Feast and Field heads west to explore chickpeas, one of the U.S.’s top selling crops. While chickpeas are a relatively new crop for farmer Charlie Bumgarner of Bumgarner Ranch in Great Falls, Montana, they’ve quickly become a staple for him. We learn more about the allure of these legumes for both growers and consumers.
But first up, we answer some of your top questions about this popular pulse: What’s the difference between a chickpea and a garbanzo bean? Are canned and dried different? And why are they so popular?
Our coverage of chickpeas wouldn’t be complete without a dip into aquafaba, the liquid found in canned chickpeas. This popular vegan baking ingredient has gained traction with a broad range of diets as an egg replacer. If you’re curious to get cooking with it, we have recipes for two sweet treats to try, plus two savory chickpea-forward dishes.
Finally, if you want more chickpeas in your life, we share our top picks for food products to enjoy — from granola to pizza — that feature these versatile legumes.
With an explosion of interest in chickpeas over the last decade, growers have responded by expanding acreage for production, like this Montana-based legume grower.
Got questions about chickpeas? Read on for all the deets about the nutritional powerhouse that’s turning up everywhere.
The liquid that chickpeas are cooked in does more than just keep the legumes nice and moist, like adding fluffiness and structure to a variety of plant-based recipes.
Chickpeas are surprisingly easy to incorporate into every course (yes, even dessert!).
Protein-packed with a versatile consistency, chickpeas are sneaking their way into some of our favorite foods, creating some unexpected options.
