CHICKPEAS, also called garbanzo beans, can be bought dried or tinned. If dried they have to be soaked overnight in plenty of water, then the following day boiled for 1-2 hours until soft or cooked in a pressure cooker for 10-15 minutes.
Canned chickpeas do not loose any of their nutritional value and are a great store-cupboard standby ready to use at a moment’s notice.
Chickpeas are a valuable source of protein and are ideal to use in a vegetarian diet.
They are also high in good carbohydrates, making them suitable for inclusion in dishes for diabetics.
SPAGHETTI WITH CHICKPEAS, PRAWNS AND CHORIZO
Serves 4-6
45-60ml olive oil
200g angel hair-pasta or thin spaghetti
250g prawn tails, cleaned
10ml chopped garlic
250g chorizo sausage, sliced
400g tin of chopped tomatoes
375ml water
125ml white wine
400g tin of chickpeas, drained and rinsed
125ml thinly sliced spring onions
salt and pepper
parsley to serve
Heat about 30ml of oil in a pot and fry the pasta until it is lightly toasted. You can do this in batches. Remove and set aside.
Add more oil to the pot and fry the prawns until cooked. Remove and set aside.
Add the garlic and chorizo and cook for 3-5 minutes. Add the tomatoes, water, wine and chickpeas and bring to a simmer.
Return the pasta to the pot and simmer until the pasta is cooked and the liquid has evaporated. This will take 8-10 minutes.
Stir in the prawns and spring onions and heat through. Serve sprinkled with parsley.
SPICY CHICKPEA PATTIES
Makes 8
2x400g tins of chickpeas, drained and rinsed
125ml Greek yoghurt
15ml curry powder
1 egg
375ml breadcrumbs
125ml chopped coriander
125ml finely chopped spring onions
salt and pepper
flour for dusting
oil for frying
Put the chickpeas in a food processor and pulse until roughly chopped. Add the yoghurt, curry powder, egg and breadcrumbs and process until combined.
Turn the mixture into a bowl and add the coriander, spring onions and seasoning. Mix well.
Shape the mixture into 8 patties and place on a board.
Refrigerate for at least an hour.
When ready to cook dust the patties with flour and fry a few at a time in a little oil.
Drain on paper towel and serve.
These are delicious hot or cold and are perfect for packing into lunch boxes.
CHICKPEA AND BRINJAL SALAD
Serves 4-6
2 medium brinjals cut into 5mm-thick slices
olive oil for brushing
salt and pepper
1 red onion, finely chopped
10ml chopped garlic
10ml ground cumin
a pinch of chilli flakes
2x400g tins of chickpeas, drained and rinsed
60ml chopped coriander
60ml chopped mint
45ml toasted pine nuts
45ml pomegranate seeds (optional)
Sauce
80ml Greek yoghurt
30ml lemon juice
15ml tahini paste
cold water to mix
Brush the brinjal slices with olive oil and cook on a griddle pan until tender. Remove and set aside.
Season the slices lightly and if they are large cut them into quarters.
Heat more oil in a frying pan and fry the onion and garlic over a medium heat until soft.
Add the cumin and chilli and fry for a minute. Add the chickpeas and fry to coat with the spices. Remove and combine with the brinjals.
Stir in the chopped herbs. Spoon the salad into a serving dish.
Sprinkle with the pine nuts and pomegranates and then drizzle with the dressing.
This salad is best served at room temperature.
SAUCE: Combine the yoghurt, lemon juice and tahini and mix well.
Add enough water to thin the sauce down to a drizzling consistency
TAMARIND CHICKPEAS
Serves 4
20ml oil
10ml fennel seeds
125ml chopped celery
1 onion, chopped
5ml paprika
5ml ground turmeric
400g tin of chopped tomatoes
1 chilli, seeded and chopped
30-40ml brown sugar
400g tin of chickpeas, drained and rinsed
15ml tamarind paste
45ml chopped coriander
250g baby spinach
salt and pepper
Heat a little oil in a pot and fry the fennel seeds for a few seconds. Add the celery and onion and fry over a medium heat until soft.
Add the paprika and turmeric and fry for a few seconds.
Add the tomatoes, chilli, sugar and tamarind paste. Simmer for 10 minutes.
Add the coriander and spinach and cook until the spinach has wilted.
Season to taste and serve.
CHICKPEA AND VEGETABLE TAGINE WITH COUSCOUS
Serves 4-6
30ml olive oil
2 red onions, cut into wedges
10ml chopped garlic
1 each red and yellow pepper, diced
30-40ml harissa paste
2 carrots, peeled and diced
3 medium potatoes, peeled and chopped
500g butternut, cubed
2x400g tins of chickpeas, drained and rinsed
1 litre of vegetable stock
30ml tomato paste
125ml soft dried figs, halved
125ml soft dried apricots, halved
salt and pepper
125ml chopped coriander
Couscous
15ml olive oil
1 red onion, finely chopped
5ml chopped garlic
5ml ground cinnamon
250ml couscous
250ml hot vegetable stock
salt and pepper
80ml chopped coriander
80ml chopped mint
45ml finely chopped preserved lemon (optional)
Heat the oil and fry the onion, garlic and peppers until soft. Stir in the harissa paste and fry for a few seconds.
Add the carrots, potatoes and butternut and fry until coated with the harissa paste.
Add the chickpeas, stock and tomato paste and bring to a simmer. Cook until the vegetables are soft and most of the liquid has evaporated.
Add the figs and apricots and season well.
Set aside for 10 minutes for the dried fruit to soften. Stir in the coriander and serve with the couscous.
COUSCOUS: Heat the oil in a pot and gently fry the onion and garlic until soft. Add the cinnamon and cook for a few seconds.
Add the couscous and stir until coated with the spice. Add the stock and cover.
Remove from the heat and set aside for 5 minutes. Fluff with a fork and season to taste. Stir in the herbs and preserved lemon.
Serve with the vegetables.
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