Chickpeas are a great choice in budget cooking, and there is so much more to them than hummus. I stipulate a cooked weight for today’s recipes, and by far the easiest option is to use drained tinned chickpeas, but I much prefer soaking and cooking dried ones, because you can impart more flavour into them. That said, the cooking time can be as much as an hour, so I understand why they put some people off. To get around this, use a pressure cooker, where the chickpeas will be done in about 15 minutes, or cook a big batch and use them up over the course of a few days.
