chickpeas 2.jpg


Very simple... rinse them first then throw 2 cups of chickpeas and 6 cups of water into a slow cooker put it on low and in the morning they are cooked and ready to go! You will find that by time they are cooked you will have more like 6 cups of chickpeas so you can do lots with a very small amount.

No slow cooker?  Soak them overnight in a large bowl with enough water for them to expand to 3 x times their dried size.  Drain, rinse and boil for around 2 hours.

Cooked your chickpeas... now what?


Falafel Recipe

Once you've cooked your chickpeas, falafels are really quick and easy to make. This recipe makes about 10. They will also freeze well for later use.

5 cups of cooked chickpeas
1 onion diced
4 cloves of garlic chopped
3 spring onions chopped
large handful of fresh coriander chopped
handful of fresh parsley chopped
pinch of salt and some pepper
2 chillis chopped (optional)
2 teaspoons of cumin
2 teaspoons of curry powder
1/12 tablespoons of flour
spoon of olive oil

1.Put all of the ingredients in a large bowl and mix it up. Put all in a food processor to whizz it up (couple of batches probably needed as quite a lot of mixture) until everything in small chunks. 
2.Make flat round shapes with them, if they aren't sticking together you may need a little more oil and flour into mixture. 
3.If you've got time put them on a plate in fridge for 1/2 hour or so.
4.Put some oil in a roasting tray, add falafels to it and put in oven for around 1/2 hour (until brown) turning halfway through to make sure cooked on both sides. 
5.Enjoy with a wrap or pitta bread with salad and your choice of dip or mayonnaise.

Stapo's Chickpea Curry

A very easy and tasty curry.

olive oil

1 onion, diced

2-3 small chillis, chopped

4 cloves of garlic, chopped

thumb sized piece of ginger peeled and chopped
1 tablespoons of ground coriander

1 tablespoon of garam masala

2 tablespoons of tomato puree

500gs of cooked chickpeas (250gs of dried, see above recipe on how to cook chickpeas)

1 tin of coconut milk

Salt to taste

1. Heat oil in the frying pan and add the onion and chilli and cook until softened (5-10mins).

2. Put the fried onion mix into a food processor and add the garlic, ginger, coriander, cumin, garam masala, salt and tomato puree.  Blend to a smooth paste, adding more oil and water as needed. 

3. Cook the paste in a saucepan for 2 minutes over a medium heat, stirring.

4.  Add in your cooked chickpeas and tomatoes and simmer for 5 minutes. 

5.  Add in your can of coconut milk and cook for another 15 minutes.  Add in water if it is a bit too thick. 


Serve with rice or naan bread or both! 


Chickpea, mushroom and potato stew

Basic ingredients make this hearty meal a nice choice when it's cold outside.  If you don't have everything in the house to make this recipe, don't worry, throw in something else instead, that's what a stew is all about.

olive oil

2 small red chillis, chopped

3 cloves of garlic, crushed

3 large potatoes chopped into small chunks

300gs of mushrooms chopped

1/2 teaspoon of turmeric

1 teaspoon of ground coriander

2 teaspoons of cumin

1 can of tomatoes 

235gs of cooked chickpeas (see recipe above for how to cook your chickpeas)

1 pint of water

salt to taste

1. Heat oil in the frying pan and add in your chilli, garlic and potatoes and fry for a couple of minutes. 

2. Add in your chopped mushrooms and fry for another couple of minutes. 

3. Stir in your spices and salt and make sure all the vegetables are coated. 

4.  Add in your can of tinned tomatoes, your chickpeas and your water and bring to the boil. 

5. Bring back to a simmer and cook for around 35-40 mins until your potatoes are tender. 

Enjoy as it is or serve with some nice bread.  If  you want an extra grain with it, have with rice, quinoa or couscous.

Let's Go Lentil's

Classic Houmous


35gs tahini

35gs lemon juice (around 1 1/2 lemons depending on the juicyness of your lemon)​

1 clove of garlic crushed

2gs of salt

225gs of cooked chickpeas

65mls of olive oil (try not to use virgin olive oil as it makes the taste quite different)

10mls of water


1. Add your tahini and lemon juice to your food processor and blitz it up until creamy. 

2. Add in your salt and garlic and blitz again. 

3. Add in your chickpeas a bit at a time, same with the oil and blend until creamy. 

4. Add your little bit of water in and keep blending until smooth.

That's your classic houmous!  You could add in some sun dried tomatoes and blend them into your classic houmous or why not add in some caramalised onions or spices.  Great to experiment with different flavours.