Chickpea

Chickpeas cook to a firm texture with a nutty taste, rich in nutrients.

Flavor

How to use it

Silky Hummus. Blending releases starch for creaminess; oil adds a silky finish.

Roasty Crisps. High heat dehydrates, crisps, and browns them for a savory crunch.

Common mistakes

• No soak leaves them hard. Tough and chewy, but not in a fun way.
• Cook too long, and you’re left with chickpea porridge.

What goes with chickpea

• Cumin. Cumin's earthy warmth is the classic seasoning for chickpea's mild, nutty flavor.
• Tahini. Tahini's nutty richness and chickpea's creamy starch blend into hummus.
• Harissa. Chickpeas soak up harissa's heat and smoke in stews and roasted snacks.
• Lemon. Lemon acidity lightens chickpea's dense texture.
• Olive oil. Olive oil's fruity fat enriches chickpea's mild, creamy flavor.
• Parsley. Fresh parsley brightens chickpea's earthy, starchy flavor.
• Smoked Paprika. Smoked paprika adds smoky, sweet depth to mild chickpeas.
• Spinach. Spinach's mineral, slightly bitter greens balance chickpea's creamy starch.

Try tonight

• Chickpea soup
• Chickpea salad
• Chickpea curry

Storage

Store dried chickpeas in a cool, dry place for up to a year; cooked chickpeas can be refrigerated for 3-4 days.