Whether you’re a seasoned pro or you’re using them for the first time, have a go at one of our favourite chickpea recipes and celebrate this humble little legume.
Widely available in tins, jars or in their dried form, chickpeas are inexpensive, delicious and versatile – perfect for blending into creamy houmous, adding texture to curries and stews or bulking out summer salads. They’re also a good source of protein, fibre and manganese, plus 80g of cooked chickpeas counts as 1 of your 5-a-day.
Houmous is proof that some of the tastiest dishes are the simplest to make. Once you’ve cracked a basic houmous, experiment with different flavours and toppings – think a pinch of smoked paprika, toasted cumin seeds or some extra roasted chickpeas.
Turn a tin of chickpeas into this street food favourite. Simply blitz with mixed beans, harissa and fresh coriander, shape into balls and fry to make crunchy falafel, then let the family load up their wraps with tasty toppings.
This super-satisfying pasta dish balances nutty chickpeas and soft silky aubergines for a real crowd-pleaser. And if you can find them, black chickpeas are definitely worth seeking out for added drama.
This simple salad puts chickpeas centre stage. Combined with red chilli, fresh herbs and a sprinkling of feta, this store-cupboard ingredient is transformed into a delicious summer salad worthy of any barbecue or picnic.
Make your meals go further by adding chickpeas to your favourite curries. This South Indian-inspired lamb recipe is healthy, affordable and serves six with just 300g of lamb.
This flexible, one-pan wonder is ready in under half an hour. Using tinned or jarred chickpeas and ready-roasted peppers makes this dish a great mid-week cheat, and the fennel seeds means there’s no compromise on flavour.
An easy chickpea curry that’s perfect when you need something ultra-comforting. Full of warming spices, sweet pumpkin and creamy coconut, this meat-free recipe is a big hug in a bowl.
Bring dried chickpeas to life with the bold flavours of preserved lemons and ras el hanout in this slow-cooked lamb recipe. Once the prep is done, the oven does all the work.
From Jamie’s cookbook, ONE, this one-pan wonder is an absolute hit. It’s the perfect way to transform leftovers, tipping in a can of chickpeas for extra protein and fibre. Go Italian and serve it with crunchy toast and pesto, or enjoy Spanish-style with chorizo and potatoes.