The chickpea is a very resourceful little pea… Its name comes from the French “Pois Chiche” which literally means “audacious pea”.
The chickpea is a legume, or pulse, it is beige, and as such it is not a very glamorous vegetable but it is said to have been grown in the Hanging Gardens of Babylon.
The Hanging Gardens of Babylon… One of the most mysterious and exhilarating places in the world. Imagine a gentle lad picking the coveted peas, roasting them, and offering them as a treat to seduce his beloved princess…
The chickpea has tremendous nutritional value. It is rich in fibers (12.5g per cup which represents 50% of the daily value), and proteins (8g per 100g, for reference you find between 24g and 36g of proteins in 100g meat – Reference USDA SR-21), the most noticeable one being tryptophan. Tryptophan is a natural antidepressant which results are comparable to the intake of Prozac (Sandyk R “L-Tryptophan in neuro-psychiatric disorders, a review” Int J Neuroscience 1992).
So the chickpea is good for you and makes you happy! Let’s not get carried away by the virtues of the chickpea however. My motive is a lot more down to earth. The chickpea is one of the most consumed legumes according to the International Crops Research Institute. It is used around the world in stews, soups, and salads, and brings a distinctive sweet and nutty taste to any dish. And there is a simple reason for that, it tastes really good! I can almost remember the first time I tasted a freshly cooked chickpea, because I feel the same experience each time I have chickpea: the soft and yet slightly crunchy texture, the sweet and nutty flavor, and the simple pleasure of mixing those sensations in such a little pea.
So the chickpea is good for you, it makes you happy, and it tastes really good! What else do you need to be convinced that you should consume it without moderation? Well, let’s explore the most common ways of enjoying it.
Note on cooking chickpeas: It is often recommended to soak dried chickpeas before cooking them. This allows the moisture to penetrate the chickpeas gently, therefore avoiding the chickpeas to burst while cooking. My advice however is to use canned pre-cooked chickpeas. They have already gone through the soaking and cooking process and are just as delicious.
Pureed, the chickpea becomes the trendy hummus, a middle-eastern favorite. A smooth and unctuous concoction with garlic, olive oil, lemon, and tahini sauce that exalts your taste buds.
Ground, it becomes a flour to make various types of breads (Italian Socca) and crepes (Indian Dosa). When roasted and ground, chickpeas are even used as a substitute for coffee.
Simply roasted, it becomes a healthy snack.
Mashed, it is the base of the legendary falafel, the small chickpea patties wrapped in pita bread with salad, pickles, and tahini sauce. This ultimate veggie sandwich contains all the necessary nutrients for a healthy diet, while offering mouth-watering flavors.
But my favorite recipes revolve round stews, soups, and salads:
- The chickpea stew is a combination of vegetables cooked in wine and herbs. You can eat it as a main dish with couscous or rice, or as a side dish to any meat or fish. This dish is succulent. The sweetness of the chickpeas and herbs compliments the acidity of the tomatoes and wine. It is soft and crunchy at once. It is down to earth and sophisticated. It is very tasty.
- The chickpea salad is a useful addition to any summer party. It is a very simple dish yet again very tasty due to the mere presence of the chickpeas combined with lemon, parsley, mint, and garlic.
- The shakshouka is a dish from North Africa of sautéed vegetables and poached eggs. I have found many versions of this dish with chicken, zucchinis, whatever veggie you have handy, but my favorite is the veggie version with bell peppers and chickpeas. Once the veggies are ready, you poach an egg in the mixture. When you eat, the egg yolk melts over the spicy veggies, and you just mop up the sauce with fresh bread. You can enjoy it for breakfast, for lunch, for dinner, whenever you feel like it, and each time, you get a taste of heaven.
