It’s nice if you put them on something that will keep them fairly crispy. Like, using them as the protein in a vegetarian taco. But sometimes I like to have them with a kind of “appetizer dinner.” Fruit, cheese, crackers, tzatziki, and crispy chickpeas are a great combination.
@MangoKangaroo@21Cabbage There are lots of options, but personally I like serving them with rice, fried onions and kale! You can either pan fry them, or spread them on a sheet tray in the oven with the onions. I simultaneously make seasoned rice cooked in vegetable stock and a teaspoon or two of the same spices I cooked the chickpeas and onions in. (I like ras el hanout, but you can use whatever seasoning you like.)
I simultaneously make seasoned rice cooked in vegetable stock and a teaspoon or two of the same spices I cooked the chickpeas and onions in
With some chopped carrot, peppers, peas and sweetcorn, it’s a staple on our meal lists. We call it ‘Rice Fandango’.
They are excellent on their own, but you can also put them in tacos or sprinkled over a salad as a crunchy replacement for croutons. When we make them, the kids usually grab handfuls before we can do much else with them. Make 2 cans’ worth as a safety net!
What entree do people pair these with? Or do you just, like, eat them with rice or something?
It’s nice if you put them on something that will keep them fairly crispy. Like, using them as the protein in a vegetarian taco. But sometimes I like to have them with a kind of “appetizer dinner.” Fruit, cheese, crackers, tzatziki, and crispy chickpeas are a great combination.
Ooh, I like the idea of using them for a taco (or burrito). I usually use black beans, but that sounds like it could be a fun change of pace.
@MangoKangaroo @21Cabbage There are lots of options, but personally I like serving them with rice, fried onions and kale! You can either pan fry them, or spread them on a sheet tray in the oven with the onions. I simultaneously make seasoned rice cooked in vegetable stock and a teaspoon or two of the same spices I cooked the chickpeas and onions in. (I like ras el hanout, but you can use whatever seasoning you like.)
In honour of Carlos Fandango :-)
@baggins I’m afraid I’m not familiar, but that does sound good!
This sounds neat, and I do love me some onions. I’ll add it to the list.
They are excellent on their own, but you can also put them in tacos or sprinkled over a salad as a crunchy replacement for croutons. When we make them, the kids usually grab handfuls before we can do much else with them. Make 2 cans’ worth as a safety net!
I don’t eat a ton of salads, but I think this could be a good excuse to make one. Thanks. :)