/ck/ - Food & Cooking

This is the best recipe ever.

Use Kale instead of spinach though. Spinach is soft, slimy, and just sucks in every way.

http://www.nytimes.com/2010/02/24/dining/24minirex.html

>>3969191
Can you afford a $1 can of tomatoes?

I make chick pea, spinach, and tomato soup all the time. Flavor with salt, pepper, red crushed pepper, and vinegar.

Spicy and tangy. It's good and will give you quite a few meals.

Good speed, anon.

Got tahini? You could make a simple hummus with garlic, tahini and chickpeas. Tahini is a paste made from toasted sesame seeds and olive oil.

Hummus is great on flatbread and vegetables.

>>3969206
Looks tasty, but it'll have to wait until I can buy kale and chorizo
>>3969209
Yes! I have canned tomatoes. This sounds good.
>>3969246
out of tahini, but I do have a fuckton of toasted sesame seeds (mom is Asian and will send me random stuff like that.) Might try rolling my own.

>>3969429
Make sure you don't add the tomatoes until the beans are totally soft. Acid makes them seize up.

eat em raw for the next week. and have fun shitting yourself.

INGREDIENTS
2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
INSTRUCTIONS
Heat the oven to 400°F and arrange a rack in the middle.
Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.

Chickpeas and pasta (pasta & ceci).
Traditional southern italian dish.
A really good mix of good proteins and carbohydrates.
You'll fart like a grizzly,then

>>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.

>>3969807
Looks good. How to prepare it? Just boil the pasta together with the beans?

>>3969888
Not quite, no.
Take 250g (½lb) of dry chickpeas and soak them overnight in 2 litres/quarts of water spiked with 1-2tsp of bicarb.
Rinse well and wash in a manner similar to washing rice.
Place in a pot with 2 litres of water and 80ml (⅓cup) of olive oil; set that pot as well as a kettle with 2 more litres of water both to high heat.
When the kettle whistles off the heat and wait for the water in the pot to nearly evaporate out, then set the kettle back to high heat; when it whistles, top off the pot with boiling water from the kettle and refill the kettle with another 2 litres of water and bring it to boil again.
Repeat this process until creamy consistency is achieved.
Add a handful of peeled garlic cloves (as well as chilies to taste, if desired) and boil until garlic is mushed and the whole thing is flavourful. Salt to taste and remove from the pot.
Boil 75g of pasta per serving to par-cooked and drain.
Add 160ml (⅔cup) of the cooked creamy chickpeas per serving along with the cooked pasta to the pot and simmer together until pasta is cooked the rest of the way.
Stir in a handful of chopped fresh parsley and serve.
It's a common, cheap meal. I live in the US now and can get chickpeas from Desi grocers in the area for around $1/lb, so I can cook four servings of food for under $2 total for ingredients. Om nom nom.

Image explains itself.

>>3969807
why using different kinds of pasta? I see fusilli with maccheroni togheter in the picture, don't they have a different cooking time?

>>3970044

I'm not super-confident that the pasta you're looking at is perfectly al dente, so differences in cooking time may be moot. That being said, you don't have to add them at the same time.

>>3969796
>>3969807
fanculo voi, la Puglia e Napoli :-)
In Tuscany the best chikpeas and pasta soup

omg awsome stuff that is.
Sorry for the bad tranlation:

materials
300 gr. dried chickpeas
2 onions, finely chopped
1 large potato, cut into small cubes
1/2 bunch dill
1/3 cup. tea olive oil
Salt and pepper
lemon squash

execution
Dusk soak chickpeas. The next day rub the peels to leave some (or all if you prefer) and place in a saucepan with the onions, potatoes, dill and 1.5 liter water. Put them to boil over medium-low heat. When you have misovrasei (in about 1.5 hours) and add salt and pepper and continue cooking until tender chickpeas well (another hour). Shortly before the end, add the olive oil and turn off the heat.
Serve warm with plenty of lemon juice.

>>3969209

Do it OP. After reading this post I tried the chick peas and tomato soup with garlic, onion, paprika and (way too much) crushed pepper. It's piss easy to prepare and pretty tasty. Thanks for the idea.

>>3970189
>fanculo
>foreigner detected
That's neither how it's spelled nor even pronounced in Italian.

>>3970044
It's traditional in Naples for stew-like pasta dishes, such as chickpeas, beans, pumpkin and potato (amongst others) to use various types of pasta. I don't quite know why, but this is common in the area for stew-like dishes. I believe it has something to do with using up the last remnants of other pastas you have lying about as my mom only made a stew-like pasta dish with the scraps and remainders of other pasta packages.
>>3970067
>not al dente
Oh, but it is! And you're right: they're added at different times, but they are par-cooked, then finished directly in the stewed chickpeas.

Also, because Naples has a large Desi population, some fusion cuisine has been born adding Indian cheese cubes to the stewed chickpeas along with spices though eating it with pasta, as is traditional.

>>3970189
... you realise that few native Italians, particularly not Northerners, would spell "vai fare in culo"/"va'a fare in culo" that way, right?