i have a few cans of chickpeas here and no clue what to do with them...

i'm hoping you might have some simple ideas that don't require a lot of work...
i've become very lazy in recent years and don't relish working in the kitchen for longer than maybe 10 or 15 minutes... i don't even fry chicken any more... just pop it into a pan and into the oven to let it do its thing there without me having to supervise it...

so any ideas?


)\/(ark
--- SBBSecho 3.09-Linux
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 10-17-19 15:27, Mark Lewis <=-
spoke to All about chickpeas <=-

i have a few cans of chickpeas here and no clue what to do with
them...
i'm hoping you might have some simple ideas that don't
require a lot of work... i've become very lazy in recent
years and don't relish working in the kitchen for longer
than maybe 10 or 15 minutes... i don't even fry chicken any
more... just pop it into a pan and into the oven to let it
do its thing there without me having to supervise it...

so any ideas?

We were at a buffet last night where the salad bar had chick peas as an
add-on to salad fixings. I just put a load onto my plate and ate them
as is. You could do the same, or warm them up with a bit of hot spice
of your choice.

Here come a few recipes for you -- some simple, some not so.

[contains 2 recipes]

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bean Corn Side Dish (Mexican)
Categories: Mexican, Vegetarian, D/g
Yield: 6 servings

1 cn Chick Peas (7 1/2 oz)
-drained and rinsed
1 cn Kidney Beans (7 1/2 oz)
-drained and rinsed
1 c Corn (8 oz) Drained
1 md Jalepeno Pepper; seeded
-minced
2 lg Green onions; sliced includ-
-ing tops
1 c Picante salsa

Mix all ingredients into medium sized bowl, mix well. Refrigerate at
least one hour - even over night.

Serve with most any mexican meal as a side dish.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: HUMMUS TWO
Categories: Vegetables, _ethnic
Yield: 6 Servings

1 lb Chick peas
1 ea Habanero pepper
1 ea Garlic
1/4 ts Allspice
1/2 ts Cumine
1/2 ts Coriander
1/2 ts Toasted Sesame Oil
3/4 c Water
1/2 ts Salt

Pack all into blender and process it until it is soft.

Recipe posted by: Ken Kubos

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:01:02, 18 Oct 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

And two more.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chick Pea Skordalia (Garbanzo Beans)
Categories: Ethnic, Beans
Yield: 1 servings

1 cn (15-1/2 oz) garbanzo's
-(chick peas), drained,
-reserving 1/4 cup of
-liquid
2 tb Extra virgin olive oil
2 tb Lemon juice
3/4 ts Liquid garlic
1/4 ts Black pepper, or to taste
1/8 ts Salt, or to taste
2 ts Parsley, fresh or dried

In food processor of blender, blend garbanzo's with reserved
liquid,olive oil,
lemon juice, garlic, pepper and salt until smooth. Stir in parsley,
place in
serving bowl. Use as a dip or spread, especially with pita bread.

Origin: Watkins 1994 Calendar
Shared by: Sharon Stevens

From: Sharon Stevens

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: BEANS WITH COCONUT MILK
Categories: Main dish, Ethnic, Vegetables
Yield: 6 Servings

2 c Chick peas, soaked
1 1/2 c Coconut milk
1 md Tomato, chopped
3 ea Garlic cloves, crushed
1 ea Garlic clove, minced
1 1/2 ts Turmeric

Cook peas ni enough water to cover until they are about half done.
Drain them, then add the coconut milk to the pot along with the
tomato & spices. Continue to boil until the peas are tender. Serve
hot with rice.

"The Africa News Cookbook" Submitted By MARK SATTERLY On 12-07-94

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 03:02:12, 18 Oct 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

mark lewis wrote to All <=-

i have a few cans of chickpeas here and no clue what to do with them...

i'm hoping you might have some simple ideas that don't require a lot of work... i've become very lazy in recent years and don't relish working
in the kitchen for longer than maybe 10 or 15 minutes... i don't even
fry chicken any more... just pop it into a pan and into the oven to
let it do its thing there without me having to supervise it...

so any ideas?

Springs to mind HUMMUS - but not as boring old plain hummus. Rather
hummus that can be used as bean dip ........ after tarting things up a
bit and laying in a supply of pita or tortilla chips.

Here's a couple I like:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Black Olive Hummus
Categories: Five, Appetisers, Vegetables, Spreads
Yield: 20 Servings

1 cl Garlic
15 oz Can garbanzo beans; drained,
- rinsed
6 oz Can black olives; drained,
- liquid reserved
1/4 c Olive oil; as needed

Place garlic in food processor and pulse until garlic is
minced. Add garbanzo beans; puree until chickpeas have
broken down into a paste. Pour in liquid from olives, 1
tablespoon at a time; puree until fully incorporated,
about 2 to 3 tablespoons liquid in total.

Keep food processor running and slowly drizzle olive oil
into hummus until smooth and desired consistency is
reached. Add olives to the hummus and pulse 3 to 7 times
until olives are chopped and evenly distributed.

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Albert's Green Chile Hummus
Categories: Beans, Vegetables, Chilies, Citrus
Yield: 5 servings

28 oz (2 cans) garbanzo beans
3 tb Tahini
2 lg Cloves garlic
2 Lemons; juice only
1 1/2 ts Salt; to taste
8 Pueblo hot green chilies,
- peeled, seeded

Combine first 5 ingredients in food processor and blend
until smooth.

Fine chop the green chilies and mix into the hummus.

Serve as dip with corn chips.

UDD NOTE: A bit of cumin goes good here.

RECIPE FROM: http://denvergreenchili.com

Uncle Dirty Dave's Kitchen

MMMMM

... Some people simply don't like cilantro. I understand perfectly.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Mark Lewis to All <=-

cans of chickpeas / and don't relish working in the kitchen
for longer than maybe 10 or 15 minutes

Here's some quick and easy ideas: hummus has already been
mentioned.

Open up some other cans, drain them and make a multi-bean salad
including green beans. Throw in some diced onion, celery and a mix
of hot and mild, red and green fresh chilies to taste.

Add them to beef and vegetable soup along with some left over pasta
to make minestrone. Bulk out other soups, stews and even chili
with them.

With canned corn and maybe canned tomatoes use them instead
of lima beans to make succotash.

Make Portuguese Caldo Callego soup with kale or some other leafy
green vegetable and cooked sliced sausages in chicken broth.



Cheers

Jim


... What's the big deal with Hamas? Both sides eat it; it's just food.

___ Blue Wave/QWK v2.20
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Mark,

i have a few cans of chickpeas here and no clue what to do with
them...

Simplest thing is to pop them into a microwave safe container, add some
spicing (chili powders?) and heat them in the microwave. We'd make
hummus out of them but that takes a bit more work--mash, mix with tahini
and other stuff (would have to check cook book for exact recipies) and
eat as a spread, with pita, etc.

i'm hoping you might have some simple ideas that don't require a lot
of work... i've become very lazy in recent years and don't relish
working in the kitchen for longer than maybe 10 or 15 minutes... i
don't even fry chicken any more... just pop it into a pan and into the oven to let it do its thing there without me having to supervise it...

I've seen a chickpea curry recipe in one of my cook books, right now I
don't remember which one. If I find it, I'll post it here and hope you
still have some cans left.

We were in your area today--after having lunch (with ice cream) at
Yarborough's in Sanford we went over to the Southern Supreme showroom.
Put in our orders for family Christmas presents and got us a fruitcake
also. Hopefully, if we do the same thing nest year, we won't have to
take that detour on 42. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 2019 Oct 18 02:57:02, you wrote to me:

i have a few cans of chickpeas here and no clue what to do with
them... i'm hoping you might have some simple ideas that don't
require a lot of work... i've become very lazy in recent years and
don't relish working in the kitchen for longer than maybe 10 or 15
minutes... i don't even fry chicken any more... just pop it into a
pan and into the oven to let it do its thing there without me having
to supervise it...

so any ideas?

We were at a buffet last night where the salad bar had chick peas as
an add-on to salad fixings. I just put a load onto my plate and ate
them as is. You could do the same, or warm them up with a bit of hot spice of your choice.

i don't remember their taste, is one thing... not sure how canned ones that have been sitting in that brine/juice will be... i made a mistake a few months ago when i use some canned hominy and poured it all, brine/juice included, into
my pot with the other stuff... it was not so good... next time i use canned hominy, i'll certainly be throwing that brine/juice out...

Here come a few recipes for you -- some simple, some not so.

thank you... i knew that hummus was made with chickpeas but wasn't sure about how well canned ones would work for that... i've not ever had any hummus that i
recall... certainly not in the last 35+ years...

my mother used to do something with garbanzo beans which i know are chickpeas... i just don't recall what it was that she did... i was less than 10yo and we had not long been back in the states from our navy deployment time in japan...

)\/(ark

Once men turned their thinking over to machines in the hope that this would set
them free. But that only permitted other men with machines to enslave them. ... Entree: Smidgen of Pigeon.
---
* Origin: (1:3634/12.73)

On 2019 Oct 18 12:00:08, you wrote to me:

i have a few cans of chickpeas here and no clue what to do with
them...

[...]

Springs to mind HUMMUS - but not as boring old plain hummus. Rather
hummus that can be used as bean dip ........ after tarting things up a
bit and laying in a supply of pita or tortilla chips.

Here's a couple I like:

those look pretty nice... i may have to give them a try... i don't recall having hummus any time in the last 35+ years... before dad died, we had talked abot maybe getting one of the things of hummus at the store and giving it a try
but we never did... if it is like regular bean dip, it won't be so bad... i'm just not sure what beans are used in bean dip... i was thinking maybe pintos like are used for refried beans but...

)\/(ark

Once men turned their thinking over to machines in the hope that this would set
them free. But that only permitted other men with machines to enslave them. ... High message: 943432. Message you last read: 59.
---
* Origin: (1:3634/12.73)

On 2019 Oct 19 18:20:00, you wrote to me:

cans of chickpeas / and don't relish working in the kitchen for
longer than maybe 10 or 15 minutes

Here's some quick and easy ideas: hummus has already been mentioned.

Open up some other cans, drain them and make a multi-bean salad
including green beans. Throw in some diced onion, celery and a mix of
hot and mild, red and green fresh chilies to taste.

i hadn't thought about bean salad... that's another one that i might try... my main thing is to not make too much stuff that i have no where to put it for storage until i decide i want some more of it at some later date...

Add them to beef and vegetable soup along with some left over pasta to make minestrone. Bulk out other soups, stews and even chili with
them.

excellent ideas...

With canned corn and maybe canned tomatoes use them instead of lima
beans to make succotash.

for some reason, i've gotten away from lima/butter beans in the last few decades... i used to love them as a kid but now they just seem bleh any more...
not sure why...

Make Portuguese Caldo Callego soup with kale or some other leafy green vegetable and cooked sliced sausages in chicken broth.

ahhh... that was something i could have done with the bags of collard greens i was given... i ended up giving those to my geese, though... they hadn't had any
treat in a while... while they ate it, they weren't all that enthused... they'll be happy to see me in a little while, though, as i was able to get some
$$$ yesterday and get a few bags of cracked corn for them, the two hens, and my sole remaining guinea... i need to figure how to make a corn cracking thing so i can get regular whole corn and crack it myself... i wonder if there's an old corn cracker at our homestead that i can get... something else to look into...

)\/(ark

Once men turned their thinking over to machines in the hope that this would set
them free. But that only permitted other men with machines to enslave them. ... It's only a hobby ... only a hobby ... only a
---
* Origin: (1:3634/12.73)

On 2019 Oct 18 20:14:12, you wrote to me:

i have a few cans of chickpeas here and no clue what to do with
them...

Simplest thing is to pop them into a microwave safe container, add
some spicing (chili powders?) and heat them in the microwave. We'd
make hummus out of them but that takes a bit more work--mash, mix with tahini and other stuff (would have to check cook book for exact
recipies) and eat as a spread, with pita, etc.

more good ideas... thanks!

i'm hoping you might have some simple ideas that don't require a lot
of work... i've become very lazy in recent years and don't relish
working in the kitchen for longer than maybe 10 or 15 minutes... i
don't even fry chicken any more... just pop it into a pan and into
the oven to let it do its thing there without me having to supervise
it...

I've seen a chickpea curry recipe in one of my cook books, right now I don't remember which one. If I find it, I'll post it here and hope you still have some cans left.

i still have the two or three i originally mentioned... i've not used them yet and will likely end up with a few more when we go to the food bank again...

We were in your area today--after having lunch (with ice cream) at Yarborough's in Sanford we went over to the Southern Supreme showroom.
Put in our orders for family Christmas presents and got us a fruitcake also. Hopefully, if we do the same thing nest year, we won't have to
take that detour on 42. (G)

yeah, that's what i was talking about when i was up for the gathering... you'd have been better off to come up 421 toward greensboro and exit at goldston... then go across country from there to southern supreme's place...

they actually poured the concrete deck for both landings on the bridge yesterday... in a few more days, they'll pour the center decking section... then they get to do the rails/walls and a few weeks after that, we should be able to drive over it finally... we're all real happy that it is finally getting finished... it is only a year over-due... the company that started the project, i just don't know... either their crew didn't have a clue or they didn't have the man-power or something... anyway, they went bankrupt, likely from the penalties for not making the milestones on time... the new crew/company knows what they're doing and once the existing work was inspected and passed, got right to work getting the deck sheeting in place for the concrete pours... they've done more in a month that the last crew/company did it 4 months... it was supposedly only a year long project... ahh, the fun of using the lowest bidder...

)\/(ark

Once men turned their thinking over to machines in the hope that this would set
them free. But that only permitted other men with machines to enslave them. ... So drunk I held onto the lawn to keep from falling off the earth.
---
* Origin: (1:3634/12.73)

mark lewis wrote to Dave Drum <=-

On 2019 Oct 18 12:00:08, you wrote to me:

i have a few cans of chickpeas here and no clue what to do with
them...

[...]

Springs to mind HUMMUS - but not as boring old plain hummus. Rather
hummus that can be used as bean dip ........ after tarting things
up a bit and laying in a supply of pita or tortilla chips.

Here's a couple I like:

those look pretty nice... i may have to give them a try... i don't
recall having hummus any time in the last 35+ years... before dad
died, we had talked abot maybe getting one of the things of hummus at
the store and giving it a try but we never did... if it is like
regular bean dip, it won't be so bad... i'm just not sure what beans
are used in bean dip... i was thinking maybe pintos like are used for refried beans but...

People use all manner of beenz in bean dip. Pinto, kidley, black, bean
w/bacon soup (which uses navy beans), etc., etc.

Here's a couple that use different beenz as the base:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bean Dip a la Dr. Pepper
Categories: Dips, Snacks, Beans, Chilies, Pork
Yield: 2 Servings

15 oz Can red kidney beans;
- drained
3 tb Tomato Paste
2 tb Oil
1 ts Salt
1/4 ts Black Pepper
1 cl Garlic; minced
1/2 c Dr. Pepper
4 oz Can chopped green chilies;
- drained
1 ts Worcestershire sauce
1 c Sharp cheddar; shredded
Crisp chopped bacon

Combine all ingredients except the last 2 in saucepan;
heat to boiling. Pour into blender or electric mixer;
add cheese. Blend on high speed until well mixed. Pour
into warmer dish; cover with bacon. Serve with chips,
crackers.

Source: Cookin' with Dr. Pepper

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fiesta Bean Dip
Categories: Five, Appetisers, Cheese, Beans, Dairy
Yield: 8 Servings

10 3/4 oz Can nacho cheese soup
16 oz Can refried beans
1 c Dairy sour cream
8 oz Jar chunky-style salsa

Stir nacho cheese soup, refried beans, sour cream, and
salsa together in a small saucepan over medium heat; cook
and stir until smooth and warm, about 10 minutes.

Recipe by: Al Lewis

RECIPE FROM: http://allrecipes.com

Uncle Dirty Dave's Archives

MMMMM


... � ><> ��<>< ><>.�� It's fish!

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Quoting Mark Lewis to All on 10-17-19 15:31 <=-

Running way behind, so only now getting to this... ;)

i have a few cans of chickpeas here and no clue what to do with
them...
i'm hoping you might have some simple ideas that don't require a lot
of work... i've become very lazy in recent years and don't relish
working in the kitchen for longer than maybe 10 or 15 minutes... i
don't even fry chicken any more... just pop it into a pan and into the oven to let it do its thing there without me having to supervise it...
so any ideas?

I note that you've been given lots of ideas.... including the one I
first thought of, mixing it with cans of green, wax and kidney beans for
a bean salad.... (and of course that makes enough that you'd want to
take it to a church supper or the like and share the booty... [g])

Adding them to a vegetable soup would be another possibility... and they
could mix in with your pot of beans, as well....

ttyl neb

... "At last I'm organized." he sighed and died

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Mark,

i have a few cans of chickpeas here and no clue what to do with

Simplest thing is to pop them into a microwave safe container, add
some spicing (chili powders?) and heat them in the microwave. We'd
make hummus out of them but that takes a bit more work--mash, mix with tahini and other stuff (would have to check cook book for exact
recipies) and eat as a spread, with pita, etc.

more good ideas... thanks!

Glad to help; I found the chickpea curry recipe and will post it at the
end of this note. BTW, bean salad (like what Jim Weller suggested) can
be frozen. I'd do it in meal size containers, maybe one or two cups of
it per container. I've done it a number of times without appreciable
loss of flavor/texture.

We were in your area today--after having lunch (with ice cream) at Yarborough's in Sanford we went over to the Southern Supreme showroom.
Put in our orders for family Christmas presents and got us a fruitcake also. Hopefully, if we do the same thing nest year, we won't have to
take that detour on 42. (G)

yeah, that's what i was talking about when i was up for the
gathering... you'd have been better off to come up 421 toward
greensboro and exit at goldston... then go across country from there
to southern supreme's place...

We'd gone a different way the first time we drove out from WF--this was
how this GPS sent us. Not bad as we needed lunch (Sanford was a nice
stop) and the day was nice so detour wasn't a problem. Got de-tour of
the area tho. (G)

they actually poured the concrete deck for both landings on the bridge yesterday... in a few more days, they'll pour the center decking section... then they get to do the rails/walls and a few weeks after
that, we should be able to drive over it finally... we're all real
happy that it is finally getting finished... it is only a year
over-due... the company that started the project, i just don't know... either their crew didn't have a clue or they didn't have the man-power
or something... anyway, they went bankrupt, likely from the penalties
for not making the milestones on time... the new crew/company knows
what they're doing and once the existing work was inspected and
passed, got right to work getting the deck sheeting in place for the concrete pours... they've done more in a month that the last
crew/company did it 4 months... it was supposedly only a year long project... ahh, the fun of using the lowest bidder...

We've seen other projects like that. (G)

This is modified from "Extending the Table", a follow up to "More With
Less", put out by the Mennonite Central Committee. The original recipe
called for starting with 1 cup dry chick peas, soaking and cooking them
with a bit of salt and 2 bay leaves. In your case, open two cans.

Heat 1 tbsp oil in heavy saucepan. Add and fry, stirring frequently,
until golden: 2 large onion, finely chopped; 3 cloves garlic, chopped; 2
tsp ginger root, finely chopped. (Sub 1/2 tsp of powdered ginger with
the following spices if you don't have fresh.) Add: 1/2 tsp ground
tumeric; 1/2 tsp ground cardamon; 1/4 tsp ground coriander; 1/4 tsp
ground cumin. Fry for a few seconds.

Add: 2 large tomatoes, peeled and chopped; chick peas and cooking liquid (liquid from cans, may need a bit more--rinse cans and add that water if needed); 1 fresh green chili, seeded and sliced (serrano or poblano
would be good); 1 tbsp fresh mint or cilantro (optional).

Stir well, cover and simmer 20-30 minutes over low heat until chick peas
are very tender and tomatoes are well cooked (may not need more than 15
minutes if starting with canned chick peas). Add 1 tbsp lemon juice or
to taste. Place in serving dish and garnish with fresh mint or cilantro
leaves, chopped. Serve with rice (brown or basmati), serves 3-4.

This might be a bit "fancier cooking" than you've usually done but it's
worth a try. I would think that leftovers would freeze well in meal size portions, making a quick and easy "something different" meal.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Subj: chickpeas

i've not ever had any hummus

It's pretty tasty stuff and easy to make in a blender. I recommend it.

if it is like regular bean dip, it won't be so bad

It's the tahini paste (ground up sesame seeds) that gets added which
makes it special. You're gonna want to buy some of that. Some
recipes call for peanut butter but it's not really the same.

Make Portuguese Caldo Callego soup

collard greens

They would be fine. Kale and Collards are VERY similar members of
the cabbage family. I have also made it with the green leaves around
the base of a head of cauliflower that most people throw away.

This is what I made today after cleaning out the fridge of leftovers
and vegetables that were still edible but not super fresh:

--MM

Ultra Brassica soup

pork sausage gravy
beef stock
vegetable stock
cauliflower leaves
rutabaga
zucchini
yu choy
chickpeas, cooked
black pepper
mustard

The vegetable stock had had various vegetables including broccoli,
cauliflower, cabbage, turnip and carrots boiled in it several times.
And it was cloudy with the starch from boiling potatoes as well.
It was already well seasoned with a number of things and quite
salty.

Combine the gravy and the stocks and bring to the boil.

Cut out the tough cauliflower leaf spines from the tender green
leaves and dice them. They go in the pot first as they need at least
18 minutes of cooking. Add diced rutabaga after 10 minutes, chopped
yu choy stems after 12 minutes, and add all the remaining
ingredients including the cauliflower and yu choy tender leaves
after 14.

JW

---




Cheers

Jim


... Deja stew: The feeling you've eaten this leftover before.

___ Blue Wave/QWK v2.20
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 2019 Oct 26 21:28:00, you wrote to me:

Adding them to a vegetable soup would be another possibility... and
they could mix in with your pot of beans, as well....

i've since used both cans of chickpeas... they were nice and not what i had kinda expected... the juice in the cans was actually a decent broth and not a nasty brine...

)\/(ark

Once men turned their thinking over to machines in the hope that this would set
them free. But that only permitted other men with machines to enslave them. ... If sex were fast food, you'd have an arch over your head!
---
* Origin: (1:3634/12.73)

Quoting Mark Lewis to Nancy Backus on 11-10-19 17:52 <=-

Adding them to a vegetable soup would be another possibility... and
they could mix in with your pot of beans, as well....

i've since used both cans of chickpeas... they were nice and not what
i had kinda expected... the juice in the cans was actually a decent
broth and not a nasty brine...

Then you got a fairly good quality can of chickpeas... :) And now you
know lots of things to do with them should you be given more... :)

ttyl neb

... Are cranberries healthy? I've never heard one complain.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 2019 Nov 16 20:34:00, you wrote to me:

i've since used both cans of chickpeas... they were nice and not what
i had kinda expected... the juice in the cans was actually a decent
broth and not a nasty brine...

Then you got a fairly good quality can of chickpeas... :) And now you know lots of things to do with them should you be given more... :)

i've been gifted (ha!) three more cans of them from others lending a helping hand... all of them have been King Cole brand... it has a red crown with gold outline on a blue background on the top half of the can... a yellow stripe around the middle of the can and a picture of the beans in the bottom half...

these are "low sodium" and distributed by hanover foods corp out of penn...

ingredients are: prepared chick peas, water, and salt with disodium edta added to promote color retention... serving size 1/2 cup (130g) with3.5 servings per each 15.5oz (439g) can... not sure if that serving size counts the water/broth or not, though...

)\/(ark

Once men turned their thinking over to machines in the hope that this would set
them free. But that only permitted other men with machines to enslave them. ... We promise according to our hopes, and perform according to our fears.
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* Origin: (1:3634/12.73)