chickpeas
Recipes using chickpeas
Warm Chickpea & Feta Bowl
Warm roasted chickpeas and vegetables mixed with creamy feta cheese and fresh herbs over grains.
Falafel Base
The proper Middle Eastern falafel — dried chickpeas (never canned) soaked overnight, then ground raw with onion, garlic and a generous bouquet of parsley, coriander, cumin and coriander seeds. The raw soak is what gives that craggy, lacy texture; canned chickpeas turn to porridge and fall apart in the oil. Preparation time includes a 12-hour chickpea soak and at least 30 minutes of chilling; longer soaking adds time.
Hummus
The proper Levantine hummus — chickpeas blitzed with a generous slug of tahini, lemon, garlic and a hit of cumin, finished with olive oil. Smoothness comes from blending the tahini and lemon together first until they go fluffy, then adding the chickpeas with ice water.
Trinidadian Doubles
Trinidadian doubles: soft fried bara flatbreads filled with curried chickpeas, scotch bonnet and tamarind chutney.
Falafel with Tahini
Crispy deep-fried golden balls of ground chickpeas and herbs with aromatic spices. Served with creamy tahini sauce for dipping, a timeless Middle Eastern classic. Preparation time includes a 12-hour overnight chickpea soak and 15 minutes of chilling.
Harira
A comforting Moroccan lentil and chickpea soup infused with warm spices, fresh herbs, and a rich tomato broth thickened with a traditional flour slurry.
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