Using chickpeas in stews, casseroles and soup

Using chickpeas in stews, casseroles and soup

Q: “I am unable to eat lentils or beans of any sort. I can eat chickpeas, and I wonder, can I use chickpeas instead of lentils in stews/soups/casseroles?”

Sharron Ward

A: You can replace lentils with chickpeas in most recipes. They don’t have the same taste or texture as lentils, but they will work just as well. If you’re using canned chickpeas, drain then rinse the chickpeas and use them following recipe instructions. If you’re using dried chickpeas, you will need to soak these overnight, and then boil them for 1-2 hours, until they are tender. You can freeze cooked chickpeas, so it can be worth doing a big lot at once. I love having canned ones on hand too, for super-quick hummus, and to add to soups, stews and salads.

First published: Nov 2008
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