Ingredient
Chickpeas
Chickpea recipes for crispy snacks, wraps and stews. 3 recipes.
Crispy Spiced Chickpeas
40 min · 7 ingredients
Chickpea Salad Wraps
15 min · 11 ingredients
Chickpea and Tomato Stew
45 min · 11 ingredients
Flavour pairings
- Cumin, coriander and smoked paprika
- Lemon, tahini and garlic
- Spinach, tomato and harissa
- Yoghurt and fresh herbs
Preparation
- Drain and rinse canned chickpeas, then pat dry before roasting or frying.
- Dried chickpeas need an overnight soak and roughly 1–1½ hours of simmering. Roast dry chickpeas at 200°C / 400°F until crisp.
Storage
- Opened canned chickpeas keep 3–4 days in the fridge in a covered container.
- Dried chickpeas keep for a year or more in a cool, dry cupboard.
Substitutions
- Cannellini or butter beans work in stews and salads.
- Chickpea cooking liquid (aquafaba) can stand in for egg white in some recipes.