What to cook with chickpeas

Tinned chickpeas save an hour and are genuinely fine. Rinse them properly, because the canning liquid tastes metallic and carries right through a dish.

Dried ones are cheaper and better, but need an overnight soak and will not soften if salt or acid goes in early. Cook them first, season them after.

Worth knowing: Mash a spoonful into any chickpea curry to thicken it. Bean starch does what cream is usually asked to do.