Chickpeas are one of the most versatile things you can keep in the cupboard. They are filling, mild and happy to take on any flavour you give them. You can simmer them in a stew, toss them into a salad or roast them until they crunch, and all three take very little effort.
Dried or tinned
Dried chickpeas need to be soaked in plenty of cold water for a long time, ideally overnight, and then boiled until completely soft. Never skip the thorough boiling, and drain them well afterwards. Tinned chickpeas are ready to use once rinsed, which makes them handy for busy evenings. Keep some cooked chickpeas in the fridge or freezer so a quick meal is always within reach.
For a simple stew, soften onion and garlic in oil, then add cumin, paprika and chopped tomatoes. Stir in the chickpeas with some stock and a handful of spinach or chard, and let everything simmer until the sauce has thickened. Finish with lemon juice and fresh herbs, and serve with rice, couscous or crusty bread.
Salad and snack
Chickpeas make a robust salad. Toss them with chopped cucumber, tomato, red onion, parsley and mint, then dress with olive oil, lemon juice and a pinch of salt. Add feta, olives or toasted seeds if you like. The salad improves as it stands, so it works well for a packed lunch or a picnic.
For a crunchy snack, drain and dry the chickpeas thoroughly with a clean tea towel. Toss them with a little oil, salt and spices such as smoked paprika, cumin or garlic powder, and spread them on a baking tray in a single layer. Roast in a hot oven, shaking the tray now and then, until they are golden and crisp. Let them cool completely, as they crisp up further as they cool.
Roasted chickpeas are best eaten within a day or so, as they soften if stored. Keep them in an open bowl rather than a sealed tin if you want to keep them crunchy. They also make a good topping for soups, salads and rice dishes, and children tend to love them. With chickpeas in the cupboard, a decent meal is never far away.
