Two ways with Chickpeas with Lucy Andrews, Gracious Grub.

While browsing around the Digmoor Community Shop at Evermoor Hub, Bev and talked about all the delicious meals you could make by swapping some ingredients according to availability. Bev got thinking about chickpeas and how often people have a tin sat in their cupboard, so I came up with some ideas on how to use them below. These recipes are vegetarian, most people know me as being vegan, but that’s incidental as we’re showing how to use different ingredients.

Here’s two ideas for that lonely tin of chickpeas!

1. BBQ Rub Wraps Total cost: £1.70 – Serves 4

I used a tin of chickpeas and a tin of mixed beans instead of chicken with the bbq spice rub. I chopped pepper into big chunks and lightly fried them with the tins and spices. We topped with salsa included in the box.

I’d picked the salad leaves up a couple of days earlier from the Hub and for the second photo I added a drizzle of mayo and some fresh coriander which is often available along with other fresh herbs like mint and parsley.

2. Mango & Ginger Rice. Total Cost: £2.20 – Serves 4+
I chopped half a cauliflower and cooked it in a little water for two minutes before adding finely chopped ginger, chickpeas and korma paste. When softened, I added the rice, some salt and a dollop of mango chutney. I stirred it for a couple of minutes on the heat to blend the flavours, adding a touch of water to stop it from sticking to the pan.

I served it with naan and a sprinkle of crushed Indian crisp snack for a spicy kick. You could add some sultanas, mint or coriander if it’s available.

With the bulk of the meal, I added cucumber once chilled and created a salad. I roasted some cauliflower with turmeric and onion salt and took it along to About The Town’s monthly networking event to make sure it was good enough to tell you about!