Chickpea
Used in 3 recipes on RecipeWiki.
Chickpeas are round, beige pulses with a nutty, buttery flavour and a firm bite that softens to creaminess with long cooking. This page covers dried chickpeas, home-cooked ones and tins. They are the base of Chana Masala and Chickpea and Spinach Stew, and in the Lemony Chickpea and Herb Salad their mild flavour soaks up the dressing. Dried chickpeas need soaking overnight, then simmering until tender all the way through, which can take one to two hours; very old ones may never fully soften, so buy from a shop with a quick turnover. Tinned chickpeas are already cooked and need only draining and rinsing.
Most often cooked with
Garlic
Onion
TomatoRecipes with chickpea
Chana Masala
Chickpeas simmered in a dark, sour tomato and onion masala, finished with amchur so the sourness sits behind the spice rather than on top of it.
Curries
Indian
Lunch
Chickpea and Spinach Stew
Dried chickpeas cooked from scratch and thickened with fried bread pounded to a paste, which is how Seville gets body without cream.
Leafy greens
Main courses
Spanish
Lemony Chickpea and Herb Salad
Chickpeas dressed while they are still warm so they drink the lemon and oil, then turned through parsley, mint and dill by the handful.
30 minutes
Fresh herbs
Side dishes