Popular throughout the Mediterranean and further east, chickpeas are a wonderful ingredient: add them to soups, stews or casseroles to bump up the protein and nutritional value of any dish, as well as providing plenty of fibre.
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.
Anchovies, capers, parsley and olives - plus garlicky mayo - give this bean salad plenty of punch. Chickpeas and haricots verts are a brilliant source of fibre and highly nutritious. Vegetarians could leave out the anchovies.
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.
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.
These are served at Norwich City Football Club and are always enjoyed by vegetarians and meat-eaters alike. They can be made in advance, if entertaining, and are a brilliant way to incorporate healthy pulses in the diet.
Delia discovered this wonderful, hearty spicy soup in a charity cookbook. As she says, it really hits the spot on a cold day...
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.
Chicken pieces simmered with chickpeas, peppers and olives in a saffron-flavoured rice with coriander and lemons – hope you like it.
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