So there must be plenty of ways to eat chickpeas…which I’ve been slowly finding out through experimentation. I find since they can keep their shape, they are great as a snack. You can also smash them, so they are great mixed into recipes. Here are 5 of my favorite ways to eat chickpeas:
- 2 cups cooked chickpeas
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon chili powder
Preheat oven to 400 degrees.
Rinse and drain chickpeas. Dry as well as you can. Combine chickpeas with olive oil and all spices and spread in a single layer over a baking pan. Bake for 15-20 minutes, shaking every few minutes. They are done when they are a dark golden red color. Serve immediately.
2. On a Salad
Easy! Toss some extra on top of a salad. They go well with a lemon and olive oil dressing.
3. In soup (adapted from the Post Punk Kitchen)
- 3/4 cup cashews, soaked in water for 2 hours or overnight
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 3/4 teaspoon dried thyme
- 1 teaspoon salt
- fresh black pepper
- 3/4 cup rice, rinsed
- 3 ribs celery, thinly sliced
- 1 cup carrots, diced chunky
- 5 cups vegetable broth
- 1 24 oz can chickpeas, drained and rinsed (about 3 cups)
- 4 cups chopped kale
Drain the cashews and place them in a blender with one cup of fresh water. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could 1 to 5 minutes depending on the strength of your blender.
Preheat a stock pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, rosemary, thyme, salt and pepper and saute a minute more.
Add rice, celery and carrots and then pour in the broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrots are tender.
Add the cashew cream and kale, and simmer until kale is wilted, 3 to 5 more minutes. You may need to add water to thin the soup if it seems too thick. Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry.
(It thickens as it cools, so if you have leftovers, just thin with a little water when you reheat.)
4. In a Veggie Burger (adapted from Meatless by Martha Stewart)
- 2 cups of cooked chickpeas
- 1 cup of brown rice
- 1 shallot, minced
- 1 garlic clove, minced
- 1 large egg
- salt and pepper to taste
Preheat the oven to 350 degrees.
Mash chickpeas and brown rice with a potato masher or fork until a thick paste forms. Stir in shallot, garlic, salt and pepper. Whisk the egg and stir into mixture. Form 8 1/4 inch patties and place onto a baking sheet. Bake for 15-20 minutes.
5. Hummus (obviously)
I’ve made my own hummus so many times and here is the perfected recipe. I know you can buy many variations of hummus but I just like the plain version, so that’s what I stick with!
- 1/3 cup tahini
- 6 tablespoons lemon juice
- 1/3 teaspoon of salt (or to taste)
- 2 cups cooked garbanzo beans with 1/4 cup liquid reserved
Put everything into a food processor, except the cooking juice. Pulse until well blended, adding cooking juice until it reaches desired consistency. Salt to taste.
How do you eat garbanzo beans? Please share your favorite in the comments below!
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