Recipes

A little chickpea inspiration

Chickpeas can do so much more than you think, and we’re here to prove it.

Welcome to the Chickpowa kitchen, where we share simple, delicious and creative ways to enjoy our products. From colourful farinata toppings and quick lunches to sharing plates, dips and snack ideas for our chickpea crackers, there’s something for every kind of craving.

Whether you’re cooking for friends, looking for an easy midweek meal, or just wondering what to put on your farinata tonight, you’re in the right place.

Get inspired, make it your own, and let the chickpea do the rest.

Garbanzo Farinata

Garbanzo Farinata

A colourful Spanish-inspired farinata topped with a creamy pepper and chickpea spread, golden pan-cooked peppers and chickpeas, finished with herbs and extra virgin olive oil.

Ingredients

  • 1 chickpowa farinata
  • 2 red peppers, sliced
  • 1 can of chickpeas, drained
  • 1 tbsp extra virgin olive oil
  • ½ tsp smoked paprika
  • Salt and black pepper

Method

  1. Cook the peppers and the chickpeas. Heat a drizzle of olive oil in a frying pan over medium-high heat. Add the sliced peppers and cook until soft, golden and slightly charred around the edges. Then add the chickpeas for a few minutes.
  2. Make the cream. Take half of the cooked peppers and chickpeas and blend them with olive oil, smoked paprika until smooth and creamy. Season to taste.
  3. Heat the farinata. Warm your Chickpowa farinata according to the package instructions.
  4. Assemble. Spread the creamy pepper and chickpea mixture on top of the warm farinata. Top with the remaining pan-cooked peppers and chickpeas, then finish with a drizzle of extra virgin olive oil and fresh herbs.
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La primavera Farinata

La primavera Farinata

Fresh, creamy and full of greens. A vibrant cream of asparagus, peas and cannellini beans spread over crispy farinata, topped with asparagus tips, Parmesan and toasted pine nuts.

Ingredients

  • 1 Chickpowa classic farinata
  • 6–8 asparagus spears
  • 100 g peas, fresh or frozen
  • 1 can of cannellini beans, drained
  • 1 tbsp extra virgin olive oil
  • Parmesan, shaved or grated
  • 1 tbsp pine nuts, toasted
  • Salt and freshly ground black pepper
  • Extra virgin olive oil, to finish

Method

  1. Cook the greens. Cut the asparagus into pieces, keeping the tips whole. Heat a little olive oil in a pan and cook the asparagus for 3–4 minutes. Add the peas and cook for another 2 minutes, until everything is tender and bright green.
  2. Make the green cream. Set aside the asparagus tips and a few peas for the topping. Blend the remaining cooked vegetables with the cannellini beans and a splash of water until smooth and creamy. Season to taste with salt and pepper.
  3. Assemble. Warm the farinata and place on a plate. Spread the green cream over the top. Arrange the reserved asparagus tips and peas on top, then scatter with Parmesan and toasted pine nuts. Finish with a drizzle of extra virgin olive oil.
Watch this recipe on Instagram
Farinata Sandwich

Farinata Sandwich

Golden, crispy farinata turned into the ultimate Mediterranean sandwich. Fresh, colourful and satisfying. Perfect for lunch or when you fancy something a little different.

Ingredients

  • 1 Chickpowa classic farinata
  • 2 slices of sourdough bread or Gluten Free bread (you can find it in our recipes)
  • 2 tbsp of mayo or hummus
  • ½ courgette, thinly sliced
  • Extra virgin olive oil
  • Squeeze of lemon juice
  • Salt and freshly ground black pepper

Method

  1. Grill the courgettes. Heat a drizzle of olive oil in a grilling pan. Add the courgette and cook until tender and lightly golden. Season with salt and black pepper.
  2. Heat the farinata. Warm your Chickpowa farinata according to the pack instructions until hot and crispy around the edges.
  3. Fill it up. Spread a generous layer of mayo or hummus over on slice of bread, then add the cooked courgettes and farinata. Squeeze over some lemon juice and season with salt and pepper. Top with the second slice of bread and enjoy!
Watch this recipe on Instagram