As quoted from the New York Times
Chickpeas: The Mediterranean’s Most Versatile Legume
By MARTHA ROSE SHULMAN
Published: November 2, 2009
Of all the many types of beans that I work with, chickpeas (also called garbanzos), the key ingredient in hummus, are the most versatile. They are good cold or hot, at home in a stew, soup or casserole, or without adornment in a salad or pasta. This legume has been cultivated in the Mediterranean for thousands of years, and I don’t know of a country in that region where chickpeas don’t figure in the cuisine.
Chickpeas’ nutty flavor, appealing texture and round shape make them easy to eat one by one. I lay them out in small bowls as an aperitif, along with olives, radishes and marinated broccoli stems.
Like all legumes, chickpeas are noteworthy for their high fiber content, and they’re a good source of protein, manganese and folate. Although all beans taste best if you cook them yourself, canned chickpeas are the best of all canned beans because of their inherent flavor and texture. They don’t even need aromatics when you cook them, and for many dishes you won’t need their broth. For several of this week’s recipes, you’ll have a choice between canned and dried.
Tunisian Chickpea Breakfast Stew
Americans would eat this beautiful spread of chickpeas with condiments at dinner. But in Tunisia, it’s a traditional breakfast dish: a simple bowl of chickpeas flavored with onion, garlic, harissa and olive oil, served with a number of garnishes. It would certainly get you through the day.
For the stew:
1 pound chickpeas, washed, picked over and soaked in 2 quarts water for six hours or overnight
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 large garlic cloves, green shoots removed, minced
1 tablespoon cumin seeds, lightly toasted and ground
2 tablespoons harissa (or if harissa is not available, 1/2 teaspoon cayenne pepper — more to taste)
Salt to taste
2 tablespoons freshly squeezed lemon juice (more to taste)
For the garnishes, choice of:
Lemon wedges or preserved lemon wedges
Coarse sea salt or kosher salt
Harissa
Chopped fresh tomatoes
Diced green and red bell peppers
Chopped hard-boiled eggs
Rinsed capers
Ground lightly toasted cumin
Finely chopped flat-leaf parsley
Finely chopped cilantro
Croutons
Thinly sliced scallions, both white and green parts
1. Drain the chickpeas, and combine with 2 quarts water in a large, heavy soup pot or Dutch oven. Bring to a boil, reduce the heat, cover and simmer one hour.
2. Meanwhile, heat the oil over medium heat in a medium-size, heavy nonstick skillet. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic and cumin, and stir together for 30 seconds to a minute, until the garlic smells fragrant. Remove from the heat, and stir into the beans.
3. After the beans have cooked for an hour, stir in the harissa and salt to taste. Cover and continue to cook for another 30 minutes to an hour, until the beans are very tender and the broth fragrant. Add lemon juice, and taste and adjust salt.
4. Serve the soup. Passing your choice of condiments on a large tray, or have them laid out on a buffet to stir into the soup.
Yield: Serves four to six.
Advance preparation: The finished soup will taste great for another three to four days. Keep in the refrigerator. You will want to refresh the condiments each time you serve. You can make a salad with the leftover beans.
