Pantry Recipes: Chickpeas | Basics with Babish

This week, we're headed into the canned goods aisle for some shelf-stable supper (and dessert!) by virtue of your pantry's resident weirdo, the chickpea. From snacks to dinner to dessert, this is a protein-packed, nutritious, versatile little...bean? Legume? What exactly is it? [Googles furiously]
It's a legume.

[babishculinaryuniverse]

Next time on Pantry Basics: Lentils babayyyy!

[jetpackdino]

And here I was thinking that chick peas had no use besides sitting in my pantry for years without any knowledge of buying them.

[tobywales]

As someone with an egg allergy this video is genuinely incredible, never thought I would be able to have good cookies. Babish you genius you've done it again!

[lainie]

“ Okay, folks for obvious reasons we are raiding our pantrys.” People in a few years: Why? *looks up date* Ooohhh yeaaaa. That happened.

[redacted]

Shakespeare: “To be or to not to be”

Binging with Babish: “Chickpea skin or no chickpea skin”

[lifeofvadim]

He did not say "Kosher Salt", he is not wearing an apron...
Babish, you alright?

[ranjitchagar]

You should look at what Jack Monroe does, she's quite literally written the book on cooking from tin cans - "Tin Can Cook: 75 Simple Store-cupboard Recipes"

[drvincentesposito]

Literally one of the most versatile ingredients out there. As someone who is plant-based it is one of the staples. I always have a can or bag of dried chickpeas lying around if I need something to eat in a pinch.

Hummus, roasted, sauteed, in curries, the list is literally endless.

Nevermind they are a great source of fiber, protein, B vitamins, and minerals. One of my favorites!

[themagicindian]

"And I hope you're also lucky enough to work from home in your PJs."

Me: *sighs in retail worker*

[-oj-]

Me: mom can we get chickpeas
My mom: ok sure why
Me: I’m gonna make cookies
My mom: ok—wait hold on there

[speckledjim]

During my time in Iraq, I learned that falafel with amba/tomatoes, tahina, in a flat bread, is a real staple. And it's bloody delicious.

[TexasRibeye]

Bruh, as an Indian, I’m so happy this cuisine hit your channel. Respect fam

[honeydew]

"and most importantly, keep cooking. I will if you will" why am I crying 🥺

[anavii]

I really appreciate that we can make all of these with just shelf stable ingredients. I was worried I would live off canned goods for weeks, but these look really healthy and fresh! Thanks Babish!

[horohorosrin]

7:41, 8:30 for a deep "balls!"

...not gonna beat myself up, just experimenting with timestamps during a quarantine.

[BioHzrd]

5:37 "But then you're going to remember that extra toasty Cheez-its are gross"

_How dare you._

[hatzioni]

Babish you legend, you're keeping me sane in these insane times. However, as an Israeli I gotta tell ya, I have met no Israeli, Palestinian, Jordanian or other who makes their hummus with olive oil in the quantity you have man. You always boil the chickpeas in water with baking soda, which breaks them down, rinse that off when they just fall apart, reserving a bit of the liquid, blitz it with more tahini than you think is reasonable (that will replace the fat and lift that the oil would give it.). Good hummus never has anything more than tahini, salt, lemon, garlic, and the chickpeas themselves mate. Trust me, at this point, you will have the most mind blowingly smooth, easy eating hummus you've ever had. But i must say your pita recipe has gotten me through tough times. Keep that up. Oh and you can totally top the hummus with smoked paprika and cumin, and you can put olive oil on top, but NEVER IN THE HUMMUS. you're the man.

[babygirlunv]

"Now more than ever keep cooking, I will if you will." I've been cooking every day since this got serious and it's honestly keeping me sane.

[brookebanales]

Babish: Serve it over something I know y'all have stockpiled...

Me: Toilet paper??!?

Babish: Long grain white rice

Me: oh

[jackbates]

As a small tip for those making the cookies, I tried to make them, and at first the dough came out alright, but I had to leave it on my counter to walk my dogs (Didn't leave the stove on!), but the dough got a very oily consistency. I thought that was bad so I added a bunch of flour thinking that would fix the problem. Long story short, it did not. If you have to leave like I did, leave the dough in the fridge to prevent this weird consistency from happening. I turned my cookies into weird biscuits but they were still good. Even if you get that weird oily effect, they're still fine. Use spoons to dole out the dough on your baking sheets because they were very sticky! Have fun baking! (I'm trying the donuts next!)