CUPBOARD: CHICK PEAS

They’ve long been popular as a tasty replacement for meat in vegetarian and vegan diets. But chickpeas have much more to offer and deserve their place in the sun as a modern-day superfood.

How to use them, why they’re so good for you, and the best chickpea curry.

BUYING

Unlike other canned products, chickpeas don’t lose nutritional value when canned, making them a healthy, cheap and long-lasting store cupboard staple. For an even healthier option, look for cans with low or no added sodium.

HEALTH BENEFITS

Chickpeas are packed with loads of nutrients. They’re a great source of fibre and protein, as well as being rich in folate, iron and magnesium. MARINATED SPICED

CHICKPEAS

Heat oven to 200°C. Dry out one can of chickpeas and toss together with ½ tsp sesame seeds, ½ tsp dried parsley, ½ tsp red chilli flakes and a pinch of Himalayan salt. Roast in the oven for 20-25 minutes. These spiced chickpeas are great on a mezze platter, tossed into salads or stuffed into pitas.

TYPES

There are two types of chickpeas: desi and kabuli. Desi chickpeas are less common and smaller, with a rougher coat. Kabuli chickpeas are more likely to be found on the shelf; they are larger, smoother and lighter coloured.

HOW TO GET THE BEST ROASTED CHICKPEAS

When roasting canned chickpeas, make sure to dry them out well. Drain the can, then pat them dry with a paper towel.

PERFECT FOR…

Curries. Chana masala is a classic vegetarian chickpea curry. Falafel. Mixed with fresh herbs and spices, falafel makes a tasty addition to wraps, sandwiches and salads. Hummus. Roast chickpeas with spices to add extra flavour and kick to your hummus.