I came into possesion of several kilos of flour, lentils and something else that I cannot identify. A picture is here: http://briefcase.pathfinder.gr/download/dog80/20111/321856/0/Unknown.JPG
What foods can I make with these?
XXX looks like garbonzo beans, a.k.a. chickpeas.
I think that’s a variety of dried garbanzo bean (chickpea).
Google Recipe Search is your friend. Enter lentils garbanzos flour and google will find recipes or sets of recipes with those ingredients.
Or search for Indian recipes, a lot use garbanzos or lentils. Here’s a recipe I googled that uses 2 of your 3 ingredients (flour & garbanzos). I’m sure you can use your flour even if it’s not whole wheat.
[disclaimer]Not sure how it tastes.[/disclaimer]
Note: Google around if you don’t know how to cook garbanzos (or lentils).
Garbanzo (Chickpea) Bread
1 cup of water from cooking garbanzo beans
1 tsp olive oil (or other vegetable oil)
1 cup canned or freshly cooked garbanzo beans
3 cups whole wheat flour
2 Tbsp nonfat dry milk
1 tsp dark brown sugar
dash pepper
1/4 to 1 tsp salt
1&1/2 tsp active dry yeast
Add the garbanzo water, oil, and garbanzos to the baking pan of the bread machine, then add flour, dry milk, brown sugar, pepper, and salt. Distribute the yeast according to directions and bake on full cycle. (From the Complete Bread Machine Cookbook by Richard Langer).
I’m glad it’s beans…very few dishes call for porn or moonshine… 
Really caveman? I think almost all of mine call for at least a bit of one or the other…You have to keep the cook happy, y’know?
A kind of pea, actually
Of course, you’re going to need xxx (porn and/or moonshine) if you’re going to make that delicacy known as Pan-Fried Semen.
Falafels, poppadoms, bhajis and a plethora of other Indian and Middle eastern foods. Bon appetit !
Moroccan Chickpea Soup (uses both lentils and chickpeas)
Mediterranean Couscous and Lentil Salad
Lentil Soup with Minted Yogurt
Lentil, Kale, and Sausage Soup
Chickpea salad
Boil up your chickpeas according to any simple recipe you can Google up. Cool them. Using two cups of cooked chickpeas, add:
1/2 cup olive oil
1/4 cup red wine vinegar
juice of 1/2 lemon
2 stalks celery, sliced
1/4 red onion, coarsely diced
1 small clove of garlic, finely chopped
1 dozen pitted kalamata olives, coarsely chopped
1/4 cup chopped parsley
plenty of cracked black pepper
salt to taste
Mix it all up and let it sit an hour or two to wilt the vegetables. Yummers with lamb chops or just by itself. Also good the next day brought to work in a plastic container for lunch.
Amen. I prefer the moonshine first though.
I suggest you cook the flour, lentils and chickpeas in a very, very large pot with lots and lots of water, simmering until it’s soupy and homogenous. Then add 5 lb of sugar. Cover tightly and set in a cool basement for 5 weeks.
Then bring the mixture back up to 200°F and collect the resulting vapors, channeling the vapors thru some surgical tubing. Run a coil of the tubing thru some ice water, and collect the condensate in an earthenware jug with cork insulation. Using a hot soldering iron, burn the letters “XXX” into the cork on the jug.
For the most authentic experience, you can drink the resulting ethanol straight, or dilute with your favorite flavor of schnapps and serve over ice.
Thank you for all the good recipes! Today I did the Moroccan Salad. I have a problem though. I now have a large quanity of soaked chickpeas and some half-cooked chickpeas. How can I store them? Would it be ok if I just stick them in the fridge?
If they’re like canned chickpeas you can. We just stick them in a plastic container and put them in the fridge. Chickpeas are GREAT on salads.
Or you could find a recipe for hummus, I supppose. (Mmmm…hummus!)
Which recipe is that?
Oops! I meant the Morrocan soup, not salad.