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  • September 23, 2014
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Results 1 - 10 of 230 for chickpea

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  1. Lifestyle - Health - HEALTHY GOURMET

    Healthy gourmet

    Posted Aug 21st 2012, 12:00am by Andrea Oschetti

    ... with the famous Barbieri vegetable appetiser tray- pumpkin flowers, chillies, dry strips of zucchini, porcini mushrooms, wild artichokes, aubergine, potatoes- and a porcini mushroom and chickpea soup, so delicious and simple to make that I must share the recipe with you. Porcini mushroom and chickpea soup Serves 4 500g dried chickpeas 1 tsp baking soda500g fresh porcini mushrooms 3 garlic cloves ...

  2. Curried chickpeas with yogurt

    Posted Dec 15th 2011, 12:00am

    ... Susan Jung susan.jung@scmp.com Occasionally, I mix up a batch of these chickpeas and keep them in the fridge to eat as a snack (with vegetables) or a quick sandwich (stuffed into warm pita bread). This recipe makes a lot; it can be halved if you like. As with all canned legumes, rinse the chickpeas thoroughly to take away the tinned taste. 2 cans of chickpeas (about 400 grams each) ...

  3. Chickpeas with tomatoes & chorizo

    Posted Sep 01st 2011, 12:00am

    ... usually keep a can or two of chickpeas in my pantry for the times when I need a quick dish. They're versatile and can be made into hearty soups and stews. All types of canned beans and pulses ... tomatoes 2 cans (about 850 grams in total) chickpeas 1 large red bell pepper 250 grams Spanish chorizo Fine sea salt and freshly ground black pepper About 20ml extra-virgin olive oil Heat the olive ...

  4. Chickpeas

    Posted Oct 22nd 2010, 12:00am by Wynnie Chan

    ... Wynnie Chan Food fact file: Chickpeas chock-full of nutrition Chickpeas, also called garbanzo beans, are part of the legume family. Available dried or canned, chickpeas should be a cupboard basic. So why are chickpeas good for you? Nutritional highlights: Chickpeas are a great source of low-fat protein. One serving provides nearly 30 per cent of an adult's daily protein ...

  5. chickpeas

    Posted Feb 03rd 2008, 12:00am by Susan Jung

    ... Susan Jung Whoever gave chickpeas their name didn't have to think too hard; the small legume looks like the head of a baby chicken. What are they? Also known as the garbanzo bean, the chickpea is a versatile, high-protein legume. Most of the chickpeas in the market are creamy yellow but there are other, less common varieties sold in Indian and Middle Eastern shops. What to look ...

  6. Healthy attitude

    Posted May 11th 2008, 12:00am by Staff Reporter

    ... ragout with basil, lemon and garlic (HK$160) and vegetarian trio (quinoa salad, roasted eggplant with fennel salad and tomato chickpeas with roasted crunchy vegetables, HK$130). Desserts ...

  7. Pod cast

    Posted Mar 06th 2011, 12:00am by Susan Jung

    ... Susan Jung When most people think of chickpeas, they envisage the hard, dry, yellow-tan legume used in hummus and chana masala. But, of course, like all dried legumes and beans, the chickpea starts out fresh. Fresh chickpeas are a familiar shape (they resemble the head of a baby chicken, hence their name) but an unexpected colour: pale green. Fresh chickpeas are usually sold ...

  8. Get the skinny on chick pea dip

    Posted Aug 16th 2011, 12:00am

    ... Jeanette Wang jeanette.wang@scmp.com Eden Houmous HK$75.50 for 250g, City'super This caught my eye with its whole chickpeas and pine nuts under a layer of olive oil. Thick, creamy ... for baba ganoush or hummus? Have both, with this dip that blends chargrilled eggplant and fresh chickpeas. The baba ganoush gives it a light texture and adds a tangy taste dimension, which I felt ...

  9. Magazines - Post Magazine - TRAVEL

    Hot spots: Alancha, Alacati

    Posted Sep 06th 2014, 10:50pm by Leisa Tyler

    ... of Civilisation" mixes barley, chickpea, yogurt and mint; food that helped the citizens of Anatolia make the transition from Palaeolithic to Neolithic 10 to 12 millennia ago. "Empire Built ...

  10. Magazines - Post Magazine - FOOD

    Ful figured

    Posted Jul 28th 2013, 12:00am by Susan Jung

    ... as an ingredient in hummus, I used to worry that it would make the chickpeas taste alkaline, so I left it out. But this time, I made two batches of hummus: one with baking soda, the other without. The version with baking soda took much less time to soften the chickpeas and, when puréed, the hummus was super-smooth. Now I always add baking soda to the chickpeas.   Ful with hummus This recipe ...




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