I love chickpeas and I always have some in the cupboard, ready to add to all sorts of meals. A tin from Hornett Wholefoods costs only 59p anyway, but with 10% off for two days, it will cost 53p! My favourite chickpea recipe is spinach and chickpea curry. It’s super simple, especially when you have frozen spinach in the freezer. Of course, you can also buy dried chickpeas and soak and cook them but the tinned version is so much more convenient! Combine with a few other yummy bits for a lovely meal:
Quick Spinach and Chickpea Curry
- 1 tin of Chickpeas, drained
- 350g frozen spinach, defrosted and drained
- ½ tin of chopped tomatoes (400g – 75p)
- 2 tbsp Balti Curry Paste (Geo Organics – 182g – £2.19)
- 1 tbsp mixed herbs (20g – 89p)
- 1/2 tsp bouillon (Marigold -150g – £1.89)
Just the one instruction – put all the ingredients in a pan and heat it! The spinach has a lot of moisture in it so you shouldn’t need any more liquid than this. Serve with rice or bulgur wheat. If you’re feeling indulgent, have a naan bread on the side aswell.
The chickpea or chick pea (Cicer arietinum) is a legume.
Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour called gram flour (also known as chickpea flour and besan and used frequently in Indian cuisine), ground and shaped in balls and fried as falafel, stirred into a batter and baked to make farinata or panelle.
Hummus is the Arabic word for chickpeas, which are often cooked and ground into a paste and mixed with tahini (sesame seed paste).
Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes.
Chickpeas are a nutrient dense food, providing rich content of protein, dietary fibre, folate and certain dietary minerals, such as iron and phosphorus. Chickpeas have a Protein Digestibility Corrected Amino Acid Score of about 76% which is higher than fruits, vegetables, many other legumes and cereals.
So now you know; thanks Wikipedia!