Light brown, nutty-looking beans, which need careful soaking (definitely overnight) and as much as three hours' cooking. But they are worth it in my opinion with their lovely nutty flavour.
They can be made into cutlets, soups, salads, or puréed with oil and lemon to a paste to make hummus.
This has decidedly Mexican overtones. It isn't too hot and spicy but the presence of the chilli does give it a nice kick, and the flavour and texture of chickpeas is perfect for soup.
If you want to make the proper authentic version of this you'll need to hunt out some tahini paste, which is available at supermarkets and health-food shops.
Vegetarians will love these chickpea cutlets - a cheap and easy meal that's quick to make once you've soaked the chickpeas and a good way of upping your intake of nutritious puses. Curry powder and cayenne pepper add plenty of spice.
Adding chick peas to this wintry chicken casserole allows you to feed four people very well for very little money without sacrificing flavour and nutritious value in the process.
Dry-roasting spices and grating fresh coconut means that this recipe is packed with freshness and flavour, making it ideal to serve to friends, especially as it can be made in advance then reheated.
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