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Spring 2012

Recipe: Swiss Chard with Garlicky Chickpeas

It was hard to pick just one recipe from Tender. But given the winter season, the ingredients (chickpeas, chard and garlic) that we’ve recently featured in our magazine, and the smart simplicity of this dish, we chose this one to share.


Serves 4 to 6

Garbanzo Beans

1 cup or more garbanzo beans, drained (canned are fine)
5 garlic cloves, peeled
1 sweet onion or 2 large shallots, sliced thin
2 bay leaves
Extra-virgin olive oil to coat

Swiss chard

2 bunches of Swiss chard
2 tablespoons of extra-virgin olive oil
2 garlic cloves, peeled and … » More …

Winter 2010

Video: Chickpea research at WSU

George Vandemark, the current USDA legume breeder and a faculty member at Washington State University, describes research into chickpeas. Chickpeas, also called garbanzo beans, are an important crop around the Palouse and Pullman, the main campus of WSU. The chickpea provides nitrogen for the soil as well as a high-protein crop. Most chickpeas are used for hummus or salads.


Read more


Chickpea recipes

Winter 2010

Chickpea recipes

Recipes from Paradise Creek Brewery in Pullman, created by Chef Mike Hayton ’91

[Directions to Paradise Creek Brewery]

Sun Dried Tomato Hummus

2 cups Hinrichs Trading Company garbanzo beans

⅛ cup olive oil

⅛ cup water

¾ cup sundried tomato with oil

3 tbsp minced garlic

1 tbsp cumin

1½ tbsp paprika

2 tbsp lemon juice

3 tsp minced fresh parsley

salt & pepper to taste

In food processor, mix garbanzos, water, and oil until smooth and transfer to mixing bowl. Process garlic and sundried tomatoes until it turns into a nice paste. Add to garbanzos. Mix well … » More …

Winter 2010


Although Middle Eastern cooks who found themselves in the United States undoubtedly found sources of such a vital ingredient, it wasn’t until the last couple of decades that the chickpea made its way into the American diet and moved up from the bottom shelf at the supermarket. It can be said with some confidence that chickpeas did not find their way into church carry-ins (potlucks to you non-Midwesterners) until very recently.

The chickpea’s introduction to American cuisine probably started with the salad bar, suggests Phil Hinrichs ’80, president of Hinrichs Trading Company, which processes and distributes chickpeas primarily to a domestic market. Remember those odd … » More …