Having my way with chickpeas
Since discovering humus in a middle-eastern restaurant in Wichita, Kansas some years back; I have sought ways to utilize chickpeas, otherwise known as Garbanzos. I find cooked chickpeas make an excellent substitute for other types of legumes in soup, a yummy, healthy snack once roasted and seasoned with your favorite spice and a great addition to salads. In fact, I have found little to dislike about this little tan legume. At 105 calories per half-cup, they contain zero saturated fat and are a great source of calcium, potassium and iron. Although canned Garbanzos make life easier, cooking them from scratch is easy and allows you to control the sodium. A 16-ounce can of Bush’s Garbanzos contains 470 milligrams of sodium. To cook, clean one cup of dried garbanzo beans and place them in a large pot with six cups of water. Bring to a boil, lower ...