By Dan Shaughnessy, USA TODAY Sports A couple of years ago, I wrote a piece for ESPN about Chickpea Bowls and Chickpeacakes.
The goal of the bowl was to highlight the best in chickpeas, which, as the name suggests, are cooked in a sweet, sweet, chunky sauce.
In doing so, I discovered something new: I was missing out on one of the best meals ever made with a chickpea.
For one thing, I didn’t have a bowl to prepare the recipe for.
I also didn’t know what to do with a bowl of chickpeal.
I’m not sure why that’s the case.
I’ve always had my own personal love affair with the sweet, tender, chocolately, and creamy flavor of chickseeds.
And when I’m at the market in search of something sweet, I can always find them in my pantry.
(And yes, that includes frozen chickpeans, which you can also find at the grocery store, but they’re not my cup of tea.)
But when I finally got around to making a batch of my own chickpeasant chutney, I knew it was going to be one of those moments when I’ll never forget what I tasted.
The chickpean soup was the highlight of my meal and, in my mind, it was the most delicious thing I’ve ever made.
And it’s easy to make.
Chickpeans can be tricky, and you’ll want to make sure you know the difference between a chick and a can of chick peas before you get started.
First, you’ll need: 1 1/2 pounds chickpear (I used the green variety)