Chickpeas

Filed in archive Ingredient Spotlight , Recipes on August 25, 2007

Chickpeas, also known as Garbanzo beans, are good for you. (I know this statement might be considered quite boring to some of you, but please bear with me) They are an excellent source of vitamin B6, vitamin C, folic acid and zinc.

OK, if the health benefits aren't a good enough reason to eat them, here's another...chickpeas are really delicious! They have a delicate, nutty flavor and a lovely, buttery texture.


dried chickpeas

Believed to be one of the oldest cultivated beans, there is evidence of their cultivation dating from 5400 BC. Chickpeas are knobby and bumpy, and actually look more like a nut than a bean. Their firm texture holds up well to canning so I always keep a couple of cans in the pantry for a quick (and healthy!) addition to soups, pasta, and to make hummus.

Here's one of my favorite, easy recipes.

Garlicky, Lemony Chickpeas

serves 2-4

13 oz can chickpeas
1 clove garlic, minced
2 tablespoons extra virgin olive oil
Juice and grated zest of 1 lemon
small pinch crushed red pepper (optional)
3 tablespoons chopped parsley
salt and freshly ground pepper

Drain and rinse the chickpeas.
Place them, with the extra virgin olive oil, minced garlic, the lemon juice and zest, and the optional crushed red pepper in a saucepan over a gentle heat and warm thoroughly.
Season to taste with salt and freshly ground black pepper.
Just before serving, stir in the parsley.
Serve warm as a side dish with grilled chicken or fish, as a warm starter with crusty, French bread or even as a main dish.