What to do with canned chickpeas

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.
First published: Oct 2008

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