I've always been quite a fan of chickpeas (or garbanzo beans, as they're often called.) In the past I've made plenty of good salads or soups with canned garbanzos but the last few weekends I've been going through a new ritual where I soak dried chickpeas overnight and cook them the next day. Not that I'd ever turn into some kind of a garbanzo bean snob, but the freshly cooked garbanzos really are wonderful. They're also very inexpensive (always a good thing!) and can be used in so many interesting dishes.Click to continue reading