Chickpeas – A Humble yet Versatile Legume

The chickpea – not quite a pea but also not a bean? Despite its misleading name, this has proved itself as a staple in the student diet – cheap, can be eaten straight out of the can and is available in Clifton Sainsbury’s.  


1. Chickpea Chilli – fry onion, garlic, fresh tomatoes, paprika, cayenne pepper, cumin, add canned tomatoes, turn down the heat and simmer for up to an hour (depending on how hungry you are but the longer the better ideally). Top with Cholula sauce (a flavour powerhouse!) and coriander.


2. Hummus – mash or blend together garlic, olive oil, a can of chickpeas, lemon juice, tahini, salt and pepper, (and potentially a drop of water if it’s too thick) You can also add your own spices or flavours to this e.g.. paprika, or even roasted parsnips or carrots!


3. Chickpea Curry – fry onion, garlic, cumin, coriander, turmeric together, add a can of tomatoes and chickpeas along with their juice, season and leave to simmer. Optional extras – for extra bulk you can add lentils and veg stock or spinach!


4. Roasted chickpeas – simply roast in olive oil with spices of your choice (I recommend smoked paprika or harissa) until crunchy and serve atop many a dish e.g. baked sweet potato, salad, or as an addition to your chickpea chilli!



5. Soup - Add to any soup before blending to make thick and creamy vegan-friendly soup, such as “cream” of mushroom!

This last one I discovered whilst interrailing and is a lifesaver when you have no cooking utensils/ are very lazy like myself – mix a can of chickpeas (not drained) with lemon juice, garlic, salt and pepper, and eat away friends.