For those who love a comforting yet simple meal, chickpeas offer a versatile and hearty base. Here are two recipes that transform this humble pulse into standout dishes, perfect for a busy weeknight.
The first is a pasta dish that comes together almost as quickly as the water boils. Orecchiette, with its cup-like shape, is ideal for catching a vibrant, brothy sauce of chickpeas and spinach. A lightly pickled red onion adds a bright, sharp contrast to the earthy flavours.
The second recipe presents a clever twist on classic chips. Golden, baked polenta squares provide a satisfying crunch alongside a rich, smoky stew of peppers and tomatoes. A tangy parsley and caper sauce served on the side cuts through the richness beautifully. The polenta can be prepared ahead, making final assembly a breeze.
Orecchiette with Chickpeas and Spinach
Ingredients
1 red onion, finely chopped
3 tbsp red wine vinegar
Salt
350g orecchiette pasta
4 tbsp olive oil
1 onion, finely chopped
5 garlic cloves, sliced
700g jar of chickpeas (or equivalent from tins or dried), plus their liquid
200g baby spinach
Chilli flakes, grated hard cheese, and lemon wedges, to serve
Method
1. Combine the red onion with the vinegar and a pinch of salt; set aside to pickle lightly.
2. Cook the pasta in well-salted boiling water until al dente.
3. Meanwhile, heat the olive oil in a large pan over medium heat. Cook the chopped onion until soft, about 7-10 minutes. Add the garlic and cook for a further minute until fragrant.
4. Add the chickpeas and their liquid to the pan and warm through.
5. Drain the pasta, reserving some cooking water, and add it to the chickpea pan. Stir in the spinach until wilted. Add a splash of pasta water if needed to create a light sauce.
6. Serve topped with the pickled red onion, chilli flakes, and cheese, with lemon wedges on the side.
Crispy Polenta Chips with Smoky Chickpea Stew
Ingredients
Olive oil
800ml vegetable stock
1 tbsp dried oregano
200g quick-cook polenta
2 onions, roughly chopped
Salt
3 garlic cloves, sliced
2 peppers, roughly chopped
1 tbsp hot paprika
400g tin plum tomatoes
1 x 700g jar chickpeas (or equivalent)
Grated hard cheese, to serve (optional)
For the Green Sauce
25g parsley, finely chopped
2 tbsp capers, chopped
6-8 cornichons, finely chopped
2-3 tbsp red wine vinegar
Method
1. Lightly oil a small baking tray. Bring the stock and oregano to a simmer. Whisking constantly, pour in the polenta in a steady stream. Cook for 3-5 minutes, then pour onto the tray and refrigerate until set (15-30 mins).
2. Preheat the oven to 220°C (200°C fan). Place a baking tray inside to heat.
3. For the stew, heat oil in a pan and cook the onions with salt until softening. Add garlic, peppers, and paprika, cooking for 2-3 minutes. Add the tomatoes, crushing them slightly. Swirl a little water in the tomato tin and add it to the pan along with the chickpeas and their liquid. Simmer for 10-15 minutes.
4. Cut the set polenta into chips, toss with a little oil, and arrange on the preheated tray. Bake for 20-25 minutes, turning halfway, until crisp.
5. Mix all the green sauce ingredients. Season to taste.
6. Serve the stew topped with the polenta chips, scattered with cheese if desired, and the green sauce on the side.
