Five quick recipes with tinned chickpeas

The tin of chickpeas is sitting between the tuna and the passata. You look at it and think, salad again? It could become creamy pasta, chickpeas in tomato sauce, hummus for a wrap, little burgers or spiced chickpeas to round out dinner. Tinned chickpeas are already cooked, so you can skip both the soak and the long simmer. Here are five ideas for two, with quantities and signs to tell you when each is ready.

Before you open the tin, check the drained weight

All quantities refer to drained chickpeas. A 400 g tin may contain considerably less once drained, so check the label. If a recipe calls for 240 g and you have 220 g, use what you have for pasta or a dip and adjust the liquid. For the burgers, keep the chickpea-to-potato ratio roughly the same.

Drain the chickpeas and rinse under running water if you want to remove the canning liquid. Pat them dry with a clean tea towel for dishes you want to brown, since extra water creates steam in the pan. Taste before adding salt. Put any unused chickpeas in a clean, covered container in the fridge and follow the pack instructions for how soon to eat them after opening.

Creamy pasta and chickpeas, without cream

For two, use 160 g short pasta, 240 g drained chickpeas, half a small onion, one and a half tablespoons of extra virgin olive oil, a rosemary sprig and about 500 ml hot water or vegetable stock. Keep a little more hot liquid handy. Chop the onion and soften it gently in the oil with a tablespoon of water. Add the chickpeas, rosemary and about half the liquid, then simmer for five minutes.

Scoop out a third of the chickpeas and mash them with a fork, or blend with a little stock. Return the mash to the pan, add the remaining liquid and bring to a boil. Add the pasta and cook for the time on the pack, stirring often and topping up with hot water if needed. Make it loose enough for a spoon or thick enough for a fork. Turn off the heat when the pasta is cooked and the sauce is still slightly loose. It’ll thicken on the plate.

Swap rosemary for sage or bay and remove the herb before serving. For a deeper flavour, stir a teaspoon of tomato purée into the softened onion. Leave some chickpeas whole for texture. If your stock is already salted, taste at the end before adding more salt.

Chickpeas in tomato sauce, with toast on the side

Use 240 g chickpeas, 250 g passata, one garlic clove, one tablespoon of oil, oregano and four slices of bread. Warm the garlic gently in the oil. Add the passata and three tablespoons of water and simmer for five minutes. Add the chickpeas and cook for another eight to ten minutes. The sauce should coat the chickpeas and stay loose enough to mop up. Remove the garlic and adjust the salt and oregano at the end.

Toast the bread and serve it separately so it stays crisp until it meets the sauce. For more greens, add a handful of washed spinach for the last few minutes and let it wilt completely. If you like heat, start with a little chilli and add more at the table. This also makes a good topping for couscous prepared as directed on the pack.

Hummus for a wrap, with or without tahini

For a dip to share, use 240 g chickpeas, 25 g tahini, one tablespoon each of oil and lemon juice, and three to four tablespoons of cold water. Garlic and cumin are optional. Blend the chickpeas with the tahini, lemon juice and half the water. Add the rest a little at a time until the dip spreads easily and holds its shape. Taste before adding more lemon, as acidity varies from fruit to fruit.

If you’re out of tahini, blend chickpeas with oil, lemon and water for a spread you can use the same way. Spread it over two warmed flatbreads and add grated carrots, grilled vegetables or well-drained tomatoes. Keep the filling modest so it stays in the wrap when you bite. Tahini contains sesame. Check for allergies before serving and let guests know what’s in the spread.

Chickpea and potato burgers work best small

For two, use 240 g chickpeas, 200 g boiled and peeled potatoes, chopped rosemary and one tablespoon of oil. Allow time to cook the potatoes if they’re raw. It’s a quick recipe when you already have them cooked. Mash the potatoes and roughly chop the chickpeas. Mix, season and shape into four small, firm patties, keeping them fairly thin. The mixture should hold together without turning into a sticky paste.

Warm the oil in a non-stick frying pan and cook the patties over medium heat for about four to five minutes per side, until golden and hot in the middle. Wait for a firm crust before flipping them with a wide spatula. These are delicate, so handle them gently. If the mixture is very wet, add up to a tablespoon of breadcrumbs a little at a time. Serve with vegetables and a sauce, or in a bun without pressing the filling flat.

Pan-fried spiced chickpeas for a change of texture

Dry 240 g chickpeas well. Heat one tablespoon of oil in a wide frying pan and spread the chickpeas in a single layer. Cook over medium heat for 10–15 minutes, stirring occasionally. Turn down the heat, add half a teaspoon of sweet paprika, a little chopped rosemary and salt if needed. Stir for another minute. Adding the spices at the end helps keep them from burning and turning bitter. Leave the lid off so steam can escape.

The chickpeas will be browned outside and soft inside, with a different texture from a dry, crunchy packet snack. Serve straight away on a smooth soup, with roasted vegetables or in a flatbread with plain yoghurt and herbs. Cook in two batches if the pan is crowded. With a different base and a few seasonings, a familiar tin can turn into a dinner you’ll actually look forward to.