Probably the most well known use of chickpeas is to make hummus. Bryan Webb serves up a Quick and simple hummus, or for something a little different try Victoria Glass’ unusual Beetroot hummus with squid ink flatbread. They are also great as part of a curry – try Paul Heathcote’s Quick vegetable curry for a filling vegetarian main.
Chickpeas are also the main component of falafel; Phil Fanning serves his Hogget mezze with falafel and walnuts. They are fantastic in salads, too – try this Roasted carrot and chickpea salad or Alfred Prasad’s Chickpea, mango and edamame ‘sundal’.
Please enter your email address
If email "" has been registered on our system you will receive an email from us shortly.
Please follow the instructions to reset your password.Return to sign in