Basics for the novice cook | ||
Chickpeas | ||
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I use chickpeas in my lamb tagine and also in some curries. I’ll also add a can to a pot of chilli con carne to help make it go further if needed. Pour the contents of the tin into a saucepan and wash in clean water. Drain off the water and replenish the saucepan with fresh water. The chickpeas can then be heated up on the hob. Alternatively, rinse the chickpeas in something suitable, drain and add to your pot or casserole. |
