Chickpeas
Chickpeas: a legume that provides body, fibre and plant-based protein to stews, salads, creams and complete dishes.
What it offers and why to use it
Chickpeas: a legume that provides body, fibre and plant-based protein to stews, salads, creams and complete dishes. Soak if necessary, cook until tender and add acidic ingredients at the end if they are delaying softening. In canned form, rinse and drain.
Mild vegetable flavour and creamy or firm texture, depending on the variety and cooking method.
From shopping to cooking
Choose
When buying dried chickpeas, look for a uniform grain and check for insects; when buying canned chickpeas, check the date, salt, liquid, and make sure the packaging isn't bulging.
Store
Store dry in an airtight container. Cooked, refrigerate covered and consume within 3–4 days; can also be frozen in portions.
Prepare
Soak if necessary, cook until tender, and add acidic ingredients at the end if they are delaying the softening process. If canned, rinse and drain.
How to make the most of it
Good pairings
Pairs well with vegetables, tomatoes, onions, garlic, spices, grains, eggs, fish, and olive oil.
How to substitute it
If you don't have chickpeas, they can be substituted with another similar legume, adjusting the soaking and cooking time.
Recipes with chickpeas
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