chickpeas - Articles and Posts from Slashfood

Posts with tag chickpeas

Collards, Clay Pots and Hungry Men - The Philadelphia Inquirer In Sixty Seconds

Posted Nov 6th 2009 12:00PM by Sarah LeTrent
Filed under: Newspapers, In Sixty Seconds

Photo: sweetbeetandgreenbean, Flickr.

Don't mourn the loss of the summer produce bounty. A guide to the dark leafy greens of fall -- like spinach, collards, Brussels sprouts, rainbow chard and savoy cabbage -- proves autumn has a cornucopia of seasonal vegetables.
Cookbook author Paula Wolfert reveals her sacred kitchen object, claiming she "never met a pot of clay she didn't like."
The common chickpea is spiced up with cumin, turmeric, coriander and cayenne.
Got a hungry man in your life? Lucinda Scala Quinn, author of "Mad Hungry, Feeding Men & Boys" offers ten tips for feeding men (and boys), like "don't ask if they're hungry" and "train them to fend for themselves." After the tips, she cooks up five guy-approved recipes, like "Flat Roast Chicken" and "Steak Pizzaiola."
Warm up with hearty stews as the weather cools down. Tomatillos, small green tomatoes popular in Mexican cooking, shine in a "lean, mean slow-cooker recipe" with beef eye of round and pinto beans.

Heavenly Hummus - Feast Your Eyes

Posted Sep 3rd 2009 10:00AM by Emily Farris
Filed under: Hors D'oeuvres, Feast Your Eyes

Photo: No Recipes.

Hummus is one of those delicious foods that just aren't so pretty. A monochromatic beige dip made of chickpeas and tahini, it's often served straight from a plastic tub, its edible vessel a similarly hued slice of pita bread.

But such is not the case for Marc from No Recipes. Inspired by what we can only imagine was a very delicious and colorful trip through Tel Aviv, Marc decided he was going to make hummus that was not only full of flavor -- it was going to be beautiful too.

His homemade hummus, shown here, is drizzled with golden olive oil (which he allowed to collect inside the dip's swirls) and garnished with glaringly green parsley and a dash of paprika.

As if this hummus could be any more appealing, he eventually topped it off with caramelized onions.

[Via No Recipes]

Super-healthy and super-easy bean salad

Posted Oct 1st 2008 5:02PM by Monika Bartyzel
Filed under: Soups/Salads

After learning about the possible health benefits of chickpeas today, I thought I'd share one of my favorite, easy salads. This bean salad contains lots of chickpeas, is super-easy to make, and ridiculously healthy. There's no oil, but that's okay because the fresh ingredients offer all the flavor you need.

To make the salad, just combine drained cans of chickpeas, black beans, and corn nibblets in a bowl, add some diced veggies like celery and red onion, and then mix in a lot of chopped fresh dill and the juice of 3 limes and 1 lemon. Mix it together and serve. It's perfect for eating right away, and also travels well if you want to take it to a party, or on a last-minute picnic before winter.

My apologies on the blurry photo. It's the only one I have of the salad.

Soy and chickpeas might help stroke victims

Posted Oct 1st 2008 2:31PM by Monika Bartyzel
Filed under: Health & Medical

If you know someone who has suffered a stroke, now might be the time to parley the wonders of soy and chickpeas. The BBC reports that a new study conducted at the University of Hong Kong might have found a new stroke fighter -- isoflavone.

The chemical, which is found in soy products and chickpeas, was used in a new trial studying 102 stroke patients. They were split into two groups -- one getting isoflavone in a dietary supplement and one getting merely a placebo. The flow-mediated dilatation of the brachial artery (in the arm) was studied, and after 12 weeks, they found that there was significant improvement in those taking the supplement.

Lead researcher Professor Hung-Fat Tse said it was too early to recommend taking supplements, but it certainly sounds like another reason to add some soy and chickpeas into your diet. Anti-cancer benefits, nutrients ... they're good stuff.

Country Commune Cooking

Posted Dec 6th 2007 4:30PM by Marisa McClellan
Filed under: Dinner, Vegetables, Recipes, Books, Real Kitchens, Retro cookery

Awhile back I acquired a cookbook from my mom. It's one leftover from her hippie days and was appropriately titled, "Country Commune Cooking." It was written by a woman named Lucy Horton, who spent five months in 1971 hitchhiking around the country, visiting communes and collecting recipes. It's interesting as much for the stories she tells about the places she visited and the people she met as it is for the recipes she prints.

One of the things I find interesting about this book is it's emphasis on organic foods. I tend to think of the organic movement as something fairly recent, but according to Lucy, there were quite a few people back in the early seventies who were committed to eating whole, organic foods.

The majority of the recipes in this book are a bit dated, but a few still jump out at me as worth trying. After the jump you'll find a recipe for Curried Squash and Chickpeas that seems, at least to me, to be the perfect dish for this time of year. I imagine that it would be particularly good over a scoop of warm brown rice.

Continue reading Country Commune Cooking

Thicken soup using...chickpeas?

Posted Jan 24th 2007 12:03PM by Joanne Lutynec
Filed under: How To, Boiling

Generally cream soups are thickened using potatoes and/or potato water, or a roux (mixture of flour and butter). However, if you are looking for a healthier alternative, try using chickpeas instead. The method is simple: make your broth, add canned chickpeas (also known as garbanzo beans) and blend together until smooth. You'll probably find that you don't need as much milk or cream, though it is a personal choice as to how much you want to add. Add your remaining ingredients and boil everything together.

The added benefit is, even though chickpeas contain carbs, they also add protein, fiber, and nutrients to your soup that you may not otherwise get. If you have kids, they will never know they are in there either so it is a sneaky way to get them to eat something a little different. As far as flavor, the beans add a slightly nutty taste, but don't overwhelm your other ingredients.

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Collards, Clay Pots and Hungry Men - The Philadelphia Inquirer In Sixty Seconds

Heavenly Hummus - Feast Your Eyes

Super-healthy and super-easy bean salad

Soy and chickpeas might help stroke victims

Country Commune Cooking

Thicken soup using...chickpeas?

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