Chickpeas?

I love chickpeas! I put them in my salads. I also have a dish that I make often with chickpeas. I call it chicken and chickpeas ragu and I serve it over polenta. It consists of tomato puree or pulverized whole tomatoes, veggies like kale, zucchini, broccoli, and carrots with pieces of chicken breast. I add cumin and cinnamon to it and let it simmer for a while. A nice dish with a Moroccan flair. It can be done without the chicken too!

Until recently I had never tried chick peas before either but I started with this soup recipe that I found and just loved it!

Chick Pea & Orzo Soup

3 Tbsp olive oil
2 Tbsp minced garlic
2 leeks (both white & green part) carefully washed & sliced thinly
1 tomato, peeled, seeded & chopped
2 Tbsp tomato paste
1 Tbsp fresh rosemary or 1 tsp dried
2 cups chick peas, cooked or canned
2 Tbsp minced fresh basil
2 Tbsp minced fresh parsley
6 cups chicken stock
1/3 lb orzo
salt & pepper to taste

Heat olive oil over med-high heat until rippling in a large saucepan or soup pot. Add the garlic and leek and saute until garlic is golden brown. Turn heat down to simmer. Add tomato, tomato paste and rosemary. Simmer for 3-4 minutes, stirring constantly.
Stir in chick peas, basil, parsley and stock. Turn heat to high & bring to rapid boil. Add orzo & cook uncovered until pasta is al dente, about 6-7 minutes. Remove from heat & adjust seasonings. Serve hot or room temp. Serves 6.

It's about 237 calories per cup and it's so yummy!

That soup recipe sounds amazing!

I like to add them to tacos with lean bison or even just the chickpeas and veggies

Oh god that sounds good. I'm hanging for soup season. Still far too hot here

Until recently I had never tried chick peas before either but I started with this soup recipe that I found and just loved it!

Chick Pea & Orzo Soup

3 Tbsp olive oil
2 Tbsp minced garlic
2 leeks (both white & green part) carefully washed & sliced thinly
1 tomato, peeled, seeded & chopped
2 Tbsp tomato paste
1 Tbsp fresh rosemary or 1 tsp dried
2 cups chick peas, cooked or canned
2 Tbsp minced fresh basil
2 Tbsp minced fresh parsley
6 cups chicken stock
1/3 lb orzo
salt & pepper to taste

Heat olive oil over med-high heat until rippling in a large saucepan or soup pot. Add the garlic and leek and saute until garlic is golden brown. Turn heat down to simmer. Add tomato, tomato paste and rosemary. Simmer for 3-4 minutes, stirring constantly.
Stir in chick peas, basil, parsley and stock. Turn heat to high & bring to rapid boil. Add orzo & cook uncovered until pasta is al dente, about 6-7 minutes. Remove from heat & adjust seasonings. Serve hot or room temp. Serves 6.

It's about 237 calories per cup and it's so yummy!

Cookies!!

PeanutButterChocolateChipChickpeaCookies

1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel1
2 teaspoons vanilla extract
½ cup + 2 tablespoons (165 grams) peanut or almond butter -room temperature 2
¼ cup (80 grams) honey (can use agave and maple syrup)
1 teaspoon baking powder3
a pinch of salt if your peanut butter doesn't have salt in it
½ cup (90 grams) chocolate chips

Directions
1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
3. With wet hands, form into 1½" balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
4. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

I like chickpeas, chopped tomato and chopped avocado drizzled with olive oil and balsamic vinegar.

Hummus

toss them in with some low sodium spaghetti sauce and some whole grain spaghetti for a vegetarian dinner. YUM!

I'll eat them right out of the can, rinsed, with a little seasoning salt.
Add to salads.
Roasted.
Baked in spaghetti sauce.

Lots of recipes online. Chickpeas are the same as garbanzo beans.