Heather Thomas - The Chickpea Cookbook

This humble pea, part of the legume family, can add a tasty crunch to a simple salad, a rich creamy texture to an otherwise ordinary dish. And is a delicious gluten-free alternative for mouth-watering bakes.

So whether youre hungry for the perfect hummus recipe, or excited to try something more adventurous, this brilliant has plenty of step-by-step recipes for all occasions and tastes from Chilli Chickpea Fritters to Smashed Chickpea Quesadillas, Feta Falafel Burgers and even Chocolate Espresso & Chickpea Fudge Cake.

Heather Thomas is a writer, editor and the author of several best-selling cookery, healthy eating, slimming and fitness books, including the New Vegetarian Cookbook and Quick & Easy Low Calorie Cookbook. She lives in London and Athens.

PREP: 2448 HOURS | COOK: 14 HOURS

Dried chickpeas must be soaked before cooking and, depending on the recipe, will also need cooking before you use them, so make sure you build enough time into your planning for this. If you are cooking at the last minute, you should use canned chickpeas so that you can skip both steps.

1 Put the chickpeas into a bowl and cover with cold water, then leave to soak for at least 24 hours you can leave them for up to 48 hours, if you like. The rule of thumb is that theyve had long enough when they have doubled in size and weight. Some cooks add bicarbonate of soda (baking soda) to the soaking liquid to soften the chickpeas and give them a fluffy texture when cooked.

2 Drain and rinse the chickpeas in a colander or sieve. Put them into a saucepan and cover them with plenty of fresh cold water. If you like you can add a cut onion, some sprigs of herbs (thyme, oregano, rosemary), a bay leaf or a garlic clove to enhance the flavour.

3 As soon as the water is boiling, reduce the heat until barely simmering and cook gently until the chickpeas are really tender but not mushy. Depending on those you are using, this can take anything from 14 hours, so be patient and keep checking them on a regular basis.

4 When cooked, remove the pan from the heat and drain the chickpeas in a colander. They are now ready to eat. Alternatively, leave to cool and then store in a sealed container in the refrigerator for up to 34 days for making hummus and falafel, adding to salads, soups and stews, or using as a garnish.

PREP: 510 MINUTES

You can eat mashed or smashed chickpeas as a vegetable or side dish with a main course, such as a stew, casserole, roast or griddled chicken or meat. Or serve them as a topping for bruschetta and pizza, or use as a filling for pitta pockets and tortilla wraps. Prepared this way they are also delicious on the side of a brunch dish crushed chickpeas, avocado slices and poached eggs go together perfectly.

To prepare the chickpeas, use either canned or dried and cooked chickpeas; use a potato masher to smash them coarsely, then slacken the mix a little with a glug or two of olive oil and a squeeze of lemon juice. Season with salt and pepper to taste and flavour with spices, garlic or crushed seeds (cumin is very good).

In Italy, they sometimes stir grated Parmesan cheese and finely chopped parsley into mashed chickpeas; in Mexico, the preferred added flavourings are a handful of chopped coriander (cilantro) and some finely diced chilli. In many Middle Eastern countries, onions that have been cooked slowly in olive oil to a melting, caramelized consistency are stirred into the mashed chickpeas, then the whole dish is dusted with paprika or dotted with fiery harissa and served with roast lamb. Or you can simply mash cooked chickpeas with some crushed garlic and Greek yoghurt then stir in some chopped dill, grated lemon zest and seasoning.

SERVES: 4 | PREP: 15 MINUTES | SOAK: 24 HOURS | COOK: 14 HOURS

Made in the traditional way with dried chickpeas, hummus can be served as a dip but also as a topping for bread or toast, as a filling for pitta and wraps, or even as a base for topping with roasted vegetables, spicy lamb or grilled chicken. Most people enjoy hummus cold as a snack but in the Levant its often eaten warm for lunch or even breakfast.

250g/9oz (1 cups) dried chickpeas

1 tsp bicarbonate of soda (baking soda)

100g/3oz (scant cup) tahini

34 garlic cloves, crushed

juice of 1 large lemon, plus extra for drizzling

fine sea salt crystals, to taste

olive oil, for drizzling

finely chopped parsley, for sprinkling

zaatar, paprika or sumac, for dusting (optional)

1 Put the chickpeas and bicarbonate of soda into a large bowl and cover with plenty of cold water. Give them a stir and set aside to soak for 24 hours.

2 The following day, drain the chickpeas and rinse thoroughly. Transfer them to a large saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook gently until tender this may take up to 4 hours.

3 Remove from the heat and leave to cool before draining the chickpeas reserve the cooking liquid; dont throw it away.

4 In a bowl, stir together the tahini, garlic and lemon juice to make a thick paste. Add a little of the reserved cooking liquid to loosen it.

5 Transfer to a food processor and add the cooked chickpeas reserving a few whole chickpeas for the garnish. Blitz to a rough pure, then add some more of the reserved cooking liquid until you get the desired consistency. It should be quite soft (but not runny) and a little grainy not too smooth. Season to taste with salt.

6 Spoon into a serving bowl and drizzle with olive oil and lemon juice. Top with the reserved whole chickpeas, then sprinkle with parsley and zaatar, paprika or sumac (if liked). It is best eaten warm with triangles of pitta bread.

Give the hummus a subtle hint of spiciness by adding a good pinch of ground cumin before blitzing everything together. Alternatively, sprinkle some crushed cumin seeds on top.

Try sprinkling with some finely chopped raw red onion, some caramelized onions or toasted pine nuts.

For a creamier texture, thin the hummus by stirring in some 0%-fat Greek yoghurt in place of some of the reserved cooking liquid.

For a really colourful hummus, sprinkle with fresh pomegranate seeds perfect for Christmas!