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Chickpea Recipes

Typically something you’ve bought and forgotten about, Chickpeas are a really useful thing to have around in your store cupboard. High in protein they are also a good option for when fresh meat is less available. Below are a few recipes involving this tinned wonder, including even a use for the water they come in.

Chickpea Ketchup Curry

There are far more authentic Chickpea Curry recipes out there. However this recipe actually comes from River Cottage: Veg Everyday, and in the accompanying TV show, Hugh made this after a brief pop to the corner shop – so you should have what’s needed more readily.

Ingredients (for 2 portions):

  • 400g tin of chickpeas, drained and rinsed (but hold onto the water from the can)
  • 5tbs tomato ketchup
  • 1 small onion, thinly sliced
  • 2tbs sunflower oil
  • 2cm piece of ginger, grated
  • Pinch of chilli flakes (or ½ tsp Chilli Powder if you don’t have these)
  • 2tbs curry powder
  • Juice of 1/2 lemon

To serve:

Rice or with a Naan or other flatbread.

Method:

  1. Heat the oil in a frying pan over a medium heat and cook the onions until soft
  2. Add the ginger, chilli, garlic and curry powder, cook for 1-2 minutes
  3. Add the chickpeas, ketchup, stir then add enough water to loosen the sauce
  4. Simmer gently for five minutes
  5. Stir and add the lemon juice
  6. Add seasoning to taste and serve with rice or warm naan

Carrot, Chickpea and Coriander Falafel

Chickpeas are often an ingredient in things like Falafel, Veggie Burgers, Vegetarian Roasts etc. This is because when pulsed up (not quite turned into Hummus) they can act as a great binder for other ingredients and flavours. These little treats can easily be shaped into slightly large patties and used to make Veggie Burgers for the kids.

Ingredients (makes about 12 bite-size Falafel):

  • 1 onion, finely chopped
  • 1 carrot, peeled and grated
  • 1 tsp ground cumin
  • 1 tablespoon oil, plus 2 tablespoons to fry the falafel
  • 1 x 400g tin of chickpeas, drained and rinsed thoroughly
  • a handful of chopped parsley
  • a handful of chopped coriander
  • 1 tablespoon flour, plus extra to shape the falafel (to make this recipe gluten free, simply add your favourite gluten free flour here)

Method:

  1. Heat 1 tbsp of oil in a frying pan, add the onion and the carrot and cumin and fry over a low heat for a few minutes until softened.
  2. Tip the cooked onion and carrot into a large mixing bowl along with the chickpeas, add the chopped parsley and coriander and stir in the flour.
  3. Mash it all together with a potato masher or fork until the chickpeas have broken down into a mush. (The oil from the carrots and onion will help combine the chickpeas together, but you may need to add up to 2 tablespoons of water so the mixture can be shaped.)
  4. Flour your hands and mould the mixture into about 12 golf ball shapes.
  5. Heat the remaining 2 tablespoons of oil in the frying pan and fry the balls until golden brown and slightly crispy on the outside – this will take about 10 minutes.
  6. If having as Falafel serve as they are or with a dipping sauce of your choice. This same mix makes about 4 veggie burgers which can be serves with ketchup or even mango chutney.

Chickpea Water Cookies

Remember in an earlier recipe for a basic “cheats” curry we advised to hold onto the water that was in the can of Chickpeas you opened? That’s cause this what’s often called “Aquafaba” or “Vegan Egg-White”.

Because of the properties of this liquid it can be used in a variety of baking applications after you’ve had your main meal with the Chickpeas themselves. Here’s is a simple guide to using “Aquafaba” to make some cookies:

Ingredients:

  • 235ml aquafaba (or Chickpea Can Water)
  • 100g white sugar
  • 100g brown sugar
  • 118ml vegetable oil
  • 1 tsp baking soda
  • ½ tsp salt
  • 270g all purpose flour
  • 140g chopped chocolate, or a tbsp. of Cocoa Powder if that’s all you’ve got

Method:

  1. Add the aquafaba to a mixing bowl. Use a wire whisk to beat it as you would egg whites if you were making meringue.
  2. Slowly add the white sugar, brown sugar, and vegetable oil a bit at a time until fully incorporated.
  3. In a separate bowl, combine baking soda and salt with the flour. Whisk together then add to the mixing bowl with other ingredients.
  4. Fold everything until they just come together.
  5. Chop up the chocolate and add to the mixture. Mix together gently ensure even mixing.
  6. On a parchment-lined rimmed baking tray, place cookie dough balls a few inches apart. Bake at 180C oven for 10-15 minutes, until lightly brown.
  7. Place onto a wire rack to cool before eating.
  8. For more chewy cookies, add an extra 59ml of vegetable oil and aquafaba to step 1 and freeze the finished cookie dough for 1 hour before baking.   

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