Chickpeas 4-Ways

One pot of chickpeas = protein all week.

To cook the chickpeas:

Place 1 pound of chickpeas in a large stockpot and cover with cold water by 3-4 inches. Add a bayleaf and a big pinch of salt and bring to a boil over high heat. When pot comes to a boil, lower heat to a bare simmer, partially cover pot, and cook until chickpeas are tender, adding water as necessary to keep chickpeas covered by about 2 inches. Total cooking time should be about an hour to an hour and a half. 

Yield = 6 cups cooked chickpeas

Pasta Fagioli

  • 1 onion, chopped
  • 4 cloves garlic, minced
  • Olive oil
  • ½ pound cherry tomatoes
  • 4 c chicken or vegetable broth
  • 2 c cooked chickpeas
  • 1 c uncooked small pasta
  • Large handful chopped herbs (parsley, bail, rosemary, oregano)
  • Grated parmesan
  1. Preheat oven to 500F. Drizzle tomatoes with olive oil and sprinkle with salt. Roast until tomatoes pop and begin to take on some color. Remove from oven and set aside.
  2. Saute onions and garlic in olive oil until soft.
  3. Add tomatoes, broth, and chickpeas to pot and bring to a boil. 
  4. Add pasta and cook until tender.
  5. Toss in herbs and serve with grated parmesan.


  • 2 c cooked chickpeas
  • 1-2 cloves garlic, minced
  • Juice of 1 lemon
  • 2 Tbs olive oil
  • Cold water or chickpea cooking liquid, as needed
  • Salt to taste

Blend chickpeas with garlic, lemon, tahini and olive oil, thinning with water or chickpea cooking liquid as needed for desired consistency. Season to taste with salt. Serve on pita, toast or with crunchy raw vegetables.

Chickpea & Kale Curry

  • 1 onion, chopped
  • 4 cloves garlic, minced
  • Neutral flavored oil
  • 1 T curry powder
  • 1 can coconut milk
  • 1-2 c vegetable broth
  • 2 c cooked chickpeas
  • 1 bunch kale, washed and torn into pieces
  • Salt and pepper to taste
  • cilantro , to serve 
  • Lime or lemon to serve
  1. Saute onion and garlic in oil until tender.
  2. Add curry powder and cook for a few seconds until spice is fragrant. 
  3. Add coconut milk, vegetable broth, and chickpeas and bring to a simmer.
  4. Add kale, cover the pot, and cook just until kale is wilted.
  5. Serve with fluffy white rice, topped with cilantro and lime or lemon wedges.

Crispy Chickpeas

Toss with olive oil, salt, and your favorite spice blend, and spread in a single layer on a baking sheet. Bake in a 450 degree oven until crispy for a snack or toss in your favorite salad to up the protein quotient.

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