I’m always surprised by how a humble tin of chickpeas can feel like a small act of magic on a tired weeknight. They’re cheap, shelf-stable, and full of protein — and with a little creativity they can become five very different dinners in the space of one week. Below I share five easy recipes I rotate through, plus practical tips I use to make each one quick, flavourful and forgiving. They’re the sorts of meals I turn to when I want something nourishing without fuss, and I hope they’ll be useful when you need a reliable, cosy dinner too.

Quick tips before we begin

Before the recipes, a few things I always do with tinned chickpeas:

  • Rinse and drain — this removes some of the tinny flavour and excess salt. I pour them into a sieve, rinse under cold water for 20–30 seconds, then give them a shake.
  • Don’t waste the aquafaba — the liquid in the tin is handy. I use it to loosen soups, stir into dressings, or whip a spoonful into batter to make it lighter. It’s also great for binding fritters if you’re avoiding egg.
  • Smash a portion — for some recipes I mildly smash half the chickpeas with a fork. It creates a lovely texture contrast (creamy + whole).
  • Store leftovers safely — cooked chickpeas in the fridge keep for 3–4 days in an airtight container. Freeze portions (in ice cube trays then transfer to a bag) if you want to keep them longer.

    • Recipe 1 — Chickpea & Spinach Curry (20–25 minutes)

    One-pot, warming, and endlessly forgiving. I like this for nights when I need comfort without spending time.

    Ingredients (serves 2):

  • 1 tin chickpeas, rinsed
  • 1 small onion, sliced
  • 2 garlic cloves, crushed
  • 1 tbsp curry powder (or 1 tsp cumin + 1 tsp coriander)
  • 1 tin chopped tomatoes (or passata)
  • 100g baby spinach
  • 100ml coconut milk (optional)
  • Salt, pepper, squeeze of lemon

    • Method in brief: Sauté the onion and garlic in a splash of oil, add spices until fragrant, stir in tomatoes and chickpeas, simmer 10 minutes. Add spinach and coconut milk last minute, adjust seasoning and finish with lemon. Serve with rice or naan.

    Recipe 2 — Crispy Roast Chickpea & Herb Salad (30 minutes including roasting)

    This is my go-to when I want something fresh but filling. Crispy chickpeas give such a lovely bite.

    Ingredients (serves 2):

  • 1 tin chickpeas, rinsed and patted dry
  • 1 tbsp olive oil
  • 1 tsp smoked paprika, pinch of salt
  • Mixed salad leaves, chopped cucumber, cherry tomatoes
  • Handful parsley, lemon-tahini dressing

    • Method: Toss the chickpeas with oil, paprika and salt, then roast at 200°C (400°F) for 20–25 minutes until golden and crunchy. Toss salad ingredients, add warm chickpeas and drizzle with a dressing made from tahini, lemon juice, water and a little maple syrup or honey. This is brilliant with leftover roast veg or crumbled feta.

    Recipe 3 — Chickpea Shakshuka (30 minutes)

    A twist on a favourite — I often do this when I have eggs to hand. It’s bright, slightly spicy and perfect with crusty bread.

    Ingredients (serves 2):

  • 1 tin chickpeas, rinsed
  • 1 onion, 1 red pepper, diced
  • 2 garlic cloves, smoked paprika and cumin
  • 1 tin chopped tomatoes
  • 2–3 eggs
  • Fresh coriander or parsley

    • Method: Sauté onion and pepper, add garlic and spices, pour in tomatoes and chickpeas, simmer to thicken. Make little wells and crack eggs on top, cover and cook until eggs are done to your liking. Scatter herbs and serve with sourdough.

    Recipe 4 — Chickpea ‘Meatballs’ in Tomato Sauce with Pasta (25–35 minutes)

    I love this when I want a comforting Italian-style dinner without meat. The chickpea meatballs are quick and forgiving — they hold together better if you mash half the tin.

    Ingredients (serves 2–3):

  • 1 tin chickpeas, drained — mash half
  • 1 small onion, grated
  • 1 garlic clove, minced
  • 2 tbsp breadcrumbs (or oats), 1 egg (or aquafaba)
  • 1 tsp dried oregano, salt & pepper
  • 1 tin passata, basil
  • Pasta of choice

    • Method: Mix chickpeas, onion, garlic, breadcrumbs and egg (or aquafaba). Form small balls and lightly fry until golden (or bake at 200°C for 20 minutes). Warm the passata with basil, add the balls to the sauce for 5–10 minutes, and serve over pasta with parmesan or nutritional yeast. Tip: in a hurry, sauté spoonfuls of the mixture as rustic “patties” instead of rolling balls.

    Recipe 5 — Middle Eastern Chickpea Traybake with Tahini Drizzle (35–40 minutes)

    This one is my favourite for feeding friends — it looks impressive but is almost no work. You can vary the veg depending on season: sweet potato, aubergine, peppers and red onion all work well.

    Ingredients (serves 2–3):

  • 1 tin chickpeas, rinsed
  • Mixed veg (e.g. 1 sweet potato, 1 red pepper, 1 red onion), chopped
  • 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika
  • Salt, pepper
  • For the drizzle: 2 tbsp tahini, juice of ½ lemon, warm water to thin, pinch salt
  • Optional: pomegranate seeds, fresh parsley, yogurt

    • Method: Toss veg and chickpeas with oil and spices, roast at 200°C for 30–35 minutes until everything is tender and edges are caramelised. Whisk tahini with lemon and water to a pourable consistency, drizzle over the traybake and finish with pomegranate seeds and parsley if you have them. Serve with flatbreads or rice.

    Common questions people ask

    Can I use dried chickpeas instead of tinned? Yes — soak overnight and cook until tender (usually 45–60 minutes). They’re delicious but require planning. For speed, tinned is perfectly fine.

    Are canned chickpeas healthy? Absolutely — they’re a good source of plant protein, fibre and iron. Watch the sodium on cheap tins; rinsing helps. Brands like Napolina or Sainsbury’s Basics are fine; I sometimes use a lower-salt or BPA-free tin if I’m being fussy.

    How can I add more flavour? Spices are your friend. Toast whole spices briefly in the pan, add garlic and onion, and use citrus or vinegar to brighten dishes. Fresh herbs finish dishes wonderfully; a handful of coriander or parsley lifts everything.

    What if I don’t like the texture? Try mashing some; hummus, here’s your friend. Pureed chickpeas make creamy sauces and soups. Or roast them until crisp for crunch. Mixing textures (whole + mashed) is what I often do.

    Make-ahead and batch cooking ideas

  • Cook a big traybake and eat it across two nights — it reheats beautifully.
  • Turn leftovers into wraps: add greens, a smear of tahini or hummus and a squeeze of lemon.
  • Freeze chickpea patties or meatballs uncooked on a tray, then bag them. Pop straight into the oven from frozen and add a few minutes to the cooking time.

    • These five dinners prove something I keep returning to: a small, inexpensive pantry staple can be the backbone of many different meals. Whether I’m craving something bright and herby, warm and saucy, or crisp and simple, a tin of chickpeas answers the call. If one of these ideas sparks something, try it and then tweak — that’s where the fun begins. I’d love to hear which you try, and any tweaks you make (I adore hearing about accidental substitutions that actually work).