The Hearty, Comforting Main
Let’s start with the most familiar territory: the curry. In Indian kitchens, chana, or chickpeas, are the backbone of countless satisfying meals. The most famous is undoubtedly Chana Masala, a robust North Indian dish where chickpeas are simmered in a flavourful
onion-tomato gravy packed with spices. But the journey doesn’t end there. In Kerala, they feature in creamy, coconut-based kadala curry, often served with puttu for breakfast. There’s also kala chana, the smaller, darker desi variety, which makes for a rustic and earthy curry. To elevate any chickpea curry, a simple trick is to lightly mash some of the chickpeas against the side of the pan. This releases their starches, naturally thickening the gravy and giving it a richer, creamier consistency without adding any cream.
The Irresistible Crispy Snack
When you need a quick, crunchy bite, chickpeas transform beautifully. One of the simplest and most addictive snacks is oven-roasted chickpeas. Just toss drained canned chickpeas with a bit of oil and your favourite spices—like cumin, chilli powder, and chaat masala—and roast until golden and crisp. They are a perfect healthy alternative to fried snacks. Of course, we can’t talk about chickpea snacks without mentioning pakoras. Made from besan (chickpea flour), these fritters are a monsoon staple across India. The flour creates a light, crispy batter that’s perfect for coating everything from onions and potatoes to spinach and paneer.
The Power of Flour
Besan, or gram flour, is a true powerhouse in the pantry, and it's made from ground chana dal (split Bengal gram). Its versatility is immense. It's the star of the classic besan chilla, a savoury, protein-packed Indian pancake that’s perfect for a quick breakfast or light lunch. Mixed with water, spices, and chopped vegetables, it comes together in minutes. Besan is also the key ingredient in kadhi, a comforting, yogurt-based curry with a distinctive tangy flavour. Beyond these starring roles, it serves as a gluten-free binding agent for tikkis and kebabs and as a coating for dishes like kurkuri bhindi (crispy okra) to add an extra layer of crunch.
The Global Dip and Spread
While firmly a staple of Indian cuisine, chickpeas have also conquered the world, most famously in the form of hummus. This creamy Middle Eastern dip has become a global phenomenon, and for good reason. Made by blending cooked chickpeas with tahini (sesame paste), lemon juice, garlic, and olive oil, it's a simple yet incredibly satisfying dish. It’s perfect as a dip for vegetables and pita bread or as a healthy spread in sandwiches and wraps. The basic recipe is also a wonderful canvas for creativity—try adding roasted beetroot for a vibrant pink hue, sun-dried tomatoes for a tangy kick, or avocado for extra creaminess.
The Shocking Sweet Secret
This is where the chickpea’s range truly becomes mind-blowing: desserts. The most obvious sweet use in India is through besan. It’s the foundation for beloved sweets like besan ladoo, where the flour is roasted in ghee until nutty and aromatic before being mixed with sugar, and besan barfi or Mysore Pak. But the whole chickpea has a secret weapon: aquafaba. This is the viscous liquid from a can of chickpeas that most of us pour down the drain. Incredibly, this liquid can be whipped just like egg whites to create light and airy vegan meringues, mousses, and macarons. You can even use whole chickpeas as a base for fudgy, gluten-free blondies, where their mild flavour and creamy texture replace flour and butter.
