All you need to know about chickpeas

Hummus and falafel have been mainstream kitchen faves for years. But now, according to trends analysts, 2021 is officially the year of the chickpea, so prepare to see them in all shapes and guises

What is it?

A legume! Cicer arietinum to be specific.

Dried vs canned?

Dried chickpeas are very economical and packed with flavour, but need to be soaked overnight before cooking. If you don’t have 12 hours to spare, you can speed up the soaking time to 1 hour by bringing them to the boil before leaving to soak. Canned chickpeas come with the added gift of aquafaba (the brine) – which can be used as an affordable, vegan egg replacement in baking.

Is life too short to peel chickpeas?

Maybe not. Some people report that the skins make them feel gassy and bloated, plus peeling them will make for a smoother hummus. To peel them quickly, place chickpeas in a bowl of water, and rub with your fingers before skimming the skins off the surface. If you’re blessed with a strong gut, save the skins and fry them in a little oil and sprinkle with salt and pepper for a crunchy salad or dip topping.