Chickpea is a great pantry staple – whether canned or dried, they are a great to cook in many ways, stewed, sautéed or even roasted as a snack.
Chickpeas are one of my pantry staples. I always have both dried and canned in my pantry at all times. Chickpeas are delicious and nutritious as well as a great source of protein and can be cooked in a variety of ways. Chickpeas, also known as channa, garbanzos or Bengal gram is popular in many regions and there’s no secret why. We use chickpeas in various dishes in Guyana such as curried chickpeas, chickpeas cook up rice, boil and fry channa and even fry it up to make a crunchy snack.
HOW TO PRESSURE COOK CHICKPEAS
I had the pleasure of enjoying a ridiculous amount of chickpea in the form of hummus on my trip to Israel last year (check Instagram highlights) and it was amazing. Hummus which is made with chickpeas, tahini, garlic and olive oil is a very popular dip here in the US. In Israel we were so kindly reminded by Israeli renowned chef Erez Kamorovsky that hummus is NOT a dip but commonly enjoyed for breakfast and served warm! All of that is to say that whether for breakfast, a snack or a hearty stew chickpeas can be enjoyed in a variety of ways. Here are 6 ways in which I use chickpeas. These dishes can be made with canned or dried chickpeas. If you’re using dried chickpeas, be sure check the above video on how to pressure cook chickpeas. I included the pressure cooker chickpeas in this post because you can skip the pressure cooking and make this recipe with canned chickpeas as well!