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!
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References and recipes:
Podcast Episode 11 Tahdigh | Bottom of the Pot
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
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