/ck/ - Food & Cooking

>>18949942
>>18949928
Here's one i made years ago.

Make pic related.

chickpeas, 250g/half pound
water, 1 litre/quart
bicarb (baking soda), 1tbsp

Combine all ingredients, stir to dissolve bicarb; allow to sit unrefrigerated overnight.
Drain chickpeas; wash in several changes of water.

Garlic, 3-5 cloves
Tomato, peeled, plum-shaped, crushed, 1-2
>quarter cup or so of canned crushed if not crushing whole ones yourself
Soaked/washed chickpeas, yield from directions above
Water, as needed
Parsley, fresh leaves, a big handful
>or 1 heaped tbsp dry flake
Olive oil, 80ml/third cup
Salt/pepper, to taste

Smash garlic flat; combine all ingredients besides S&P in a pot, adding just enough water to barely cover.
Set to boil; set a kettle of water to boil, as well.
Allow water in chickpea pot to reduce out almost completely, stirring occasionally in the meantime, then watch closely for signs of sticking.
When it begins to stick a bit, top off with boiling water from the kettle to just barely cover and cook to desired thickness.
Off the heat; add salt/pepper to taste.

Water, as necessary
Salt, as necessary
Pasta, 75g / 2⅔oz per serving
Stewed chickpeas, yield from above, 1 cup (metric or US) per serving
Southern Italian chili oil, if/as desired (recipe below)

Combine water and salt; bring to the boil.
Add pasta;cook to a notch or two below desired doneness.
As pasta is cooking, bring chickpeas to a simmer in a separate pot.
Drain pasta; shake relatively dry then add directly to chickpea pot.
Stir to combine; cook until pasta reaches preferred doneness.
Off the heat; serve, offering chili oil as a condiment.

Dried red chilies, whole or pieces (preferably not flaked), as needed
Olive oil, pomace or virgin, as needed

Stuff as many chilies as you can into a container, leaving about 3cm/1in headspace.
Top with olive oil to cover plus an additional 1-2cm/half inch on top.
Cover the container mouth with muslin affixed with elastic band or twine and set in a dark cabinet to infuse a few weeks.

Pasta e ceci (pasta with chickpeas)

>>4574482
ItaloAmerican or filthy Arab rape-folk Sicilian detected. It's spelt "ceci." Sicilians pronounce it "chii-chii," "chii-chuh-ruh" or "chii-chii-ruu."

Master race pasta with chickpeas in pic related.

>>3969796
Ugh. The Puglian version is so bland and not cohesive. The Neapolitan version is cooked in such a manner that the chickpeas release starch and become creamy, making something of a sauce for the pasta.
Pic related: the Neapolitan version.

I'm soaking 250g (that's about a half pound) of chickpeas in very weak lye water currently.
Tomorrow, and they will have tripled in size. I will drain, wash and rinse the chickpeas.
In order to make the dish, place the washed chickpeas in a pot, add ⅓ cup US/80ml of olive oil, a handful of garlic cloves and a handful of fresh parsley leaves (hand torn).
>dry chilies are also a common accompaniment and some recipes eschew parsley for rosemary, which I find just gross
Add 2 litres/quarts of water and set to high heat.
Bring to the boil and boil away until the water has reduced between ⅔ - ¾ of the way out, then lower the heat to medium and set a kettle of water to boil.
When the water has evaporated out completely and the chickpeas begin to stick to the bottom, add the boiling water from the kettle to just cover the chickpeas and stir to scrape up the bottom; this will release some chickpea starches that will thicken the pot, nicely.
Check for doneness; if soft, you're good to go, but if not yet cooked, reduce out again and repeat the reducing/sticking-to-the-bottom bit with another dousing of boiling water from the kettle.
Salt to taste and stir in another handful of hand-torn fresh parsley leaves.
Cover and rest the chickpeas while you boil pasta to just under your desired doneness (you'll continue to cook it in a minute).
When the pasta is drained, place it back into its now-empty pot, set over a high flame, and add some of the chickpeas to it. Thin out with water, if desired (I like mine thick, but my mother, for example, likes everything soupy) and toss until the pasta reaches your preferred doneness.
Serve.
Traditionally, the dish is topped with very thin slices of raw onion, leek or shallot, but it is not necessary.
It's delicious, filling, nutritious and cheap.

Meatless recipes.
I'll start with a recipe: pic related is pasta with chickpeas.

Chickpea, 300g
Baking/bicarb of soda, a teaspoon or two
Water, as needed
Garlic, a handful of cloves
Olive oil, 80ml
Chilies, dry, as desired.
Salt, to taste
Peppercorn, preferably fresh-cracked, as desired.
Parsley, fresh leaves, a handful or two

Place chickpeas into a large bowl.
Add baking/bicarb of soda.
Add cold water to come up to about ¾ up the bowl.
Stir until soda is dissolved.
Let sit overnight.
Drain chickpeas.
Wash (like washing rice), rinse (just add water and pour off); repeat this three times to try to get rid of the excess baking/bicarb of soda as much as possible.
Place chickpeas into a tall pot.
Lightly crack/smash flat the garlic cloves then place them into the pot along with the olive oil (and chilies, if using).
Add water to come to ⅔ full and set the pot, as well as a kettle full of water, to high heat.
When the kettle whistles, off the heat under it.