As food costs rise, chickpeas gain more attention

There's a legume poised to play a bigger role in shoppers' diets.

It's the garbanzo bean, also known as the chickpea. Chickpeas, similar to other legumes, are attracting more attention because they're a cheap source of protein. At a time of rising food prices, wholesalers and retailers see more demand for beans. "People are counting their pennies and going to cheaper items," says Lee Perkins, president of Pacific Grain and Foods, a Fresno, Calif. dry foods wholesaler, packager and bulk supplier to the food service industry.

Typically, sales of beans and rice in the company's retail store start to fall off in May as grilling season starts. "Usually, we sell more barbecue seasonings and spices," Perkins says. But not this year. "Beans and rice are back up."

Though garbanzos are more expensive this year, they're still cheap when compared to many cuts of meat. At this time last year, the retail price of garbanzos was 45 cents a pound, says Gary Daloyan, a research writer at Pacific Grain. Now, one pound of dried beans sells for between 89 cents and $1.25.

The fresh garbanzos, the plant's "immature seeds," are more pricey, says Morgan Murray, general manager of Califresh of California, a Sanger, Calif.-based pioneer in the marketing of fresh garbanzo beans. The typical retail price for a pound of these green legumes is $2.99-$3.49. Though they cost more than dried or canned chickpeas, the green legumes benefit from their status as a trendy food. So says Phil Lempert, food editor of the "Today Show."

"Edamame out," he recently said on the show. "Garbanzo in." He also pointed out that fresh chickpeas are low in salt and rich in potassium.

Because of the demand, Murray says Califresh could sell about 5 million to 6 million pounds of fresh chickpeas in 2008, compared to about 850,000 pounds during the company's first year of operations in 2003.

Fresh chickpea succotash

Makes about 4 servings

1 tablespoon corn oil

1/4 cup diced Andouille sausage

1/4 cup diced bacon

1/2 cup diced yellow or white onion

1/2 cup diced red pepper

3/4 cup fresh corn kernels

3/4 cup chickpeas

1 tablespoon brown sugar

2 tablespoons chopped parsley

1/4 cup sliced scallions

1/2-1 teaspoon hot pepper sauce (like Tabasco)

1-2 teaspoons Worcestershire sauce

1/4 cup heavy cream

Salt and freshly ground white pepper

Heat a large saute pan or skillet over high heat. Add corn oil, sausage, bacon and onion. Saute over high heat, stirring frequently, until onions are just starting to brown. Add peppers, corn and chickpeas. Reduce heat slightly and continue to saute an additional 4 minutes. Add brown sugar, parsley, scallions, hot sauce, Worcestershire sauce and heavy cream. Cook until a sauce is formed. Season with salt and pepper. Let cool slightly until sauce thickens and serve.

This recipe can be added to bread cubes and baked for a great stuffing.

-- James Overbaugh of The Peninsula Beverly Hills, for Califresh

Fresh chickpea hummus

Makes about 3 cups

For the chickpeas:

2 cups chickpeas

1/2 cup water

1/2 teaspoon coarse salt

For the hummus:

4 tablespoons tahini (sesame paste)

1/2 cup olive oil

Juice of 1 lemon

3 cloves fresh garlic

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

Salt, to taste

Pepper, to taste

Place chickpeas in a colander and rinse under cold water. Remove any pods or pod pieces. Put water, salt and beans in a small pot, cover and place over high heat until water boils.

Turn down heat and simmer for 2-4 minutes until beans are tender and bright green. Drain and let cool.

Place all hummus ingredients into a food processor or blender.

Blend thoroughly, scraping down the sides as needed.

Spread on crackers or toasted pita bread cut into wedges.

-- Califresh

Fresh chickpea salsa

Makes 3-4 cups

For the chickpeas:

2 cups chickpeas

1/2 cup water

1/2 teaspoon coarse salt

For the salsa:

1 clove garlic

1/2 cup fresh cilantro leaves

1 jalapeno pepper, seeds removed and finely diced

1 large tomato, chopped

3-6 green onions, finely chopped

Juice of 1 lime

Salt, to taste

Pepper, to taste

Place chickpeas in a colander and rinse under cold water.

Remove any pods or pod pieces. Put water, salt and beans in a small pot, cover and place over high heat until water boils. Turn down heat and simmer for 2-4 minutes until beans are tender and bright green. Drain and let cool.

Place cooled chickpeas, garlic and cilantro in blender or food processor and blend just until coarsely chopped. Scrape into a medium-sized bowl.

Stir in jalapeno, tomato, green onions and lime juice, then season with salt and pepper to taste.

Serve as a dip with tortilla chips or as a garnish over grilled chicken, beef or fish.

-- Califresh

E-mail Joan Obra at jobra(at)fresnobee.com.

(Distributed by Scripps Howard News Service, www.scrippsnews.com.)