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chick peas

Chickpeas (500g)

£1.50

In stock

Chickpeas have a nutty flavour with earthy notes.  Like many in the legume family they have a ‘beanie’ taste, and are mild and work well in any number of dishes from hummus to a great vegetarian curry.

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Here are some recipes using chickpeas:

 

Chickpea fajitas

 

Ingredients

  • 400g can chickpeas
  • 1 tbsp olive oil
  • pinch of smoked paprika
  • 2 tomatoes , deseeded and diced
  • 1 small red onion , finely sliced
  • 2 tbsp red wine vinegar
  • 1 avocado , stoned and peeled
  • 2 limes , juice of 1, the other cut into wedges
  • 100g soured cream
  • 2 tsp harissa
  • 4 corn tortillas
  • coriander , roughly chopped, to serve (optional)

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Drain the chickpeas, pat dry and tip onto the prepared baking tray. Add the oil and paprika, toss to coat, then roast for 20-25 mins until browned and crisp, shaking halfway through cooking.

  • STEP 2

    Meanwhile, put the tomatoes and onion in a small bowl with the vinegar and set aside to pickle. Put the avocado in another bowl and mash with a fork, leaving some larger chunks. Stir in the lime juice and season well. Mix the soured cream with the harissa and set aside until ready to serve.

  • STEP 3

    Heat a griddle pan until nearly smoking. Add the tortillas , one at a time, charring each side until hot with griddle lines.

  • STEP 4

    Put everything on the table and build the fajitas : spread a little of the harissa cream over the tortilla, top with roasted chickpeas, guacamole, pickled salsa and coriander, if you like. Serve with the lime wedges for squeezing over.

     

Tomato and chickpea curry

Ingredients

  • 1 tbsp olive oil
  • 2 onions, finely sliced
  • 2 garlic cloves, crushed
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 400g can plum tomatoes
  • 400ml can coconut milk
  • 400g can chickpeas, drained and rinsed
  • 2 large tomatoes, quartered
  • ½ small pack coriander, roughly chopped
  • cooked basmati rice, to serve

Method

  • STEP 1

    Heat 1 tbsp olive oil in a large pan and add 2 finely sliced onions. Cook until softened, about 10 mins.

  • STEP 2

    Add 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, then stir to combine. Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and simmer for 10 mins.

  • STEP 3

    Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 mins until the sauce has thickened.

  • STEP 4

    Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.

     

Product photography is representative only. Weights and portions will be as stated.