The Best Canned Chickpeas at the Supermarket

Tasting expert Jack Bishop challenges Bridget to a tasting of canned chickpeas.

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[InspiringMealtimewithLaTonya]

Wow! Didn't know chickpeas were so complex! Lol. Love that the picked brand is one that I am familiar with!😋😋

[eldiablopotato]

Due to a recent food allergy not everyone in my house can eat eggs. So the liquid from chickpeas has been very beneficial in replacement of eggs.

The one thing I haven’t tried is chickpea liquid in place of eggs for coating food to be fried.

[aseal]

Love the Goya garbanzos, and their black beans are not far behind. I like to season the beans my way and Goya gives you this. Hope they don't decide to upgrade or change whatever good thing they're doing cause they're perfect as they are. My grandson loves to eat the garbanzos right out of the can as a snack and us too.

[Eaglepr]

Goya is our brand at home. Beans and Grains Cans are always FULL of product not water. Everything Goya is great.

[angiep]

In my country, Chickpea, as the Americans call it, has been a staple food for all my life - and I am sixty plus years old. and it was a staple in my mothers life. We call it channa and its used in festivals and ceremonies, its used as a filing in our popular street foods, it's used in curries with aloo (potatoes) plus so much more . Glad to see Americans are NOW learning about its nutritional value where in the Caribbean region it's a regular part of the East Indian meal..

[Ana.Banana.]

Chickpeas are so good sautéed with some olive oil, fresh garlic, turmeric, nutritional yeast, and cayenne pepper 😋

[patriciaaturner]

Aquafaba sounds like a Disney villain😂😂😂!

[janedoe]

I love Chick Pea Fritters but, personally I prefer calling them “Garbanzo Beans”. Just because whenever I say the word Garbanzo (or Pepperoni) my four-year-old grandson cracks up and falls on the floor laughing! I use fresh squeezed lemon or Tahini Sauce on my Chick Pea Fritters. I make them with lots of fresh cilantro and scallions. Goya also offers canned Organic, Low Sodium Chick Peas, at about 30% increase in price. Goya’s Organic Chick Peas seems much firmer to me, probably because they’re lower in sodium. (They’re NOT Sodium - Free.) I like to use a mixture of the original and organic low sodium when I make my hummus, for the perfect texture.

[adrianbeatty]

"Si es Goya, tiene que ser Bueno!"

[papacapra]

I’ve been using Goya from the ethnic aisle at my local grocery store. For some reason if the label is in Spanish, the product is usually cheaper. The English packaging bouillon is $1 more than the exact same product in Spanish packaging.

[dantean]

I knew there was NO chance that Goya would not come out on top. I've been a Goya man for as long as I can remember. Goya...oh' boy-a!

[iceblue]

Goya is also our favorite. Glad you liked it.

[DSmith-gstr]

You can never go wrong with Goya. They consistently make good products.

[runinwild]

Love chickpeas! One of my favorite brands. Been eating them for years! I’m the one who takes them all at your salad bar! 😋 Chickpeas and salad dressing!

[maem]

🥫🥙{ America's Test Kitchen }🥙🥫
" Thanks, Jack and Bridget, for sharing this video on chickpeas with your viewers ! "
🍃👍👍🍃

[irulphc]

In the middle east, we eat chick peas in many dishes other than the world famous Hummous we eat! I love them. Any feedback on Cortas?

[conradkappel]

Agree with the results. Been using the Goya brand for years. They're the best!

[elliez.]

Yeah, love Goya chickpeas. I make a "cheater's hummus" by just taking the main hummus ingredients (chickpeas, tahini, lemon juice, salt), microwaving, and mashing with a fork. It's super chunky, but the chunkiness actually makes it easier to eat right out of the bowl!

[bulldogbrower]

You can thank our Hispanic neighbors from the Caribbean and our friends from the Middle East for waking Americans up to the taste of the chick pea or gorbanza bean.

[Qaissadiq]

Hi Jack..most canned food ( Vegetables ) are canned in a brine and many cooks usually toss out this liquid but which is correct to use the liquid or not when we cook?? Thank