Here are 26 of our favorite dishes, featuring

CHICKPEA

Chickpeas
Of all the many types of beans that I work with, chickpeas (also called garbanzos), the key ingredient in hummus, are the most versatile. Chickpeas are legumes, from the same family as beans, lentils and peas and are known for their high amount of fiber, protein and carbohydratesThey are good cold or hot, at home in a stew, soup or casserole, or without adornment in a salad or pasta. This legume has been cultivated in the Mediterranean for thousands of years, and I don’t know of a country in that region where chickpeas don’t figure in the cuisine. Chickpeas’ nutty flavor, appealing texture and round shape make them easy to eat one by one. I lay them out in small bowls as an aperitif, along with olives, radishes and marinated broccoli stems. Like all legumes, chickpeas are noteworthy for their high fiber content, and they’re a good source of protein, manganese and folate. Although all beans taste best if you cook them yourself, canned chickpeas are the best of all canned beans because of their inherent flavor and texture. They don’t even need aromatics when you cook them, and for many dishes you won’t need their broth. For several of this week’s recipes, you’ll have a choice between canned and dried. By Martha Rose Shulman.

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