These chilli and chive chickpea pancakes are my go-to quick lunch or dinner. they take about five minutes to make, need just five ingredients and taste amazing! all you need is chickpea/gram flour, chilli, chives, salt and a squeeze of lemon juice, plus some water, which you whisk up and then cook in a small frying pan for a couple of minutes.
ingredients
• 150g gram flour (chickpea flour)
• 200ml water
• 1 red chilli, deseeded and finely chopped
• handful of chives, roughly chopped
• juice of 1 lemon
• pinch of sea salt
• pinch of pepper
method
1. place the gram flour into a bowl and slowly pour the water in, whisking until the mix is smooth and there are small bubbles on the surface.
2. at this point stir in the chilli, chives, lemon juice, salt and pepper and give it a final whisk.
3. heat a drizzle of olive oil in a small saucepan (ours is 20cm). once warm, pour half of the mix in. let it cook for 2 ½ – 3 minutes, until the top side is no longer runny.
4. flip and let it cook for a further 2 minutes.
5. do the same with the other half of the mix, so that both pancakes are ready.

This is one of my favourite dinners to make during colder months of the year, it’s so warming and hearty and works perfectly for a simple, quick meal. plus it makes getting your five-a-day so much easier as it’s filled with courgette, aubergine, tomato, onion and garlic.

ingredients
2 courgettes, cut into small pieces
1 aubergine, cut into small pieces
1 red onion, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
x1 400g can of chickpeas, drained
x2 400g can of tinned tomatoes
2 tablespoons of tomato puree
1 tablespoon of maple syrup
pinch of chilli flakes
salt and pepper
method
preheat oven to 180c, fan setting.
place all of the vegetables in a baking tray, along with the drained chickpeas and a good drizzle of olive oil, salt and pepper.
give everything a really good mix, before placing in the oven for 35-40 minutes.
while the vegetables are cooking, place the tinned tomatoes, tomato puree, maple syrup, chilli flakes and another pinch of salt and pepper in a pan over a medium heat.
bring to the boil, before reducing the temperature and leaving to simmer for 10-15 minutes.
once the vegetables and chickpeas are cooked, remove them from the oven and stir through the tomato mixture.

This is such a warming, easy supper that is really simple to throw together with kitchen cupboard ingredients and some fresh veg.

ingredients
1 onion (peeled and chopped)
3 garlic cloves (peeled and chopped)
1 tablespoon of curry powder
1 heaped teaspoon of ground turmeric
1 heaped teaspoon of ground cumin
a pinch of chilli flakes
1 x 400g (14oz) can of chickpeas (drained)
2 servings of brown rice (i use short grain and used leftover rice here, which i heated thoroughly before serving)
100g chestnut mushrooms
two handfuls of fresh spinach
1 lemon
large pinch of sea salt
pinch of pepper
1 x 400g (14oz) can of coconut milk
method
cook the rice.
the rest of the meal will take 15 minutes to make, so start it when the rice is almost ready.
dice the garlic and the onion. place them in a large frying pan with a drizzle of olive oil, lots of salt and pepper. sauté for five minutes or so until they soften.
while they cook, slice the mushrooms.
stir in the spices, letting them toast for a minute before adding the chickpeas and mushrooms. let them cook for five minutes before adding the coconut milk and brown rice.
bring to the boil, simmer for a few minutes, then turn down the heat, stir through the spinach and allow it to wilt.
finally add the lemon juice.

Ingredients
For the curry
1x 300g block of firm tofu
1x 400g can of chickpeas, drained
1 onion, peeled and diced
3 garlic cloves, peeled and diced
4 tablespoons of ground almonds
1 teaspoon of cumin seeds
½ teaspoon of cinnamon
1x 400g can of coconut milk
1 tablespoon of coconut oil
Pinch of salt
For the curry paste
2 garlic cloves, peeled
1 thumb sized piece of ginger, peeled and roughly chopped
2 tablespoons of tomato puree
2 tablespoons of olive oil
2 tablespoons of coconut milk (preferably from the top of a can)
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 tablespoon of almond butter
Pinch of salt
method
Make the curry paste by placing all of the ingredients into a powerful blender and blending until a smooth paste forms.
Place a pan over a medium heat and add a tablespoon of coconut oil. Once warm, add the onion, garlic, cumin seeds, cinnamon and a pinch of salt and cook for 5-10 minutes until soft.
Mix through the curry paste and cook for another 5 minutes, before adding the ground almonds and coconut milk. Mix well and leave to cook for 10-15 minutes until creamy and thick.
While the curry sauce is cooking, drain the tofu and pat it dry using a paper towel. Cut the tofu into small, bite-sized chunks and add to the curry, along with the drained chickpeas.
Mix everything well and cook for another 5-10 minutes over the heat to warm everything through.

If you’re looking for a homemade snack, this is it! These chickpeas are crispy on the outside and creamy on the inside, with all the flavors of cacio e pepe, minus the pasta.

I absolutely love crispy roasted chickpeas. They’re so addictive, especially when they’re warm. They’re crispy and crunchy and creamy. When they cool down to room temp or at kept cold in the fridge, they are delightfully chewy and hearty and just so good.

I did a little side by side comparison of oven roasted and air fryer chickpeas and even though I thought that the oven roasted chickpeas would win, the air fryer chickpeas were my favorite, hands down. They shrink a little in the air fryer, loosing more moisture, making them a more crunchy snack. The ones in the oven end up being more creamy on the inside with lightly crispy edges. Both are good, it just depends on what you like and if you have an air fryer or not.

I snacked on a bunch of them while they were hot, then packed the rest up into little containers in the fridge so I can grab them as a quick snack during the week. I love them tossed on salad, pasta, or just as a snack.

These chilli and chive chickpea pancakes are my go-to quick lunch or dinner. they take about five minutes to make, need just five ingredients and taste amazing! all you need is chickpea/gram flour, chilli, chives, salt and a squeeze of lemon juice, plus some water, which you whisk up and then cook in a small frying pan for a couple of minutes.
ingredients
• 150g gram flour (chickpea flour)
• 200ml water
• 1 red chilli, deseeded and finely chopped
• handful of chives, roughly chopped
• juice of 1 lemon
• pinch of sea salt
• pinch of pepper
method
1. place the gram flour into a bowl and slowly pour the water in, whisking until the mix is smooth and there are small bubbles on the surface.
2. at this point stir in the chilli, chives, lemon juice, salt and pepper and give it a final whisk.
3. heat a drizzle of olive oil in a small saucepan (ours is 20cm). once warm, pour half of the mix in. let it cook for 2 ½ – 3 minutes, until the top side is no longer runny.
4. flip and let it cook for a further 2 minutes.
5. do the same with the other half of the mix, so that both pancakes are ready.

This is such a warming, easy supper that is really simple to throw together with kitchen cupboard ingredients and some fresh veg.

ingredients
1 onion (peeled and chopped)
3 garlic cloves (peeled and chopped)
1 tablespoon of curry powder
1 heaped teaspoon of ground turmeric
1 heaped teaspoon of ground cumin
a pinch of chilli flakes
1 x 400g (14oz) can of chickpeas (drained)
2 servings of brown rice (i use short grain and used leftover rice here, which i heated thoroughly before serving)
100g chestnut mushrooms
two handfuls of fresh spinach
1 lemon
large pinch of sea salt
pinch of pepper
1 x 400g (14oz) can of coconut milk
method
cook the rice.
the rest of the meal will take 15 minutes to make, so start it when the rice is almost ready.
dice the garlic and the onion. place them in a large frying pan with a drizzle of olive oil, lots of salt and pepper. sauté for five minutes or so until they soften.
while they cook, slice the mushrooms.
stir in the spices, letting them toast for a minute before adding the chickpeas and mushrooms. let them cook for five minutes before adding the coconut milk and brown rice.
bring to the boil, simmer for a few minutes, then turn down the heat, stir through the spinach and allow it to wilt.
finally add the lemon juice.

These burgers are the best for a lunch or dinner in the sun. the flavour from the coriander, sun-dried tomatoes and chickpeas is amazing and they taste delicious piled high with lettuce, red onion and sriracha sauce. if you’ve got any left over, they’re perfect with lunch the next day.

ingredients
1 red onion, peeled and finely diced
3 roasted garlic cloves, peeled
1x 400g can of chickpeas, drained
5 tablespoons of gram flour
1x 200g jar of sun-dried tomatoes, plus the oil
large handful of coriander, chopped
drizzle of olive oil for cooking
pinch of salt
method
Place the roasted garlic, drained chickpeas, gram flour, a large pinch of salt, all of the oil from the jar of sun-dried tomatoes and as many sun-dried tomatoes as you like (the more you add, the more of the sun-dried tomato flavour you will have in the burgers – we add just over half of them) into a powerful food processor and blend until the mixture comes together to form a thick, slightly chunky mixture.
add the coriander and blitz a few times quickly until it breaks down into very small pieces and is evenly distributed throughout the mixture. Once mixed through, add the sliced red onion and mix through by hand.

This is one of my favourite dinners to make during colder months of the year, it’s so warming and hearty and works perfectly for a simple, quick meal. plus it makes getting your five-a-day so much easier as it’s filled with courgette, aubergine, tomato, onion and garlic.

ingredients
2 courgettes, cut into small pieces
1 aubergine, cut into small pieces
1 red onion, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
x1 400g can of chickpeas, drained
x2 400g can of tinned tomatoes
2 tablespoons of tomato puree
1 tablespoon of maple syrup
pinch of chilli flakes
salt and pepper
method
Preheat oven to 180c, fan setting.
Place all of the vegetables in a baking tray, along with the drained chickpeas and a good drizzle of olive oil, salt and pepper.
Give everything a really good mix, before placing in the oven for 35-40 minutes.
while the vegetables are cooking, place the tinned tomatoes, tomato puree, maple syrup, chilli flakes and another pinch of salt and pepper in a pan over a medium heat.
Bring to the boil, before reducing the temperature and leaving to simmer for 10-15 minutes.
Once the vegetables and chickpeas are cooked, remove them from the oven and stir through the tomato mixture.

These burgers are the best for a lunch or dinner in the sun. the flavour from the coriander, sun-dried tomatoes and chickpeas is amazing and they taste delicious piled high with lettuce, red onion and sriracha sauce. if you’ve got any left over, they’re perfect with lunch the next day.

ingredients
1 red onion, peeled and finely diced
3 roasted garlic cloves, peeled
1x 400g can of chickpeas, drained
5 tablespoons of gram flour
1x 200g jar of sun-dried tomatoes, plus the oil
large handful of coriander, chopped
drizzle of olive oil for cooking
pinch of salt
method
place the roasted garlic, drained chickpeas, gram flour, a large pinch of salt, all of the oil from the jar of sun-dried tomatoes and as many sun-dried tomatoes as you like (the more you add, the more of the sun-dried tomato flavour you will have in the burgers – we add just over half of them) into a powerful food processor and blend until the mixture comes together to form a thick, slightly chunky mixture.
add the coriander and blitz a few times quickly until it breaks down into very small pieces and is evenly distributed throughout the mixture. once mixed through, add the sliced red onion and mix through by hand.
take two tablespoons of the mixture out at a time and shape into burger shaped patties using your hands. once shaped, place onto a plate and continue until you have finished the mixture.
once you have all of your burgers, either place in the fridge until ready to use or cook right away.
to cook the burgers; place a large pan over a medium-high heat and add a drizzle of olive oil. once warm, add the burgers. cook for 5 minutes on each side until cooked through and nicely charred on the outside. you can also finish these off in the oven (180c/350f fan setting) for 5-10 more minutes if you’ve got a little longer to wait and want to evenly cook them all the way through.

This is such a warming, easy supper that is really simple to throw together with kitchen cupboard ingredients and some fresh veg.

ingredients
1 onion (peeled and chopped)
3 garlic cloves (peeled and chopped)
1 tablespoon of curry powder
1 heaped teaspoon of ground turmeric
1 heaped teaspoon of ground cumin
a pinch of chilli flakes
1 x 400g (14oz) can of chickpeas (drained)
2 servings of brown rice (i use short grain and used leftover rice here, which i heated thoroughly before serving)
100g chestnut mushrooms
two handfuls of fresh spinach
1 lemon
large pinch of sea salt
pinch of pepper
1 x 400g (14oz) can of coconut milk
method
cook the rice.
the rest of the meal will take 15 minutes to make, so start it when the rice is almost ready.
dice the garlic and the onion. place them in a large frying pan with a drizzle of olive oil, lots of salt and pepper. sauté for five minutes or so until they soften.
while they cook, slice the mushrooms.
stir in the spices, letting them toast for a minute before adding the chickpeas and mushrooms. let them cook for five minutes before adding the coconut milk and brown rice.
bring to the boil, simmer for a few minutes, then turn down the heat, stir through the spinach and allow it to wilt.
finally add the lemon juice.

This is one of my favourite dinners to make during colder months of the year, it’s so warming and hearty and works perfectly for a simple, quick meal. plus it makes getting your five-a-day so much easier as it’s filled with courgette, aubergine, tomato, onion and garlic.

ingredients
2 courgettes, cut into small pieces
1 aubergine, cut into small pieces
1 red onion, peeled and roughly chopped
3 garlic cloves, peeled and roughly chopped
x1 400g can of chickpeas, drained
x2 400g can of tinned tomatoes
2 tablespoons of tomato puree
1 tablespoon of maple syrup
pinch of chilli flakes
salt and pepper
method
preheat oven to 180c, fan setting.
place all of the vegetables in a baking tray, along with the drained chickpeas and a good drizzle of olive oil, salt and pepper.
give everything a really good mix, before placing in the oven for 35-40 minutes.
while the vegetables are cooking, place the tinned tomatoes, tomato puree, maple syrup, chilli flakes and another pinch of salt and pepper in a pan over a medium heat.
bring to the boil, before reducing the temperature and leaving to simmer for 10-15 minutes.
once the vegetables and chickpeas are cooked, remove them from the oven and stir through the tomato mixture.

These chilli and chive chickpea pancakes are my go-to quick lunch or dinner. they take about five minutes to make, need just five ingredients and taste amazing! all you need is chickpea/gram flour, chilli, chives, salt and a squeeze of lemon juice, plus some water, which you whisk up and then cook in a small frying pan for a couple of minutes.
ingredients
• 150g gram flour (chickpea flour)
• 200ml water
• 1 red chilli, deseeded and finely chopped
• handful of chives, roughly chopped
• juice of 1 lemon
• pinch of sea salt
• pinch of pepper
method
1. place the gram flour into a bowl and slowly pour the water in, whisking until the mix is smooth and there are small bubbles on the surface.
2. at this point stir in the chilli, chives, lemon juice, salt and pepper and give it a final whisk.
3. heat a drizzle of olive oil in a small saucepan (ours is 20cm). once warm, pour half of the mix in. let it cook for 2 ½ – 3 minutes, until the top side is no longer runny.
4. flip and let it cook for a further 2 minutes.
5. do the same with the other half of the mix, so that both pancakes are ready.

If you’re looking for a homemade snack, this is it! These chickpeas are crispy on the outside and creamy on the inside, with all the flavors of cacio e pepe, minus the pasta.

I absolutely love crispy roasted chickpeas. They’re so addictive, especially when they’re warm. They’re crispy and crunchy and creamy. When they cool down to room temp or at kept cold in the fridge, they are delightfully chewy and hearty and just so good.

I did a little side by side comparison of oven roasted and air fryer chickpeas and even though I thought that the oven roasted chickpeas would win, the air fryer chickpeas were my favorite, hands down. They shrink a little in the air fryer, loosing more moisture, making them a more crunchy snack. The ones in the oven end up being more creamy on the inside with lightly crispy edges. Both are good, it just depends on what you like and if you have an air fryer or not.

I snacked on a bunch of them while they were hot, then packed the rest up into little containers in the fridge so I can grab them as a quick snack during the week. I love them tossed on salad, pasta, or just as a snack.

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Chickpea, which we have been consuming for centuries, is one of the most popular ingredients in recent years.
Chickpea is a delicious and nutritious legume that has been consumed in many cuisines for thousands of years. Chickpea, which has become more and more popular in recent years, has become one of the most preferred ingredients, especially for those who want to eat healthily.

The place of chickpeas in our kitchen is undeniable. Hummus donut made with currants and pine nuts in the Ottoman Empire, chickpea wraps from Antep, yoghurt soup “lebeniye” with meat from Eastern Anatolia, stews with or without meat, ashura and of course pilaf with chickpeas… Chickpeas have an indispensable place in all of these dishes. We should not forget the roasted chickpea that was discovered six hundred years ago.

The increase in the number of vegetarian and vegan diets in recent years has increased the importance of vegetable proteins. Gluten-free foods, natural protein, nutrient-rich plants and legumes are living their golden age. In addition to this, Middle Eastern cuisine has become more and more curious by the world. Chickpeas, which have been part of the cuisines of this region for centuries and contain 15 grams of protein and 12 grams of fiber per 100 grams, have become one of the most popular ingredients.