Chickpea, Sausage and Kale Pasta mixes it up. (Bryan Gardner)
Think beyond hummus. Protein-packed and versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try our easy ideas for serving up these superstaples.
Sauté 1 minced onion, 2 tablespoons julienned ginger and 1 tablespoon minced garlic in 1 tablespoon vegetable oil. Add 1 teaspoon curry powder and cook 30 seconds. Stir in 1 tablespoon tomato paste and cook 1 minute. Add 1 can (15.5 ounces) rinsed and drained chickpeas and cook until heated through; season. Serve with yogurt and cilantro sprigs. Serves 2.
In a food processor, pulse together 1 can (15.5 ounces) rinsed and drained chickpeas, ½ cup sliced scallions and 1⁄3 cup chopped cilantro until a coarse paste forms. Pulse in ½ cup flour, 1 large egg and 1 teaspoon coarse salt. Heat ¼ inch olive oil in a large skillet over medium high. Add chickpea mixture to skillet, ¼ cup at a time, pressing to form patties. Cook until golden brown on both sides, turning once, about 4 to 5 minutes. Serve with salad and lemon wedges. Makes 6 fritters.
Chickpea, Sausage and Kale Pasta
Cook ½ pound short pasta, then drain. In a skillet, cook ¾ pound Italian sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon. Add 2 tablespoons minced garlic and cook 30 seconds. Add 1 can (15.5 ounces) rinsed and drained chickpeas and cook 3 minutes. Add 5 cups ribbed and shredded kale, and wilt. Add pasta and ½ cup grated Parmesan; season. Drizzle with olive oil and lemon juice. Serves 4.
Herbed Chickpea Sandwich
Mash together 1 can (15.5 ounces) rinsed and drained chickpeas, 2 tablespoons extra-virgin olive oil and 1 tablespoon lemon juice. Stir in ½ cup crumbled feta and 1 tablespoon chopped fresh dill; season. Divide mixture among 4 slices toasted rustic bread. Top with halved cherry tomatoes. Drizzle with olive oil and top with dill sprigs. Serves 4.
Chickpea and Cauliflower Salad
On a rimmed baking sheet, toss 1 can (15.5 ounces) rinsed and drained chickpeas and 3 tablespoons drained capers with 1 tablespoon extra-virgin olive oil; season. Roast at 475 degrees Fahrenheit until chickpeas are golden brown, about 20 minutes. Whisk together ¼ cup olive oil and 2 tablespoons red-wine vinegar. Toss together ½ head sliced cauliflower; ½ cup chopped, roasted, salted almonds; 1⁄3 cup golden raisins; ½ cup chopped fresh parsley; chickpea mixture; and dressing. Season. Serves 4.