#13 Take a Can of Chickpeas!

Shownotes for #13 Take a Can of Chickpeas!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for the chickpea salads is less than 15 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on "comments." Leave your thoughts and experiences. Or email me at [e-mail].

The podsafe music used in the show:

This week, I'm featuring a song by Marina V called Pesnya O Tebe. That translates as Song about you. This singer songwriter is from Los Angeles was born in Russia and settle in the U.S. about six years ago. She already has two CD's and quite a following in L.A. If you like to understand her lyrics in English, you can find them here.

Here is the lead recipe I describe in the show:

"Bead" style Hummus (adopted from Madhur Jaffrey's World Vegetarian)

Hummus just means chickpeas in Arabic. This is a mixture very similar to the tradition hummus al tahina that is served everywhere in Middle Eastern restaurants, but this one is not blended to a puree. The chickpeas are like little beads.

2 cloves of garlic, crushed and very finely chopped

1 tsp salt

1 can chickpeas, drained and rinsed

3 tbs fresh lemon juice

i medium tomato

3-4 tbs fresh parsley, chopped

a dash of hot sauce or cayenne pepper

4 tbs olive oil

Warm up the chickpeas in a microwave or in a little water on the stove. Warm peas absorb the flavors better than room temperature peas.

Crush the chopped garlic together with the salt by scrapping the mixture back and forth on a board under your knife until it is practically a paste. Put this in a mixing bowl and add the chickpeas, lemon juice, tomato, parsley and pepper. Toss well and taste. Add more lemon juice or pepper, depending on how sharp you like it. Put this in a serving bowl and drizzle on the olive oil. Serve at room temperature or chilled. Will keep for several days. Eat with flat bread, like pita, toasted or fresh, on the side.

Hummus al Tahina (Traditional Middle Eastern style)

This is the blended style with sesame paste (tahina) added

1 can of chickpeas, drained and rinsed

2 cloves of garlic, finely minced

1 tsp salt

1 lemon, juiced

1/4 c sesame paste (tahina)

1/4 c olive oil

Crush the chopped garlic together with the salt by scrapping the mixture back and forth on a board under your knife until it is practically a paste. Put this in a mixing bowl of food processor and add the chickpeas, lemon juice, olive oil and tahina. Cover and process until pureed, scrapping down the sides to insure that everything gets pureed. taste and correct for sour (lemon juice) and salt. Pour onto a large plate, dust with paprika, and drizzle with extra olive oil. Eat with flat bread, like pita, toasted or fresh, on the side.

Moroccan Style Hummus (adopted from The Versatile Grain and the Elegant Bean)

Cayenne/Cumin Vinaigrette:

1 medium shallot, finely minced

1 small clove of garlic, finely minced

3 tbs red wine vinegar

1/2 tsp cumin

1/2 tsp sweet paprika

1/4 tsp cayenne

a few grindings of black pepper

1/4 c. olive oil

1 tbs chopped fresh cilantro

Combine the shallots, garlic, vinegar, cumin, paprika, cayenne and black pepper in a bowl and allow to sit for a few minutes to develop the flavors. Slowly whisk in the olive oil. Add the cilantro. If you have a wide mouth bottle, you can use that instead of the bowl. Then add the oil and cilantro all at once, cover and shake until combined.

1 can chickpeas, drained and rinsed.

about 10 Kalamata black olives (or any black olives), pitted and slivered

a large carrot, shredded on the course side of box grater

3 tbs fresh cilantro, chopped

In a large bowl, toss together the first three ingredients with the vinaigrette. Sprinkle the cilantro and toss again.

Here are some additional recipes from the show :

Fried, Spiced Chickpeas

1 can chickpeas, drained, rinsed and dried on paper towels

1/4 stick butter

1/4 c cooking oil

2 tsp finely minced garlic

Spanish Style:

2 tbs Spanish smoked sweet paprika

Mexican Style:

1 tsp dry mustard

1 tsp chili powder

1/4 tsp cayenne

1 tsp cumin

1 tsp salt

1 tsp onion salt

Asian Style:

1 tsp ground ginger, or 1 tbs grated fresh ginger

1 tsp ground coriander

1/2 tsp turmeric

1 tbs soy sauce

You need two frying pans. Put half the butter and halt the oil in each pan and heat over low heat (Do not burn the butter!). When the butter is melted add 1 tsp of garlic to each pan. Divide the chickpeas in half. Add half to each frying pan. Increase heat to medium. Saute very slowly shaking the pans and stirring often until beans start to sizzle. Keep cooking until they turn a dark golden brown, about 10 to 12 minutes. Turn off the heat.

Mix either the Spanish paprika, the Mexican flavorings or the Asian flavorings in separate mixing bowls. It's nice to have at least two different flavors. Mix the ingredients in each bowl well. Sprinkle a mixture over the chickpeas in one frying pan and then the second mixture in the other frying pan. Toss or stir well to thoroughly coat the chickpeas.

Transfer to bowls and serve hot or at room temperature. These are eaten with toothpicks or the fingers. Have napkins ready. And plenty of beverages.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make pizza snacks on a variety of breads. Anyone can make pizza on pre-baked pizza crust. This show is breaking the mold and putting the tomato and cheese on just about any other baked product. You'll need a can of plain tomato sauce, some garlic cloves, mozzarella (dry-firm or fresh) or jack cheese (or a combo) and any of the following breads: french bread, pita bread, lavash (flat) bread, english muffins, plain bagels (full size or mini), crumpets, saltine crackers, ciabatta bread or rolls, naan, flour or corn tortillas, chapati, or frozen dinner rolls (any variety). If you have access to some fresh basil, that's a nice addition. If you cannot eat pizza without something else on it, by all means, lay in some of whatever topping you like. Substitute a vegan cheese that melts, if you like.

Here is a list equipment you will need for next week:

a toaster oven or broiler.