In fact, according to theU.S.
Theres truly no stopping what chickpeas can do.
So, isnt it about time we gave good ol chickpeas the restaurant treatment?
Award-winning chefsSara KramerandSarah Hymanson, the dynamic duo behindKismetandKismet Rotisserie, would agree.
Were big chickpea fans, say Kramer and Hymanson.
What is the best way to cook chickpeas?
award-winning chef ofKismetandKismet Rotisserie, and cookbook author ofKismet: Bright, Fresh, Vegetable-Loving Recipes
One of the (many) reasons Kramer and Hymanson enjoy chickpeas so much is their versatility.
You may be wondering: What is the best way to cook chickpeas?
Well, there are tons!
Do chickpeas need to be soaked before cooking?
When using dried chickpeas:If youre starting with dried chickpeas, then the answer is generally yes.
you’re able to certainly use canned chickpeas for ease, and wed never knock their time-saving utility.
Both options have their place, Kramer and Hymanson say.
That said, its important to be mindful of the sodium content in canned beans.
For context, one can of chickpeas can contain up to622 milligrams of sodium.
award-winning chef ofKismetandKismet Rotisserie, and cookbook author ofKismet: Bright, Fresh, Vegetable-Loving Recipes
4 tips for how to cook chickpeas (like a pro)
1.
Prepare them ahead of time
Kramer and Hymanson agree that preparation is key when handling chickpeas.
In a large heavy-bottomed saucepan or Dutch oven, heat 1 tablespoon of the olive oil over medium-high heat.
Add the garlic and onion and brown for 3 to 4 minutes.
Discard the onion, cinnamon, and bay leaf.
Stir in the salt and allow to sit uncovered, off the heat, for at least 30 minutes.
When ready to use, drain the chickpeas of their liquid.
4.Roast the carrots:Preheat the oven to 450F.
Arrange the carrots on a baking sheet and toss in the olive oil and salt to coat.
Roast the carrots until tender and browned at the edges, 30 to 40 minutes, stirring halfway through.
Add the chickpeas and saute until the butter browns lightly, about 10 minutes.
Add the shallots and cook, stirring for 3 minutes longer.
Add the Carrot Spice and stir thoroughly.
Transfer to a serving dish and top with the cilantro.
For the carrot spice:
1.
Store in an airtight container.
And dont be shy with the cilantro!
Kismet Copyright 2024 by Sara Kramer and Sarah Hymanson.
Photographs copyright 2024 by Chris Bernabeo.
Published by Clarkson Potter, an imprint of Crown Publishing Group.
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