This is the most ubiquitous chickpea recipe in my kitchen. It’s quick, easy, tasty, flexible, nutritious and cheap. I make a pot of it at some point just about every weekend and Ash takes a little container of it to work each day, having them piled on top of vitawheat crackers with sliced tomato. If there’s any leftover on Saturday morning I’ll often eat a little bowl of them for breakfast, microwaved. I’ve served them as mini-tart filling (entree), as a dip (nibblies), eaten on top of salad (dinner), and in a sandwich (lunch).
For some reason we had trouble making them look pretty for the camera. Probably because it was either photograph while in the pot, or photograph them in the little containers Ash takes to work… hm.
Again, this is a basic recipe. I often add herbs, sherry vinegar or whatever else to the mix. Depending on how you’re using them you can leave the chickpeas intact, or mush them up (eg to make it easier for crackers). Same goes for the liquid content – adjust how much liquid you boil out to make them as saucy or dry as you like.
- Good olive oil
- 2 cloves of garlic, chopped and smashed
- 1/2 tsp chilli
- 2x 400g tins chickpeas, one drained
- 2 tsp cumin
- 4 tbsp tomato paste
- 1 tbsp soy sauce
- 1/2 bunch English spinach or any other greens, chopped fairly finely
- Salt and fresh cracked pepper
- Heat a tbsp olive oil in a medium saucepan, add garlic and chilli, saute for a few seconds.
- Add both tins of chickpeas with the canning liquid from the un-drained one.
- Simmer over med-high heat until sort of mushy. About 5-10 minutes. Smash them up if you like.
- Stir in the cumin, tomato paste and soy sauce and remove from the heat.
- Stir in the greens. The heat from the chickpeas will make the greens wilt a little (especially if they’re chopped finely) so you don’t really have to cook them at all.
- Season with plenty of salt and as much pepper as you like. Add a dash more olive oil or a squeeze more tomato paste if you think it needs it. Add in vinegar, extra herbs or soy sauce if you’re doing it like that.