Garbanzo beans, a.k.a. chickpeas, a.k.a. channa really are a chick’s bff in the kitchen. Not only do they taste great, they’re versatile, filling and fun. Growing up in a Guyanese family, I’ve had curried ‘channa’ or just seasoned with salt, pepper and onion and fried in oil. But, as I’ve gotten older, I realize that there are literally hundreds of ways to enjoy these tasty beans.
Whether or not you like beans, my husband definitely doesn’t, you can’t argue that the chickpea is unlike its brethren. Unlike kidney, navy or even black beans, Garbanzo beans are a very firm, nutty bean that holds up to various treatments. You can toast them into a crunchy snack or pulverize them into hummus or form them into burgers, the sky is the limit. They are used as the main ingredient in salads or as a topping. Wherever you find them, they make their presence known.
One of my favorite things about these beans is the fact that whether or not I make them as a main entree, side-dish or salad, they are very filling. Most beans have protein and can be very filling, but something about the bite of a spoonful of chickpeas makes me satisfied every time. And, I don’t know about you, but they don’t seem as gas causing as other beans are notorious for.
Finally, working with and eating chickpeas is fun. Their appearance is cheerful and round and they roll easily around a pan and on the tongue. They are a joy to eat and prepare and they’re economical. They are the perfect spring ingredient for a light lunch or dinner or even breakfast. I usually get them for less than a dollar canned, but you can get them dried as well. This spring’s bff ingredient is the chickpea and I hope you’ll use them and love them as much as I do.