It's summertime and daily living can be easy. Discover "Why Chickpeas are Versatile,
Delicious, and Healthy," and are an ideal plant-based ingredient to feature in
simple summer meals.
I've chosen the best tips, time saving ideas, and flavorful recipes out of the many I've gathered, selecting ones that are particularly
enticing as well as healthy. Each helps keep summer meal planning as
carefree as possible.
The name chickpea comes from the Latin word cicer,
referring to the plant family of legumes, Fabaceae. They are also known by the
popular Spanish-derived name, garbanzo beans.
Chickpeas are most commonly tan or beige when dried or
canned. Research indicates chickpeas can be other colors, including
green, brown, black, and even red, depending on the variety and stage of
maturity. Freshly harvested chickpeas, before they are dried, are bright green.
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| presoaked dried chickpeas and fresh veggies simmering on stove top |
Chickpeas are versatile, as they have a mild flavor and are an
excellent source of plant protein, fiber, and nutrients. Their texture is adaptable and makes them a satisfying addition
to everything from salads and soups to snacks.
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| cooked organic chickpea dish with edamame, red pepper, onion, garlic, carrots, lemon juice, and herb seasonings |
Cooking dried chickpeas is easy. To reduce cooking time, soak beans overnight in clean cool water (using enough water to cover all the beans). Rinse in cool clean water and stick chickpeas in a pot on the stove to cook.
Plan to reserve at least 35-90 minutes of "at home time" to oversee the beans cooking, as they simmer in a pot on the stove top.
For faster cooking time, use an Instant Pot.
Using dried
chickpeas in a recipe is more economical than using canned ones, so weigh your options. You may need or want to watch how much you spend on food, or may be short on time. Personally speaking, I use both kinds of chickpeas and like having both options.
Dried chickpeas can be seasoned according to personal preferences. Canned ones are ready to eat, and can be thoroughly rinsed, if they are too salty0.
Chickpeas also come frozen, so look for this product in the
frozen vegetable aisle of many good supermarkets.
Chickpea recipes are popular all over the world. See sample recipes from many countries by looking below.
In
India and Italy, chickpeas are turned into flour and made into various
fritters, like vegetable pakoras (India) and panelle (Italy).
Chickpea flour also
makes excellent gluten-free flatbreads, and many cuisines make their own
version — like the French socca or the Ligurian (Italy) farinata.
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| creamy chickpea hummus and tomato platter |
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| superb vegan chickpea salad sandwich on whole grain bread |
An additional way to eat this bean powerhouse is to Make the Best Tomato Gazpacho Soup and add home cooked or canned chickpeas to add more plant-based protein and fiber. Making the recipe this way is simple and healthful.
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| chilled tomato gazpacho soup with chickpeas |
Do you eat chickpeas often and what's your favorite recipe that features them?
Are you willing to check out some of the recipes mentioned in this post?
Please comment below. I appreciate every comment, but will not be able to publish those that contain links.
Thanks so much for the visit and please
come back again.
Nancy, we are definitely aligned thinking about chickpeas. I've been eating a lot of them lately.Great informative and inspirational post. Thanks for all the ideas.
ReplyDeleteHear you Judee and appreciate your kind words. Yes, It's chickpea time for me this summer. Love the flavor, health benefits, and adaptability of this legume. Happy July and be well.
ReplyDelete