Focus on food: Chickpeas – the pearl of protein

With the Cooking School successfully up and running, Chef John thought he would give us some tips and tricks on cooking with CHICKPEAS

A Chickpea is the seed of a plant native to west Asia. Chickpeas were originally popular in India and Africa and have been grown there throughout their history. These days chickpeas are used extensively all over the world.

Chickpeas are easy to cook, cheap to produce and can be stored up to a year in cool and dry conditions.

Chickpeas are high in nutrients and protein which makes them popular amongst vegetarians and vegans. They are packed with fibre, minerals, B group vitamins and also contain a small amount of essential oils.

Chickpeas can be used in salads, casseroles, Indian dals, stews, dips (hummus), bean patties and falafel. They can also be served as a side dish with curries and can be roasted, salted, unsalted or spiced. Chickpeas should be slow-soaked for 12 hours and then boiled for 1-11/4 hours.

Chickpeas are used to make flour called Besan which is known for its distinctive nutty flavour. It is used in Indian and Pakistani cooking and is gluten free.

Feel like cooking chickpeas at home? Try one of Chef John’s winter favourites:

Spiced Chickpea and Turmeric Soup

1 cup chickpeas (soaked and cooked)
1 cup onion (diced)
½ cup carrots (diced)
½ cup tomatoes (diced)
½ cup celery (diced)
½ cup red lentils
½ cup zucchini (diced)
½ cup parsnip (diced)
½ cup green beans (cut in ¼)
4 cloves garlic (crushed)
25gr fresh turmeric, grated (or 1 tsp. ground)
25gr fresh ginger, grated
½ tbsp. ground coriander
½ tbsp. ground mild curry
½ tbsp. ground cardamom
½ tbsp. ground cumin
1 large red chili (finely chopped)
2lt vegetable stock or water
½ cup fresh basil (chopped)

Method:

Cook cumin, coriander, curry, cardamom, garlic, turmeric, ginger and onion in ½ cup vegetable stock for 2-3 minutes.

Add all other ingredients and simmer for 30 min.

To serve, top with fresh coriander and a tbsp. plain yogurt. 

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