Also called garbanzo beans, chickpeas are a versatile legume used in world-wide cuisine, and made popular in Mediterranean dishes such as hummus and falafel. Chickpeas date back 7,500 years making them one of oldest legumes on record. They boast quality plant protein, fiber, important minerals and vitamins that support good health. Soak for 12 to 24 hours before cooking.
- Add to soups, stews, grain dishes and salads
- Roast cooked garbanzos with ghee and sea salt at 400 degrees F. for 35 to 40 minutes, or until golden brown and crunchy. Cool and use to garnish favorite dishes or as a substitute for croutons in salad.
- Go Mediterranean: Simmer with tomatoes, feta, basil and olive oil; serve over pasta.
Chickpeas a la Mediterranean4 Servings
Soak for up to 24 hours, rinse and cook until tender. Cook 12 ounces pasta according to package instruction. While pasta cooks, sauté ½ cup sliced scallions, 1 cup chopped roasted red peppers, 1 14-ounce can well-drained artichoke hearts and 2 or more cloves minced garlic in 2 tablespoons Italian Ghee or olive oil for 3-5 minutes. Stir in 2 cups cooked chickpeas and cooked drained pasta. Season with salt and pepper; add crumbled feta or blue cheese. Serve with plenty of fresh chopped basil.