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Chickpeas Recipes


I grew up eating boiled chickpeas seasoned with spices as snack. One can find this in Indian stalls selling kacang putih (Malay words for white nuts). I read somewhere that the name kacang putih was derived by the color of chickpeas. Chickpea is also known as garbanzo bean. Chickpeas come in many colors- so pick the cream colored ones for this recipe.

Kacang Putih aka Chickpeas
1 cup dried chickpeas (cream colored), 6 cups water, 1/8 tsp baking soda, 3 dried Thai chilies (halves), 1/8 tsp turmeric powder and salt to taste

Procedures:
1. In a medium bowl, add baking soda to 3 cups of water. Soak dried chick peas in it overnight
2. After 12 hours or more, chickpeas feel tender to touch. Drain and rinse off the chickpeas with cold water
3. In a medium saucepan over medium heat, add 3 cups of water, chilies and turmeric powder. The water should be an inch above the chickpeas. Stir, cover and bring the water to a boil
4. Reduce the heat to LOW, stir occasionally and let the chickpeas cook for 1 hour or until chickpeas are soft to eat
5. Season with salt
6. Drain and serve warm or cold


Tips: 
1. You can use canned chickpeas or garbanzo beans and skip the soaking overnight step
2. Use pressure cooker if you wish to cook the beans faster
3. The cooked chickpeas can be added to curries and other dishes
4. Store them in a fridge when not eating
Hummus is a great appetizer. High in protein and low in fat, it is a good snack for you. 

Hummus
Yields 2 cups
2 cans (15 oz each) chickpeas, 5 cloves garlic, 0.5 cup olive oil, 0.5 tsp sesame oil, juice from 1 lemon, salt and freshly ground pepper to taste

Procedures:
1. In a food processor, blend the ingredients until smooth. Season with salt and pepper
2. Serve with pita bread or baked tortilla wedges


Tip:
0.5 tsp sesame oil = 4 tbs tahini 



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