Hello Tiffany, a newbie to Substack, I am really enjoying yours! Thank you for the recipe ideas, I couldn't agree more about the humble chickpea. I offer you 2 to add: Ottolenghi's carrot & cp sauté, dump in some herbs, lemon and spinach/other green to wilt, top with greek yogurt, it's wonderful. And I use the aquafaba (the chickpea water) to stand in for eggwhites in a healthy mousse au chocolat - even though sometimes the melted chocolate cools into little lumps, it's still yummy, satisfying, and gives the eggs a night off!
I'm a bit late to this post and the dishes look absoloutely delicious. As a fellow chickpea lover I'd encourage you to try Bold Bean Co's queen chickpeas for a special chickpea occasion.
Oh Tiffany - I love this new feature and I love Chickpeas! They've been part of my life since childhood as they're a bit of a staple in Trinidadian cooking! There amazing for Curry Channa, adding them to Curry Goat... there is ALWAYS a tin of Chickpeas in my house for when the occasion calls!
I'm Iranian and we too use chickpeas in some of our foods. One of these foods is Aush, which consists of cooked chickpeas, lentils, beans, chopped aromatic greens, some spices, and thick noodles. We cook this food in special gatherings, and i love it very much (i forgot one thing: we garnish this food with hot mint, sizzled onions and liquid curd). The other one is Falafel, a Southern food (i'm not from south of Iran, so i don't know the recipe for this food).
I love chickpeas but I’m the only one in my household, so I can only get away with so many recipes. Maybe I’ll see if I can do the herbed chickpeas or the feta dish 🤔 (I’m also a single fan of butter beans/lima beans so... 🤷♂️ )
I once heard Claudia Roden talking about the sharing of recipes among diaspora communities and cried. Chickpea recipes could possibly be my love language.
Hello Tiffany, a newbie to Substack, I am really enjoying yours! Thank you for the recipe ideas, I couldn't agree more about the humble chickpea. I offer you 2 to add: Ottolenghi's carrot & cp sauté, dump in some herbs, lemon and spinach/other green to wilt, top with greek yogurt, it's wonderful. And I use the aquafaba (the chickpea water) to stand in for eggwhites in a healthy mousse au chocolat - even though sometimes the melted chocolate cools into little lumps, it's still yummy, satisfying, and gives the eggs a night off!
Hi bestie! I've been making the baked feta-tomato and chickpeas weekly since I read this. Just wanted to come back and say thanks ;)
I'm a bit late to this post and the dishes look absoloutely delicious. As a fellow chickpea lover I'd encourage you to try Bold Bean Co's queen chickpeas for a special chickpea occasion.
Oh Tiffany - I love this new feature and I love Chickpeas! They've been part of my life since childhood as they're a bit of a staple in Trinidadian cooking! There amazing for Curry Channa, adding them to Curry Goat... there is ALWAYS a tin of Chickpeas in my house for when the occasion calls!
I’d like to try one of these. But am always puzzled by reference to ‘cup’ measures.
I'm Iranian and we too use chickpeas in some of our foods. One of these foods is Aush, which consists of cooked chickpeas, lentils, beans, chopped aromatic greens, some spices, and thick noodles. We cook this food in special gatherings, and i love it very much (i forgot one thing: we garnish this food with hot mint, sizzled onions and liquid curd). The other one is Falafel, a Southern food (i'm not from south of Iran, so i don't know the recipe for this food).
Yes! I love a chickpea. The smashed chickpea salad from Smitten Kitchen is also a longtime favorite in this house.
I love chickpeas but I’m the only one in my household, so I can only get away with so many recipes. Maybe I’ll see if I can do the herbed chickpeas or the feta dish 🤔 (I’m also a single fan of butter beans/lima beans so... 🤷♂️ )
I once heard Claudia Roden talking about the sharing of recipes among diaspora communities and cried. Chickpea recipes could possibly be my love language.
I'm totally trying the Alison Roman stew, thank you!
Are your chickpeas canned, dry or from the jar? 🫙