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Chickpea recipes

Chickpea recipes

Chickpea recipes for a filling plant-based dinner – our chefs pick the ingredients and deliver them to your door.

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Chickpeas are an affordable plant protein that works both as the base of a sauce and as a crunchy side. Canned chickpeas are already cooked: rinse and drain them well, as the canning liquid can easily come through in the flavour.

The most popular chickpea recipes are creamy chickpea sauce, chickpea curry, oven-roasted chickpeas and chickpea salads. For a creamy sauce you need one 400 g can of chickpeas, 200 ml of coconut milk or cooking cream, plus tomato purée and spices – let it simmer for 10–15 minutes and mash some of the chickpeas with a fork, and the sauce thickens without flour.

Crispy chickpeas are roasted at 200 °C for 25–30 minutes with oil and spices. The key is to dry them with kitchen paper before they go in the oven; a damp surface steams instead of crisping. Chickpeas pair well with cumin, smoked paprika, lemon, tahini, spinach and feta.

One can is enough for two main-course servings, or for four as part of another dish. If you start from dried chickpeas, soak them overnight and boil for 1–1.5 hours. Chickpea dishes appear regularly on the Ruokaboksi vegetarian menu in pre-measured amounts, so you never have to wonder what to do with half a can.