Today, we’re excited to launch a new one-ingredient, three-way food series. And folks, we’ll start with the good stuff: mighty chickpeas. It’s flexible, it’s filling, and it’s most often found lying around in the back of the cabinet, waiting to be transformed into a great stew, open-faced sandwich, or eye-catching party dip. So, I asked three of my foodie friends about their favorite ways to use them…
hetty mckinnon, cookbook author and the writer With love for vegetables
“Chickpea dinners are a weeknight staple of mine. It’s one of the easiest and most economical ways to get dinner on the table in no time. I don’t use dried chickpeas during the week. Canned ones work well. I try to pair them with fresh veggies for crunch or bold dressings to make the flavors interesting. I often opt for this Chili Crisp Chickpea Salad. It has the heat of risp (not often paired with chickpeas, but that’s part of why I love having it here!) and it’s topped off with fresh herbs (you can also use mint, parsley, or both!) I like this dish with flatbread, and it’s perfect for potlucks, picnics, etc.
chili crisp chickpea salad
For 4 people
1/2 small red onion (chopped)
1 clove of garlic (grated)
1 tablespoon black vinegar or rice vinegar
1 tablespoon sesame oil
2 tablespoons chili crisp, or more to taste
Trim 2 Persian/Lebanese cucumbers (approximately 250g) and slice into quarters lengthwise.
A handful of chopped mint
A handful of chopped parsley
2 cans of drained chickpeas (drained weight approx. 500g)
salt and pepper
In a large bowl, add red onion, garlic, vinegar, sesame oil, and chili crisps. Throw and combine.
Then add cucumber, chickpeas, mint and/or parsley and mix. Season with salt and pepper and enjoy.
Greta Caruso & fanny singerCo-author of green spoon
“We’re both lifelong irresistible fans of the humble chickpea, and we love it in all its forms, including chana masala, hummus, and sodka. But if we had to choose… very For your favorite chickpea meal, try our most popular Perfect Chickpea. all star recipesThere’s a good reason for that. This dish has velvety chickpeas in a savory, garlicky, Parmesan-infused broth. The recipe is easy and simple and turns out beautifully every time.
“We make these chickpeas for both everyday meals and special occasions (they’re a hit with all ages), or we cook them in bulk to stock the freezer for last-minute dinners. Serve them with rice for a satisfying two-ingredient meal, stuff them into tortillas with cheese and guacamole for a quick veggie taco, or simply twist them up over pasta.” pasta and fagioli. Whatever you do, just make a big batch. You won’t regret it. ”
1 pound dried chickpeas
1 garlic clove (or 10 cloves), minced
1 rind of Parmesan or Pecorino cheese*
2 bay leaves
olive oil
salt
option:
1 pinch of smoked chili flakes
1 pinch of fennel seeds
1 piece of dried kelp
*Note: Don’t skimp on the Parmesan rind! It’s the star of this recipe’s umami flavor. must To be included. After you make this for the first time, start storing the peels in the freezer, but until you’re done with that, you can just slice the palm wedge peels in the fridge.
Soak the chickpeas overnight or for at least 8 hours. (Some people say this isn’t necessary, but we’re “don’t fix what ain’t broke” guys. Soaking has always worked for us, so we’ll continue to use it.) small Add a little baking soda (no more than 1/8 teaspoon per pound) to speed up later cooking time.
When ready to cook, strain the chickpeas in a colander and rinse thoroughly with cold water. Add 1/4 cup olive oil to the bottom of a heavy-bottomed stockpot. Reduce heat to low and add garlic (and chili flakes, if using). When the garlic is lightly sizzling and fragrant (about 4-6 minutes), add the chickpeas and cover with about 2 inches of fresh water. Increase heat to high and add cheese rind and bay leaves (and fennel seeds and kelp, if using).
Once the water boils, return to low heat and cover. Now you can walk away for a while. Chickpeas take 1-2 hours to cook (older beans take longer than new beans). Please check for the first time after 30 minutes. This will give you an idea of how long it will take to cook. It may still be completely difficult, or you may already be a little used to it. Check the pot every 20 minutes. When the beans are about 2/3 cooked (they should be soft but still feel a little crunchy), add 2 tablespoons of salt and continue cooking. (If cooking for babies, reduce or omit the salt; adult portions can be seasoned later.)
The chickpeas are done when they have a velvety texture. very Gentle chewing sensation. It’s easy to lose patience after cooking for a while, but a good rule of thumb with chickpeas is to add another 15 to 20 minutes, even if you think they’re done. Undercooked beans have a bad texture, but they’re also harder to digest, creating a whole different kind of mess.
Once the beans are in, end Once done, turn off the burner and let cool slightly. Resist the urge to add flavor and salt until the chickpeas are super hot to warm. (The risk of oversalting is much higher when it’s fresh from the oven, since you can’t taste the salt level properly.) Once it’s cooled to a comfortable temperature, taste for salt and add another 1 to 3 tablespoons.
Store leftovers in an airtight container, submerged in cooking liquid. In this state, you can store it in the refrigerator for 1 week or in the freezer for 6 months.
Jenny Rosenstrachlighter Dinner: A Love Story
“Do you know Margaret Wise Brown’s wonderful baby books? important book — Does she list common object characteristics before getting to the most important attributes? [A spoon] It’s like a small shovel in your hand. It’s not flat. It’s not hollow, but the important thing about spoons is that you eat them with a spoon. Well, if Margaret Wise Brown were to write about this dinner, she would say: This meal is vegetarian. Very flavorful. All you need is one pot. But the important thing about this meal is that it’s delicious. What I’m trying to say is that this is a popular chickpea meal for friends and family of all ages. ”
Chickpea curry with tomato and vegetables
For 4 people
2 tablespoons olive oil
1/2 onion (chopped) (about 1/3 cup)
1 clove of garlic (chopped)
1 teaspoon chopped fresh ginger
Kosher salt and freshly ground pepper (optional)
Sprinkle with red pepper flakes to taste
3 tablespoons curry powder (your favorite type)
1 teaspoon smoked paprika
2 14-ounce cans of chickpeas, drained and as dry as possible
1 14-ounce can diced tomatoes
1 cup vegetable broth, plus 1/2 cup more if needed
4-5 lacinato/Tuscan kale leaves, stems removed and chopped*
1/4 cup coconut milk
*Note: You can also use a cup of thawed frozen spinach or peas.
option:
Coriander and lime wedges for garnish
In a large frying pan (like the one shown) over medium-low heat, add the olive oil, onion, garlic, ginger, pepper flakes, salt, and pepper and cook until slightly softened (about 4-5 minutes). Reduce the heat to medium, add the curry powder, smoked paprika and cook until the spices are slightly toasted.
Add the chickpeas and stir to coat with the curry powder. Cook until looking slightly crispy, about 5 minutes. Come on, let’s taste it. If you think it needs more seasoning, adjust accordingly.
Add the tomatoes and half of the broth, stir, and simmer on the stove for another 10 minutes until everything is warmed through. (If it looks too sticky, add more vegetable broth to loosen it.) Add the kale and simmer until wilted. Add coconut milk and stir.
Enjoy as is or with rice with a squeeze of coriander and lime.
Many thanks to our friends. hetty, Greta, fanny and jenny! Do you have a favorite way to use chickpeas? Are there any other classics you would like to see in this series?
PS craving more Chickpeas? Here’s Smitten Kitchen’s iconic smashed chickpea sandwich with crunchy chickpeas with Caesar dressing.
(Chili Crisp Salad Photo provided by: hetty mckinnon. Perfect chickpea photo: Greta Caruso. Chickpea curry photo: Jenny Rosenstrach. )
Source: Cup of Jo – cupofjo.com
