3 chickpea recipes to try now

Chickpea tofu

This Burmese tofu (also called shan tofu) is made in a similar method to polenta. Chickpea flour (or split pea flour) is whisked in boiling water until it thickens, then left to set before being sliced into cubes. Try pan-frying it and serving with a spicy dipping sauce, or adding spices to the batter before setting and eating, as is, as a snack.

Chickpea cereal

Roast chickpeas with olive oil, cinnamon, maple syrup and a pinch of salt. Allow to cool, then serve with your choice of milk or alternative milk for a gluten-free, optionally vegan, breakfast.

Socca

This chickpea-flour pancake originated in Italy. It’s a tasty, naturally gluten-free alternative to the wheat flour variety. Pro-tip: chickpea flour takes longer to hydrate than ordinary flour so for the best results, leave the batter to rest for a while before frying. Serve them for breakfast, with eggs, use them as burritos on taco Tuesdays, or pair them with stellar Italian flavours as in Abi’s recipe for socca with warm olive salsa verde on taste.co.za.