Chickpeas

Chickpeas are the tastiest and most useful of dried beans, rich in protein and carbohydrates.

They are popular in India, North Africa and especially the Middle East (where the recipes below come from). Chickpeas blend well with goats cheese, roasted peppers, tomatoes, aubergines, lamb, mint, coriander and Indian spices.

Tinned chickpeas are acceptable but dried ones are best. Most books recommend overnight soaking but the following “hot soak” works just as well.

Hot Soaked Chickpeas
Cover the dried chickpeas with lots of cold water, bring to a steady boil, and cook for 15 min. Remove from heat and allow to soak for 1-2 hours.

To cook the chickpeas add fresh water and simmer for 2-3 hours until tender. Drain and reserve the useful liquid.

Bulgur and Chickpea Salad (from Claudia Roden’s Arabesque)
Ingredients: 200g Bulgur wheat, 2 smashed Garlic Cloves, juice of 2 Lemons, salt & pepper, 7 tbs Olive Oil, 250g Cooked Chickpeas, Large Bunch of Flat Leaf Parsley and Mint
Soak the bulgur in cold water for 20 min. Mix the garlic, lemon juice, salt, pepper and oil and mix in the chickpeas. Leave for 10 min. then add the bulgur and chopped herbs.

Hummus
The proportions in this recipe are flexible so feel free to add more of any of the ingredients to get the flavour you like.

Ingredients: 600g Cooked Chickpeas, 2 Garlic Cloves, Juice of 2 Lemons, 5 tbs. Tahini,½ tsp Salt, Chickpea Cooking Water, 6-8 tbs Olive Oil.
Add the chickpeas, garlic cloves, lemon juice, tahini and salt to a food processor and blend. Add a little chickpea water until the hummus becomes creamy. Blend in some of the olive oil and pour a little over the hummus once you transfer to a bowl.
Serve with pitta or any flat bread.