Chickpeas (garbanzo beans) are incredibly tasty, and while most people enjoy them in hummus, their versatility expands far beyond the popular dip. Chickpeas are a great source of nutrients, and since they’re protein-packed, they are especially useful in vegetarian and vegan cooking. From soups to snacks to stews, chickpeas are a staple in countless (of my) recipes. And thanks to their nutty taste and slightly creamy flavour, they pair well with nearly any vegetable. Equally they could be substituted with another bean or even lentils.
1. Heat the olive oil over a medium-high heat in a medium sized saucepan/casserole and add the minced garlic and diced onion. Cook until the onion is golden and translucent 10 – 15 minutes.
2. Now add the spices and tomato paste, cook for a minute before adding the diced tomatoes, drained chickpeas and vegetable stock.
3. Simmer for 25 minutes before tasting to check the seasoning and serving.
4. Serve with a smattering of chopped flat leaf parsley and pair with couscous, quinoa, rice or a flat bread, and a green salad.
5. Leftovers can be stored in the fridge for four to five days or frozen for a month to so. Re-heats could be spiced up with a drizzle of harissa.