Roasted chickpeas

Roasted chickpeas

My husband has a new mistress.

Her name is Restaurant Depot. She is an open-to-the-trade-only wholesaler of all things restaurant-related. In very large quantities. (That bitch.)

A five pound bag of shredded Parmesan cheese.

A gallon of Crystal hot sauce.

A case of chopped sea clams. Or ocean clams. Chef’s choice.

And a number 10 size can of garbanzo beans. You know, chickpeas.

A few weeks ago, my husband brought home one of those big, heavy cans of chickpeas from Restaurant Depot. 108 ounces worth. Almost 13 cups.

I love chickpeas. They’re full of protein and contain lots of iron and calcium. I sprinkle them on my salads. I saute them with cauliflower.

But I usually buy them in smaller cans. Much smaller cans. 15.5 ounce smaller cans.

You can’t just open a jethro-sized can like that and not have a plan for what you’re going to do with them. Luckily for me, and my over-enthusiastic chickpea purchasing husband, I had a few recipes floating around in my head.

So here’s what I made:

Roasted Chickpeas
I first saw a recipe for sweet and salty roasted chickpeas on Pinterest a few weeks ago. And I was intrigued by the simplicity of it. Then my friend Meri posted another version on her blog, The Food Yenta. (I’ve been getting a lot of my cooking ideas from Meri lately.) Her recipe calls for truffle oil, parmesan cheese and parsley. I made it last weekend and my daughter and I fought over the last of them.

Chickpea Curry
This is a quick and easy curry my cousin posted on her blog a while back. Curry, onions, coconut milk = comfort. Over the last few years, I’ve made it dozens of times and always add in whatever it is I have in the house like roasted cauliflower or peas. If you like eggplant, and I do, here’s a version that includes roasted eggplant.

Hummus, of course
There are a ton of hummus recipes out there. I took this one, from the Moosewood Cookbook I got from my mother when I graduated from college, and modified it slightly. I like my hummus extra lemony and I like to sprinkle on a little spicy, smoked paprika before serving. And the good old Restaurant Depot sells giant packs of whole wheat pita.

And this is something that I want to make:

I love falafel. When I worked in Manhattan, I used to frequent a deli around the corner from my office, on Third Avenue just north of 42nd street. In the back was a small kitchen that served up Middle Eastern food to go. Their falafel was fantastic. Warm and crunchy. Never soggy. You could get a whole falafel meal, with some hummus, pita and pickled radishes, for cheap. And be full all day. I worked for a newspaper and wasn’t making a ton of money, so cheap and filling was important. Here’s a recipe from Bon Appetit that looks fairly uncomplicated.

So my husband is going to the Restaurant Depot today. He’s bringing me back another can of chickpeas. Do you have any other ideas of how I should cook them? Help me. Please share in the comments.


P.S. I’m starting to look like a chickpea. And feel like one too.