I’m partial to chickpeas — or garbanzo beans, if you prefer — and not because they were among the first legumes I ever ate. (My mother would open a can and put them out at parties, with salt and pepper; you can do better than that. Sorry, Mom.) They have what to me is an irresistibly robust and nutty flavor, and a texture that can run from crunchy to tender.
In addition to canned, you may see fresh chickpeas; peel them and cook them quickly, as if they were favas or peas. Increasingly you can find chickpea flour, also called besan or gram flour, in Indian markets, where it’s most common, though it’s also becoming more popular as a flour substitute for the gluten-intolerant.
But dried is the most common form. Dried chickpeas take longer to cook than other beans (two hours is a likely cooking time); use enough water, and the process is stress-free. One major benefit to cooking chickpeas yourself — aside from the superior flavor and texture — is that the water you cook them in becomes particularly rich and flavorful by the time they’re done. Save it for soups like the cold one here, which is a refreshing riff on hummus.
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