When I cooked the chickpeas for the lentil curry, I put the rest of them in the fridge and figured I'd do something with them later. Well, a week passed and all of a sudden I had to Do Something with them right away, or throw them out. I'm getting a little tired of my standby chickpeas simmered in tomatoes and rosemary, so I've decided to take that dish out of rotation for a while.
So what to do with the 4+ cups of cooked chickpeas before they're no longer fit for human consumption?
Ladies and gentlemen, I give you Guyanese Channa. It's also in the Lean Bean Cuisine cookbook I went through at my brother's house. I copied it because I love Channa Masala and thought this might be similar. Of course, it's nothing like, but it's delicious nonetheless.
It doesn't take too long to make. You have to mash the peas against the side of the pan as you're cooking them, though, so you really get a workout. The whole time I was mashing them, my mantra was "These better be worth it." They most definitely were.
The only tomatoes I had on hand were a can of diced, so I spooned out what looked like a tomato's worth. I also had to add some of the liquid as I was mashing the chickpeas because it was getting really dry.
I will definitely be making this again.
Home Cookin 4.9 Chapter: Beans and Vegetables
1-1/2 Tbsp. oil
1 red bell pepper, finely chopped
1 tomato, cored and chopped
4 scallions, finely chopped
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground turmeric
1/2 tsp. cayenne pepper
1/2 tsp. salt
2 c. canned or cooked chick peas, drained
Heat oil in saucepan and add pepper, tomato, and scallions. Cook over med. heat 5-7 mins. Blend in seasonings and cook 1 min. more. Stir in chickpeas and cook app. 10 mins., mashing peas against side of pan while they cook.
Transfer to a serving plate and serve hot.
from Lean Bean Cuisine: Over 100 Tasty Meatless Recipes from Around the World, by Jay Solomon (Prima, 1994)