It’s an expression my Dad used to use when we were kids, referring to something being garbage. Today I’m talking about something that’s anything but garbage — chickpeas! Chickpeas are popping up in more and more dishes. One friend served them to me recently in tomato soup, another in a fantastic chili.
This is great because this super food is high in protein, fiber and minerals and a hearty, delicious addition to any diet. I’ve been stocking up on them more and more myself, and using them in the following recipes.
Chick Pea Salad with Mangoes and Rosemary
from the 30 Spectacular Salads cookbook
Ingredients
- 1 teaspoon parsley
- 1 teaspoon salt
- 1 clove garlic, minced
- 1 teaspoon oil
- 1 pound garbanzo beans (chickpeas), cooked or canned, drained and rinsed
- 3 tablespoons minced fresh rosemary
- 1 mango, peeled and cut into small cubes
Combine all ingredients and chill.
Chana Masala
Ingredients
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1 onion, minced
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon salt
- 28 oz. canned diced tomatoes
- 1 tablespoon cilantro leaves, coarsely chopped plus more for garnish
- 1/4 teaspoon cayenne pepper
- Two 15 oz. cans garbanzo beans (chickpeas), drained and rinsed
- 5 oz. spinach leaves
- Squeeze of fresh lemon juice
- 2 cups cooked Basmati rice
Heat oil in a large pan on stove over medium heat. Add the onion, and cook, stirring often for 5 minutes. Add the garlic, spices and seasonings, reduce heat, and simmer, stirring for 3 minutes. Add 1/4 c. water and scrape up the brown bits. Cook until the water has evaporated, and then add tomatoes, beans and spinach. Continue cooking, adding water as needed to achieve a thick stew-like consistency, for 15 minutes. Serve over rice with a squeeze of lemon juice. 
Do you have a favorite way to use chickpeas that you want to share?
Stay tuned, the winner of this month’s cookbook giveaway will be announced on Sunday, January 30!
