THE NOT SO HUMBLE CHICKPEA

CHICKPEAS,

ALSO KNOWN AS GARBANZO BEANS, ARE A POPULAR LEGUME CROP CULTIVATED IN VARIOUS REGIONS WORLDWIDE, INCLUDING MALTA.

They are usually sown in Malta during the cooler months, typically between November and February and are ready for harvest when the pods have dried and turned brown, usually around 100-120 days after planting. You can also find them wild along rubble walls.

To harvest them, you have to pull out the entire plant or cut it near the base and then hang in a dry, well-ventilated area, for 2-3 weeks. Once completely dry, they are shaken to release the beans.

Hummus is probably the most popular way people consume them, and the liquid found in the canned varieties – aquafaba - is a great substitute for egg for vegans. Whip some up with pure chocolate and a drop of vanilla essence and chill for a few hours to make a fabulous ‘free-from’ mousse.

In Malta, chickpeas are also used in traditional cuisine and can be added to vegetable dishes, mixed with pasta, or combined with other legumes like lentils for a nutritious and filling meal. In addition to these dishes, chickpeas can be roasted and seasoned with spices as a crunchy snack or added to vegetarian curries and rice dishes for added texture and protein.

One way you will find them in Malta, which you may not find elsewhere, is candied. Often found in small traditional village bars and grocery stores, these sugary, crunchy delights are delicious!

Made by boiling sugar and water with a vanilla extract or lemon zest and then coating cooked chickpeas in this mixture; the syrup will gradually thicken and coat the chickpeas.

They are allowed to cool down and they crisp up!

Eat as a snack or atop icecream for a truly indulgent treat!