Hello Tiffany, a newbie to Substack, I am really enjoying yours! Thank you for the recipe ideas, I couldn't agree more about the humble chickpea. I offer you 2 to add: Ottolenghi's carrot & cp sauté, dump in some herbs, lemon and spinach/other green to wilt, top with greek yogurt, it's wonderful. And I use the aquafaba (the chickpea water) to stand in for eggwhites in a healthy mousse au chocolat - even though sometimes the melted chocolate cools into little lumps, it's still yummy, satisfying, and gives the eggs a night off!
and this one walks you through the mousse beautifully. Just good quality chocolate, and thick chickpea water is my fave, but you can add vanilla or sugar...
I'm a bit late to this post and the dishes look absoloutely delicious. As a fellow chickpea lover I'd encourage you to try Bold Bean Co's queen chickpeas for a special chickpea occasion.
Ok, so they're BIG. soft and very creamy. Not like little bullets like you can end up with from some of the cans. You can use the liquid as it's just the stock (with salt) they were cooked and in and nothing else is added. There are lots of jarred options which are good but these have won me over, especially as you can get them in Sainsbury's now (as well as Waitrose and Ocado) and if you have a nectar card they're often on offer. Incidentally my favourite can is the brand East End which is the cheaper end of the tin spectrum! I really think they're worth the price but to use in addition to tins rather than replacing completely. Let me know if you try a jar!
Interesting! I will try them and see how I go. I do believe in spending money on good food ingredients but so far I've been happy with the results from my Aldi cans.
Oh Tiffany - I love this new feature and I love Chickpeas! They've been part of my life since childhood as they're a bit of a staple in Trinidadian cooking! There amazing for Curry Channa, adding them to Curry Goat... there is ALWAYS a tin of Chickpeas in my house for when the occasion calls!
I'm Iranian and we too use chickpeas in some of our foods. One of these foods is Aush, which consists of cooked chickpeas, lentils, beans, chopped aromatic greens, some spices, and thick noodles. We cook this food in special gatherings, and i love it very much (i forgot one thing: we garnish this food with hot mint, sizzled onions and liquid curd). The other one is Falafel, a Southern food (i'm not from south of Iran, so i don't know the recipe for this food).
Great idea. But let me tell you: home cooks are better than chefs (if you want your food to taste better, you'd better ask them, not the chefs). I've been learning how to cook Persian foods since high school. And my teachers: my parents and grandparents.
You're welcome, Tiffany. Let me know if there's anything i can help you with. Meanwhile, if you're interested in viewing paintings, you can view my paintings in Notes.
I love chickpeas but I’m the only one in my household, so I can only get away with so many recipes. Maybe I’ll see if I can do the herbed chickpeas or the feta dish 🤔 (I’m also a single fan of butter beans/lima beans so... 🤷♂️ )
I once heard Claudia Roden talking about the sharing of recipes among diaspora communities and cried. Chickpea recipes could possibly be my love language.
Oh my gosh let me know how you get one. A friend recommended I use just one can of coconut milk and squeeze half a lemon in. Might be fun to try both versions too 😉
I've tried them all lol. I've decided the jar is a capitalist con. On aggregate, cans win for the combination of affordability and convenience. However, if I cba, I do prefer the taste of the dried ones – and they're even cheaper than cans if you can believe it – but it is A Faff. TALK ABOUT MUNDANE CHAT
Hello Tiffany, a newbie to Substack, I am really enjoying yours! Thank you for the recipe ideas, I couldn't agree more about the humble chickpea. I offer you 2 to add: Ottolenghi's carrot & cp sauté, dump in some herbs, lemon and spinach/other green to wilt, top with greek yogurt, it's wonderful. And I use the aquafaba (the chickpea water) to stand in for eggwhites in a healthy mousse au chocolat - even though sometimes the melted chocolate cools into little lumps, it's still yummy, satisfying, and gives the eggs a night off!
Oh my. DELICIOUS - do you happen to have links for both of these. Thank you for reading and commenting and welcome to substack!!
thank you for the warm welcome :-)
https://www.theguardian.com/lifeandstyle/2018/mar/17/yotam-ottolenghis-recipes-for-tinned-pulses
I see the ottolenghi recipe is in this post in the guardian, above.
https://theloopywhisk.com/2018/08/07/3-ingredient-vegan-chocolate-mousse-aquafaba/
and this one walks you through the mousse beautifully. Just good quality chocolate, and thick chickpea water is my fave, but you can add vanilla or sugar...
hope you enjoy!
SO helpful, thank you!
Hi bestie! I've been making the baked feta-tomato and chickpeas weekly since I read this. Just wanted to come back and say thanks ;)
Hehe that's great! I ate it last night 😁 also hardly any washing up which is great!!
also, I am a bit afraid to ask but... how many times should one use the same baking paper when lightly using the oven?
I'm not sure! I don't use baking paper for this recipe!
Oh lol yeah of course. I meant in general :S
Oh yes still hard to say! If I use a lot of oil I have to throw out after one use
I'm a bit late to this post and the dishes look absoloutely delicious. As a fellow chickpea lover I'd encourage you to try Bold Bean Co's queen chickpeas for a special chickpea occasion.
Oo say more. What makes them so good? Are they worth the price difference of a can? I'm so intrigued.
Ok, so they're BIG. soft and very creamy. Not like little bullets like you can end up with from some of the cans. You can use the liquid as it's just the stock (with salt) they were cooked and in and nothing else is added. There are lots of jarred options which are good but these have won me over, especially as you can get them in Sainsbury's now (as well as Waitrose and Ocado) and if you have a nectar card they're often on offer. Incidentally my favourite can is the brand East End which is the cheaper end of the tin spectrum! I really think they're worth the price but to use in addition to tins rather than replacing completely. Let me know if you try a jar!
Interesting! I will try them and see how I go. I do believe in spending money on good food ingredients but so far I've been happy with the results from my Aldi cans.
Thank you for sharing!
Oh Tiffany - I love this new feature and I love Chickpeas! They've been part of my life since childhood as they're a bit of a staple in Trinidadian cooking! There amazing for Curry Channa, adding them to Curry Goat... there is ALWAYS a tin of Chickpeas in my house for when the occasion calls!
Oh yay I love to hear this!! Will have to try some of those recipes sounds 🤤 delicious thank you!!
I’d like to try one of these. But am always puzzled by reference to ‘cup’ measures.
1 cup = approx 250ml
I also have one measuring jug that has cups as well as ml
You don't have to be that accurate with any of these recipes! Joy of cooking vs. baking
Hope that helps! Want you to enjoy your chickpeas 😆
I'm Iranian and we too use chickpeas in some of our foods. One of these foods is Aush, which consists of cooked chickpeas, lentils, beans, chopped aromatic greens, some spices, and thick noodles. We cook this food in special gatherings, and i love it very much (i forgot one thing: we garnish this food with hot mint, sizzled onions and liquid curd). The other one is Falafel, a Southern food (i'm not from south of Iran, so i don't know the recipe for this food).
Oh I'd love more Iranian recipes in my life. Will find these. Sounds so delicious thank you 🤤🥰🤤
Yes, most Iranian foods are delicious.
I'm sure! I must find some cookbooks / chefs in this space 🤤
Great idea. But let me tell you: home cooks are better than chefs (if you want your food to taste better, you'd better ask them, not the chefs). I've been learning how to cook Persian foods since high school. And my teachers: my parents and grandparents.
Very true ❤️ I do have Sabrina Ghayour's Persiana actually! I will have to go back to it. Thank you for the inspiration.
You're welcome, Tiffany. Let me know if there's anything i can help you with. Meanwhile, if you're interested in viewing paintings, you can view my paintings in Notes.
Yes! I love a chickpea. The smashed chickpea salad from Smitten Kitchen is also a longtime favorite in this house.
Oh I must look that up immediately thank you
Link here for anyone eyeing up this chat: https://smittenkitchen.com/2009/01/smashed-chickpea-salad/
I love chickpeas but I’m the only one in my household, so I can only get away with so many recipes. Maybe I’ll see if I can do the herbed chickpeas or the feta dish 🤔 (I’m also a single fan of butter beans/lima beans so... 🤷♂️ )
Oh that must be so hard for you! I reckon make your own and have for a few days. On butter beans - Yasmin Khan has an excellent recipe for them in her Ripe Figs cookbook: https://risingup.substack.com/?fbclid=PAAabsss9HlmRN3PJfa1jXTlhSLj1Jl_h1kiIZ8gIzRvm-k5DjXJLDvF7gfJc
I once heard Claudia Roden talking about the sharing of recipes among diaspora communities and cried. Chickpea recipes could possibly be my love language.
Oh wow everything comes back to the same thing 😭
I'm totally trying the Alison Roman stew, thank you!
Oh my gosh let me know how you get one. A friend recommended I use just one can of coconut milk and squeeze half a lemon in. Might be fun to try both versions too 😉
*get ON. Typo so excited 😊
Are your chickpeas canned, dry or from the jar? 🫙
Oh I buy so cheap from the can. What about you?
I've tried them all lol. I've decided the jar is a capitalist con. On aggregate, cans win for the combination of affordability and convenience. However, if I cba, I do prefer the taste of the dried ones – and they're even cheaper than cans if you can believe it – but it is A Faff. TALK ABOUT MUNDANE CHAT
What even is the faff? Soak overnight? I'm too spontaneous for that commitment.
Interesting re the jar as a capitalist con.
See this convo is deep