Anna Jones’ chickpea recipes | The Modern Cook

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Buy a jar of good-quality chickpeas and surprise yourself with a zesty turmeric stew and a herby halloumi traybake

Not all chickpeas are created equal. Many people I know say they don’t like them, but I’d argue that perhaps they haven’t tried the right ones. Some pre-cooked, tinned chickpeas can be hard as bullets, so I plump for jarred: the pricy Spanish ones if I am feeling flush orthe cheaper, tall jars from my local corner shop. As a rule, I find they are more carefully cooked and expertly seasoned. Or have a go at cooking your own – there are few more affordable meals. Chickpeas are always in my kitchen, and these dishes show off their best side. Go on – give chickpeas a chance.

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