There is a world of difference between chickpeas prepared from scratch, and canned versions. With the latter, what you save in terms of convenience sacrifices taste and beauty as the difference is immeasurable. An added bonus is the chickpea cooking broth, which is jam-packed with flavor. I often use it as a substitute for water when making soup, pasta or rice, or any dish where stock would normally be called for, such as risotto.
For my vegan friends from Stash, at Simple Kitchen Seasons.
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Jueseppi B.
Delicious!
You sound a bit surprised that it is delicious…..I’ve tried this before many times, it is down right YummY.
Oh no, not at all. I cook with chick peas all the time. I just prepared some with spinach. This sounds excellent!
Mmmm….you sound like a perfect culinary woman. Now if only you liked fishing….