Chickpeas really are a fantastically versatile ingredient. I use chickpeas a fair amount, mainly in currys and stews and sometimes when attempting hummus, attempting being the key word there. It’s one I’m working on. Despite knowing that chickpeas are a great ingredient, it wasn’t until today that I really came to appreciate the incredible versatility of the humble chickpea.
It all began this morning at approximately 9:05am. Not that the time really matters too much, I was just setting the scene for you. Anyway, I quite fancied a nice, simple breakfast of spaghetti hoops on toast, one of my favourite quick eats. Well you can imagine my disappointment when I opened the cupboard to find no spaghetti hoops and a can of baked beans sitting there instead. Well, perhaps you can’t imagine my disappointment as I’m sure many of you out there like baked beans. I don’t. I really, really don’t.
I’m not going to lie to you, for a moment I contemplated going to the supermarket just to get a tin of spaghetti hoops. I soon talked myself out of this, although I think the cold weather had much more to do with this decision. Instead I found myself pulling a tin of chickpeas out of the cupboard followed by a can of chopped tomatoes. The next thing you know my Chickpeas on Toast were born, and between you and me, they tasted a lot better than spaghetti hoops!
30g unsalted butter
400g chopped tomatoes
400g chickpeas plus the water in the tin
1 onion, diced
1 garlic clove, finely chopped
1 tablespoon of sundried tomato paste
2 teaspoons of ground cumin
2 teaspoons of paprika
Salt and fresh black pepper
Serve with fresh bread (toasted) and feta cheese of top.
- Heat the butter in a large saucepan over a low to medium heat. Add the onion and garlic and gently fry until soft making sure not to brown.
- Add in the sundried tomato paste and the spices, mix well and fry off for 2 minutes.
- Pour in the chopped tomatoes and chickpeas along with the water from the tin and stir well. Turn down to a simmer and cover for 15-20 minutes. Once the chickpeas are nice and soft, season with salt and fresh black pepper and mix well.
- Serve on fresh toasted bread with a drizzle of olive oil on top and a generous amount of feta cheese for the perfect breakfast or weekend brunch.