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alf101 said:
:)

I have 2 tins of chickpeas in the cupboard. You got any ideas?
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Ingredients
2 medium onions, chopped
3 garlic cloves, minced
1 tablespoon olive oil
3 cups cooked chickpeas
1 1/2 cups chopped fresh tomatoes (or same amount, tinned)
red pepper flakes (to taste)
1 teaspoon paprika
1 teaspoon oregano
1 (10 ounce) package frozen spinach, chopped and defrosted
1-2 lemons, juice of (to taste)

Directions
In a large saucepan, over medium heat, saute the onions and garlic in the olive oil until the onions are tender.

Add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano.

Cover and simmer for about 18 minutes, stirring occasionally.

Add spinach and cook about 7 minutes longer, or until spinach is cooked.

Add the lemon juice (I usually like to add the juice of about 1 1/2 lemons. Add the juice of 1 lemon, taste and adjust to your own, personal taste), salt and pepper.
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The Intrawebs suggest this :)
 
Alf, AFAIK, chickpeas is popular with vegetarians, so as I said, make a curry or you can add it to mince if you are a carnivore.
 
Devill said:
So you figured out what you gonna do with those chick peas?

Cook them, then braai a steak. Fead the peas to the dog and eat the steak.
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Good plan.
Looked at recipes, they pretty much all take more than an hour to make and u need at least 10 other ingredients.
 
blunomore said:
No answer yet for the tinned crab ...
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Crabmeat Sauté

This crabmeat recipe includes green onion, butter, chives, parsley, and lemon or lime.
Ingredients:

1/4 pound butter
1/2 clove garlic, minced
1 tablespoon finely minced green onion
1 pound fresh lump crabmeat
1 tablespoon chopped chives
1 tablespoon finely chopped parsley
juice of 1/2 lemon or 1 small lime
12 toast points or baked puff pastry shells


Preparation:
Melt butter in a large skillet and add garlic and green onions. Cook, stirring about 3 minutes, but do not brown. Add crabmeat and toss gently and thoroughly until heated through. Sprinkle with chives, parsley and lemon juice or lime juice. Spoon mixture onto hot toast points, puff pastry shells, or serve over rice.
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I kind of like to eat that on those melba toast thingies from Woolies.
 
blunomore said:
No answer yet for the tinned crab ...
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Think you'll like this:
http://www.ochef.com/893.htm

Condescending to Cook Canned Crabmeat Crab Cakes

Guys!!! How come you have time to answer silly questions such as [mocking comments about other people's questions deleted — ed.], meanwhile I am here waiting forever to get a simple answer to a rather important cooking dilemma: can I for budgetary reasons use canned crabmeat for my crab cakes and how can I minimize that "canned" taste? And what's the best brand to use? And do you have any good recipes? Please, please, please, have some understanding!!
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