Do you eat Chickpeas? Chickpeas are a versatile, budget-friendly, and nutrient-packed legume that play a key role in Indian, Mediterranean, Middle Eastern, and North African cuisines. Available in both canned and dried forms, they are commonly used in dishes like hummus, falafels, and chana masala. Part of the legume family, chickpeas are related to beans, lentils, peas, and peanuts. They come in many varieties, but the two main types are kabuli (the familiar beige, smooth-coated kind) and desi
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Tofu made with chickpeas Usually made with soybeans, tofu originated in China and is widely used in many traditional dishes or often as a protein replacer of meat/fish. Soybeans have an incredibly high protein content, which make them the perfect legume for tofu. But you can also extract the protein and bind it into a soft block from other protein-rich legumes, like chickpeas. The methods vary slightly, as with traditional tofu you’d introduce acidity, which, similar to cheese, makes the liquid
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Tharid (Serves 2–3) • 3 small lamb shoulder cuts (bone-in, ~1.5 lbs total) • 2 tbsp olive oil • 1 tsp salt • ½ tsp black pepper • 1 tsp ground cumin • ½ tsp ground cinnamon • ½ tsp ground coriander • 1 medium onion, thinly sliced • 3 garlic cloves, crushed • 2 carrots, chopped • ¾ cup cooked chickpeas (or canned, drained) • 3 cups water (or enough to cover the meat) • 2–3 pieces of flatbread (for layering/serving) • Chopped fresh parsley (for garnish) #Tharid #ProphetsFavoriteDish #IslamicHistor
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