Pumpkin curry with chickpeas
The pumpkin curry with chickpeas is an excellent, healthy and tasty veggie alternative to traditional curry dishes. Serve with a bowl of rice.
Crunchy chickpeas
Baked crunchy chickpeas are easy to prepare and perfect as a starter.
Beetroot hummus recipe
The beetroot hummus is a luscious and colourful variant of the quintessential chickpea-based antipasto.
Tomato, falafel and aubergine tower
A summer good and healthy recipe that can be served as a main course if some wedges of whole grain bread are added. The tomato, falafel and aubergine tower is seasoned with Thain sauce and lemon.
Chickpeas salad
Chickpeas salad with tomatoes and salted ricotta is easy to prepare and is ideal for a summer lunch.
Moroccan salad
Ingredients 300 g of carrots 2 cups of cooked chickpeas 100 g of prunes juice of a half lemon 4/5 leaves of fresh mint half teaspoonful of cumin seeds cayenne pepper 1 teaspoonful of acacia honey toasted almond flakes rose petals extra virgin olive oil marine salt Preparation Pan-fry the cumin seeds for
Buckwheat, chickpeas and green beans salad
The buckwheat, chickpeas and green beans salad is a tasty alternative to the traditional rice salad
Rolls with chickpea salad
Ingredients 250 g of drid chickpeas 2 stalks of celery 1 red onion 15 g of capers in salt Half a spoonful of minced coriander 90 g of vegetable mayonnaise 1 spoonful of mustard 10 soft rolls 1 bunch of arugula 10 gherkins Salt and pepper to taste Preparation Let the chickpeas
Chickpeas: how to cook them
Preparation Soak dry chickpeas in cold water for 24 hours, changing the water once or twice. Drain, clean and put them in a terracotta pot and cover them with water (two centimetres above the chickpea level). Add a sprig of rosemary and one or two unpeeled cloves of garlic; don’t put salt or bicarbonate;