Knowing that chickpeas (or garbanzo) are high in protein and nutritious, I decided to buy a 5 pound bag of them. Now, I am experimenting with the infinite ways to use them.
This week, I soaked them overnight and then cooked them with lemon rind, thinly sliced onion, smashed garlic cloves and water. After a couple of hours, they were tender leaving a delicious sauce behind. That night for dinner, I strained them (retaining the sauce) and served them as a side with steamed cod.
The next day for dinner, I added roasted peppers, pepperoncini, white cheddar, tuna and basil to make a very tasty and satisfying meal. I am saving the left over sauce to serve as a side to the chicken milanese that I am making for tonight's dinner.
I personally much prefer to use fresh chickpeas over canned ones. By planning a day ahead to ensure that there is time to soak them, it makes all the difference in the world.