Trendspotting: Chickpeas

January 2010
There's something about chickpeas. This fiber-rich ingredient is showing up as more than hummus or a salad addition. At Mangiamo Pronto!, the zippy (and healthy) ceci salad showcases whole beans tossed with lemon juice and parsley, while at Duo Restaurant, a warm and subtle spread comes swirled with chile oil, topped with a raw onion, and served with toasted rustico bread. And over in Boulder, marinated, spicy chickpeas star alongside a poached egg and cilantro on grilled bread at The Kitchen [Upstairs]. National magazines are also singing the inexpensive legume's praises. Bon Appétit's "Things to do with a Can of Chickpeas" includes a flavorful recipe for chickpea confit from Michael Psilakis' book, How to Roast a Lamb. And the hearty chickpea curry from the January issue of Everyday Food was a hit in my household. (I served it over couscous, with an acidic green salad on the side.) Mangiamo Pronto!, 1601 17th St., 303-297-1229 Duo Restaurant, 2413 W. 32nd Ave., 303-477-4141 The Kitchen [Upstairs], 1039 Pearl St., Boulder, 303-544-5973