Stewed

Stewed chickpeas soak up the flavors they are paired with and don’t tend to kick off starch and thicken a soup the way that rice or farro will. That said, I don’t recommend stewing dry chickpeas, because of the long cooking time chickpeas require to soften and the foam they release. Plus, when you start with an already cooked ingredient these dishes don’t take an intolerably long time to come together.