Chickpea recipes (chana, kabuli chana)

Chickpeas turn up all over this library: chana masala, chaat, haleem, dalcha and snacks. This page lists the dishes that use chickpeas or split chickpeas (chana daal) as an essential ingredient, so you can start from the tin or the bag in your cupboard.

Dried chickpeas need an overnight soak and a long simmer or a pressure cooker, while tinned ones skip that step. The steps and timers on each recipe say which version it assumes.

Storage and swaps: cooked chickpeas keep in the fridge for a few days and freeze well in their cooking liquid. One 400 g tin, drained, is roughly one and a half cups, which stands in for about half a cup of dried chickpeas once soaked and cooked. White kidney beans are a workable swap in a stew.

This collection has 21 dishes, including Chana Daal, Chicken Haleem, Samosa Chaat. A typical recipe takes about 70 minutes, and each one comes with step-by-step instructions and cooking timers.