They are super good! Despite the preservatives I will keep buying them. Like I said… they make the most AMAZING Seven Layer Dip.
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I did not cook this… but I ate it and so I’m posting about it… 
I ever really liked chickpeas. I don’t think they taste all that interesting. Hummus has is good… but is because it has lots of Tahini and lemon. I like Chana Masala but would rat.her have curries with potatoes and cauliflower. So I’ve never bought Rancho Gordo’s chickpeas or even thought to.
But when we were at Standings last week… as I was checking out, P. put some Chickpeas in our basket.
“You gonna cook those?”
“OF course!”
If he wants to make something with chickpeas, which means I don’t have to make anything at all, then go for it darling!
So tonight he made the Serious Eat Harissa Eggplant with Chickpea. He used Japanese Eggplants which were perfect for this!
And… I’m a rancho gordo chickpea convert. He made them using the pressure cooker and at first thought they were too soft, but they held together beautifully while being so tender and creamy on the inside. The best thing… none of the icky chickpea skin. OMG. I hate that stuff…
We still have half a bag and I’m super excited about using it to make hummus! But probably with lots of roasted garlic…
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The RG chickpeas are really good. If you don’t use all the rest of them for hummus, fry (or deep fry) some cooked chickpeas and then toss in whatever seasoning you want that includes salt. Crispy, crunchy. they go well with drinks.
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You know… I tried the crispy chickpea thing once and it was still kinda bland (one you got through the spicing on the shell) and not all that crispy. Back in early pandemic more innocent times… Claire from BATK did a great sounding recipe with crispy chickpeas and pasta. May have to give that a whirl with the rest. 1/2 a bag of chickpeas gives you a lot (We had some left over from this batch… but not enough for hummus… ;))
–Dommy!
If you ever get to try the chickpeas from Koda farms they are very very good. They use the chickpeas as a rotation crop for the rice
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I had similar experiences the first few times I tried frying chickpeas. I think they work better being deep fried than simply fried in some oil, and it takes a lot longer for them to really fry up and get crispy than you’d think it does. Visual cues as to when I thought they would be done, weren’t useful; I had to go by trial and error. If you feel like experimenting you could heat a couple three inches of oil in a saucepan and throw in a handful of chickpeas when it’s good and hot and just let them go for a while and see how long it takes for them to get really crispy. If it works you’ve got a small snack, if it doesn’t, you haven’t runined a bunch of beans
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They’re available now!
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What is this?
Ducal is a Guatemalan brand of canned beans that are very good… The texture on the refried beans are extra smooth. Most popular are their black beans, i really like the rojos as well
Usually i get them at Northgate Gonzalez markets
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Thanks!
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Thanks for the reminder. I’ve been meaning to post.
Hummus w/Crispy Chickpeas & Mom’s (not mine, the company) Labneh w/Sundried Tomato Pesto & Pita
These were canned (from my earthquake food collection) but I got the RG Chickpeas in my last order and am excited to cook them, especially after reading the recent posts about how great they are. I would use more Tahini next time because I like it smoother. Oh and yes, frying the CP longer yields more crispy.
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Yes. You can get them at most Mexican Markets, but they often are in the regional section vs. the regular foods section. On occassion you can find them at Target. I get them from the Tiendita around the corner… I buy the can, never have tried the pouch.
Thank you! I was just in Monsieur Marcels today (Must have my Paris Ham!) and I saw they had the white ones! I still have a few here to work through before I pick some up. 
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Just received a can from my mom lol! I’m never too old to get food or clothes from mom 
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Are you my secret sibling?!? 
A few years back BIL was visiting us and we had dinner at the ranch with my parents. When were getting ready to go my mom pulled out with the ‘bag’ that included several vintage finds from the swap meet (I trained her what to look for) and a big bag of black beans (Mija…estaban dos por uno) BIL started in how I get my beans from my mom and I’m like… YEAH. Because she loves me… He shut up about it after that… 
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RG Alubia Blancas with minced red torpedo onion, chopped parsley, lemon zest and some chile flakes. Oh, and some shrimp and broccolini to go with them
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PSA: Bean Lovin’ Beverly Hills / Mid-City Dwellers (@Dommy @Luluthemagnificent, et al). There’s a small booth selling Heirloom Beans at the BHFM Burton Wy.
I haven’t cooked with them yet. TBC…
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One more thing
@Dommy @DiningDiva or anyone who was in the conversation about a particular bean that has a relatively short shelf life. Do anyone remember which one? I tried to do search in this thread but can’t find it. Thanks!
I believe it was the flor de mayo heirloom bean. Beans don’t go bad per se but they do lose their texture and the more you hold on to them.
I believe this is a bean that RG holds on to for their club more than anything else. It’s very good. I have had it in Mexico.
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