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A pie and a chicken traybake: Tamal Ray’s chickpea recipes
Two hearty, easy midweek meals: a vegetarian twist on a Middle Eastern-style shepherd’s pie and a spicy chicken traybake
Both these recipes use one of my favourite pantry staples: chickpeas. In trying to eat more vegetarian meals, I’ve found them to be one of the few ingredients that gives the same satisfying sense of fullness as meat. I usually prefer the taste of dried chickpeas, especially in salads or hummus, but I’m rarely organised enough to remember to soak and cook them ahead of time, so today’s recipes use canned. With the rich sauces that coat them, though, you’ll hardly notice a difference.
UK readers: click to buy these ingredients from Ocado
UK readers: click to buy these ingredients from Ocado