Like all dried beans, chickpeas are far better when you cook them yourself than when you simply open a can. But unlike lentils, split peas, and even to some extent white and red beans, you must plan ahead to use chickpeas in other dishes. Overnight soaking reduces the cooking time somewhat, as does a quick boil and a shorter soak; but mostly the cooking takes time, unless you use a pressure cooker. Once done, chickpeas can be stored in their cooking liquid (this is another unusual aspect of chickpeas; their cooking liquid is delicious), covered and refrigerated, for a few days or frozen indefinitely. Other legumes you can prepare this way: this procedure can be followed for any legume, but most will cook faster than the chickpeas.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.