Chickpeas. Traditionally considered ‘poor man’s meat’, and widely used in both home cooking and restaurant meals. Buy large chickpeas from a shop with a good turnover. We shop for chickpeas where Middle Eastern people buy their pulses. When preparing chickpeas, discard any discoloured chickpeas or stones. Rinse, soak in warm tap water, and when the water is cool, cover and place in the fridge overnight. Drain prior to cooking as directed in the recipe. Note that chickpeas harden when refrigerated and are best served warm.
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