3 Ways With Chickpeas

Sharwarma chicken with pomegranate & tahiniSharwarma chicken with pomegranate & tahini

Tasty, nutritious and economical, there’s a lot to love about the humble chickpea. You can eat them hot or cold, blitzed, crushed, puréed, roasted, fried, simmered or braised. With houmous now a staple in many households, you could make your own, but there’s so much more to be enjoyed – and that includes the water that comes in the can, known as aquafaba.

1. ROAST FOR A CRISPY HOT SNACK1. ROAST FOR A CRISPY HOT SNACK

 

When you need nibbles to accompany a pre-dinner drink, look no further than that can of chickpeas. Drain them (keeping the water for another recipe), then dry between sheets of kitchen paper. Toss with olive oil and sea salt, then roast in a hot oven, shaking the tray every 10 minutes or so, until crisp and dark golden.

 

Remove from the oven and immediately sprinkle with spices such as ground cumin, paprika or mild curry powder – or try fresh herbs such as finely chopped rosemary (lovely with some lemon zest). Eat while still hot. You can also sprinkle them over soups or salads in place of croutons. When cold they are less crunchy but still deliciously moreish

1. ROAST FOR A CRISPY HOT SNACK1. ROAST FOR A CRISPY HOT SNACK
Apple & cabbage slaw with cumin-roasted chickpeas & avocadoApple & cabbage slaw with cumin-roasted chickpeas & avocado
Roasted celery with Chick Peas and soft boiled eggsRoasted celery with Chick Peas and soft boiled eggs
roasted chickpeas & cauliflower saladroasted chickpeas & cauliflower salad
Apple & cabbage slaw with cumin-roasted chickpeas & avocadoApple & cabbage slaw with cumin-roasted chickpeas & avocado
2. BIND BURGERS AND FALAFEL2.BIND BURGERS AND FALAFEL

 

Mashed, crushed or puréed chickpeas are great at binding other ingredients, making them ideal for meat-free burgers, koftas, patties, pancakes and, of course, falafel. Simply blend chickpeas and a little of their water with some other ingredients and pulse or mash until you have a thick, coarse paste. Then shape, rub with a little oil to prevent sticking and fry, bake or barbecue until piping hot.

2. BIND BURGERS AND FALAFEL2.BIND BURGERS AND FALAFEL
Beetroot and chickpea koftasBeetroot and chickpea koftas
Chickpea and squash pakoraChickpea and squash pakora
Broad bean & chickpea patties with fresh coriander & coconut chutneyBroad bean & chickpea patties with fresh coriander & coconut chutney
3. KEEP THE AQUAFABA FOR EGGS ALTERNATIVE3. KEEP THE AQUAFABA FOR EGGS ALTERNATIVE

 

Have you heard about aquafaba? It’s the name given to the water tinned chickpeas come in and, believe it or not, it’s incredibly useful – especially as a plant-based alternative to eggs. Just whisk it up as you would egg whites, then add sugar to sweeten for a great meringue, or pop in some chocolate for a mousse. You can also use it for egg-free and vegan Yorkshire puddings, frittatas and light cakes.

3. KEEP THE AQUAFABA FOR EGGS ALTERNATIVE3. KEEP THE AQUAFABA FOR EGGS ALTERNATIVE
Vegan Yorkshire puddingsVegan Yorkshire puddings
Elly's root vegetable & winter herb vegan frittataElly's root vegetable & winter herb vegan frittata
Tofu katsu sandwichTofu katsu sandwich
Shop Online for ChickpeasShop Online for Chickpeas
3. KEEP THE AQUAFABA FOR EGGS ALTERNATIVE3. KEEP THE AQUAFABA FOR EGGS ALTERNATIVE
Cod with chickpeas & cavolo neroApple & cabbage slaw with cumin-roasted chickpeas & avocado
Sharwarma chicken with pomegranate & tahiniSharwarma chicken with pomegranate & tahini
Sea bass with chermoula-dressed chickpeasSea bass with chermoula-dressed chickpeas
Squid with harissa & chickpeasSquid with harissa & chickpeas
Mary Gwynn's spiced butternut with chickpeas & coconutMary Gwynn's spiced butternut with chickpeas & coconut
Stir-fried beef with curried chickpeasStir-fried beef with curried chickpeas
The latest from At Home, With UsThe latest from At Home, With Us