What to Do With a Tin of Chickpeas

Almost every store cupboard has a tin of chickpeas somewhere at the back. They are cheap, filling and ready to eat, which makes them one of the most useful things you can own. The trouble is that many of us buy them with good intentions and then struggle to decide what to do. Here are a handful of reliable ideas, from the quick and casual to the slightly more adventurous.

Draining and rinsing

For most recipes, drain the chickpeas and rinse them under cold water. This removes the salty liquid and any slightly metallic taste from the tin. The liquid itself, known as aquafaba, can be saved. It can be whisked like egg white and used in some baking, though that is a project for another day.

Quick salads

The easiest use is a salad. Toss rinsed chickpeas with chopped tomatoes, cucumber, red onion and parsley, then dress with olive oil, lemon juice and salt. A pinch of cumin adds warmth. For a more filling lunch, add crumbled cheese, a handful of rocket or some leftover roast vegetables. The salad keeps well in the fridge for a day, which makes it good for packed lunches.

Roasted for crunch

Roasted chickpeas make a good snack. Dry them very thoroughly on a clean tea towel, toss with a little oil, salt and a spice such as paprika or garlic powder, and roast on a tray in a hot oven for around 25 to 30 minutes, shaking the tray once or twice. They become crisp on the outside and slightly chewy inside. Let them cool on the tray, as they crisp up further as they cool, and eat them within a day or two for the best texture.

Simple curries and stews

Chickpeas stand up well to long, gentle cooking, which makes them ideal for curries and stews. Fry an onion with garlic and spices, add a tin of tomatoes and the chickpeas, and let it simmer until thick. A handful of spinach at the end adds colour and nutrition. They also work in a Moroccan-style stew with carrots, dried fruit and a little cinnamon. If you enjoy thrifty cooking, our red lentil and tomato soup uses a similar approach and can be adapted to include chickpeas.

Smooth dips and spreads

Blended with lemon juice, garlic, olive oil and tahini, chickpeas become hummus. If you do not have tahini, a spoonful of plain yoghurt or a little extra olive oil makes a decent substitute. Add a splash of the tin liquid or water to loosen it. You can flavour it with roasted red pepper, herbs or a pinch of chilli to ring the changes.

Mashed for sandwiches

Coarsely mashed chickpeas with a little mayonnaise or yoghurt, mustard, chopped celery and spring onion make a filling that works well in sandwiches and wraps. It has a texture similar to a tuna or egg mayonnaise filling, and it is quick to put together.

Storing leftovers

If you do not use the whole tin, tip the leftovers into a clean container and keep them in the fridge, covered, for a couple of days. Do not leave them in the opened tin. You can also freeze cooked chickpeas in small portions to use later in soups and stews.

Frequently asked questions

Are tinned chickpeas already cooked? Yes. They are cooked in the tin, so you can eat them straight after draining, although they taste better when seasoned or heated.

Can I use dried chickpeas instead? Yes, but they need soaking and long cooking. Tinned ones are more convenient for quick meals.

Why do my roasted chickpeas go soft? They are usually too wet when they go in. Dry them well, and do not crowd the tray.