The chickpea is a culinary powerhouse, offering versatility, affordability, and nutrition. This humble legume can be transformed into a variety of dishes, from hearty stews to vibrant salads. To celebrate its potential, we’ve gathered three inspiring recipes from renowned food writers.
Join us as we explore the chickpea’s potential, from the quick and easy to the slow-cooked and comforting. These recipes showcase the chickpea’s adaptability and highlight its role in creating delicious, satisfying meals.
Hetty McKinnon’s chili-crisp chickpea salad
Hetty McKinnon, author of To Vegetables, With Love, shares her go-to weeknight dish. This chili-crisp chickpea salad combines the earthiness of chickpeas with the bold flavors of chili crisp and fresh herbs.
McKinnon recommends using canned chickpeas for convenience. She pairs them with a crunchy vegetable, such as cucumber, and a bold dressing to keep the flavors interesting. The result is a dish that’s perfect for potlucks, picnics, or a quick weeknight dinner.
Recipe: chili-crisp chickpea salad
To make this dish, combine diced red onion, grated garlic, black or rice vinegar, sesame oil, and chili crisp in a large bowl. Add sliced cucumbers, chickpeas, and chopped mint and/or parsley. Toss to combine, season with salt and pepper, and serve with flatbread.
Greta Caruso and Fanny Singer’s perfect chickpeas
Greta Caruso and Fanny Singer, co-authors of The Green Spoon, share their beloved perfect chickpeas recipe. This dish features velvety chickpeas in an umami, garlicky, Parmesan-infused broth.
The recipe is straightforward and simple, yet yields impressive results. Caruso and Singer recommend making a big batch, as the dish is perfect for everyday meals, special occasions, or freezing for later use.
Recipe: perfect chickpeas
Begin by soaking dried chickpeas overnight. Drain and rinse them, then cook in a heavy-bottomed stockpot with olive oil, minced garlic, a Parmesan or pecorino rind, and bay leaves. Simmer until the chickpeas are tender and velvety. Season with salt and enjoy with rice, in tacos, or over pasta.
Jenny Rosenstrach’s curried chickpeas with tomatoes and greens
Jenny Rosenstrach, author of Dinner: A Love Story, shares her favorite chickpea meal. This curried chickpeas with tomatoes and greens dish is vegetarian, flavorful, and requires only one pot.
Rosenstrach’s recipe is a hit with friends and family of all ages. It’s a testament to the chickpea’s ability to create delicious, satisfying meals with minimal effort.
Recipe: curried chickpeas with tomatoes and greens
In a large skillet, cook onions, garlic, ginger, and spices until softened. Add chickpeas and cook until slightly crisped. Stir in tomatoes, vegetable broth, and kale. Simmer until warmed through, then stir in coconut milk. Serve on its own or with rice, topped with cilantro and lime wedges.
These three recipes showcase the chickpea’s potential and offer inspiration for your next meal. Whether you’re looking for a quick and easy dish or a slow-cooked comfort food, the chickpea has you covered.
Do you have a favorite way to use chickpeas? Share your recipes and ideas in the comments below.
