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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

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.
Chicken and chickpea curry with brown rice

Chicken and chickpea curry with brown rice

6. Chicken and Chickpea Curry

Prep time: 10 min

Cook time: 40 min

Ready in: 50 min

Yields: 2 servings

Ingredients

  • 1 small to medium red onion
  • 2 large garlic cloves
  • 4 tablespoons vegetable oil
  • 2 teaspoons hot curry powder
  • ½ teaspoon garam masala
  • 14 ounce can plum tomatoes in tomato juice
  • 1 large red dried chilli
  • Salt and pepper
  • 6 skinned chicken thigh fillets
  • 6 ounces brown rice (or as required)
  • 1 (14-ounce) can chickpeas
  • 2 tablespoons freshly chopped coriander leaf (cilantro), plus extra to garnish

Instructions

  1. Peel the onion and cut it in half down through the central core. Lay each half flat and slice fairly finely across the way. Peel and finely slice the garlic cloves.
  2. Pour the oil in to a large saucepan and bring it up to a medium heat before adding the onion, garlic, curry powder and garma masala. Saute for 2 or 3 minutes until the onion strands are separated and softened.
  3. Pour the tomatoes in to the saucepan and add the finely chopped chilli with some salt and pepper. Stir well, breaking up the plum tomatoes with your spoon best you can, and bring to a simmer.
  4. Chop the chicken thigh fillets to around ¾-inch pieces. Add to the curry sauce, stir through, cover and bring to a gentle simmer for 30 minutes, stirring occasionally.
  5. Wash the brown rice through a fine sieve under running cold water and add to a large pot of salted boiling water. Stir well and simmer for 20 minutes (or per the pack instructions), stirring occasionally.
  6. Just before the rice is ready, stir the chickpeas and the coriander leaf in to the curry and continue to simmer while you drain the rice and set it aside to steam off and dry out for 2 or 3 minutes.
  7. Divide the rice between two serving plates and spoon the curry either alongside or over the top before garnishing with the last of the chopped herb.
Sirloin steak with turmeric potatoes and chickpeas in chilli sauce

Sirloin steak with turmeric potatoes and chickpeas in chilli sauce

7. Sirloin Steak With Turmeric Potatoes and Chickpeas in Chilli Sauce

Prep time: 10 min

Cook time: 25 min

Ready in: 35 min

Yields: 1 serving

Ingredients

  • 5 medium baby new potatoes
  • 1 teaspoon ground turmeric
  • Salt
  • 2 large garlic colves
  • Vegetable oil
  • 1 (8-ounce) can chopped tomatoes in tomato juice
  • 1 large dried red chilli
  • Black pepper
  • 2 tablespoons chickpeas
  • 1 tablespoon freshly chopped coriander leaf (cilantro)
  • 1 (6-ounce) sirloin steak
  • Butter
  • Generous pinch dried fenugreek leaves

Instructions

  1. Wash but don't peel the potatoes and cut each one in half to form around 1-inch pieces.
  2. Put the potatoes in to a large pot with the turmeric and some salt. Pour in enough cold water to ensure the potatoes are comfortably covered and bring the water to a simmer for 20 minutes.
  3. Pour 2 or 3 tablespoons of vegetable oil in to a large saucepan and add the peeled and finely sliced garlic cloves. Saute very gently for 1 or 2 minutes, just to release the flavour, being careful not to burn or even colour.
  4. Add the tomatoes to the garlic, along with the finely chopped chilli, some salt and pepper. Stir well and bring to as gentle a simmer as possible for 10 minutes.
  5. Add the chickpeas and coriander to the sauce, stir well and continue to simmer gently while you cook the steak.
  6. Pour a couple of tablespoons of oil in to a small frying pan and bring it up to a very high heat.
  7. Season the steak with salt and pepper on both sides and fry it for 2 or 3 minutes each side (depending upon thickness of steak and how you prefer it to be cooked). Lift to a heated plate and set aside to rest for a few minutes while you attend to the potatoes.
  8. Drain the potatoes and return them to the empty pot. Allow them to steam off and dry out for 2 or 3 minutes before adding a little butter and the dried fenugreek. Swirl the pot gently to ensure even coating.
  9. Plate the steak with the chickpeas and potatoes alongside.
Middle Eastern themed shepherd's pie is served with cumin roasted cauliflower

Middle Eastern themed shepherd's pie is served with cumin roasted cauliflower

8. Middle Eastern Shepherd's Pie With Cumin Roast Cauliflower

Prep time: 10 min (plus required cooling time for stewed lamb)

Cook time: 1 hour 50 min

Ready in: 2 hours (plus required cooling time for stewed lamb)

Yields: 2 servings

Ingredients

  • 1 medium white onion
  • 2 large garlic cloves
  • Vegetable oil
  • ¾ pound diced leg of lamb
  • 1 pint fresh chicken stock
  • Salt and pepper
  • 2 generous handfuls baby spinach leaves
  • 1 (14-ounce) can chickpeas
  • 2 pounds sweet potatoes
  • 1 medium cauliflower head
  • 1 teaspoon ground cumin

Instructions

  1. Pour 2 or 3 tablespoons of vegetable oil in to a large saucepan and gently heat.
  2. Peel the onion and finely slice. Peel and finely slice the garlic cloves. Add to the oil and saute for a couple of minutes.
  3. Add the lamb to the softened onion and garlic and turn the heat up slightly. Saute for a couple of minutes until the lamb is evenly browned.
  4. Pour the chicken stock in to the pot and season with a little salt and pepper. Bring to a gentle simmer for 1 hour or until the lamb is just tender.
  5. Add the spinach to the pot and stir it through. Simmer for a couple of minutes until just wilted.
  6. Turn the heat off under the pot and stir in the chickpeas. Cover and leave to cool completely. This should take at least an hour.
  7. When the lamb is set aside to cool, peel the sweet potatoes and chop to 1-inch chunks. Add to a pot of cold, lightly salted water and bring to a simmer for 15 minutes or until the pieces are just softened.
  8. Drain the sweet potatoes and allow to steam off for a few minutes and dry out. Mash with a hand masher, cover and set aside to cool.
  9. Put your oven on to preheat to 190C/375F/Gas Mark 5.
  10. Use a slotted spoon to transfer the lamb mixture to a 1-inch deep, 10-inch x 7-inch pie dish. Pour in a little of the stock only, enough to come about half way up the height of the filling.
  11. Spoon the sweet potato in to the dish in clumps before using a knife to spread it out evenly to fully cover the filling.
  12. Sit the dish on a deep roasting tray to contain potential spills (this tray will subsequently be used to roast the cauliflower) and place in to the heated oven for 30 minutes.
  13. Pour 2 tablespoons of vegetable oil in to a large stone or glass bowl, season with the cumin, salt and pepper and stir well.
  14. Break or chop the cauliflower head in to approximately 1-inch florets before stirring carefully in to the seasoned oil.
  15. Take the pie from the oven (leave the oven on) and carefully lift to a heatproof surface to rest. Add the cauliflower to the hot tray and cook in the oven for ten minutes, carefully tossing or stirring half way through cooking.
  16. A large slotted spoon should be used to divide the shepherd's pie between two serving plates before the cauliflower is arranged alongside.
Smoked paprika spiced chickpea BLT

Smoked paprika spiced chickpea BLT

9. Smoked Paprika Spiced Chickpea BLT

Prep time: 10 min

Cook time: 5 min

Ready in: 15 min

Yields: 2 BLTs

Ingredients

  • 4 rashers British back bacon (or 8 strips American bacon)
  • Vegetable oil
  • 1 tablespoon natural yoghurt
  • 2 tablespoons chickpeas
  • 6 pitted black olives
  • ½ teaspoon smoked paprika
  • Salt and pepper
  • 2 large bread rolls
  • 4 medium lettuce leaves
  • 1 medium tomato
  • Freshly chopped coriander leaf (cilantro) to garnish

Instructions

  1. Pour a little oil in to a large frying pan and bring it up to a medium heat. Put the bacon on to fry for a couple of minutes each side or until done as preferred.
  2. Put your kitchen grill/broiler on to preheat to its highest setting.
  3. Add the yoghurt to a suitable mixing bowl along with the chickpeas, halved olives, smoked paprika and a little salt and black pepper. Stir well to combine.
  4. Cut the rolls in half horizontally and toast lightly on their cut sides.
  5. Wash the lettuce leaves and shake dry. Lay 2 on each toasted bottom roll half before spooning on the spiced chickpea and olive combination.
  6. Lay 2 bacon rashers (or 4 strips) on top of the chickpea mix, followed by 2 or 3 slices from the tomato. Scatter over some chopped coriander before closing the rolls over to serve.
Cold curried chicken thigh salad is served with a spicy chickpea raita

Cold curried chicken thigh salad is served with a spicy chickpea raita

10. Cold Curried Chicken Salad With Spicy Chickpea Raita

Prep time: 10 min (plus marinating and cooling time for chicken thighs)*

Cook time: 10 min

Ready in: 20 min (plus marinating and cooling time for chicken thighs)

Yields: 1 serving

*The chicken thighs could be marinated or stored when cooked in your fridge overnight to save time on the day but be sure to allow them time to come back up to room temperature before they are cooked/sliced for service.

Ingredients

  • 2 skinless chicken thigh fillets
  • 2 teaspoons hot curry powder
  • Salt and pepper
  • Vegetable oil
  • 2 tablespoons natural yoghurt
  • ½ small red onion (¼ each for raita and for salad)
  • ½ teaspoon hot chilli powder
  • ½ (14-ounce) can chickpeas
  • 1 tablespoon freshly chopped coriander leaf (cilantro)
  • Generous handful fresh watercress
  • Juice of half a lime, plus lime wedge to garnish

Instructions

  1. Lay the chicken thigh fillets on a large plate and scatter with the curry powder and some black pepper on both sides. Use your fingers to gently rub it in to the chicken flesh. Cover and leave to marinade for at least an hour, though longer is better.
  2. Pour a little vegetable oil in to a frying pan and bring it up to a medium heat. Season the chicken thigh fillets with salt only at this stage and fry for 5 minutes each side or until done (larger fillets may require a little longer).
  3. Ensure the thigh fillets are fully and properly cooked before lifting to a plate, covering and leaving to cool completely.
  4. Spoon the yoghurt in to a bowl and add the chilli powder, salt and pepper and quarter of the red onion, finely diced. Stir well.
  5. Add the chickpeas to the yoghurt mix along with the coriander/cilantro and again stir well.
  6. Wash the watercress and shake dry. Add to a large mixing bowl with the finely sliced remaining onion quarter.
  7. Slice the chicken thigh meat in to ½ inch strips and add to the bowl along with the lime juice and a little salt and pepper. Toss gently with your hands to combine.
  8. Plate the chicken salad on one half of your serving plate, the chickpea raita on the other side and lay the lime wedge on the salad to garnish.

© 2020 Gordon Hamilton

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 15, 2020:

Curries are probably the most popular dishes in which they're included, Liza, and they definitely work very well in that respect. I'm glad that you like these alternative ideas. The sandwich was a particular favourite of mine so I hope you enjoy it, as freshly baked bread would be perfect for the purpose. Thanks for visiting and commenting.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 15, 2020:

Thank you, Shauna, and I'm glad you also enjoy these tasty little morsels. Regarding the mashing of the chickpeas, I don't know that I would recommend it as I like the texture of them whole, but they definitely would work just as well mashed and would probably also be easier to spread/contain in the finished dish.

Liza from USA on June 15, 2020:

Most of the time, I have used chickpea in chicken curry or veggies curry. Absolutely loving all your suggestion of using chickpea in a variety of recipes, Gordon. I think I'm going to try to make the cheesy chickpea and mustard sandwich. I have a loaf bread that I baked so, this would be good!

Shauna L Bowling from Central Florida on June 15, 2020:

I love chickpeas. You've provided some unique and delicious variations to just throwing them in a salad.

For some of the spreadable recipes, would you recommend mashing the chickpeas into a paste rather than add them whole?

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 13, 2020:

The idea of steamed chickpeas intrigues me, Peachy. I presume that would need to be fresh chickpeas? I did try roasting them following recommendations but wasn't overly impressed with the results. Thanks for visiting and sharing your information.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 13, 2020:

It's amazing, Mary, how many people I know seem to keep chickpeas in their store cupboard as a standby ingredient. I hope you like them in the potato cakes. Re the spices: yes, much as I do love chickpeas in their most basic form, they definitely do benefit from some additional, powerful flavours. Thanks for visiting.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 13, 2020:

Glad to help ensure food doesn't go to waste, Liz! I hope you not only find inspiration but find enjoyment in whatever you create. Thanks.

peachy from Home Sweet Home on June 13, 2020:

I love steam chickpeas, they taste awesome even though without any seasonings.

Mary Wickison from Brazil on June 12, 2020:

During this lock down I seem to have bought several cartons of chickpeas so will use them up on your recipes. I never thought of putting them into potato cakes.

Glad to see you use curry powder, paprika, and chili powder, it'll add a bit of a kick!

Liz Westwood from UK on June 12, 2020:

I have several tins of chickpeas left in the cupboard from the last visit of our vegetarian daughter. You have given me inspiration on how to use them.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 12, 2020:

Wow - that's quite a coincidence, Wesman! I really hope the ideas will be useful to your Mom and she very much likes what she tries. Thanks for reading, for sharing and for taking the time to let me know.

Wesman Todd Shaw from Kaufman, Texas on June 12, 2020:

Someone just gave my mom a few pounds of chickpeas. She doesn't really know what to do with them, as they are foreign things to her. I'll be emailing this article to the mom.

Thanks for publishing!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 12, 2020:

Glad you're a fellow chickpeas fan Peggy and yes, hummus is a hugely popular dish which can be made from them and which I also enjoy. Hope you might consider giving one of these ideas a try. Thanks for visiting.

Peggy Woods from Houston, Texas on June 12, 2020:

We always keep canned chickpeas in our pantry and regularly eat hummus made from them. So many of your recipes sound delicious! Thanks for sharing them.