So You Have 12 Cans of Chickpeas. Now What?

Chickpea anxiety is real. We can help.

https://cooking.nytimes.com/article/chickpeas-can-recipes

https://archive.ph/FDdOp


Roasted Broccoli and Chickpeas With Mole Verde

At the grocery store, I am a wide-eyed baby with a wholly undeveloped sense of object permanence. What do I have at home? Your guess is as good as mine. It wouldn’t hurt to grab a can of beans, you know, just in case the reserves are low.

Well, peekaboo. At present writing, there are nine cans of chickpeas in my pantry. (There is also one can of Great Northern white beans and one can of refried beans for good measure. I am, terrifyingly, out of black beans.)

No other ingredient lines my shelves in such quantities; chickpeas are the linchpin of so many satisfying, delicious under-30-minute meatless meals. This affliction — we like to call it chickpea anxiety over here — extends to many readers of The Veggie. “I do the exact same thing!” a reader wrote me last year. “And why not other beans that can fill out a meal just as well?”

This week, I’m taking this dilemma to the small screen (rotate that phone, sweetie) in the latest episode of our Veggie video series. With a surplus of chickpeas, your options range from the obvious to the unexpected.







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more:

12 Easy Dinners That Start With a Can of Chickpeas













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