Chickpeas | Nokhod
The Beats break down the ins and outs of chickpeas also known as garbanzo beans (or nokhod in Farsi) in Persian food and beyond! Chickpeas are fabulous in soups & stews, salads, dips, and as snacks. Chickpea flour is used in an iconic cookie called Nokhodchi and is gluten free. The easiest way to work with garbanzo beans is to use the canned bean variety, although the duo go over how to cook them from scratch, and also some easy go-to recipes. Listen to how chickpeas when mixed into Ajeel trail mix and packaged in a special way can help solve your problems! This week’s “Ask the Beats” is close to co-host Beata’s heart and covers one off on a crunchy fan favorite food! Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend! References and recipes: Podcast Episode 3: Rice Podcast Episode 11 Tahdigh | Bottom of the Pot Podcast Episode 40: Damkoni Podcast Episode 70: Kateh Persian Rice Taste the Nation with Padma Lakshmi, Persian food Where the Kebob is Hot Bita’s Aash Reshteh | Persian Noodle Soup Bita’s Vegan Moroccan Stew Bita’s Instant Pot Okra Soup Bita’s Easy Homemade Hummus Bita’s Roasted Chickpeas Bita’s Ajeel | Persian Trail Mix Beata’s Ash Reshteh | Persian Noodle Soup – BeatsEats Beata’s Asheh Reshteh – Persian Noodle Soup – Original Recipe Post – BeatsEats All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Podcast production by Alvarez Audio