Chickpeas provide the perfect base for hummus. The softened beans breakdown easily into a smooth paste, either with canned or home-cooked. If you are in a hurry, add a tin of chickpeas with ¾ the amount of its liquid into a blender. Add two large tablespoons of tahini, half a lemon, two cloves of garlic, a good serving of oil olive plus salt and pepper to taste.
Blitz for two minutes or until smooth and serve with carrots or crisps.
A simple salad
A healthy three-bean salad recipe is packed with flavour, and it takes only 15 minutes to make. Simply grab yourself green beans (steamed), cucumber, one tin of chickpeas, one tin of red kidney beans, feta, corn and fresh parsley and mix together in a large bowl.
The best thing is you can add as much or as little of a particular ingredient – depending on your taste. To dress, mix some lemon, olive oil and balsamic vinegar together and serve – quick, easy and delicious!
Chickpeas are super in soups – right now we are loving Moroccan soup, with lemons, chickpeas and plenty of spice. This low-calorie soup serves four and is ready in under an hour. Simply heat vegetable oil in a large pan and add an onion, three sticks of celery and a pinch of salt. Cook for 10 minutes, then throw in garlic, two preserved lemons and red chillies.
From here, add a squeeze of tomato purée and spices, followed by one tin of chopped tomatoes, one potato, one tin of chickpeas and 1.25 litres of boiling water. After a 30-minute simmer, add a handful of spinach, flat-leaf parsley and a little seasoning. Finish with a squeeze of lemon and you’re done!