Use this recipe to turn regular canned chickpeas into umami-packed, rich, tender beans ready to use in breakfasts, salads, toppings, and more.Â
star ingredients for Seasoned Chickpeas
Chef's Notes | Chickpeas
Chickpeas, also known as garbanzo beans, are an unlikely hero in so many recipes. I love that this versatile legume can go beyond hummus and transform into a multitude of dishes. Though chickpeas can mostly be found in Mediterranean and Middle Eastern dishes, they can also be incorporated in meals like breakfast, lunches, salads, snacks and even dessert. They are also an amazing source of clean protein, which is great if you’re looking to incorporate more into your meals.
My seasoned chickpeas are a good base for lots of savory dishes. I love to use them in breakfast scrambles, burritos, and in my Vegan Chickpea Salad, which you can find here. The use of garlic, thyme, and chicken seasoning in the simmering liquid, makes the beans more tender while infusing them with a meaty umami-like flavor.
If you are using canned chickpeas, be sure to reserve some of the liquid from the can for later. Known as aquafaba, it has a similar structure to egg whites and can be used to make plant-based versions of mayo and meringue.
Seasoned Chickpeas
Equipment
- 1 Saucepot
- 1 Strainer
- 1 Cutting Board
Ingredients
- 3 Cans Chickpeas (Garbanzo Beans)
- 2 Tbsp Cajun Seasoning
- 2 Tsp Kosher Salt
- 1 Tsp Chopped thyme or rosemary (fresh preferably but dried can be substituted)
- Water
Instructions
- Drain chickpeas. Reserve and store chickpea liquid (aquafaba) for vegan mayo if needed.
- Pour drained chickpeas into a large saucepan or pot. Cover with ¼ inches of water.
- Season water with chicken seasoning, salt and thyme or rosemary
- Bring chickpeas to a simmer for 15 minutes, or until tender.
- Drain remaining water off chickpeas and allow to cool before storing.
Notes
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