Chickpeas From Savory To Sweet

Chickpeas are quickly becoming a kitchen staple. They can be used in any lunch or dinner recipe and now they also an ingredient in breakfasts and desserts. These creamy little peas are becoming the powerhouses of the culinary scene and with good reason.

This amazing little pea , also know as the garbanzo bean has been around for 7,500 years.We modern cooks weren't the first to popularize it. Ancient Roman, Greek, and Egyptian chefs  also cooked with it and centuries later the Spanish brought it to the New World. It also made its way to Spain via North Africa and India, thanks to the trade routes. Chickpeas are the backbone in Indian vegetarian cooking, allowing it to be the much needed protein. The beans are divided into two kinds , desi and kabuli. The first is a small dark ball while the kabuli is the smooth creamy white one we use. Surprisingly you can start off your day off with a chickpea scramble. It's mixing chickpeas with turmeric (to give it that scrambled egg look) along with white onion and garlic.If this is too strong in the AM, just omit the onion and garlic and sub in spinach and mushrooms. A nice brunch idea is a savory muffin ,using a can of them drained with  a package of spinach. The best thing about the recipe is no flour is used,perfect for those with gluten and wheat allergies. The peas and spinach are pulsed in a food processor with nutritional yeast and Parmasian cheese, Eggs are added for binding and then the mixture is poured into a greased muffin pan. The muffins are baked the same as regular muffins  - for about twenty-five minutes.


Of course chickpeas have been used in lunches and dinners since the Neolithic Era. Hummus is a classic lunch as well as party dish and anyone can make it. What is good about the recipe is that you can add anything you want to i, from spinach to red peppers. The basic recipe is mashing the peas with lemon juice and olive oil. The traditional one calls for tahini sauce but this can be omitted. Minced garlic is added for bite. some home chefs even add sun dried tomatoes for color and to amp up the taste.Now the age old dip is entering the dessert realm.Because of its' mild taste companies and home chefs are pairing  the pea with chocolate and sweet spices. Sweet hummus dip has a stronger, texture than the regular, in a way resembling cookie dough.Use unsweetened cocoa  when making it and palm sugar.Of course the chickpea water, aquafaba has hit the baking world in a big way. Bakers are whipping in into vegan meringues  with excellent results. It can also top both Key Lime and lemon meringue pies too for a healthier spin. Chickpeas , though, shine their best in stews and soups. A hearty chickpea stew is loaded with protein and flavor. Add tomatoes along with bell peppers and onions for one that is tasty and filling. Or try it with cauliflower, spiked with curry for a different spin.Minestrone soup can benefit greatly from the addition of a can of chickpeas.A cup of them can go a long way in adding flavor to a pot.

Use this amazing little powerhouse any way you'd like, Start the day with it or make a refreshing lemon hummus for a healthy lunch, Have it for dinner or even dessert.The chickpea is versatile.