← All Ingredients
Garbanzo Beans / Chickpeas
Also called chickpeas. Firm texture, nutty flavor. Good in soups, salads, and stews, or just heated up with a little oil and seasoning.
How to use it
- Rinse and drain canned chickpeas before using to remove the salty canning liquid.
- The liquid in the can (called aquafaba) is useful as an egg substitute in some recipes - but most pantry cooking doesn't call for it.
- Chickpeas stay firm when cooked, which makes them good for dishes where you want a little texture.
Storage
- Unopened cans keep for years in the pantry.
- Once opened, keep in the fridge in a covered container for 3-4 days.
3 recipes using Garbanzo Beans / Chickpeas
- Chickpea Salad A filling, no-cook salad made from canned chickpeas. Takes 10 minutes and keeps ...
- Garlic Pasta Pasta tossed with garlic cooked in oil. An Italian classic that uses almost noth...
- Chickpea and Rice Stew A hearty one-pot stew with chickpeas, rice, canned tomatoes, and whatever vegeta...