"At the grocery store, I am a wide-eyed baby with a wholly undeveloped sense of object permanence. What do I have at home? Your guess is as good as mine. It wouldn't hurt to grab a can of beans, you know, just in case the reserves are low. Well, peekaboo. At present writing, there are nine cans of chickpeas in my pantry."
"No other ingredient lines my shelves in such quantities; chickpeas are the linchpin of so many satisfying, delicious under-30-minute meatless meals. This affliction we like to call it chickpea anxiety over here extends to many readers of The Veggie. I do the exact same thing! a reader wrote me last year. And why not other beans that can fill out a meal just as well?"
"I have a few suggestions, of course. Sheela Prakash's roasted chickpeas make a great snack out of the oven, or use them to top Becky Hughes's vegan Caesar salad. Having roasted chickpeas handy will shave a good 10 minutes off your cook time. Time is money! And money is for buying more chickpeas, evidently. I could eat Kenji Lopez-Alt's marinated chickpeas on their own with a spoon in fact, I did but they may better serve you in a grain bowl."
I keep nine cans of chickpeas in the pantry and treat them as a staple for under-30-minute meatless meals. Chickpea accumulation, dubbed 'chickpea anxiety,' is common among home cooks. Roasted chickpeas make a quick oven snack or a crunchy salad topping and can shorten preparation time. Marinated chickpeas can be eaten alone or added to grain bowls. A simple mix of equal parts marinated chickpeas and diced cucumber with slivered red onion and chopped dill creates a fresh salad. Massaging kale with olive oil and salt readies it for tossing with chickpeas and other mix-ins.
Read at cooking.nytimes.com
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