The first time I had a chickpea I believe it was dumped over an iceberg lettuce salad and called a garbanzo bean. It wasn’t terribly good. But lo and behold, chickpeas have become one of my favorite pantry staples.  They’re packed with nutrition: protein, iron, fiber and potassium and therefore an ideal ingredient here in the dregs of winter. Chickpeas are an incredibly versatile (and inexpensive) little legume, so here are a few good ideas for you to try at home.

  • Pasta e ceci. After learning about this dish in Arthur Schwartz’s Southern Italian Table, I’ve been making it at least once a week. Although the traditional preparation calls for a type of pasta called lagane, you really can use any flat or loosely curled pasta. (Barilla’s Campanile work perfectly.) Start a pan with 3 or 4 tbsp of olive oil, 2 crushed garlic cloves, and red pepper flakes. Once the garlic starts to brown, dump a can of chickpeas, water and all, into the pan and let it cook on medium heat for about 5 minutes. Next take the bottom of a mug and smash half of the chickpeas. Add the drained, cooked pasta and mix well. Once a big heap is on my plate, I’ll often add a swirl of a high quality olive oil, Cafaggio being my favorite, and a little grated cheese.

    • >> Read on for 5 more ways to use chickpeas. >>