It’s Time To Start Eating Chickpeas
From a can or a bag, this protein-packed, butt-shaped legume is the perfect meal
I know what you’re thinking. How original — a vegetarian is writing about chickpeas, bring on the hummus recipes. But no, I won’t be giving you a recipe (though I do have one) for perfect, creamy hummus but I’m simply here as a messenger, more of an ideas guy for you to find your way to pure chickpea happiness.
Let’s start with affordability. Chickpeas are cheap, very cheap. Sure, as with tomatoes or any other canned necessity you could grab a pricey organic can for $4, but often times all you need is a 3 for $2 option or better yet, stock up on bulk dried chickpeas for pennies. You’ll thank me later.
If you’re new to chickpeas, welcome. If you’re a legume veteran like myself, please nod your head in agreeance that chickpeas are wonderful, diverse, and meant to be used.
Once hummus is made and you’re left wondering what else you could whip up with a can of chickpeas, why not drain them, toss them in olive oil, garlic, paprika, chili flakes, salt and a teeny bit of lemon juice and roast ‘em until they’re the perfect crispy, salty snack. You can even throw them on top of a salad! Too easy? Well, maybe you want a salad that’s filling. Try drained chickpeas coated in olive oil, salt, lemon and tossed with arugula, a salty cheese like hunks of goat feta, cherry tomatoes, crushed garlic, sliced shallots and a lot of parsley, could be good.
Looking for a meal not a snack? No problem. Because as I said earlier, chickpeas are wonderful and you can (and should) incorporate them into your meal.
My go-to has forever been sweet, spicy and rich chickpea lentil coconut curry. It’s super filling, easy to make, keeps well and is the best comfort food in a pinch. I don’t want to give you a rigid recipe, because it is quite simply coconut milk, red lentils, chickpeas and spices. Experiment and play around with a spice combo that suites you best. Spices like cardamom, amchur, paprika, ginger, fenugreek and cinnamon are a great start!
You could make a chana masala while you’re at it, it’s very easy and very tasty. You’ll need chickpeas, fresh tomatoes, lots of spices like garam masala, ginger and chilli pepper. I even recommend adding chickpeas to recipes that do not call for them! Soups? Add a can of chickpeas. Pitas? Add spiced and roasted chickpeas! I also think they go very well on top of any veggie bowl you have going on, tucked in there alongside roasted carrots, broccoli and asparagus.
If you need more reasons to go full-chickpea, then you should know they go well in pasta. Sneak some plant-based protein into your next cheesy, lemony pasta recipe why don’t ya? It’s the easiest mid-week meal imaginable if you have some lemon, a hard cheese, noodles and a can of chickpeas laying around. What about chickpea tacos? Get real. They’re amazing! Simmer chickpeas in a homemade (or store bought, we don’t judge) taco seasoning and slather them onto a soft taco shell topped with avocado, spicy salsa and pickled onions—get outta here.
Choose your chickpea wisely. I recommend anything cheap that doesn’t have a pile of salt and preservatives. It’s simply not necessary, nor are expensive cans of chickpeas but I have been known to splurge on a can of beans and sometimes, you’re just worth it.
Dried beans are fantastic for those who plan ahead (not me). Stock pile them in your pantry but make sure you soak them overnight to ensure optimal creaminess and a shorter cooking time.
Once you have your beans (canned or dried) be free, go wild and make beautiful, delicious food with everyone’s favourite legume.
