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10 Different Chickpea Recipes and Serving Suggestions

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Cold curried chicken salad with spicy chickpea raita is one of the recipes featured on this page

Cold curried chicken salad with spicy chickpea raita is one of the recipes featured on this page

Chickpeas are very popular in both Indian and Middle Eastern cooking and are now widely available around the world in either dried form or in cans. They are nutritious, delicious and extremely versatile in the ways in which they can be included in recipes. Dried chickpeas must be soaked overnight in water before they can be used, but the canned chickpeas used in the 10 tasty recipes featured here are ready for immediate use.

It's a good idea to wash canned chickpeas under running cold water before use.

It's a good idea to wash canned chickpeas under running cold water before use.

It is a good idea to rinse the canned chickpeas before they are used in a recipe. Simply open the can and pour the chickpeas in to a colander under cold running water before giving it a brief, gentle shake and leaving to drain well. This removes much of the chemical canning preservatives and impurities.

Chickpea stuffed portobello mushrooms with pan fried mackerel fillet

Chickpea stuffed portobello mushrooms with pan fried mackerel fillet

1. Chickpea Stuffed Portobello Mushrooms with Mackerel

Prep time: 15 min

Cook time: 10 min

Ready in: 25 min

Yields: 1 serving

Ingredients

  • 2 large portobello mushrooms
  • Vegetable oil
  • 2 tablespoons canned chickpeas
  • ¼ red bell pepper
  • ¼ small red onion
  • 1 large garlic clove
  • 1 tablespoon freshly chopped coriander leaf (cilantro), plus extra to garnish
  • Salt and pepper
  • 1 large butterflied mackerel fillet

Instructions

  1. Put your oven on to preheat to 375F/190C/Gas Mark 5.
  2. Brush or carefully wipe the mushrooms clean. Remove any remaining parts of the stalks by gently twisting them and lifting clear.
  3. Wipe a fine coating of oil over a baking sheet or tray with kitchen paper and sit the mushrooms on it, open cup sides down. Cook in the heated oven for an initial 5 minutes.
  4. Put the chickpeas in to a bowl. Seed and dice the bell pepper quarter and moderately finely chop the peeled onion quarter. Peel and chop the garlic clove and add all to the bowl with the chickpeas. Add the coriander (cilantro), season with salt and pepper and stir well to combine.
  5. Take the mushrooms from the oven and turn them with tongs that the cup sides are now facing upwards. Spoon the chickpea mix in to the cups and bake for 5 more minutes.
  6. Pour a little oil in to a non-stick frying pan and bring it up to a high heat. Season the mackerel fillet on both sides with salt and pepper and lay it skin side down in the hot pan. If it starts to curl upwards from the centre outwards, gently press it down with the back of a spatula for a few seconds. Reduce the heat to medium.
  7. When you can see that the mackerel fillet is cooked most of the way through (after 2 or 3 minutes), turn the heat off completely before turning the fillet to complete cooking on the flesh side in the residual heat. This should only take about a minute.
  8. A fish slice is best used to carefully lift the mushrooms to a serving plate and the mackerel fillet alongside. Garnish with the remaining coriander before service.
Chilli spiced pork with potato curry and spicy chickpea salad

Chilli spiced pork with potato curry and spicy chickpea salad

2. Chilli Spiced Pork Fillets With Potato Curry and Chickpea Salad

Prep time: 10 min

Cook time: 50 min

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Ready in: 1 hour

Yields: 1 serving

Ingredients

  • 2 pork fillets or boneless chops
  • 2 teaspoons hot chilli powder (1½ teaspoons for pork marinade and ½ teaspoon for chickpea salad)
  • Black pepper
  • 6 baby new potatoes
  • Salt
  • 2 tablespoons canned chickpeas
  • 1 small tomato
  • 1 small red onion (¼ for salad, ¾ for curry)
  • 2 large garlic cloves (1 for salad, 1 for curry)
  • 2 tablespoons freshly chopped coriander leaf (cilantro), (1 each for salad and for curry)
  • Vegetable oil
  • 1 teaspoon freshly grated ginger root
  • 2 teaspoons hot curry powder
  • Small (8 ounce) can chopped tomatoes in tomato juice

Instructions

  1. Scatter the pork fillets with chilli powder and black pepper (no salt at this stage) and gently rub it in to the meat with your fingers. Lay them on a plate, cover and leave to dry marinate.
  2. Wash the potatoes, cut them in half and add them to a pot of salted cold water. Bring the water to a simmer for 20 minutes.
  3. Put the chickpeas in to a mixing bowl. Add the seeded, and diced tomato, finely chopped red onion quarter, finely chopped garlic clove half teaspoon of chilli powder and tablespoon of coriander. Season with salt and pepper before stirring well, covering and setting aside until required.
  4. Drain the cooked potatoes and set aside to steam off and cool.
  5. Bring a couple of tablespoons of vegetable oil up to a medium heat in a small, non-stick frying pan. Season the pork fillets with a little salt on each side and put on to gently fry for 10 minutes each side or until done.
  6. Pour a couple of tablespoons of vegetable oil in to a large saucepan and gently heat. Add the sliced red onion three-quarter, the grated remaining garlic clove and ginger and the curry powder. Saute for 2 or 3 minutes until the onion is softened.
  7. Pour the tomatoes in to the softened onion and season with salt and pepper. Bring to a gentle simmer while the pork finishes cooking, stirring occasionally.
  8. When the pork is cooked, turn the heat off under the pan and push it to a cool part of your stove to let the meat rest.
  9. Stir the remaining tablespoon of coriander in to the curry, followed by the part cooled potatoes. Simmer for another couple of minutes to ensure the potatoes are fully reheated.
  10. Lay the pork fillets on a serving plate and spoon the potato curry and chickpea salad alongside.
Asparagus tip and chickpea tortilla with watercress salad

Asparagus tip and chickpea tortilla with watercress salad

3. Asparagus Tip and Chickpea Tortilla

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: 1 serving

Ingredients

  • 6 medium, trimmed asparagus spears
  • Vegetable oil
  • Butter
  • 2 tablespoons chickpeas
  • 3 large eggs
  • Salt and pepper
  • Generous pinch dried oregano
  • Handful fresh watercress leaves
  • 1 small tomato

Instructions

  1. Pour a tablespoon of oil in to a small to medium omelette pan and add about an ounce (¼ stick) of butter. Gently heat until the butter is almost melted.
  2. Put your kitchen grill/broiler on to preheat at its highest setting.
  3. Add the asparagus spears to the pan and turn them around in the oil and butter for 2 to 3 minutes before adding the chickpeas for a further minute's sauteing.
  4. Break the eggs in to a bowl and season with salt and pepper. Beat with a fork or small hand whisk until the whites and yolks are just combined.
  5. Make sure the asparagus and chickpeas are fairly evenly dispersed around the pan before carefully pouring the beaten eggs over the top. Scatter the dried oregano lightly over the surface. Leave to cook for 2 or 3 minutes until you can see the egg is set almost all the way to the top.
  6. Lift the pan under the grill/broiler and heat for a minute or so until the egg is completely set.
  7. Wash the watercress and tomato. Cut the tomato in to 6 wedges and hand toss lightly with the watercress in a bowl, seasoning with salt and pepper.
  8. Slide the tortilla on to a large serving plate and arrange the salad over the top to serve.
Cheesy chickpea and mustard sandwich with salad dressing

Cheesy chickpea and mustard sandwich with salad dressing

4. Cheesy Chickpea and Mustard Sandwiches

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: 1 large serving

Ingredients

  • ½ (14 ounce) can chickpeas
  • 2 small tomatoes (1 for sandwiches and 1 for salad)
  • 8 pitted black olives
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • 4 small slices wholemeal bread
  • 8 slices Red Leicester (or similar hard cheese), or as required
  • ½ teaspoon dried fenugreek leaves
  • Generous handful baby spinach leaves

Instructions

  1. Put your kitchen grill/broiler on to preheat to maximum.
  2. Add the chickpeas to a mixing bowl along with the seeded and moderately diced first tomato, halved olives, Dijon mustard and some salt and pepper. Stir well to combine.
  3. Lay 2 slices of the bread on a grilling tray and divide the chickpea mix evenly between the two. Don't add too much - a little bit left over to be used as desired is OK.
  4. Lay the cheese slices on top of the chickpea mix to form a complete covering.
  5. Place the tray under the grill for a couple of minutes until the cheese is melted and bubbling.
  6. Wash the spinach leaves and shake dry. Cut the second tomato in to 6 wedges and toss gently in a bowl with the spinach and some salt and pepper.
  7. Scatter the fenugreek over the melted cheese and place back under the heat for a further 30 seconds.
  8. A fish slice or spatula should be used to carefully lift the melted cheese bread slices to a chopping board where a second slice of bread should be placed on top of each. Press down very lightly before slicing diagonally in half.
  9. Plate the sandwiches on one half of a serving plate with the salad on the other half to garnish.
Spicy chickpea and spinach potato cakes with spicy tomato sauce and broccoli

Spicy chickpea and spinach potato cakes with spicy tomato sauce and broccoli

5. Spicy Chickpea and Spinach Potato Cakes

Prep time: 10 min (plus cooling/firming up time for formed potato cakes)

Cook time: 40 min

Ready in: 50 min (plus cooling/firming up time for formed potato cakes)

Yields: 4 potato cakes

Ingredients

  • 2 pounds floury/starchy potatoes
  • Salt
  • Generous handful baby leaf spinach
  • Butter
  • ½ (14-ounce) can chickpeas
  • 2 large red dried chillies (1 for potato cakes, 1 for sauce)
  • White pepper
  • Plain/all purpose flour
  • 1 medium white onion
  • 2 cloves of garlic
  • Vegetable oil
  • 1 (8-ounce) can chopped tomatoes in tomato juice
  • Black pepper
  • 1 tablespoon freshly chopped coriander leaf (cilantro)
  • 1 cup breadcrumbs
  • 2 large eggs
  • 1 medium head broccoli

Instructions

  1. Peel the potatoes and chop to around 1½ inch chunks. Add to a pot of cold, salted water and bring the water to a moderate simmer for about 20 minutes or until the potatoes are just softened.
  2. Bring a second pot of salted water to a rolling boil and add the spinach leaves. Simmer for 1 minute only before draining and setting aside to cool.
  3. Drain the potatoes and allow them to steam off and dry out for a few minutes. Add a little bit of butter and mash with a hand masher (NB: do not use a food processor or similar as this creates a puree rather than mash, which is not suitable for making the potato cakes). Cover and set aside to cool for 15 minutes or until they are cool enough to be comfortably handled.
  4. Squeeze the spinach well at your sink to remove as much moisture as possible before roughly chopping. Add to the mashed potatoes along with the chickpeas, a little white pepper and one of the finely chopped red chillies.
  5. Scatter a fine coating of flour over a large plate or other suitable container. Mix the potato cake ingredients very well with your hands before dividing in to 4 equal portions.
  6. Roll each portion in to a ball between the palms of your hands before flattening in to patties around three-quarters of an inch thick. Lay the patties on the floured plate/container and refrigerate for 2 hours to firm up.
  7. Peel and moderately finely dice the onion and garlic. Bring a couple of tablespoons of oil up to a medium heat in a large saucepan before adding the onion and garlic and sauteing for a couple of minutes to soften the onion.
  8. Pour the tomatoes in to the saucepan and add the second chopped chilli and some salt and black pepper. Stir well and bring to a gentle simmer. Cover and continue to simmer while you cook the potato cakes, stirring occasionally.
  9. Pour the breadcrumbs in to one flat bottomed bowl or suitable plate and beat the eggs in another. Pour 2 or 3 tablespoons of oil in to a small frying pan and bring it up to a medium heat.
  10. Take the chickpea potato cakes from the fridge and scatter with some more flour. Ensure each cake is coated lightly with flour all over before dipping in the egg followed by the breadcrumbs. Repeat this process for a full and even coating.
  11. Fry the potato cakes over a medium heat for 7 or 8 minutes each side until the breadcrumbs are beautifully crisp and golden.
  12. When the potato cakes are turned to fry on their second sides, bring a pot of salted water to a rolling boiling before adding the broccoli florets. Simmer for 5 minutes before draining through a colander at your sink.
  13. The coriander leaf/cilantro should be stirred in to the sauce for the final couple of minutes of cooking.