If you don't like chickpeas, what's a good substitute?

[Thunderboxskin]

I am not a great fan of chickpeas but I do like the sound of recipes they are in. Is there a good bean or pulse that they could be substituted for? I'm cautious things could become mushy. Thank you :)

Cashew nuts, we have them in a curry and they go lovely and soft when they absorb the moisture.

Ooh yes, cashew nuts are lovely in curries. Also peanuts good in some stews etc. Green lentils tend to retain a bit of bite after cooking.

Cannellini, butter or flageolet beans?

Partner isn't a big fan of cashews sadly (although noted for a solo tea) we both like butter beans so that will be tried. Green lentils would be interesting as I assumed all lentils = mush when cooked!
I have to admit I haven't heard of flageolet beans.
Thank you for all the ideas though :)

I just add mushrooms and/or mushrooms. Do the same for kidney beans. Also use roasted butternut squash.

This is the place you need, OP!

hodmedods.co.uk/collections/pulses

A site to gladden the heart.

Flamingo peas?! Yes please haha

I often substitute haricot beans as my kids don't like chickpeas. I've also used pinto, cannelloni and butterbeans (as suggested above). I've not had problems with them going mushy, even when cooked for hours e.g. in a chilli.

borlotti, cannellini and black-eyed beans - all great!

This is an amazing site, thank you!

Kidney beans? They’d change the look of the recipe but wouldn’t go mushy.

I’ve recently started substituting kidney beans for mixed beans in my chilli for a bit of variety and we all love it.

Not beany but paneer can probably stand in place of chickpeas in many recipes.

Personally, I can imagine butter beans going mushy much more than chick peas. I cook curry with chick peas in the oven for hours (lamb slow cooked) and have never had them go soft.
Beans tend to burst their skins and then the inside is mushy.

Isn’t it just, @BuffaloCauliflower !

(Few things can make me as happy as the arrival of a 3 kilo sack of jumbo oats …)

Happy browsing!

Thank you for all the suggestions :)

Try really good quality chickpeas, like these ones from Brindisa:

brindisa.com/products/garbanzos-cooked-700g

They are gorgeous: subtly flavoured, and creamy, not the bullets you get in cans.