The British culinary landscape has undergone a remarkable transformation with the advent of a chickpea revolution, bringing premium jarred varieties to kitchens across the nation. Thanks to innovative brands such as Bold Bean Co, Brindisa, and Belazu, consumers are now presented with an exceptional array of plump, tender chickpeas that stand in stark contrast to the traditional canned pellets many grew up with.
Why Jarred Chickpeas Are Superior
These jarred chickpeas offer an incomparably better experience, primarily due to the selection of larger, smoother, and more flavourful chickpea varieties used. The jarring process itself is gentler, employing lower temperatures than conventional canning methods, which helps preserve the natural integrity of the legumes. Additionally, jarred chickpeas typically avoid the preservatives sometimes found in canned products, both factors that significantly enhance flavour and texture.
Nutritional and Culinary Benefits
While jarred chickpeas do come at a higher price point, their value is undeniable. Chickpeas are a powerhouse ingredient, contributing substantially to daily protein intake; for instance, 100 grams of cooked chickpeas provides approximately 9 grams of protein. In the kitchen, they prove incredibly versatile, excelling in a wide range of dishes from fresh salads and hearty soups to robust traybakes and comforting stews.
A Classic Recipe: Pasta e Ceci
This traditional Italian dish, pasta e ceci, serves as a perfect example of honest and strikingly simple cooking, ideal for the current season. It beautifully straddles the line between a soup and a stew, offering warmth and nourishment. As with any broth-based recipe, using a high-quality stock or bone broth is highly recommended to elevate the overall flavour profile.
Ingredients and Method
Ingredients: 2 rosemary stalks (£1), 200g ditaloni pasta (£2.60), 400g drained cooked chickpeas (£3.25), 2 tbsp tomato purée (65p), plus olive oil, garlic, salt, stock, water, parmesan, black pepper, and mild chilli flakes for finishing.
Method: Begin by heating 2 tablespoons of olive oil in a large saucepan over medium heat. Peel and lightly bash 3 garlic cloves, adding them to the pan along with 2 large rosemary stalks and a pinch of salt. Fry for 3-4 minutes, stirring occasionally, until the garlic begins to colour and becomes fragrant.
Next, incorporate the tomato purée, frying and stirring for a couple of minutes to allow it to caramelise slightly. Stir in the chickpeas and cook for an additional minute. Using a fork, roughly crush about one-third of the chickpeas to thicken the base, then stir in 1 litre of chicken or vegetable stock (or bone broth) along with 200ml of water.
Bring the mixture to a gentle simmer, add the pasta, and cook according to the package instructions until tender. Once cooked, remove the garlic and woody rosemary stalks. Ladle into bowls and finish with a generous showering of grated parmesan, a grind of black pepper, and a pinch of mild chilli flakes for a perfect touch.
