Chickpeas, also known as garbanzo beans, are a nutritious legume and pantry staple. Dried chickpeas need to be soaked before use, so we’ve included a quick-soak hack to save you hours, plus four delicious ways to use chickpeas.
Chickpeas have a firm texture even after cooking, a floury mouth-feel and robust nutty flavour. You can buy chickpeas canned or dried.
How to cook dried chickpeas
Quick-soak cooking method for dried chickpeas
Makes 5 cups/900g
Place 2 cups (400g) dried chickpeas in a large saucepan; cover with cold water and bring to the boil. Turn off heat; stand, covered, for 1 hour. Drain. Re-cover with 2.5 litres (10 cups) water. Stir in 1 ½ teaspoons cooking salt; bring to the boil over high heat. Cook, uncovered, for 55 minutes, topping up with water if necessary, or until chickpeas are tender; drain.
4 ways with dried chickpeas
1. Chickpea falafel
MAKES 24 PREP + COOK TIME 40 MINUTES (+ STANDING)
Cook ½ quantity chickpeas (see above), draining chickpeas after they have stood for 1 hour. Combine the chickpeas, 1 small (100g) coarsely chopped onion, 2 quartered cloves garlic, ¼ cup coarsely chopped flat-leaf parsley, 1 teaspoon ground coriander and ½ teaspoon ground cumin in a large bowl. In two batches, process chickpea mixture until almost smooth. Return mixture to bowl. Stir in ½ teaspoon bicarbonate of soda, 1 tablespoon plain flour and ½ teaspoon salt. Set aside for 30 minutes. Roll level tablespoons of mixture into balls; stand for 10 minutes. In batches, deep-fry falafel for 3 minutes or until golden brown and cooked through. Drain on paper towel.
2. Chickpea curry
SERVES 6 PREP + COOK TIME 45 MINUTES
Heat 1½ tablespoons extra virgin olive oil in a large saucepan over medium heat; cook 1 medium (150g) chopped onion, 1 medium (200g) chopped red capsicum, 2 cloves crushed garlic and 11/2 tablespoons curry powder, stirring, for 8 minutes or until onion is soft. Add 1 quantity prepared chickpeas (see above), 400g crushed tomatoes and 3 medium (600g) peeled, chopped potatoes; simmer, covered, for 20 minutes or until potato is tender, stirring occasionally. Add 1 teaspoon lemon juice and season to taste with salt and pepper. Serve topped with yoghurt and coriander leaves.
3. Za’atar chickpea salad
SERVES 6 PREP + COOK TIME 1 HOUR
Preheat oven to 220°C (180°C fan-forced) and line two oven trays with baking paper. Cut 400g pumpkin into thin wedges; halve crossways. Cut 1 red onion (300g) into thin wedges. Thickly slice 1 each small (200g) red and yellow capsicum. Spread vegies over one oven tray and 1 quantity prepared chickpeas (see above) over the other. Drizzle each tray with 1½ tablespoons extra virgin olive oil and season. Scatter chickpeas with 1 tablespoon za’atar. Roast both trays for 25 minutes or until vegies are tender and chickpeas golden. Whisk ¼ cup (60ml) each vinegar and extra virgin olive oil in a bowl; season to taste. Place vegies and chickpeas on a platter; drizzle with dressing, top with 100g fetta and 1/3 cup mint leaves, chopped.
4. Hummus
MAKES 2½ CUPS PREP TIME 15 MINUTES
Reserve 60g chickpeas from 1/2 quantity prepared chickpeas (see above); reserve 1 cup (250ml) cooking liquid. Process remaining cooled chickpeas, 1/3 cup (90g) tahini, 1 clove crushed garlic, ¼ cup (60ml) lemon juice (or to taste) and 1 teaspoon ground cumin until smooth. Add enough reserved cooking water to thin to a smooth purée; season to taste. Combine reserved chickpeas, 1 tablespoon extra virgin olive oil, ¼ cup coriander leaves, chopped, and 1 finely chopped eschalot. Serve hummus topped with reserved chickpea mixture and a pinch of sumac.
