Why did it take so long for 'The West' to discover Chickpeas?
They've been a staple diet of the Middle East and North Africa since time immemorial.
I imagine they first became popular in the UK with the arrival of Hummus; even then, I don't suppose many associated Hummus with actual Chickpeas. It was a while until tinned Chickpeas appeared on our shelves.
The more I eat them, the more I like them. Not only do I make my own Hummus (below), but otherwise they always appear in my Moroccan Tagines, and in my Chana Masala, which is one of the most common vegetarian curries in all of India; basically Chickpeas and Tomatoes with spices.
Dried Chickpeas will last for years. When reconstituted and cooked they make a highly nourishing meal; add some unleavened bread and you have all you need.
Chickpeas will soon become an even more important ingredient in world cuisine. With 'woke-ism' and the advance of vegetarianism and veganism, I see all pulses becoming our major protein element; and Chickpeas in particular.
And this (below) is what a Chickpea plant looks like; I believe each pod contains just one Chickpea.
Farmers; gird your loins!
19 comments:
I adore chickpeas. I always made sure I had the pantry ready for a vegetarian curry for Daughter when she stopped by for a quick dinner. So good.
Me too, I always have half a dozen tins in store; which are replenished very often.
I always have cans in the cupboard and you have reminded me to make another batch of hummus.
A timely post. My chickpeas have been soaking overnight and I've just put them in the pressure cooker . We will be having chickpea soup, revithia, for lunch. They are a, mostly beloved, pulse in Greece. It's one of my granddaughter's favourite meals. Down in the Cyclades they slow cook them in pottery jars with carrots and onions and tomatoes.
My traditional person wants them only as his mother cooked them with onion and lemon juice.
I make leftovers into curry and hummus. For the first time we saw them last week actually cooked and packaged in a sort of plastic bag/container. We buy them dried
I usually make one lot each week, but it doesn't last long.
Ah, a purist. I have never bought them dry; I rely exclusively on cans. Curry and Hummus are certainly amongst the best uses.
I always have chickpeas in the cupboard. As a vegan, I use them in many dishes including my own hummus. Very interested to see the plant.
I've never seen the plants, but maybe we all will in the near future.
I use them frequently in tagines and mixed with a herby pesto for a salad. I miss those colourful tins!
I too am a lover of the not so humble chickpea. We always have several cans in the pantry as they are so versatile. I recently tried them sprinkled with olive oil and paprika then roasted, as a snack to have with drinks.
I always buy those tins, they're so much nicer that the others; although I suppose the contents are exactly the same.
I've just this moment come from making some Hummus. I'm now looking forward to lunch!
I have to have chickpeas for my marinated 3 bean salad ... just made some of that yesterday morning! It's the reason I keep cans in my pantry, as well!!
Check this out:
https://spoonuniversity.com/how-to/the-liquid-from-canned-chickpeas-is-actually-an-amazing-vegan-substitute
Use the beans AND the juice!!
Chickpeas are in my cupboard too. You can buy chickpea seeds on the web. With more research, I'll know more about the required growing conditions
A large amount of the worlds pulses are grown here in Canada. Ooooo, I sure love chick peas! We are enjoying some roasted, seasoned chana snacks.
Oh, I forgot to mention, you can strain the liquid and beat it into a whipped cream substitute.
Post a Comment