1 Food 5 Ways: Chickpeas
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
Mixing quinoa with bulgur improves the texture and nutritional profile of this tabbouleh. The quinoa is tender, light, and full of protein.more
Chickpea and Red Cabbage Pita Pizzas with Toasted Cumin
Generous toppings make this a fork-and-knife pizza. Save leftover cabbage for sandwiches.more
Chickpea Breakfast Crêpes with Maple-Raspberry Sauce
These crêpes would also taste great with savory fillings such as sautéed mushrooms, creamed spinach, or scrambled eggs.more
Chickpea Tortilla Soup with New Mexico Chile Salt
Chickpeas add body to this smoky-flavored soup. Dried New Mexico chiles are available in the Latin foods or produce sections of most supermarkets.more
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.more