Chickpeas are a versatile and affordable ingredient in budget cooking. While hummus is a popular dish made with chickpeas, there are many other delicious recipes to explore. Today, I’ll share two recipes with you that showcase the versatility of chickpeas.
Spinach and Chickpea Salad (pictured top)
This salad is a personal favorite that I’ve been making for years. It can also be incorporated into a Moorish-style spread.
Prep: 10 min
Cook: 15 min
Serves: 4
Ingredients:
- 1 red onion, peeled and finely chopped
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 1 garlic clove, peeled and crushed
- 50g currants
- 4 tbsp olive oil
- 500g spinach
- Salt and pepper
- 1 x 400g tin chickpeas, drained (or 250g cooked chickpeas)
- 1 pinch cayenne pepper
- 50g flaked almonds, toasted
In a small bowl, mix the chopped red onion with the balsamic vinegar, brown sugar, and crushed garlic. Set aside. In a second small bowl, rehydrate the currants by pouring boiling water over them just enough to cover. Leave them to plump up.
Heat two tablespoons of olive oil in a large pan, then add the spinach and season with salt and pepper. Stir to coat the spinach, and continue stirring for a couple of minutes until it wilts. Transfer the spinach to a colander and let it drain and cool. Once cooled, squeeze out any excess moisture and roughly chop the leaves.
Put half of the chickpeas in a food processor and briefly pulse to roughly chop them (you can also do this by hand). Drain the rehydrated currants and add them to a large bowl. Add the onion mixture, chopped spinach, both the chopped and whole chickpeas, and the toasted almonds to the bowl. Season generously with salt, pepper, and cayenne, then gently fold everything together. Drizzle the remaining olive oil over the salad and serve.
Chickpea and Chorizo Fideuà
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