Savory Roasted Chickpeas

I have made these chickpeas with such enthusiasm for so long that I should have shared them with you long before. You know how much I love┬ácandied chickpeas, but this savory version is even easier to make. I frequently sprinkle them on top of loose and saucy dishes, and we sometimes eat them as a regular side dish. They are crispy and satisfying, delicious, nearly effortless to prepare, and kind of addicting. And if you have any leftovers, they also … Continue reading

Panisses: Crispy Chickpea Batons

I just discovered the pure joy that are French panisses, and I must share that joy with you. Panisses are crispy on the outside, warm and soft on the inside, and made almost entirely of chickpea flour (hello, protein). The consistency is wonderfully reminiscent of a french fry, and the flavor is mild and chickpea-like. I’ve fried my panisses and baked them, eaten them as a snack and as part of a main course (braised chicken). They’re even fun to … Continue reading

White Bean Hummus by Hand

Prepare yourself for an overwhelming amount of granite/fake granite in these pictures! I made a big batch of white beans and had trouble using them up. Some went into soup, others went on tacos. I didn’t feel like adding any to pasta, so when my friend mentioned white bean hummus, I was inspired. My friend mixed her white beans with beets, and she said the result was delicious but that its color was off-putting. Given that this was my first … Continue reading