1 Food 5 Ways

1 Food 5 Ways: Chickpeas

The small round legumes are unique in the bean world—and endlessly adaptable

As legumes go, chickpeas (aka garbanzo beans) are in a class all their own. The USDA lumps other pulses into such categories as dry beans, dry peas, and lentils, but chickpeas get their very own group. With their distinct shape and firm yet creamy texture, they’re just as at home in hummus as they are in spicy stews, atop pizzas, or even blended into breakfast crêpes.

3 Ways to Cook’ Em

Stove top  Cover dried chickpeas with cold water in bowl, and soak 12 hours, or overnight. Drain, transfer to large pot, and cover with cold water. Bring to a boil, and simmer 1 to 1 1/2 hours, or until tender.

Pressure cooker  Place dried chickpeas in pressure cooker, and cover with 1 inch water. Seal cooker, and heat to high pressure. Cook 45 minutes at high pressure.

Slow cooker  Place dried chickpeas in slow cooker, and cover with 1 inch water. Cook 4 hours on high power or 8 hours on low power, or until tender.

March 2013 p.68

get the recipes

Mixed-Grain Tabbouleh with Roasted Eggplant Chickpeas and Mint

Mixed-Grain Tabbouleh with Roasted Eggplant, Chickpeas, and Mint

Mixing quinoa with bulgur improves the texture and nutritional profile of this tabbouleh. The quinoa is tender, light, and full of protein.

Chickpea and Red Cabbage Pita Pizzas with Toasted Cumin

Chickpea and Red Cabbage Pita Pizzas with Toasted Cumin

Generous toppings make this a fork-and-knife pizza. Save leftover cabbage for sandwiches.

Chickpea Breakfast Crepes with Maple-Raspberry Sauce

Chickpea Breakfast Crêpes with Maple-Raspberry Sauce

Not Yet Rated

These crêpes would also taste great with savory fillings such as sautéed mushrooms, creamed spinach, or scrambled eggs.


Chickpea Tortilla Soup with New Mexico Chile Salt

Not Yet Rated

Chickpeas add body to this smoky-flavored soup. Dried New Mexico chiles are available in the Latin foods or produce sections of most supermarkets.


Chickpea and Potato Picadillo

Like most versions of the hash-like Latin American classic, this picadillo would be great served with rice, polenta, or tortillas.


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I love chickpeas!

Kimberly Moore - 2013-05-09 03:05:04