I was thinking a Chana masala but if that’s too basic, I would love to hear what you all think is their best use
Falafel, obviously.
They’re also really good in soups, in an Italian minestrone or in a north African kind of soup with tomato, squash, warm spices and saffron. You can also make a Greek-style soup with fried onion and garlic, oregano, lots of chickpeas, some spinach, lemon juice and tahini.
I’ve made various elaborate dishes with chickpeas, but I always default back to the lazy option- a bowl of cooked chickpeas sprinkled with salt and cinnamon. Maybe I just have low culinary standards.
wait why did you post this in news, lmao
great thread though, love chickpeas.