Chickpeas, also known as garbanzo beans, have been grown and eaten in Middle Eastern countries for thousands of years. Their nutty taste and grainy texture pair well with many other foods and ingredients. As a rich source of vitamins, minerals, and fibre, chickpeas may offer a variety of health benefits, such as aiding weight management, improving digestion, and reducing your risk of disease. This legume is also high in protein and makes an excellent replacement for meat in many vegetarian and vegan dishes. Easy peasy!
Spicy, miso noodle soup
Serves 2, prep time 10 mins, cooking time 10 mins
Miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soy beans with salt, available in most stores or online. I’ve used the paste in both sweet and savoury dishes. This is a great sharing dish – add leftover vegetables, and it’s a money-saver, too.
INGREDIENTS
1 can chickpeas
2 cups vegetable oil
800ml vegetable stock
3-4 tsp miso paste (adjust to your taste)
8-10 long-stem
broccoli spears
4 spring onions, cut into 1cm pieces
2 nests egg noodles
TO SERVE
Sliced red chillies
Sesame oil
Crispy chilli paste
METHOD
Drain and rinse the chickpeas and divide them in half.
Heat the oil in a pan and add the chickpeas (be careful, they will spit!)
Move them around in the oil until they brown (they should look a walnut shell colour).
Remove the chickpeas from the pan and drain on some kitchen paper.
Meanwhile, cook the noodles slightly under the pack instruction time, and set them aside (they will cook further when added to the stock).
In a pan, add the stock, miso paste and chickpeas.
Bring to a boil, then lower the heat to
a simmer.
Next, add the broccoli, and spring onion, simmer and cook until the broccoli is tender.
Add the cooked noodles to the pan, turn off the heat and stand for 4–5 mins.
Serve the noodles in deep bowls, topped with crispy chickpeas and red chilli.
Drizzle with sesame oil and add some crispy chilli paste.
Soy noodle with fried chickpeas
Serves 2, prep time 15 mins, cooking time 15 mins
This is one of my easy-to-make weeknight dishes, super quick and budget friendly. The fried chickpeas add a nutty, crunchy texture that works really well with the soft noodles. Add as much spice as you like – a little extra heat is perfect for a cosy night in. Only £3.79* for two servings!
(*including a few store cupboard ingredients, prices may vary).
INGREDIENTS
2 packs instant chicken noodles
½ can chickpeas, drained & dried
300ml vegetable oil
1 tbsp vegetable oil
4 free range eggs
1½ tbsp mushroom soy sauce
2 tsp sesame oil, plus more to drizzle
2-3 tsp crispy chilli paste
TO SERVE
2 chopped spring onions
Red chilli
METHOD
Remove the noodles from the pack, place them in a deep bowl, add boiling water to cover and set aside.
Wash and drain the chickpeas – place them on sheets of kitchen towel to remove any excess water.
In a deep pan, heat 300ml of vegetable oil over a medium-high heat.
Gently add the chickpeas, a spoonful at a time (use a wire spatula to lower the peas into the oil, as they will spit).
Cook until the chickpeas are golden, cook the remainder and allow to cool on kitchen towel.
Drain the noodle and allow them to drain.
Next, prepare the eggs – beat the eggs together with mushroom soy and sesame oil.
Heat some oil in a wok over a medium heat, add the egg and stir for 5–6 mins until the water evaporates (the texture should look like ground beef).
Set the eggs aside –add the noodles and the seasoning sachets to the wok, with
a drizzle of sesame oil.
Keep stirring for 2–3 mins, then add the chilli paste.
Return the egg to the wok and combine.
Allow the egg to reheat, serve the noodles in deep bowls, topped with chickpeas, onion, and chilli and serve.
(I’ve served this dish with some stir-fried Nappa cabbage, cooked in crispy chilli paste).
Chickpea Caesar salad
Serves 2, prep time 15 mins, cooking time 15 mins
INGREDIENTS
½ can chickpeas
100ml vegetable oil
4 little gem lettuce
300g lemon & herb cooked
chicken breast pieces
1 cup grated halloumi
Caesar dressing
Salt & pepper
METHOD
Drain and rinse the chickpeas and divide them in half.
Heat the oil in a pan, and add the chickpeas (be careful, they will spit!)
Move them around in the oil until they brown. (They should look a walnut shell colour).
Remove the chickpeas from the pan and drain on some kitchen paper, allow to cool.
Break apart the lettuce, rinse, and drain.
Layer the larger leaves in two dishes.
Add the chicken and top with the smaller leaves.
Add the dressing, scatter over the chickpeas, top with halloumi, season and serve.
Vegan chocolate mousses
makes 2, prep time 10 mins, 2–3 hours to set
Aquafaba is the viscous water in which legume seeds, such as chickpeas, have been cooked. With its ability to mimic the properties of egg whites in cooking, aquafaba can be used as a replacement, for example in meringues and mousses.
INGREDIENTS
150ml chickpea water
1 tsp lemon juice
140g dark vegan chocolate
2 tsp coconut oil
2 tbsp caster sugar
TO SERVE
Grated chocolate
Fresh raspberries
Desiccated coconut
METHOD
Place the chocolate and coconut oil in a glass bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water.
Once the chocolate looks melted, stir it, checking for any lumps.
Take the bowl off the heat and allow the chocolate to cool.
Next, pour the chickpea water into a food processor and whisk at a high speed.
Add the lemon juice (this helps the mixture form stiff peaks) and continue to whisk.
Once the mixture thickens, add the sugar, a little at a time.
When the texture is smooth and silky, stop whisking.
Check the chocolate has cooled, then a little at a time, gently fold it into the mixture.
Divide the mixture between 4 small ramekins or glasses.
Stir with a toothpick to ensure the mixture is even.
Chill in the fridge for 2–3 hrs to set.
To serve, grate over some chocolate, add raspberries and sprinkle with desiccated coconut.
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