Chickpeas are quite common in Indian cuisines and make an appearance in several classic recipes. Every other state seems to have a favorite way to prepare chickpeas. Even though I am not a big fan of chickpeas, it’s always been my go to ingredient when I am without any inspiration for the next day meal. I don’t like to use the canned version. I just make sure to soak them before we hit the bed at night. With the help of a pressure cooker, it barely takes any time to boil the chickpeas making my meal prep quite fuss free.
Spices, fresh herbs, a kick of acidity from lime or lemon always balance beautifully with the creamy texture of chickpeas. A hearty chickpea stew is always welcoming in our house but occasionally, I like to pan roast it crunchy adding whatever flavor I feel like going for that day.
