... I don't know any other food with so many confusing names

I'd like to learn to make a nice curry with them.

they can go with nearly anything.

Mash them with avocado and your favorite seasonings (salt, pepper, paprika, cumin is great, but you could go in a different direction), and grill the mixture on a sandwich.

The other day I made seasoned friend chicken (bit of cumin and friendly things) served with falafel, that got dipped in hummus and a chickpea coriander salad.

My rectum fell inside out the next day.

Boiled, cooled down, and added to a fresh tomato/onion/green pepper salad with enough garlic and salt.

damn son. I read your post, got up and started cooking, that's how good it sounded.

I added some spinach and served tomatoes and toasted bread on the side (though a crusty bun would have been nice). Thanks, totally going into my recipe repertoire.

I use them as a normal side dish. I circulate brown rice/chickpea/beans/lentils, and I look forward to chickpea the most.