Lifestyle

Five ways to cook a can of chickpeas

I’m constantly reviewing and rearranging my pantry, but there are a few things I like to stock up well no matter the season: lentils and dried beans, canned coconut and canned tomatoes, nuts and seeds, and nut butter, etc

These are my anchors, and if I have to cook in between trips to the grocery store or farmer’s market, when the kitchen seems empty, I know I can still make something quick. , cheap and nutritious.

Canned chickpeas top this list. Before using a can, I pour it into a sieve and give the chickpeas a quick rinse under running water. Then, depending on how I want to prepare them, they could be ready for a curry, topping up pasta, filling a sandwich, or turning a tiny salad into a proper meal. . Here are five different directions for making a can:

You can use chickpeas straight from the can, if you season them well. Being Kay Chun’s Monster Salad sandwich with sprouts and avocadoMash the chickpeas with a fork, mix them with a bit of tahini, lime juice, and garlic, then mix with some celery, green onions, and cheese.

Simply toast canned chickpeas and shredded bread in olive oil until they’re golden and crispy, then toss them with breaded kale and lettuce for a delicious Becky Hughes. vegan Caesar salad Made with a luxurious cashew nut sauce.

Nigella Lawson’s pumpkin hot pot Make the most of my two big kitchen staples – canned coconut milk and canned chickpeas – toss them with a bit of curries and lots of pumpkin. It’s a cozy, comforting dish, and leftovers are great, if you have one!

Fried chickpeas out of the box can completely change their personality, taking full advantage of their firmness and giving them a crispy, olive-oiled skin. I love how Alexa Weibel saved some for this decoration creamy pasta dishand let the rest soften with the spinach, for the most texture.

It sounds a bit counter-intuitive when I suggest adding ice hummusbut in this quick recipe by Michael Solomonov and Steven Cook, it makes canned chickpeas and tahini super soft, airy, and light.


I might have to completely rethink my open pantry (because of a naughty dog!) and would love to see more indoor settings for inspiration – and to be honest, for love. Deep love and curiosity for the family kitchen. If you’d like to share a photo with me, knowing I can share it in the newsletter, you can email me: theveggie@nytimes.com.

As always, thanks for reading. I won’t see you here next week, but I have invited a special guest to take over the newsletter. 😊

Email us at the address theveggie@nytimes.com. Newsletter will be archived this. Contact my colleague at cookcare@nytimes.com if you have questions about your account.

https://www.nytimes.com/2022/02/24/dining/chickpeas-recipes.html Five ways to cook a can of chickpeas

Fry Electronics Team

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