things to do with chick peas

My bestie rather emphatically announced that she found a stash of chick peas her late mum had stashed – to the tune of six cans! SIX! I’m sorry, but I do have to giggle at the obvious discrepancies in our views of what constitutes a Metric Shit Ton when it comes to chick peas. Six cans of chick peas in my cupboard is just a good shopping trip, but I understand where she’s coming from as our eating and cooking styles are also quite different and hallelujah for that because variety is the spice of life, etc.

Anyways, I promised a couple of recipes for simple things we do with chick peas in our house: hummus and a curry.



  • 1 can of chick peas
  • 1/2 cup of tahini
  • 1 million garlics (this might be an exaggeration, but I use no fewer than six cloves in my hummus and it brings all the  boys to the yard)
  • juice of one lime
  • 1/4 cup (maybe a bit more) of olive oil
  • salt & pepper to taste


  1. Drain the beans and toss them, the tahini, lime juice, and the garlic into a food processor.
  2. Whir the lot on high and slowly add the olive oil until everything is blended and smooth.
  3. Taste it and add any salt and/or pepper desired, as well as extra olive oil if it’s not smooth enough for your liking.
  4. Serve and enjoy.

Of course there are many things you can add to the hummus to amp it up a bit, but I urge you to think of bright and green type flavours, as opposed to heady, darker flavours. Some of my favourite are: roasted red peppers, sun-dried tomatoes, cilantro, cumin, dill weed, basil. Don’t over-complicate it.

I think we’re all good for half a clue around how to eat hummus, so I won’t insult anyone’s intelligence, but I just want to say one thing: roasted veg sammiches. It’s SO good on roasted veg sammiches.

Chick pea curry


  • 2 tbsp olive oil
  • 1 large, diced onion (as usual, I like the red guys for these, but yellow cooking onions and most others are perfectly cromulent too)
  • 6 crushed cloves of garlic (six is the magic number, ya know?)
  • 1 can of diced tomatoes
  • 1 can of chick peas
  • 2 heaping teaspoons of whatever kind of curry concoction you have on hand (I like madras paste and usually use my own, but curry powder works)
  • 2-3 cups of some kind of leafy green (spinach, cilantro, parsley, kale, some combination thereof, anything but lettuce…)
  • Salt and pepper to taste


  1. In a large sauce pan, heat the oil over medium-low then toss in the onion, garlic, and curry stuffs.
  2. Once the onions are translucent, toss in the tomatoes.
  3. Increase the heat to medium-high and heat until it starts to bubble a bit.
  4. Drain the chick peas and add ’em to the pot.
  5. Once the chick peas are heated through, add the green stuff and stir until wilted.
  6. Serve on its own or over rice.

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