I’m not sure I knew anyone who ate beans much when I was growing up. Our family ate bean products (i.e. soy milk, bean curd, tofu, etc.), but otherwise, the only times we had beans were on camping trips. Even then, they seldom made the cut.
Fast-forward 10-ish years, the most commonly used beans in our household are chickpeas/garbanzo beans—hands-down! I love the shape, the way they crisp up in a pan or in the oven, and just the taste overall. They’re a versatile addition to any soup, stew, or even pasta recipe.
As we are transitioning into plant-based diets, beans & legumes are becoming a more significant part of our diet. Will, however, is growing tiresome of my chickpeas-on-repeat, so I’m working on expanding my repertoire and created a list of some new non-chickpea bean recipes to try.
Recipes to Try
P.S. 5 ways to use up that brine from your canned chickpeas (i.e. aquafaba).