Chickpeas, also called garbanzo beans, are an essential ingredient for vegetarian and vegan recipes. Slightly sweet with some earthy starchy notes, they are so versatile and can be used to make fluffy hummus, curries, stews, salads, burgers, soups, and so so much more. Dry and seasoned they also make a delicious snack.
Chickpea recipes tend to be filling, satisfying and nutritious thanks to the rich, creamy yet firm texture. Chickpea has been cultivated for thousands of years and happens to be one of the most popular legumes in the world.
If you are using a lot of chickpeas, it might be more economical to buy dry chickpeas and cook them in large batches that you can use throughout the week. Canned chickpeas work out to be more expensive but are often seen as more convenient.
When using canned chickpeas, make sure you do not waste the chickpea brine also known as aquafaba. It has a high protein content and is a great vegan egg replacer that you can use in mousses, cakes, mayo and other plant-based recipes.
Chickpea recipes can be found in many world cuisines such as Middle Eastern, Indian, Mediterranean and North African.
A great source of iron and protein, they are a staple for any flexitarian pantry.
Some of my favourite chickpea recipes include the Chickpea Stew and the Sweet Potato & Chickpea Moroccan Stew below. Make sure you try my Dreamy Chocolate Mousse if you have any aquafaba leftover. This is one of the most popular recipes on the blog!