Chickpeas are one of the earliest cultivated legumes - there's evidence that they’ve been grown for around 7,500 years. Were our neolithic ancestors swapping hummus tips? Quite possibly; the Roman gourmet Apicius gives several recipes. Interestingly, the word hummus is the name of the chickpea itself in Arabic. What we call hummus is hummus bi tahina (chickpeas with tahini). Chickpeas are also used in Spanish, North African and Indian cuisines.
There are two main types: the desi, which are darker and smaller, and the kabuli, which are larger, smoother and lighter. The latter is grown in southern Europe and north Africa, and it’s the variety we come across more frequently, but they are also grown in the USA and Canada. Worldwide chickpea production totals no fewer than nine million tonnes per year.
What do chickpeas taste like?
Chickpeas have a slightly nutty, earthy flavour and a creamy texture when properly cooked. It's important to buy fresh dried beans, as those that are older will have an unpleasant grainy texture and will never become really soft. If you're buying jarred or tinned chickpeas, it's worth seeking out the best that you can, as the larger chickpeas found in specialist shops and delis will have a superior flavour and texture to the canned variety found in supermarkets. That said, a regular tin of chickpeas will still add bags of flavour and interest to a range of dishes such as soups, stews and even sandwiches.
How to boil chickpeas
When cooking dried chickpeas, bear in mind that the cooked yield is around two and a half times the dried weight and volume, although this will vary slightly according to your chickpeas.
Hummus is one of the best known uses for cooked chickpeas, and it's hard to beat when it's freshly made, served with a pile of steaming pitta or flatbreads.
How to remove the skins from chickpeas
If you're making hummus, you may want to remove some of the tough skins from your chickpeas, for a super smooth result. To do this, submerge the chickpeas in water. Rub them between your hands and give them a good swirl, then skim off any loose skins that have floated to the top. Repeat several times, drain and rinse again.
You can also rub the cooked chickpeas gently between the folds of a clean tea towel, which will slough off some of the skins.
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How to deep fry chickpeas
Deep fried chickpeas are very moreish as a snack or as a garnish for dips and salads. While roasting chickpeas uses less oil, the chickpeas take a long time to cook and the insides dry out before the outsides have become sufficiently crispy. This can leave the chickpeas with a mealy, unpleasant texture. Frying them in oil means they cook quickly with consistent results. Tossing the chickpeas in a little cornflour before frying will further enhance the effect.
How to make chickpea mash
Chickpea mash makes a fun and flavoursome alternative to mashed potatoes, and has its own unique creamy texture and nutty flavour. Try adding garlic to the cooking water, or sizzle some whole spices gently in olive oil and pour them over the chickpeas before serving.
How do you cook chickpea pasta?
'Chickpea pasta' can mean two different things: the classic Italian dish pasta e ceci from the Lazio region, or gluten-free pasta made from chickpea flour. We can help you with both. For the hearty Italian classic, find our authentic recipe below, and for the chickpea pasta, simply cook it as regular pasta in boiling salted water, but be aware that it takes less time to cook than the wheat variety - seven minutes will give you an al dente result.
Can you freeze cooked chickpeas?
To freeze, arrange a single layer of chickpeas on a piece of clingfilm or on a silicone baking mat on a tray and pop into the freezer. Once frozen, pack into bags or plastic boxes.
Which flavours work well with chickpeas?
Chickpeas are the main ingredient in falafel - crispy deep fried pucks of chickpea and herbs that are wildly popular across the Middle East and, now, the world. Freshly fried falafel are served inside warm pitta bread with a selection of pickles and sauces. Sally Abé stuffs hers with chunks of halloumi, while Victoria Glass adds sweet potato.
Chickpeas are fantastic in salads, too, adding protein and flavour – try this roasted carrot and chickpea salad or Alfred Prasad’s chickpea, mango and edamame sundal.
Or why not try chickpeas in a curry or stew? Tinned chickpeas are such a convenient way to bulk out full flavoured dishes containing tomatoes and chorizo, or myriad spices.
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