Chickpea soup with Parmesan cheese;3 Ways With

Recipe: 3 Ways with Chickpeas

01 Jun 2015

Turn a can of these into a magnificent meal

A perfect starting course


2 tbsp extra-virgin olive oil, plus more for drizzling

5 cloves garlic, very thinly sliced

A pinch of red chilli flakes

Coarse salt and freshly ground pepper, to taste

2 cans chickpeas, drained and rinsed

4 cups chicken stock

1 cup water


Coarsely chopped fresh flat-leaf parsley leaves

Finely shredded Parmesan cheese

Toast or bread


1 Heat the oil in a medium pan set over a medium heat. Add garlic and chilli flakes and season with salt and pepper. Cook until oil is infused and garlic is just beginning to colour (don’t allow it to brown), about 2 to 3 minutes. Transfer the garlic chips to a plate.

2 Add 1½ cans of the chickpeas to the oil in the pan, increase the heat to medium-high, and cook until heated through, about 5 minutes. 

3 Add the stock and the water; simmer until thickened slightly, about 10 minutes. Season with salt and pepper. Remove from the heat and blend, using a hand blender or liquidiser. Return the blended mixture to the pan, add the ½ can of whole chickpeas and stir until heated through and bubbling.

4 Divide the soup between four bowls. Top with the parsley, Parmesan, and garlic chips. Drizzle with oil and serve immediately with toast or bread.

A lovely light meal for those sweltering summer nights


1 small red onion, peeled and finely sliced

1 to 2 fresh red chillies, deseeded and finely sliced

2 handfuls ripe red or yellow tomatoes

1 lemon

Extra-virgin olive oil

Sea salt and freshly ground black pepper

2 cans chickpeas, drained

1 handful fresh mint, chopped

1 handful fresh basil, finely ripped

100g feta cheese


1 Mix the onions and chillies together in a bowl. Add the tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of half a lemon and 3 tablespoons of extra-virgin olive oil. Season to taste. 

2 Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Roughly mash the remainder with a potato masher or using the back of a tablespoon. Add them to the bowl and mix to combine. Allow to marinate for a while.

3 Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate, until the mixture comes down to room temperature.

4 When you’re ready to serve, add the fresh mint and basil. Taste for seasoning and add the other half of the lemon juice, if desired. Crumble with feta and serve. 

A filling (and very tasty) veggie main


3 onions, sliced

1¼ cups canned chickpeas, rinsed

1 tsp ground smoked paprika

2 tsp ground cumin

1 tsp ground coriander

2 sprigs rosemary, minced

2 to 3 tbsp extra-virgin olive oil, divided

2 tbsp tahini

1 tbsp minced garlic

The zest of 1 lemon

Salt, to taste

Panko breadcrumbs, as needed


Naan bread

Romaine lettuce leaves

Diced tomatoes

Red onions, sliced

Tzatziki sauce


1 Heat 1 tablespoon of olive oil in a frying pan set over a high heat. Add the onions and sauté for 5 to 6 minutes, stirring occasionally.

2 Add a pinch of salt and reduce the heat to medium, sauté for 15 to 20 minutes more, or until caramelised and golden. Set aside to cool.

3 Purée the caramelised onions in a food processor. Add chickpeas and pulse until the chickpeas are smashed, leaving some whole for texture. Transfer to mixing bowl.

4 Add the remaining ingredients except the panko breadcrumbs and stir until combined. Slowly mix in enough panko bread crumbs until the mixture comes together and is no longer sticky.

5 Cover and chill in refrigerator for 30 minutes before forming into patties.

6 Using a lid from a jar or container, form the mixture into patties.

7 Heat a little olive oil in a frying pan, set over a medium heat.

8 Sear the burgers for 3 to 4 minutes per side, or until heated through.

9 Meanwhile, heat the naan bread through. Spread with tzatziki, top with lettuce,  tomatoes and red onions

10 Serve with mixed greens.