Well then get over to your nearest news stand and pick up the latest edition of Clean Eating Magazine (August/September 2012) and flip to page 26, where I’m dishing up three oh-so-simple recipes to use ’em up – other than hummus.
Tip: Wanna make sure you always have chickpeas at-the-ready for any recipe? Skip the cans and cook them from scratch yourself. Not only will you avoid the sodium and BPA from canned goods, but it’s a heck of a lot cheaper too: a 1-lb bag costs $2 at most, and will yield 4 cans of chickpeas. My favorite way to cook them is in the oven on a low temperature, about 275ºF. Start by rinsing chickpeas several times with cool water, then place in a large dutch oven and cover with plenty of water. Cover and cook in the oven, checking after 2 hours and 15 minutes, and keeping them in longer if they’re not tender yet. Alternatively, you can cook them in the slow cooker for 7 hours on high. When your chickpeas are ready, let them cool down, drain them, and divide into 1 3/4 cup portions in containers or freezer bags. Store in the freezer until needed.