By Manju Malhi
Chickpeas are a small legume popular in Mediterranean, Middle Eastern and Indian cookery. They are usually sold pre-cooked in cans, or dried; the latter must be soaked before cooking. Chickpea, besan or ‘gram’ flour, made from dried ground chickpeas, is widely used in Indian and Bangladeshi cuisine.
Pollack, chorizo and chickpea stew
Bengali butternut squash with chickpeas
Chickpea and chorizo stew
Chickpea stew with tomatoes and green chilli
Spicy chickpea burgers with mango salsa
Smoky baked chickpeas
Carrot and coriander falafel
Spiced chickpea, red pepper, aubergine and quinoa grain bowl
Grilled aubergine salad
Avocado hummus
Roasted red pepper hummus
Potato and chickpea dhansak with mini puri
Chickpea and tomato salad with tahini dressing
Lemon hummus
If buying dried chickpeas, look for firm examples with a uniform beige colour. Choose canned chickpeas stored in water, rather than brine.
Dried chickpeas can be stored in a cool, dark place for up to one year without deterioration. Cooked chickpeas can be frozen.
Article by Felicity Cloake
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