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Chickpeas, garbanzo beans, ceci. No matter what you call them, they should be more than just hummus to you. Here's a link to everything you might ever want to know about the nutritional value in great detail.
High in fiber and protein, low in fat and sodium; chick peas are delicious and very inexpensive. They have a distinctive, nutty flavor and are an excellent addition to either salads or casseroles. Pureed chick peas are also the main ingredient in the popular recipe for hummus, a Mediterannean dish that includes garlic and lemon juice.
It's snack season and you can still keep up with the hottest culinary trends and have healthy treats.
Fried chickpeas are a popular trend this year.
Fried chickpeas originated as Spanish tapas, but have been spotted at Magnolia Pub and Brewery in San Francisco as a good accompaniment to cask beer.
It is cheaper and and tastier to start with dried versus canned garbanzo beans. Freshness of the dried product is an issue in cooking. Older garbanzo beans never really soften. If you need beans in a hurry, look for a product that is only beans, water and salt. Some brands contain sulfites and other additives.
The next consideration is whether to take the time to remove the skin. Once you remove the skins, you never go back.
And most folks have probably never seen a fresh chickpea. As with a lot of produce, we are getting to the end of the season. But several groceries in the SF Bay area carry them. A recipe for hummus made with fresh chickpeas. And you can try out Fresh chickpeas they are currently on the menu at the Salt House in San Francisco.
Milk Pail Market -South Bay
2585 California Street, Mountain View
650-941-2505
Mi Pueblo -East Bay
1630 High Street, Oakland
510-532-2654
Berkeley Bowl -East Bay
2020 Oregon Street, Berkeley
510-452-3370
It's easy to find the chickpea in restaurants as well.
The SF Bay area has a couple of places dedicated to the chickpea: The Falafel Hut in San Rafael and the ChickPea in Berkeley. Viks Chat Corner in Berkeley specializing in Indian snacks and light dishes and chickpeas play a prominent role.
The versatile bean can be ground into flour and used in place of wheat flour. It is especially successful as a thickener and in the popular pancakes known as socca.
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