If the prospect of sexy, sultry chickpeas leaves you bit a flummoxed, remember what they look like all dressed up: Roasted into punchy, crispy pops for a salad, or whizzed into a voluminous purée; braised until cozy, or blended into a soup so smooth, you'll want to run your fingers through it (though we suggest you don't).
Chickpeas nuzzle into orecchiette or nestle into a pile of pappardelle. They take well to cheese, lemon juice, herbs, capers. They want to be eaten out of bowls, pinched up with your fingers.
And while dried chickpeas, touted as creamier and more flavorful, might be inherently the sexiest, we think canned chickpeas can be just as appealing and are doubtlessly speedier. And after all, what's sexier than resourcefulness and reliability?
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Here are 15 dinners that let the little pulses flaunt what they've got:
What's the best chickpea dish you know? Tell us about it in the comments!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.