Chick Peas

[Guest guest]

One of my favorite recipes is using chick peas to make mock tuna salad.

Have been making this for years, but I believe it's in the files. Makes a

great

sandwich!

 

If you don't already incorporate ground flax into your diet, you may want to

consider it.

 

TM

 

 

 

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[Guest guest]

There is a great chick pea recipe that was posted a week or so ago, but I

believe was already in our files. I just make it today and it is wonderful. It

is Savory Baked Garbonzo Beans. Garbonzos and chick peas are the same thing. I

usually call them chick peas because so many people make fun of garbonzo beans

but don't really know what they are talking about.

Katie

 

Paula Sacks <pms542001 wrote:

Hi,

 

I just joined the group. I would be interested if anyone has some good

recipes for chick peas. I'm not crazy about them but my cholesterol has

been a little elevated and I read that chick peas are good for lowering

cholesterol.

 

I have a good recipe for root vegetables - that is great for a cold winter's

day. I'll

send it along shortly.

 

Thanks a lot

 

Paula

 

 

 

 

 

 

 

[Guest guest]

I vote a thumbs up for that one, too. Even my carnivorous dh likes it. We put

it in Pita pockets or tortillas

Katie

 

TendrMoon wrote:

One of my favorite recipes is using chick peas to make mock tuna

salad.

Have been making this for years, but I believe it's in the files. Makes a great

sandwich!

 

If you don't already incorporate ground flax into your diet, you may want to

consider it.

 

TM

 

************************************** See what's new at http://www.aol.com

 

 

[Guest guest]

Just drain the soaked chickpeas well and put them in a large zip lock bag. And

yes, they freeze very well after cooking also. If I freeze cooked beans, I put

them in two cup portions in the freezer, to be an approximate equivalent to a

can of beans.

 

Barbara

______

 

On Behalf Of Carolyn Greene

[Carolyn]

Sunday, May 02, 2010 11:55 AM

 

Re: Chick Peas

 

On Sun, May 2, 2010 at 2:31 PM, Barbara Frohne <

barbara.frohne<barbara.frohne%40wallawalla.edu>> wrote:

 

> ... cook the part that I want that day, and put the rest of the soaked ones

> in the freezer, waiting for the next time I need chickpeas. Then they cook

> up in a reasonable amount of time, like other beans, and turn out very nice.

>

 

Barbara, how do you freeze the soaked chickpeas? In water? Drained?

 

Also, do you think they would freeze as well after they're cooked?

 

Carolyn

 

 

[Guest guest]

The only way I have had success is soaking, and then using a pressure

cooker.

 

Pam

 

On Sun, May 2, 2010 at 5:43 AM, Elaine <efelmer wrote:

 

>

>

> Can anyone tell me how to prepare dried chick peas in order to get them to

> a

> similar consistency to the canned ones?

>

> I soaked them and put them in soup, and they never really did soften like I

> expected.

>

> Thanks!

>

> Elaine

>

>

>

[Guest guest]

Thanks for the freezing tips.

 

 

Carolyn

 

 

 

[Guest guest]

Hi, Elaine and Group:

I've been watching the various posts on chickpea cooking.  I think chickpeas are

the " hardest " beans around; and I've had some trouble myself.  Here's what works

for me:

I don't normally bother with soaking.  First method:  put the beans in a slow

cooker 12 to 13 hours before mealtime.  Use BOILING WATER to start with, and

turn on LO.  (I've got some cooking right now:  4 Cups reverse osmosis water to

1 Cup sorted and rinsed chickpeas.)

Second method:  put the chickpeas in the slow cooker 4 to 5 hours before

mealtime.  Start with BOILING WATER, here, too.  Cook on HI for 4 to 5 hours,

and they should be tender beans!  (My other dried beans usually are done in 3 to

4 hours.  Chickpeas are just tougher.)

The reverse osmosis water may help things, too.  Hard water changes cooking

time, I've read.  ALSO, I don't add ANYTHING to the beans until 30 min before

they're done.  Salt, oils, sugars, and acids can all change cooking times, and

the outcome of the beans.

My Crockpot seems to do a better job of bean-cooking than stove-top methods.

 There are a bunch of blogs / message boards on the web on bean cooking, and

slow cookers.  I've learned more from cooks than from the official websites

published by Crockpot, and agricultural bean groups.

Hope this helps!- M. Fletcher

 

 

 

 

[Guest guest]

I think it also depends on your altitude. I'm at a high altitude, and no

matter how long I cooked chickpeas in the slow cooker, they were never

done. Pressure cooker works best here.

 

Pam

 

On Sun, May 2, 2010 at 4:21 PM, MELISSA FLETCHER <mel.fletcher

> wrote:

 

>

>

> Hi, Elaine and Group:

> I've been watching the various posts on chickpea cooking. I think

> chickpeas are the " hardest " beans around; and I've had some trouble myself.

> Here's what works for me:

> I don't normally bother with soaking. First method: put the beans in a

> slow cooker 12 to 13 hours before mealtime. Use BOILING WATER to start

> with, and turn on LO. (I've got some cooking right now: 4 Cups reverse

> osmosis water to 1 Cup sorted and rinsed chickpeas.)

> Second method: put the chickpeas in the slow cooker 4 to 5 hours before

> mealtime. Start with BOILING WATER, here, too. Cook on HI for 4 to 5

> hours, and they should be tender beans! (My other dried beans usually are

> done in 3 to 4 hours. Chickpeas are just tougher.)

> The reverse osmosis water may help things, too. Hard water changes cooking

> time, I've read. ALSO, I don't add ANYTHING to the beans until 30 min

> before they're done. Salt, oils, sugars, and acids can all change cooking

> times, and the outcome of the beans.

> My Crockpot seems to do a better job of bean-cooking than stove-top

> methods. There are a bunch of blogs / message boards on the web on bean

> cooking, and slow cookers. I've learned more from cooks than from the

> official websites published by Crockpot, and agricultural bean groups.

> Hope this helps!- M. Fletcher

>

>

[Guest guest]

Thanks everyone! I got some great ideas and advice! I did soak them but I

think for only about 8 hours and then put them in a crock pot for slow

cooking and with seasoning and other beans/veggies. Clearly I can see why I

didn't have great success!

 

 

 

I had always used the canned ones before and I expected a similar outcome.

NOT! LOL!

 

 

 

Thanks everyone!

 

 

 

Elaine