Chickpeas are a legume that have been in cultivation for over 7500 years. They’re a nutrient dense food containing at least 20% of daily value of dietary protein, fiber and folate. They’re also rich in minerals, such as iron and phosphorus, and are easy to digest.
We love that cookbook Alanna Taylor-Tobin made pasta out of dried chickpeas. When you pair freshly made chickpea pasta with local mushrooms, butter, olive oil and freshly grated cheese, you can’t go wrong. Get Alanna’s recipe for Chickpea Pappardelle with Buttered Chanterelles, Thyme, and Wine by clicking here.
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