What’s Your Favorite Way to Use Chickpeas?
Today, we’re excited to kick off a new food series: one ingredient, three ways. And we’re starting with a good one, y’all: the mighty chickpea. It’s flexible, it’s filling, and it’s almost always knocking around the back of the cabinet, waiting to be transformed into a killer stew or open-faced sandwich or a show-stopping party dip. So, we asked three foodie friends for their favorite ways to use them…
Hetty McKinnon, cookbook author and writer of To Vegetables, With Love
“Chickpea dinners are my weeknight go-to — one of the easiest and most economical ways to get dinner on the table, quickly! I never use dried chickpeas during the week — canned ones do the job nicely. I try to pair them with a fresh vegetable, for crunch, and a bold dressing, to keep the flavor interesting. I often go for this chili-crisp chickpea salad, which has heat from the chili crisp (not often paired with chickpeas, which is part of why I love it here!) and acidity from vinegar. The whole thing is rounded out by fresh herbs (you can use mint, parsley, or both!). I like to eat this dish alongside flatbread; it travels well too, making it perfect for potlucks, picnics, etc.”
Chili Crisp Chickpea Salad
Serves 4
1/2 small red onion, diced
1 garlic clove, grated
1 tbsp black or rice vinegar
1 tbsp sesame oil
2 tbsp chili crisp, or more to taste
2 Persian/Lebanese cucumbers (about 250g), trimmed, quartered lengthwise, and sliced
Handful chopped mint
Handful chopped parsley
2 cans chickpeas, drained (about 500g, drained weight)
Salt and pepper
In a large bowl, add the red onion, garlic, vinegar, sesame oil and chili crisp. Toss to combine.
Next, add the cucumber, chickpeas, mint and/or parsley, and toss to combine. Season with salt and pepper, and serve.
Greta Caruso & Fanny Singer, co-writers of The Green Spoon
“We are both lifelong, irrepressible fans of the humble chickpea, and adore it in all its forms: chana masala, hummus, socca — you name it. But if we had to choose our very favorite chickpea meal, it would be Perfect Chickpeas — one of our most popular all-star recipes, and with good reason: This dish offers velvety chickpeas in an umami, garlicky, Parmesan-infused broth. The recipe is straightforward and simple, and it comes out beautifully every time.
“We make these chickpeas for both everyday meals and special occasions (they’re a hit with all ages), or batch-cook them to stock the freezer with last-minute dinners. Serve them with rice for a satisfying two-ingredient meal, stuff ’em into tortillas with cheese and guacamole for easy veggie tacos, or ladle them over pasta for a quick riff on pasta e fagioli. Whatever you do, just make it a big batch. You won’t regret it.”
1 pound dried chickpeas
1 head garlic (or 10 cloves), minced
1 rind of a wedge of Parmesan or pecorino cheese*
2 bay leaves
Olive oil
Salt
Optional:
1 pinch smoked chili flakes
1 pinch fennel seeds
1 strip dried kombu seaweed
*Note: Don’t skimp on the Parmesan rind! It’s the umami-delivering star of this recipe, and it must be included. After making this for the first time, you’ll start religiously saving rinds in the freezer, but until you do, you can just slice the rind off the Parm wedge in your fridge.
Soak chickpeas overnight or for a minimum of eight hours. (Some say this isn’t necessary, but we’re in the “don’t fix what ain’t broke” camp. Soaking has always worked for us, so we’re going to keep doing it.) You can soak them with a tiny bit of baking soda (no more than 1/8 of a tsp per pound), to help speed up cooking time later.
When you’re ready to cook, strain the chickpeas in a colander and give them a quick rinse with cold water. Add 1/4 cup of olive oil to the bottom of a heavy bottomed stock pot. Turn the heat to low, and add the garlic (and chili flakes, if using). When the garlic starts to sizzle gently and become fragrant (about 4-6 minutes), add the chickpeas and cover them with fresh water by two inches. Turn the heat to high, and add the cheese rind and bay leaves (as well as fennel seeds and kombu, if using).
When the water is at a roiling boil, turn the heat back down to low and cover the pot. Now you can walk away for a while. The chickpeas will take 1-2 hours to cook (older beans will need more time than fresher ones). Check them for the first time after 30 minutes — this will give you a good idea of how long they’ll take to cook. They may still be totally hard or they might have a bit of give already. Check the pot every 20 minutes or so. When the beans are about 2/3 cooked — softened, but still kinda crunchy — add 2 tablespoons of salt and keep cooking (if cooking for babies, either reduce or omit the salt — adult servings can be seasoned later).
You’ll know your chickpeas are done when they become the texture of velvet with a very gentle bite. It’s easy to lose patience when something’s been cooking for a while, but our rule of thumb with chickpeas is to give them an extra 15 to 20 minutes, even when we think they’re done. Undercooked beans are a texture bummer, but they’re also hard to digest, which is a whole different kind of chaos.
When the beans are done done, turn off the burner and let them cool for a bit. Resist the urge to taste and salt until the chickpeas have gone from super-hot to warm. (The danger of over-salting is VERY HIGH when something’s fresh off the burner, because you can’t properly taste for salt levels.) When they’ve cooled to a pleasantly warm temperature, salt to taste, adding anywhere from 1 to 3 more tablespoons.
Keep leftovers in an airtight container, submerged in their cooking liquid. They’ll keep like this for a week in the fridge, or six months in the freezer.
Jenny Rosenstrach, writer of Dinner: A Love Story
“Do you know that stunning baby book by Margaret Wise Brown — The Important Book — where she lists the characteristics of common objects before landing on their most important attribute? [A spoon] is like a little shovel you hold in your hand. It isn’t flat; it isn’t hollow, but the important thing about a spoon is that you eat with it. Well, if Margaret Wise Brown wrote about this dinner, she’d say something like: This meal is vegetarian. It’s super flavorful. It takes only one pot. But the important thing about this meal is that it’s delicious. What I’ll say is this is a favorite chickpea meal of friends and family of all ages.”
Curried Chickpeas with Tomatoes and Greens
Serves 4
2 tbsp olive oil
1/2 onion, chopped (about 1/3 cup)
1 clove garlic, minced
1 tsp fresh ginger, minced
kosher salt and freshly ground pepper, to taste
shake of red pepper flakes to taste
3 tbsp curry powder (your favorite kind)
1 tsp smoked paprika
2 14-oz cans chickpeas, drained and dried as much as possible
1 14-oz can diced tomatoes
1 cup vegetable broth, plus up to another 1/2 cup as needed
4-5 lacinato/Tuscan kale leaves, de-stemmed and chopped*
1/4 cup coconut milk
*Note: feel free to use a cup of thawed frozen spinach, or peas!
Optional:
Cilantro and lime wedges for garnish
In a large skillet (like the one shown) set over medium-low heat, add olive oil, onions, garlic, ginger, pepper flakes, salt and pepper, and cook until slightly softened (about 4-5 minutes). Turn heat to medium, add curry powder, smoked paprika, and cook, allowing the spices to toast a bit.
Add chickpeas, stirring to cover with curry powder. Cook about 5 minutes, until they look like they’re crisping slightly. Now, give them a taste. If you think they need more seasoning, adjust accordingly.
Stir in tomatoes and half the broth, and let simmer on the stovetop for another 10 minutes or so, until everything is warmed through. (If it looks too gloppy, add more vegetable broth to loosen.) Add kale and cook until wilted. Stir in coconut milk.
Serve on its own, or with rice, topped with cilantro and a squeeze of lime.
Huge thanks to our friends, Hetty, Greta, Fanny and Jenny! Do you have a favorite way to use chickpeas? Any other staples you’d like to see in this series?
P.S. Craving more chickpeas? Here are crispy chickpeas with caesar dressing and the iconic smashed chickpea sandwich from Smitten Kitchen.
(Chili-crisp salad photo by Hetty McKinnon. Perfect chickpeas photo by Greta Caruso. Curried chickpeas photo by Jenny Rosenstrach.)
Comments
106 commentswoohoo gonna try all of these! Chickpeas have always been a favorite of mine – I remember eating them out of a can when I was something like 4 years old. Soaked and cooked is absolutely worth the extra time, however. Am very much in a bulk dried bean phase of life at the moment ;)
These look great! Such a step up from my go to lunch of chickpeas, tuna in olive oil and kimchi. It’s not the best lunch but it’s mega healthy and keeps me full for hours.
We use chickpeas in lots of recipes. My husband fell in love with the TJ’s marinated chickpeas and recently found a similar item at Aldi. By far my favorite recipe for chickpeas are these Love and Lemons wraps: https://www.loveandlemons.com/healthy-wraps/. The dressing is addictive!
Lately I’ve been loving this chickpea salad recipe: https://40aprons.com/chickpea-salad-sandwich/?utm_source=Pinterest&utm_medium=organic but my other favorites include roasted spicy chickpeas and chickpeas on EVERY salad.
Roasted chickpeas became one of our Covid go tos! Drain a can or two, toss in olive oil , salt, a bit of paprika…roast 10-20 minutes, depending on your degree of crunch. Toss in a kale salad, add to a rice bowl with some curry or other sauce, or kalamatas, cukes, tomatoes for a Greek bowl.
I’m late to this post, so I’m not sure who will see this, but I’m a huge fan of Trader Joe’s canned Greek Chickpeas with Parsley and Cumin. They’re great on their own, but also easily converted to various salads. For my favorite concoction, I drain a bit of the oil from the chickpeas, add a can of plain tuna, and then make open face sandwiches on white bread with arugula and a bit of Sriracha. It’s such a quick, easy meal, but tastes much more interesting than regular ol’ tuna salad.
These all look so good! I noticed a couple of Smitten Kitchen recipes here, but my favorite is her Baked chickpeas with pita chips and yogurt. They are basically Middle eastern nachos! Pita chips piled high with yogurt sauce (tdzikki)and or tahini a “salad “of chopped tomatoes, cucumber, parsley and mint. They are so good! One of the best Vegetarian( or easily vegan) meals I’ve ever eaten and I’m an Omnivore.
My “I could eat this every week” meal is Melissa Clark’s Indian Butter Chickpeas from the NYT. I tend to add frozen spinach and frozen squash to up the veggie content. Love, love, love these. I just sent this recipe to my son, who is cooking more now since his partner is working odd hours. Easy and delicious!
Oooh – I love this series already! Homemade falafel is one of my favorite ways to enjoy chickpeas. The method makes a big difference. Soaking dried chickpeas rather than using canned ones changes the texture quite a bit. Here’s the method we follow that makes great falafel every time! https://www.seriouseats.com/the-food-lab-vegan-experience-best-homemade-falafel-recipe
Wow….I wish I could make and eat all of these things! But…unfortunately, I cannot bear the thought of eating chickpeas! Not in any way, shape or form. My loss… but not something that will change.
Love this series!! Can’t wait to try the chickpea salad. My request: white fish (tilapia, cod, halibut, etc).
Good for you, not for me <3
Ahh I eat chickpeas EVERY DAY (pretty much)! Mostly straight from the can, rinsed and just seasoned or salted in the moment. But I *just* pulled chickpea blondies out of the oven! They’re a fan favorite in our house.
I love this post! I LOVE a shout-out to The Important Book (an underrated classic!) and I’m so excited for this series! Thank you, Kelsey!
Chickpea choc chip cookies by Jessica Seinfeld = so delicious. I take the little casing off of each chickpea, which sounds insane, but makes it super smooth, and kids won’t see chickpeas in their cookies and be like wtaf?!
This one is a Jamie Oliver classic: https://www.jamieoliver.com/recipes/soup/chickpea-and-leek-soup/
Oh my goodness, that’s my go-to recipe as well! I call it Bender soup (after his friend and also the robot on that show) and I bring it to work for potlucks and make it for guests ALL the TIME!
We use a lot of chickpeas in our house (my kids will even eat them straight out of the can with nothing at all done to them), but my favorite way to make them is called Dango. It’s an Omani-tyle stew, and every member of my house loves it, which is not an easy feat. Dango (Omani-Style Chickpeas) 4 servings (makes 6 cups) Active time: 10 mins; Total time: 40 mins, plus optional additional simmering time These Omani-style chickpeas are supremely tender and rich enough to serve as a whole meal – with some bread for dipping into the silky broth. Butter, garlic and lime juice are the key ingredients in this version, adapted from “Maydan” by Rose Previte. A pinch of Aleppo pepper and generous sprinkle of sumac before serving add extra sparkle. For best results, Previte recommends using chickpeas which you have cooked to al dente from dried. For a faster meal, you can use canned chickpeas that have been rinsed and drained. Storage: Refrigerate for up to 4 days. INGREDIENTS 6 tablespoons unsalted butter 5 cloves garlic, minced or finely grated 3/4 teaspoon Aleppo pepper 1/8 teaspoon sweet paprika 4 cups cooked chickpeas, drained (may substitute 2 [15-ounce] cans chickpeas, rinsed and drained) 3 cups water, plus more as needed 1/3 cup fresh lime juice (from 4 to 6 limes), plus more as needed 1 teaspoon fine salt, plus more as needed 1/2 teaspoon freshly ground black pepper 2 tablespoons to 1/4 cup extra-virgin olive oil, for serving 1 teaspoon ground sumac, plus more optional for serving Warm flatbreads or crusty bread, for serving STEPS In a large saucepan over medium heat, melt the butter. Add the garlic and saute until softened and fragrant, about 1 minute. Add the Aleppo pepper and paprika, and cook until fragrant, about 30 seconds. Stir in the chickpeas, water, lime juice, salt and pepper. Bring to a gentle boil, then reduce the heat to low and simmer, partially uncovered, until the liquid is reduced by about half and the chickpeas are very tender, 30 minutes for canned chickpeas, 1 hour for home-cooked al dente chickpeas. If the pan starts to become dry before the beans get soft, add more water as needed. Taste, and add more lime juice and/or salt if desired. Transfer to a serving dish, then drizzle with the olive oil and sprinkle with the sumac. Serve hot, family-style, with warm bread on the side. Substitutions: To omit the garlic >> use an infused oil. In place of Aleppo pepper >> use any ground chile of mild to moderate heat. No sumac? >> Top each bowl with a little more lime juice. Variations: To make this vegan >> use vegan butter or olive oil in place of the butter. Chickpeas are ideal for this dish >> though you could also try it with another firm bean, such as butter or lima.
It’s hard to pick a favorite way to use chickpeas but, since I eat this almost every single day, I guess this has to be it. I soak them overnight, simmer them with salt and whole garlic cloves until the desired texture, drain, spread on a sheet pan, freeze, then bag up to have in my lunch salads every day. So much better than canned!
Unrelated to chickpeas—WELCOME BACK KELSEY!! Maybe I missed an announcement but, gah, I’m so excited.
Aw, thanks so much, Julie! I’m THRILLED to be here! ❤️
Sheetpan feta with chickpeas and tomatoes is a go to weeknight meal for my family. I chop a pepper, add red pepper flakes to individual bowls and serve with Trader Joe’s naan. My kids get a scoop of plain Greek yogurt. https://cooking.nytimes.com/recipes/1023371-sheet-pan-feta-with-chickpeas-and-tomatoes?unlocked_article_code=1.nlA.8wBK.Ej8Rrtf89AGY
You beat me to it, Caroline. This is sooooo easy and delicious! It’s now my go-to side dish when I have people over for dinner.
Loaded Baked Sweet Potatoes from NYT Cooking is a revelation! Double the chickpeas (keep the oil and spice mixture the same) and use all the toppings–sooooo good! https://cooking.nytimes.com/recipes/1025809-loaded-baked-sweet-potatoes?smid=share-url
Oooh, thanks for this rec!
I love Catherine Newman’s chickpea (and bean!) content on her Substack, Crone Sandwich.
Same!!
I love this new segment idea and love the mighty chickpea! Can’t wait to try these recipes and had to share my own fave. It’s a perfect fresh summer side dish! https://www.skinnytaste.com/chickpea-salad/
This one! Combines Agli e Olio with chickpeas. Absolutely delicious and simple. I add finely chopped broccoli which also absorbs the flavour. Great brand too. https://boldbeanco.com/blogs/beanspo-recipes/aglio-e-olio-chickpeas
Please try the Indian version. Punjabi Chole masala.. works well with any bread or rice
so many good ones here! we love chickpeas, beans and lentils in my family. recently we have been making this on repeat: https://cooking.nytimes.com/recipes/768413295-chickpeas-al-limone-with-burrata. Smitten Kitchen is also a genius with chickpeas (amongst many other things)
Here’s one out of the box. Chickpeas star in our Christmas sweet – Ceci Ripieni. If you look up a recipe they are not a ‘cookie’. My mum taught my sister and myself and we have now passed it to my daughter who at Xmas made them all on her own with my mum’s watchful eye. Labour intensive but so worth it.
I just made a delicious couscous, chickpea, and tomato dish from the cookbook Honey & Co. It took less than 20 minutes )used canned tomatoes/chickpeas) and was extremely flavourful.
I haven’t made this yet, but I love everything Corrie Larkin posts and it looks really good. https://www.instagram.com/reels/C_MKS8GOfsB/
The smoky chickpeas that are part of this recipe are so good. I always make them to throw on salads and end up snacking on all of them instead. https://www.loveandlemons.com/quinoa-bowl/#wprm-recipe-container-71199
I need to have at least 10 cans of these at all times to feel ‘secure.’ I don’t think I can pick a favorite, but I will say the most common way I use them is to blend with lemon juice, garlic and a f*ckton of tahini for a very simple but incredibly satisfying hummus.
OMG, yes! I just saw this, but this is my credo too: “I need to have at least 10 cans of these at all times to feel ‘secure’.” Soooooo true.
I looove that recipe from Jenny! Such a great weeknight meal. I can’t wait to try the others; Hetty McKinnon never misses! One of our family favorites is Sprouted Kitchen’s veggie naan’wich with feta chickpea mash. Just about everyone I serve this to asks for the recipe, and it’s my go-to meal delivery choice for my postpartum friends. https://www.sproutedkitchen.com/home/2013/6/19/veggie-naanwich-with-feta-chickpea-mash.html
Chickpea blondies with chocolate chips and any nut butter! So yummy.
This is a favorite in our house. Super flavorful and easy for a quick weeknight meal! https://pinchofyum.com/chickpea-curry
I really want to learn to rehydrate chick peas. So economical but the bag! Way less packaging. It’s been years since I gave it a whirl – I recall baking soda being a component.
I love using my crockpot to cook chickpeas. I have a small one (1.5 qts?) that’s great for making them. Boiling water, dried chickpeas and salt plus 3-4 hours on high (afternoon) or cold water and 8-10 hours (overnight)
Bangladeshis love a good bazi (stir fry) and every Ramadan we make one with chickpeas. You can make it as spicy or mild as you want. Eat it as is, with rice, a dollop of yogurt or paratha. https://cookpad.com/eng/recipes/12881604
I plan on getting a chickpea tattoo (botanical illustration)! Love
My favorite is homemade hummus.
This old Bon Appetit recipe from 2008 has stood the test of time, only now I usually leave out the chicken and just roast the chickpeas and tomatos and make the yogurt sauce. My sister and I have both been making it since it was published in our university days and regularly text each other a pic when we make it, just wanting to make sure the other person didn’t forget this recipe exists. https://www.bonappetit.com/recipe/roast-chicken-breasts-with-garbanzo-beans-tomatoes-and-paprika?srsltid=AfmBOoom7f4WDY8u6Uxrwld_5AQ3jfnAquRVWO1jKWx_1HP8-4s3-C5a
I agree, this recipe is a keeper!
Chickpeas are the hero of my kitchen. I use them in so many recipes. The recipe I repeat all summer long is Braised Chickpeas with zucchini and pesto. 10 minutes or less of hands on time and done in under an hour (I may have first come across this recipe here?) https://smittenkitchen.com/2024/07/braised-chickpeas-with-zucchini-and-pesto/ And this Chana Masala is a dish I dream of. Also could not be easier to make. I always do a double batch and freeze some. https://choosingchia.com/restaurant-style-chana-masala/?utm_source=Pinterest&utm_medium=organic
Love to drain, rinse and dry a can of chickpeas before adding some avocado oil and spices. Then I throw them in my air fryer for 15 minutes at 400. The PERFECT chickpeas to throw into a salad, a Greek bowl, cottage cheese, anything that needs an extra crunch! Also good just by the handful. I usually throw salt, pepper, garlic powder and smoked paprika on mine. Delish!
I swapped out pasta for a mix of chickpeas and white beans in this Alison Roman recipe and found it very delightful (not as delicious as the pasta version but still extremely good): https://www.alisoneroman.com/recipes/secret-ingredient-pasta-salad/
Had this on a ladies trip to the PNW and immediately needed the recipe! https://people.com/food/angie-rito-scott-tacinellis-orecchiette-with-chickpeas-spinach/
Alison Roman’s “Something from Nothing” cookbook is literally open on my cookbook stand right now to “long-cooked brothy chickpeas with shallot and chile.” I’ve only had the cookbook since Christmas, but the page is already splattered because I’ve made them at least a dozen times, mostly slowly on the stovetop instead of in the oven. I’m eating them right now for lunch with leftover sheetpan eggplant/zucchini/peppers, arugula and a spoonful of pesto. They’re also wonderful over polenta. I tend to make a pot on Sundays, and my teenage daughter and I eat them all week.
Love the chickpea. One of my favorite recipes is right here on Cup of Jo. Search the site for Summer Salad with Salmon and Chickpeas. Also I’m so happy to see ideas for dinner, especially the three-for-one concept. Thank you for all the great content.
Roasted in the oven with feta, cherry tomatoes, and LOTS of garlic!
I made Pinch of Yum’s harissa chickpeas with whipped feta a few months back and it has quickly become a favorite. https://pinchofyum.com/harissa-chickpeas-with-whipped-feta
Me too! It’s so easy, we have it every other week.
Feel a bit foolish – but what is a chilli crisp? I’m English & can’t imagine it’s a chilli flavoured potato chip. But the amount seems to much for chili flakes…
It is a delicious condiment that has addictive properties! We put it on (almost) everything. Here’s a link to one of my favorites: https://www.hmart.com/spicy-chili-crisp-23-63-oz–670g–1/p
Hi Helen – It’s an Asian condiment. I make my own low salt version that’s inspired by a comment in the NYT version of chilli crisp recipe. Sauté 3 Tbsp dehydrated minced onion with 2 TBSP dehydrated minced garlic on low medium heat. Add Korean chilli flakes for less spice mixed with regular chilli flakes. I use a lot of oil, then drain the oil and refrigerate the chilli crisp and use the spiced oil for other things. At the time I use it, I add low salt coconut aminos instead of soy sauce to the chilli crisp. NYT recipe is https://cooking.nytimes.com/recipes/1022366-chile-crisp?unlocked_article_code=1.nVA.bJ7N.gLXb6QlrJAAs&smid=ck-recipe-iOS-share
Helen, it’s oil, with crispy bits of peppers (chilis). You can buy it in little jars, Trader Joe’s makes a good one. https://www.chilipeppermadness.com/recipes/chili-crisp/
Chili crisp is hot spicy oil with crunchy bits of things in it, usually peppers and peanuts. It’s so good with eggs, asparagus, over rice, even mixed with cream as a pasta sauce. I’ve bought locally made chili crisp in the UK, so I know it’s available, and there’s always Lao Gan Ma. You can get it either in a fancy grocery store or at any Asian market.
Aussie here is also lost. What is a chilli crisp?
Hi Helen, you should be able to pick it up with the Chinese ingredients – I’ve found it in Tesco and Sainsburys (or Amazon will deliver!). Usually comes in a jar, jam jar sized, look out for Lee Kum Kee (red label).
Thank you 😊 Can’t wait to try it
It is a very popular flavor right now. We have 3 jars going at our house, because there are many different brands and all have different flavors and levels of kick. My children’s favorite is: https://www.amazon.com/Chili-Oil-Crunchy-Garlic-Ounce/dp/B00BF028XQ
It’s a spicy Chinese condiment. I think it gets called crispy chilli oil more than chilli crisp over here, that’s certainly what I call it anyway. A decent sized supermarket will usually have it in the Asian section…there are a couple of brands but Laoganma is the best one you’re likely to come across easily!
Mock tuna salad sandwich. Just smash the chickpeas, add mayo, mustard, relish, celery and green onions. Yummy!
Similar to this is my fav: Coronation Chickpea Salad! Mix chickpeas with a little mayo, curry powder, mango chutney and chopped, dried apricots or currants. Add salt and pepper to taste. I like to serve it on crustless tea sandwiches.
Two of my faves are Alison Roman’s chickpea stew w/coconut milk & turmeric and this easy crockpot number: chicken thighs, can of fire roasted tomatoes, can of chickpeas (rinsed), green olives, 8 oz brick of feta. So yummy!
oh my gosh, her chickpea stew is SO good, I had forgotten about it!
Juice of one lemon Small can of tomato paste Several glugs olive oil Healthy dash paprika Garlic (or garlic powder) Salt 2 cans chickpeas drained
This has been a go-to dinner in our house since it was first published in 2017. It also launched my crush on Alex Delany. https://www.bonappetit.com/story/date-night-rent-week
I associate chickpeas with our beloved Catherine Newman and am (kidding) shocked she wasn’t consulted on this article haha
hahaha she is a genius with chickpeas!
Came to the comments looking for this above all!
Came here to say exactly this!
This!! Queen of Chickpeas!
My favorite chickpea preparation is to sauté them with some sliced celery, seasoned with lots of Franks Red Hot, then serve over baked potatoes with any other toppings you like. I got this “recipe” years ago but I can’t remember from where!
My go to for chickpeas from Smitten Kitchen–yumminess with crispy chickpeas, zucchini and cool yogurt. https://smittenkitchen.com/2019/09/crisped-chickpeas-with-herbs-and-garlic-yogurt/
https://smittenkitchen.com/2025/02/ziti-chickpeas-with-sausage-and-kale/ I make this all the time – and you can leave out the meat or throw in more veggies, whatever sounds good!
I wanted to shout out aquafaba—the unsung hero of chickpeas! If you are throwing out the water from chickpea cans, that is absolute magic being flushed down the drain. This chocolate mousse recipe tastes really decadent but uses aquafaba and silken tofu to get it light and creamy! https://erinireland.ca/vegan-recipes/the-best-easy-chocolate-mousse/
Thanks Marisa! This inspired me to finally try aquafaba.
Yes yes yes … Good reminder, Marisa! The first time I put it in a recipe I was hoping upon hope it didn’t taste like it smelled. Have no fear if you are hesitating…
I’m always looking for chickpea recipes. The chilli crisp chickpeas looks delicious. I have to try that one. I recently tried the Ras el hanout chickpea stew from NYT. Definitely making this again. It tastes even better with sautéed onions and bell pepper as a topping. https://cooking.nytimes.com/recipes/1027119-ras-el-hanout-chickpea-and-spinach-stew?unlocked_article_code=1.llA.qDv1.VSa_R-GQfPN-&smid=ck-recipe-iOS-share And tried Calcutta aloo kabli chaat too. I like extra tang. So I added diced green apple. The green chillies or diced jalapeño gives it an extra kick too https://arpitascookbook.com/bengali-aloo-kabli-chaat-recipe/?amp=1
I love chickpeas but they make me so gassy and bloated that I avoid them! Any tips?
Two tips: A chewable digestive enzyme called Bean-o helps break down carbohydrates so can help with things like legumes, beans, cruciferous veggies. It has worked well for me, so maybe try that or something similar? Also, my Lebanese friends swear that cumin helps, so they always use lots in chickpea recipes.
You need the secret spice – Asafoetida (“hing” in hindi). It ‘s available at every Indian grocery store. It’s mostly tasteless, you add it to warm cooking oil just before adding onions or other veggies and then cook chick peas in it. Ginger powder is helpful as well.
No way to avoid that – Chickpeas cause bloating primarily because they are rich in oligosaccharides. Can’t change that, but you can take some Gas-X :)
I rinse all my canned beans in a strainer (when you you’ll see all the bubble that arise, then wash away) and this step cured that issue for me!
Soak dry beans in a lot of water for 24hrs, changing water every 8 hrs and discard that soaking water (feed it to your plants or something.) It helps a lot! Also look into if you’re getting enough fiber in general. You might need to slowly increase in your daily life so your body gets used to the (correct) higher amount.
Saland-e Nakhod (Chickpea Yogurt Stew) From NYTimes cooking is delicious. I’ve already made it multiple times. Easy and so flavorful – the yogurt with garlic and salt is key. I think I’ll make it again next week! https://cooking.nytimes.com/recipes/1027560-saland-e-nakhod-chickpea-yogurt-stew
Thisss, but with like 3x the spinach (per a commenter): https://cooking.nytimes.com/recipes/1026707-chickpea-spinach-and-feta-pie?unlocked_article_code=1.nVA.J-qh.Ay18fNNZF5Gg&smid=ck-recipe-iOS-share
I’m super fond of Alison Roman’s Frizzled chickpeas: https://www.alisoneroman.com/recipes/frizzled-chickpea-salad/
Yes! I came here to suggest the same thing. We make it once a week and add impossible beef to it for even more protein
What a fun idea! The chili crisp chickpea salad sounds especilally appealing to me. Can’t wait to learn which food is coming next week!
Maybe 1lb of chickpeas is a lot. But is it for sure TABLEspoons of salt in that second recipe? Not teaspoons? If Tbsp is correct, I suspect my canned chickpeas actually have a lot more salt added in the factory than I would have guessed!
Hey Sue! Yup, it’s tablespoons. I triple checked with Greta & Fanny, though I figured it was due to the volume of beans and water. They did urge me to remind everyone to wait until the chickpeas have cooled before tasting and adjusting at the end!
Canned chickpeas have variable levels of salt depending on preparation. You can check the sodium percentage on the label. Alison Roman says you want your beans cooked with salt. I heard her describe it as “treated right”, but note you won’t be getting all the sodium content in a can, if you are rinsing and draining for the recipe.
My kids’ absolute favorite!!: Tuscany Skillet Adapted from https://www.noracooks.com/marry-me-chickpeas/ 2 tablespoons olive oil 10 large cloves garlic, pressed 1 cup sundried tomatoes, chopped 1 teaspoon oregano 1 teaspoon red chili flakes 1 teaspoon kosher salt ½ teaspoon ground black pepper 4 (15 ounce) cans chickpeas, drained and rinsed 2 cups low-sodium chicken or vegetable broth 2 tablespoons tomato paste 2 cups milk or dairy-free milk 6 cups (≈155 grams) sliced baby spinach ≈3-4T cornstarch + 6T water 8-10 fresh basil leaves, chopped (or a big scoop of pesto) ½ cup grated Romano or parmesan Crusty bread (we love toasted homemade honey whole wheat bread) In a extra-large straight-sided nonstick skillet over low-medium heat, warm olive oil. Add garlic and cook for 1-2 minutes, stirring frequently, until fragrant. Stir in sun-dried tomatoes, oregano, red chili flakes, salt, and black pepper. Cook 1 minute. Add chickpeas, broth, tomato paste, milk, and spinach, and stir well (if using pesto instead of basil, add now). Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Add cornstarch slurry and cook a few minutes until thick. Remove from heat and stir in the fresh basil and Romano. Serve immediately (topped with a little extra Romano) with bread for dipping.
So excited to try everything in this post!! Awhile ago, I was listening to a BBC news update about the health benefits of chickpeas and the reporter said, “I, myself, am a massive fan of the chickpea” which I found so entertaining and say all of the time now with my other friend who is also a massive fan of the chickpea.
I really miss the old Food52, but fortunately some of my favorites are still there. Here is a recipe I found for lemon poppyseed muffins made with chickpeas, which I have baked several times for a dear friend with coeliac. They’re moist and delicious. I have made them with and without the xanthin gum and can’t tell the difference. The lemon flavor in the posted recipe isn’t sharp enough for me, so I add more zest and juice. https://food52.com/recipes/3933-lemon-poppyseed-chickpea-muffins I also love to make socca, a flatbread made with chickpea flour. The recipe is easily googleable.
Man, I really miss the old Food52, too.
Yeah, it would have been better to just shutter it completely. It is such a shell of what it was.
My kids say: hummus! I like to add them to summer salads, fresh or lightly toasted with salt. A very indulgent salad combo I love is chopped romaine lettuce, tomatoes, shredded manchego, chickpeas, croutons, and ranch dressing.
This is making me hungry! Yum, I love a chick pea. Almost as much as I love the name. I also appreciate you doing a vegan/vegetarian food item :)
Love this! Would love with something like broccoli too!