Quick and easy ways to enjoy these healthy legumes.
Make a curry
Cook 2 crushed cloves garlic, 1 chopped onion, 1 teaspoon cumin and 1 tablespoon yellow curry powder in a little olive oil for 1-2 minutes. Add 1 can tomatoes, 1 can drained chickpeas and 500g chopped kumara. Bring to the boil. Reduce heat to low and simmer until kumara is soft.
Toss a salad
In a serving bowl, toss 1 can drained chickpeas, 1 can tuna, 1 carrot cut in sticks, 10 halved cherry tomatoes and chopped fresh parsley. Dress with lemon juice and olive oil.
Bake a snack
Preheat oven to 180ºC. Drain 1 can chickpeas and arrange on a baking tray. Spray with olive oil. Season with ground coriander and chilli flakes. Bake for 1 hour, or until chickpeas are crisp.
Add to soups
Canned chickpeas are a delicious addition to soups. Use them in minestrone instead of kidney beans.
Dip into hummus
Using a food processor, blend 1 can drained chickpeas, juice of 1 lemon, 1/3 cup tahini paste, 1 tablespoon olive oil and 2 cloves garlic, until smooth.
Make some falafel
Preheat oven to 200ºC. Blend 1 can chickpeas, 1 onion, 2 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander and fresh flat leaf parsley in a food processor until smooth. Shape into small patties and bake for 15 minutes or until browned.
Mash it up
Use canned chickpeas when making mash instead of potatoes, as a tasty low-GI alternative.
Cook a casserole
Fry 2 crushed cloves garlic, 1 chopped onion and 1 sliced chorizo sausage in a little oil. Add 1 can tomatoes and 1 can drained chickpeas. Bring to the boil. Reduce heat to low. Simmer for 15 minutes and serve with rice.
Serve a side
Combine 10 halved cherry tomatoes, chopped spring onions, 1 can drained chickpeas and chopped mint leaves. Dress with lemon juice and olive oil to taste.
Spread it on
Mash canned chickpeas and use instead of a spread in a wrap or sandwich with fresh salad.