• tuckerm@supermeter.social
      link
      fedilink
      arrow-up
      7
      ·
      9 months ago

      It’s nice if you put them on something that will keep them fairly crispy. Like, using them as the protein in a vegetarian taco. But sometimes I like to have them with a kind of “appetizer dinner.” Fruit, cheese, crackers, tzatziki, and crispy chickpeas are a great combination.

      • MangoKangaroo@beehaw.org
        link
        fedilink
        arrow-up
        3
        ·
        9 months ago

        Ooh, I like the idea of using them for a taco (or burrito). I usually use black beans, but that sounds like it could be a fun change of pace.

    • Chamomile 🐑@furry.engineer
      link
      fedilink
      arrow-up
      6
      ·
      9 months ago

      @MangoKangaroo @21Cabbage There are lots of options, but personally I like serving them with rice, fried onions and kale! You can either pan fry them, or spread them on a sheet tray in the oven with the onions. I simultaneously make seasoned rice cooked in vegetable stock and a teaspoon or two of the same spices I cooked the chickpeas and onions in. (I like ras el hanout, but you can use whatever seasoning you like.)

      • Baggins@beehaw.org
        link
        fedilink
        English
        arrow-up
        2
        ·
        9 months ago

        I simultaneously make seasoned rice cooked in vegetable stock and a teaspoon or two of the same spices I cooked the chickpeas and onions in With some chopped carrot, peppers, peas and sweetcorn, it’s a staple on our meal lists. We call it ‘Rice Fandango’.

        In honour of Carlos Fandango :-)

    • TequilaMockingbird@kbin.social
      link
      fedilink
      arrow-up
      4
      ·
      9 months ago

      They are excellent on their own, but you can also put them in tacos or sprinkled over a salad as a crunchy replacement for croutons. When we make them, the kids usually grab handfuls before we can do much else with them. Make 2 cans’ worth as a safety net!