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Digital Subscriptions > delicious. Magazine > April 2019 > TAKE A CAN OF… CHICKPEAS

TAKE A CAN OF… CHICKPEAS

There’s so much more to this storecupboard staple than the makings of houmous

Chickpea dhal with naan bread crisps

QUICK VEGGIE CURRY

SERVES 4 AS A SNACK. HANDS-ON TIME 20 MIN, OVEN TIME 10 MIN

Heat the oven to 220°C/200°C fan/gas 7. Heat 1 tbsp ghee in a pan, then fry 1 chopped onion for 8 minutes until soft and starting to colour. Add 1 crushed garlic clove and 1½ tsp curry powder, then cook for 2 minutes. Stir in 300ml vegetable stock or water and a 400g tin of drained and rinsed chickpeas, reserving 2 tbsp.

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About delicious. Magazine

Celebrate spring with our April/Easter issue: the maestro Francesco Mazzei creates an Italian feast while Raymond Blanc roasts a salmon French-style. Finish off with cakes from Bake Off’s Martha Collison, Paul A Young's new sticky, chocolate pud or Brick House's orange hot cross bun loaf. Read how in 1999 British food changed forever and find out whether counting calories works. If you've ever wanted to visit Amsterdam, we've got the latest foodie recommendations as well as a round-up of the best Easter eggs AND 16 extra pages of brilliant cheesecakes!