"Like children, it's impossible to pick a favorite bean. Chickpeas, however, certainly rank high on our list. They star in some of our favorite dishes: falafel, chana masala, pasta e ceci, and lest we forget, classic hummus (and ricotta-beet hummus and curried sweet potato hummus). You can even use aquafaba, the liquid in a can of chickpeas, as a vegan substitute for egg whites. Fun!"
"Among the earliest crops cultivated worldwide, some evidence suggests chickpeas were first farmed in the Fertile Crescent thousands of years ago. Today, the versatile legume grows all over the world and goes by many names: Garbanzo beans, chana dal, and Egyptian peas, among others, and you may see it spelled as one word (chickpeas) or two (chick peas). Though you can certainly soak dried chickpeas overnight or even cook fresh chickpeas in season, canned chickpeas offer a convenient alternative, no planning required."
Chickpeas are a versatile, ancient legume used in dishes like falafel, chana masala, pasta e ceci, and various hummus varieties; aquafaba serves as a vegan egg-white substitute. Chickpeas have long cultivation history possibly originating in the Fertile Crescent and are known by names such as garbanzo beans, chana dal, and Egyptian peas, with spellings like 'chickpeas' or 'chick peas.' Canned chickpeas provide a convenient, no-planning alternative to soaking or cooking dried beans. Ten widely available canned brands, including salted, unsalted, organic, and conventional varieties, were evaluated in a blinded taste test emphasizing texture. Samples were anonymized, warmed to just above room temperature, and grouped by salt content during tasting.
Read at Bon Appetit
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