Three quick chickpea recipes to keep everyone warm this winter – Tricks and Tips

Three quick chickpea recipes to keep everyone warm this winter

Chickpeas aren’t just cheap but they’re one of the most versatile and nutritious vegetables of the legume family.

Canned chickpeas are a no-fuss option and great if you’re short on time, but according to the chefs, if you really want to get the most of our chickpeas, dried is the way to go.

You can use them in a variety of ways, from making hummus to a gluten-free flour option — like in these moreish zucchini and onion fritters by Alice Zaslavsky.

If you’re looking for a wholesome meal to feed the family, here’s four chickpea recipes to try.

Try this creamy spinach and chickpea curry with paneer

Hetty McKinnon’s spinach and chickpea curry is a ‘no-fuss, zero-thought’ winter dinner that you can easily make from pantry items and adapt to your taste.(ABC Everyday: Hetty McKinnon)

This meal is perfect for a weeknight dinner when you’re short on time and hungry.

It takes inspiration from the popular Indian dish saag/palak paneer, tweaking the traditional version with the help of a store-bought jar of curry simmer sauce.

Ready in just 15 minutes, much of the ingredients for this recipe feature staple items like: canned chickpeas, coconut milk and basmati rice — saving you both time and money!

Warm up with this hearty chickpea and miso pasta

The versatile tinned chickpea becomes a creamy pasta sauce.(ABC Everyday: Hetty McKinnon)

Chickpeas are pretty common in salads, curries and stews, but have you tried a chickpea pasta?

Taking a not-so-traditional role in this cheesy pasta recipe, Hetty McKinnon uses smashed chickpeas to create a velvety pasta sauce.

If you’re a fan of the popular Japanese paste, miso, then you’ll love this recipe’s mixture of saltiness, savouriness and tang.

It’s another quick option that doesn’t include a long ingredients list. It is great for weeknights when you’re feeling tired after a long day of work.

Spiced chickpeas in a rich tomato sauce

Comforting and warming, these chickpeas cook slowly in a rich tomato sauce.(ABC Everyday: Heidi Sze )

Similar to other spiced chickpea recipes from North India, this recipe sautés the chickpeas in a mixture of mustard seeds, cumin and cinnamon to bring out an aromatic flavour before adding them into a tomato broth made from passata and chicken (or vegetable) stock.

Dried chickpeas work best for this recipe but if you need to cook up something fast, canned chickpeas are still a good option.

You can also switch out the red wine vinegar for white wine vinegar, apple cider vinegar or lemon juice to save a trip to the shops and make use of the ingredients in your pantry.

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