ahronli sed ah dunit so thid tek thuh cheyus graytuh offa mi nihbles
Gone of hummous?! *Backs away from crazy emmapresley*.
Me and hummous are for life <3.
omg..please don't ostracize me on this basis..i'll try harder ..etc etc
ahronli sed ah dunit so thid tek thuh cheyus graytuh offa mi nihbles
I made hummous today with the rest of my kilo of chickpeas that I hadn't frozen or made into cake. I didn't have any lemon, and I'm sure my colleagues are sick of me stinking of garlic so I liquidised a tin of tomatoes and added some stock powder, chilli powder and the chick peas. It's quite nice for a change but I don't think you can beat the old lemon juice and garlic combo.
OMG poor Emma, how can you be gone of hummus?!
it's okay!! i had the manky lurgy sniffles and the appetite went a little haywire
i made baba ghanoouj (hahaha just for the name), and that with some toasted pitta bread made me rethink the hummouslessness of my situation, so i went and made a batch and "aaay!" i'm back on track now.
ahronli sed ah dunit so thid tek thuh cheyus graytuh offa mi nihbles
hooray
I thought we'd lost you!
*vehemently shakes head*
NEVER!!!!
*scoffs hummous*
ahronli sed ah dunit so thid tek thuh cheyus graytuh offa mi nihbles
i remember someone on here telling me how to make these, but i cant find where it was, so i was wondering if someone could tell me again how to make these.
what are some good seasonings to put on them? ive never had them before!
"you dont have to be tall to see the moon" - african proverb
Don't know if this is the one you were thinking of:
http://www.veganforum.com/forums/sho...t=11112&page=2
why did i quote this...ehrr..foxytina..absolutely AGES ago, i put a recipe type thing up on here..like in the recipe thread bit maybe..for this iranian stuff my mum made called baharat.it's like a load of spices ground and is just ace..anyhow i sometimes roast/bake chickpeas with this stuff on..mind you only need the scoddiest bit..you;'re using a tin?? drain and bang in a bowl with little bit of oil and something like half a teaspoon of this stuff and a tiny bit of saly..roll it all round and roast them up till crunchitty..they're sooo nice..spicy and stuff.
can use just other stuff..um...would think most spicy things would be compatible? paprika too..oh, that stuff is just ace.
ahronli sed ah dunit so thid tek thuh cheyus graytuh offa mi nihbles
I have never made them either, but I believe that you just soak them as normal and them coat them in oil and put them in the oven (sorry I don't know temperatures or time). I like them plain salted but I have seen them with chilli.
Here's a recipe from "How It All Vegan!":
CHICKPEA NIBBLERS
2 cups cooked or canned chickpeas (garbanzos)
1-2 tsp seasoning (cumin, chili powder, cayenne, garlic, curry powder) or
whatever your favorite seasonings.
1 tbsp oil of choice
Preheat oven to 400F (not sure what that is in celcius.) In a medium bowl, toss together the chickpeas and desired seasoning in the oil. Stir together well and spread out onto a large baking sheet. Bake for 45-60 minutes, flipping after 20 minutes. Let cool before serving. Makes 2 cups.
I haven't made this yet. So, if you make it soon...let me know how it turns out.
Do the Vegan Boogie!!
thanks everyone!!!
this will be a really good snack to curb my chip addiction lol, and its high in protein so i think ill make these tomorrow!
ill post after i make them bugaboo!
"you dont have to be tall to see the moon" - african proverb
Please let me know how they go Tina, and what seasonings you use. I've had a can of chickpeas sitting in the cupboard for a while now and I just haven't felt like eating them. These sound quick and easy though and I could take them to work for a snack.
definitely i will. but i have heard that even in an air tight container these get mushy after a while, so i will tell you how long they stay crunchy for also. i was reading recipes online and some people that reviewed it said to only make what you will eat each time because they got mushy again. these do sound so delicious as a snack though.
"you dont have to be tall to see the moon" - african proverb
Ahhhh shit ok. Thanks for the tip! Look forward to hearing how they turn out.
I made this before, it was pretty good - http://www.bbc.co.uk/food/recipes/da...th_77265.shtml
"I don't want to live on this planet any more" - Professor Hubert J. Farnsworth
I love the chickpea nibblers from How it all Vegan. Make sure you cook them long enough though, otherwise they'll be crispy on the outside and soft in the middle which is really gross lol. I don't know about them getting mushy after a few days. Mine have never lasted longer than the day I made them lol.
I have had the ones that you just buy from the Asian shops and I am pretty sure they are uncooked before you roast them - and they are not mushy at all - They arn't as crunchy as nuts, but definately not mushy.
sticky, i meant they go mushy after a few hours of baking them. not right away when theyre fresh baked. ive read they dont keep well.
im going to make these tonight!
"you dont have to be tall to see the moon" - african proverb
i used onion powder, garlic powder, salt, pepper, curry powder, and a little bit of hot sauce and oil. i mixed them up with my hands and will bake them at 400 degrees for 40-60 minutes. im going to add some nutritional yeast at the end to make them more nutritous.
"you dont have to be tall to see the moon" - african proverb
omg these are soooooooooooo good. ughhhhhhhhhhhhh. i love these!!!!
i roasted them at 400 degrees for 40 minutes. i had to add a little extra curry powder after they were cooked because they didnt taste curryish enough. oh my god these are sooooooooooo good.
does anyone know if you can roast peas? i used to get these roasted peas that were indian and they were so good.
"you dont have to be tall to see the moon" - african proverb
Just how crunchy are they? Can you liken them to anything? Are they teeth breakers?!
Idleness is not doing nothing. Idleness is being free to do anything. - Floyd Dell
theyre crunchy like chips/crisps i think. a little crispier. a little less crunchy than corn nuts (if you have those there)
theyre damn delicious. my god. i could eat these all day.
roxy i ate them all before i remembered i was going to save some to see how long they stayed crunchy for LOL so ill write when i do it next time. which i think will be pretty quick because they were so good!!
"you dont have to be tall to see the moon" - african proverb
Haha! Thanks for the tips Tina. I'll give these a go soon (It's too late now and I can't be bothered)
AWESOME! i can't wait to make that too
Do the Vegan Boogie!!
Me too they sound great !I love Chickpeas
I'll make these later...
"It's not that people suddenly start breeding like rabbits; it's just that people stopped dropping like flies" - population explosion
I just made these...quite moreish! lol
"It's not that people suddenly start breeding like rabbits; it's just that people stopped dropping like flies" - population explosion
i love roasted chickpeas, smothered in dry, hot Indian spices
:D :)
mmm curry. there was a recipe for curried chickpeas that was vegan in the september issue of prevention magazine. i want to try it soon!
"you dont have to be tall to see the moon" - african proverb
I just have the best recipe.. And even better its so easy to make
1 tin of chickpeas
1 tbsp olive oil
1 tsp chili powder
1 tps instant polenta
½ tsp cumin
½ tsp oregano, chushed
3/4 tsp sea salt flakes (maldon)
Drain the chickpeas and mix with oil... Mix the spices, salt and polenta flour and mix with the chickpeas...
Bake 40-45 minutes at 190 C.. Until the chickpeas are crunchy.. Enjoy
If you have a middle eastern, indian or pakistani grocer nearby you may find they sell roasted chickpeas in the snacks area.
I am currently working my way through a large pack of roasted channa dal, which was ridiculously cheap. Apparently channa dal is one of the lowet GI foods, which s good for me as I get low blood sugar. It is also high protien.
I have also seen roasted salted broad beans.
See my local diary ... http://herbwormwood.blogspot.com/
got round to making these last week and on the second attempt (on the first I was having a dopey day and forgot they were in the oven so they turned into charcoal..oops) they were LUSH! definitely making these again. only thing was that some were really crunchy whilst some were soft inside.. but they were still tasty.
i used olive oil, fresh chilli, garlic, paprika, ground pepper, garam masala, tiny bit of salt and fresh corriander towards the end of baking.
my non-vegan flatmate seemed to like them, yay.
x x
I was inspired by this recipe, and we had it last night. It was very yummy, but tasted quite a lot like the Punk Rock Chickpea Gravy recipe from VWAV. But... in the Co-op this morning I saw (and bought) a Channa Masala spice mix like the recipe suggests, and it's got in it:
Coriander
Dry green chillies
Cumin
Pomegranate
Mango powder
Black pepper
Fenugreek
Ginger
Brown Cardamom
Star Anise
Fennel Seeds
Cloves
Cinnamon
Bay leaves
Salt
So now I can't wait to try making it again!
A google search for "tahini recipe" turns up quite a few... but basically, to make raw tahini, just puree raw sesame seeds in a blender, add some oil, puree some more, and voila! Raw tahini!
The type of oil you use (sesame, vegetable, olive, etc) will affect the flavor. Recipes range from 1 to 4 tablespoons of oil per cup of sesame seeds. More oil makes an oilier, creamier texture, less like plain nut butter.
Some other recipes recommend adding water or salt. Water just makes for a drippier texture (good as a dressing) and salt... well, you know. Brings out the flavors.
Ingredients:
ground pepper
a few dashes of salt
basil
a packet of sweet basil pesto sauce
couscous
vegan butter
veggies of choice
garlic, minced
garbonzo beans
Basically you just pan sautee the beans and veggies of your choice. You add the sweet basil pesto on top and pile everything on a bed of fluffy couscous! Easy and delicious!
For the rest of the recipe: sodelicious!
Here is a recipe using chick pea miso
http://www.rawglow.com/recipe14.htm
As soon as I can find some chick pea miso I'm going to try it.
I thought I may add my own hummus recipe (well, I don't know if it qualifies as according to Hoyle hummus, but... eh). I go the raw chickpea rout (canned didn't taste as good), soaking overnight, around 8-12 hours, more or less (haven't tried letting them sprout), and then boiling for nearly an hour. Then, I blend 2 cups of cooked chickpeas with 1 cup soy milk. I also add about a tablespoon or two of cocoa powder until it's nice and creamy, and is almost like a thick pudding, especially works well with sweeter soy milk. I also have constructed a recipe I call "rummus", whereby I substitute 3-4 shots of Baccardi Gold for half of the soy milk.
Another variant is to substitute 1/4 cup nutritional yeast for cocoa powder.
Still another (good for spreads on pita bread or Italian bread) is to substitute tomato sauce for soy milk, at the same measurements.
With the chocolate, I sometimes use it as a snack by itself (as a sort of pudding), whereas the others are more bread/tortilla toppings for me. They all refrigerate well, and lasted me as long as a week (don't know when they go bad, since I hadn't left them that long).
Czujesz się wolny i robisz co chcesz. Jesteś piratem!
some interesting ideas there, Shrapnel!
'The word gorilla was derived from the Greek word Gorillai (a "tribe of hairy women")'
Fond though I am of chickpeas I never thought of making them into a pudding - but why not?
I made a curry sauce by frying onions, mushrooms and quite a lot of cooked chick peas in a little oil, then I put them in the blender until like a puree.
I put it back in the pan then I added some thai red curry paste and mixed vegetables, and some Innocent pineapple and coconut smoothie.
See my local diary ... http://herbwormwood.blogspot.com/
Thanks Gorilla and Harpy =) I never thought of it until i tried to make hummus, realized I didn't have tahini, and tried to substitute by tossing in various things.
Czujesz się wolny i robisz co chcesz. Jesteś piratem!
I'm gonna give this a try - sounds really delicious
G-d this is good. And easy. Here goes:
1. Soak a handful chickpeas overnight or get some out of a can. Whatever.
2. Get a cereal bowl and a fork and mash the hell out of them.
3. Add: a clove minced garlic, some chopped onion, dried parsley (if you got it), some salts (onion, celery, garlic salt) and some pepper.
4. Toss in 3 Tablespoons whole wheat flour.
5. Add a bit of water, enough to make it moist and able to stick together.
6. Gather all the mush up in your palm and throw it on a nonstick frying pan or skillet, press it flat-like with a spatula and toast it for about 4 minutes on either side. Flip it a few times. (you can fry this with oil, it's rrrrreaaally good that way too)
7. Should be firm, dry and toasted when done. can be a finger food, a fork food or between a bun. Dip in ketchup or BBQ sauce or some stinkin sauce you like alot.
REALLY EFFIN GOOD. You know you wanna try this shit.
Looks like a falafel recipe to me. I like them in pitta bread with salad and hummus.
"I don't want to live on this planet any more" - Professor Hubert J. Farnsworth
Sort of, that's where the idea was generated. What makes this one "easy" in comparison is that it's pretty versatile and doesn't have a STRONG flavour. You can enjoy it like you would enjoy a potato or some bread.
Oh, and Yes on the chickpeas, but you can also use fava beans in falafel. When I make Falafel I use a lot of cumin, baking powder, course bread crumbs and tahini, then I fry them in about 1-2 inches of oil.
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