“Obsession” is a good way to describe the level of devotion for many otherwise easy-going eaters across the US. Inspiring a following that borders on fanatic, it makes an appearance on over 25% of menus across the nation. That’s all restaurant menus, in all states, so while it may not sound especially impressive at first, consider the diverse number of cuisines found coast to coast, including the the chefs who wouldn’t touch the stuff with a 10-foot stalk of celery. I’m talking about ranch dressing; the tangy, herbaceous condiment that has become inextricably linked with edible Americana. Even back in the days of my vegetable-hating youth, I too succumbed to the creamy comfort of pale, iceberg salads smothered in enough ranch dressing to sink a ship. Stealthily consumed under the pretense of eating a healthy serving of vegetables, I could empty out those family-sized bottles at an alarming rate.
Ranch has been re-imagined and revitalized in striking new ways since then, appealing to many previous detractors with brighter, bolder flavors and countless bases that cater to more wholesome diets. The concept itself has become so prevalent in popular culture, in fact, that it’s transcended that original format to become a wholly unique flavor. No longer a mere condiment, anything can be ranch-flavored.
That’s where Biena Chickpea Snacks come in with the introduction of their new Rockin’ Ranch Chickpeas. Crunchy garbanzo beans are the new bacon, as far as I’m concerned, proliferating in the snack aisle and home kitchens alike in a rainbow of flavors. The key to their success is their versatility, not only as stand-alone snacks, but also components in other dishes. The most obvious approach to incorporating these nuggets of crunchy goodness into your daily diet is to simply throw a handful into any green salad, replacing those tired old croutons with invigorating new zest. Especially true of these particular gems, the ranch flavor is ideal for perking up even the barest bowl of leafy greens. Bold and tangy notes of vinegar provide the first wake-up call; assertive but not aggressive. Savory garlicky undertones come through with each and every crunch, appealing to a wide range of palates. Despite being generously coated with spices and seasonings, this flavorful dusting won’t cake on your fingers or turn them fluorescent colors should you choose to simply munch out of hand. Overall, the flavor is remarkably ranch-y, yet sure to appeal even if ranch isn’t exactly your dressing of choice.
It would have been easy to plow through a full bag (or two) as fuel for marathon study sessions, but I wanted to make more out of these crispy chickpea gems. My mind quickly went to the classic pairing of buffalo wings and ranch dressing, but with a heartier and more wholesome slant.
Simple and easy enough to suit the most hectic weekday dinner rush, this hearty stew combines all the best parts of a spicy buffalo wing marinade with a few basic pantry staples, elevating the concept well beyond standard bar fare. Thick and rich, each spoonful sparkles with just all the right spice to ring true. Who needs fried fast food when little more than a few humble beans can trump the whole flavor sensation? A cooling ranch creme serves to balance out the heat, and of course, a generous handful of those addictive crunchy ranch chickpeas adds the much-needed textural contrast to complete the picture.
Even as the days grow longer and warmer, this is one satisfying one-pot dish that will stay on my menu as a perennial favorite.
Buffalo-Ranch Chickpea Stew
Buffalo Chickpea Stew:
2 Tablespoons Olive Oil
1/2 Large Yellow Onion, Diced
2 Cloves Garlic, Minced
3 Stalks Celery, Diced
3 Tablespoons Chickpea Flour
1 Cup Low-Sodium Vegetable Broth
1/2 Cup Tomato Puree
1 14-Ounce Can (1 3/4 Cup Cooked) Chickpeas, Drained
2 Tablespoons Hot Sauce, such as Frank’s Red Hot
Salt, to Taste
1/2 Cup Vegan Sour Cream
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Fresh Parsley, Finely Minced
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
Set a medium pot over moderate heat and add in the oil. Saute the onion, garlic, and celery together until softened, aromatic, and just beginning to caramelize around the edges. Sprinkle in the chickpea flour and stir well, coating the vegetables. Cook lightly, for just a minute or two, to gently toast and cook the raw flavor out of the flour. Slowly incorporate the vegetable broth, stirring constantly to ensure that it properly hydrates the flour without clumping. Once simmering, introduce the tomato puree, chickpeas, and hot sauce next, stirring well. Turn the heat down to medium-low and let simmer until the liquid has significantly thickened; about 10 – 15 minutes.
Meanwhile, prepare the ranch crème by simply mixing together all of the ingredients in a separate bowl. Keep refrigerated until ready to serve.
Once the stew is thick and bubbling away happily, add salt to taste and ladle it out into individual serving bowls. Top with dollops of ranch crème, crunchy chickpeas, and sliced scallions. Enjoy!
Makes 2 – 4 Servings