Angela Day has some interesting recipes for you to try using canned chickpeas.
On the menu are:
Creamy hummus with sumac lamb mince
Chickpea chips
Cold chickpea tahini soup
Chickpea brine meringues
Chickpea brinjal bake
HUMMUS WITH SUMAC LAMB MINCE
Serves 6
500g lamb mince
juice of 1 lemon
2 garlic cloves, crushed
5ml salt
30ml sumac
5ml cinnamon
30ml olive oil
30ml butter
30ml pomegranate molasses
60ml pine nuts, toasted
125ml pomegranate rubies
125ml chopped fresh mint
HUMMUS
2 x 400g tins of chickpeas, drained, liquid reserved
1 garlic clove, minced
125ml tahini paste
5ml salt
juice of 2 lemons
Combine the lamb mince, lemon juice, garlic, salt, sumac and cinnamon in a bowl and mix well.
Refrigerate for 30 minutes. Heat the olive oil and butter in a frying pan on high and fry the mince until well browned, about 10-15 minutes.
Add the pomegranate molasses and fry for a few more minutes.
Stir through the pine nuts, pomegranate rubies and fresh mint. Serve on a bed of creamy hummus.
HUMMUS: Place the chickpeas, garlic, tahini, salt and lemon juice in a food processor and blend until smooth.
Add about 80ml of the reserved chickpea liquid and process until creamy.
Add more salt and lemon juice if desired.
CHICKPEA CHIPS
Serves 4
500ml water
250ml chickpea flour
salt and pepper
30ml olive oil, plus extra for brushing
oil, for frying
sea salt
sweet chilli and lemon wedges, for serving
Bring the water to a boil in a pot. When boiling, add the chickpea flour in a steady stream and whisk constantly to prevent lumps.
Add the salt and pepper.
Turn down the heat, stir in the olive oil and simmer for a minute.
Brush a small baking sheet with some extra oil and scrape the chickpea mixture onto it.
Spread in an even layer and allow to cool slightly. Cover loosely with cling film and refrigerate for 30 minutes.
Cut the chickpea mixture into French fries and blot any excess moisture with paper towel.
Heat 1cm of oil in a frying pan and, working in batches, fry the chips until crispy and golden all over. Drain on paper towel and season with sea salt.
Serve hot with sweet chilli sauce and lemon wedges.
COLD CHICKPEA TAHINI SOUP
Serves 8
3 tomatoes, chopped
1 small cucumber, deseeded and finely chopped
1 small red onion, finely diced
a handful of pitted black olives, chopped
125ml finely chopped fresh coriander
salt and pepper
2x400g tins of chickpeas, drained, liquid reserved
60ml lemon juice
30ml olive oil, plus extra for drizzling
15ml ground cumin
45ml tahini
125ml reserved chickpea liquid
250ml water
250ml Greek yoghurt
1 disc of feta, crumbled
Combine the tomatoes, cucumber, red onion, olives and coriander in a bowl. Season with salt and pepper.
Refrigerate the salad mixture until needed.
In a blender, combine the chickpeas, lemon juice, 30ml olive oil, cumin and tahini and blend until smooth. With the motor running, gradually add 125ml of the reserved chickpea liquid and the water and blend until smooth and thin enough to pour.
Add the Greek yoghurt and pulse to combine. Pour into bowls and top with the chopped salad mixture.
Crumble over a bit of feta on each.
Drizzle with a little extra olive oil and serve.
CHICKPEA BRINJAL BAKE
Serves 6
3 large brinjals, sliced lengthwise 1cm thick
60ml olive oil plus an extra 15ml
1 onion, finely chopped
5ml chopped garlic
400g tin of chopped tomatoes
5ml allspice
5ml cinnamon
15ml pomegranate molasses
salt and pepper
5ml sugar
400g tin of chickpeas, drained
125ml chopped fresh mint
100g feta, crumbled
250ml grated mozzarella
125ml grated Parmesan
Preheat the oven to 200°C.
Brush both sides of the sliced brinjals with olive oil and place on a baking tray. Roast for 15 minutes, turning halfway, until golden brown.
Remove and cool slightly. Meanwhile, heat the 15ml of olive oil in a frying pan and fry the onion and garlic until softened.
Add the tomatoes, spices, pomegranate molasses, salt, pepper and sugar.
Simmer until thickened, about 15 minutes. Add the chickpeas and simmer for a further 5 minutes. Remove from the heat and stir in the mint and feta.
Brush an ovenproof dish with a bit of oil. Place a layer of brinjal at the bottom of the dish, then half the tomato chickpea mixture and scatter some mozzarella and Parmesan.
Repeat with the rest of the brinjals and tomato chickpea mixture.
End off with the cheeses.
Bake for 15-20 minutes until golden and bubbling.
CHICKPEA BRINE MERINGUES
Perfect for vegans
Makes 15-20 large meringues
Brine from 1x400g tin of chickpeas
2ml xanthan gum
310ml castor sugar
5ml vanilla extract
pink gel food colouring
cream and berries for serving
Put the brine and xanthan gum in the bowl of an electric mixer and beat on high speed for 5-10 minutes until it peaks.
Add the castor sugar one tablespoonful at a time beating after each addition.
Beat in the vanilla. Fold through the colouring to form a marbled effect.
Place spoonfuls of mixture on to a baking tray lined with non-stick baking paper.
Bake at 100°C for 4-5 hours or until well dried out.
Serve with whipped cream and berries if desired.
* The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.