Holy garbanzo beans batman!
From a childhood yet mature taste for falafel to an adult appreciation of hummus I am in love with the garbanzo bean aka chickpea. This versatile legume has been fashioned into all manner of dishes.
The cooked beans are used in salads, smashed into burgers and roasted like peanuts. This bean can also be ground into a gluten-free flour (called besan flour in India). And aquafaba, the brine from canned chickpeas, can be whipped into meringue. Whether sweet or savoury, as a snack or in a meal, chickpeas offer an affordable and vegetarian source of protein, fibre, iron, magnesium and vitamin B6.
Check out a previous Weal Food post for various uses of chickpeas.