Two of the weeknight-friendly recipes in this issue call for canned chickpeas, so we decided to hold a blind taste test to see which widely available brands we liked best. One thing we all agreed on was that Eden Organic looked the best. Th e chickpeas were intact and nicely colored, but because they’re saltfree, they tasted bland in comparison. When it came to fl avor, editor Jennifer Armentrout preferred Sclafani, finding them the cleanest tasting, while senior editor Layla Schlack and I thought Goya Organic had the deepest chickpea fl avor.
Since most recipes using chickpeas include lots of other fl avorings for the chickpeas to soak up, any of these brands would work well in these dishes. Another option is to cook up a big batch of dried chickpeas and freeze them in small quantities so they’re ready to use in quick-cooking meals. With home-cooked chickpeas, you have more control of the fl avor, texture, and even salt content. For a recipe for tender, creamy chickpeas, go to FineCooking.com/extras.