My bestie rather emphatically announced that she found a stash of chick peas her late mum had stashed – to the tune of six cans! SIX! I’m sorry, but I do have to giggle at the obvious discrepancies in our views of what constitutes a Metric Shit Ton when it comes to chick peas. Six cans of chick peas in my cupboard is just a good shopping trip, but I understand where she’s coming from as our eating and cooking styles are also quite different and hallelujah for that because variety is the spice of life, etc.
Anyways, I promised a couple of recipes for simple things we do with chick peas in our house: hummus and a curry.
- 1 can of chick peas
- 1/2 cup of tahini
- 1 million garlics (this might be an exaggeration, but I use no fewer than six cloves in my hummus and it brings all the boys to the yard)
- juice of one lime
- 1/4 cup (maybe a bit more) of olive oil
- salt & pepper to taste
- Drain the beans and toss them, the tahini, lime juice, and the garlic into a food processor.
- Whir the lot on high and slowly add the olive oil until everything is blended and smooth.
- Taste it and add any salt and/or pepper desired, as well as extra olive oil if it’s not smooth enough for your liking.
- Serve and enjoy.
Of course there are many things you can add to the hummus to amp it up a bit, but I urge you to think of bright and green type flavours, as opposed to heady, darker flavours. Some of my favourite are: roasted red peppers, sun-dried tomatoes, cilantro, cumin, dill weed, basil. Don’t over-complicate it.
I think we’re all good for half a clue around how to eat hummus, so I won’t insult anyone’s intelligence, but I just want to say one thing: roasted veg sammiches. It’s SO good on roasted veg sammiches.
Chick pea curry
- 2 tbsp olive oil
- 1 large, diced onion (as usual, I like the red guys for these, but yellow cooking onions and most others are perfectly cromulent too)
- 6 crushed cloves of garlic (six is the magic number, ya know?)
- 1 can of diced tomatoes
- 1 can of chick peas
- 2 heaping teaspoons of whatever kind of curry concoction you have on hand (I like madras paste and usually use my own, but curry powder works)
- 2-3 cups of some kind of leafy green (spinach, cilantro, parsley, kale, some combination thereof, anything but lettuce…)
- Salt and pepper to taste
- In a large sauce pan, heat the oil over medium-low then toss in the onion, garlic, and curry stuffs.
- Once the onions are translucent, toss in the tomatoes.
- Increase the heat to medium-high and heat until it starts to bubble a bit.
- Drain the chick peas and add ’em to the pot.
- Once the chick peas are heated through, add the green stuff and stir until wilted.
- Serve on its own or over rice.