Chickpeas
Flavour Profile
Mildly nutty with a buttery, creamy texture once cooked. They have an earthy undertone that works as a neutral canvas for bold spices and bright acids.
Health Benefits
A good amount of fibre for your gut, and plant-based protein to keep you full. Plus some iron, which helps move oxygen around your body and stops you feeling so knackered. They're dried for a reason, so make sure you soak them properly, overnight is best, for easier cooking and digestion.
Buying Tips
Dried chickpeas are cheaper and hold their shape better during long cooks. Canned chickpeas are the ultimate convenience food.
If buying canned, look for brands that list only chickpeas, water, and salt. If they look murky or the can is dented, leave it on the shelf.
Storage
Dry chickpeas live in the pantry forever, or at least a year.
Once cooked or opened from a can, keep them in an airtight container in the fridge for up to four days. If you have leftover canned chickpeas, don't store them in the open tin—transfer them to glass or plastic.
Cooking Uses
The backbone of hummus and falafel. Roast them with spices for a crunchy snack, toss them into stews to add bulk, or smash them into a salad for texture.
Don't pour the liquid from the can down the sink—that is aquafaba, and it's gold for vegan baking.
Forkin' Food Theory
The secret to the smoothest hummus isn't the blender—it's the skins.
Chickpea skins are mostly cellulose, which doesn't break down easily. If you want restaurant-quality silkiness, you have to overcook the chickpeas until they are falling apart, or peel them by hand.
Alternatively, a pinch of bicarbonate of soda in the boiling water raises the pH level, breaking down the pectin in the skins so they practically dissolve. Chemistry makes the creaminess.