VANESSA GREENWOOD'S WAY: FALAFEL BALLS
My kids don't eat hummus, but I love it and I always have chickpeas in my store cupboard as they are such a versatile ingredient for salads, soups and many of my favourite Middle Eastern recipes.
Visiting a local food market provides an opportunity for kids to expand their palate by sampling the ethnic food that’s often on offer.
The novelty of street food means my daughters will taste everything, and their favourite snack is now the falafel sold at a popular Lebanese stall, where it’s served in a pitta pocket with lettuce and tabbouleh.
So now, finally, I can make a falafel recipe the whole family will enjoy at home. You can never pack enough herbs into these balls, the more the better.
GARY O'HANLON'S WAY: RAGOUT
I love chickpeas. They are incredibly versatile. From soups and stews to salads and curry, they add a wonderful depth of flavour and texture to any dish. Many of us eat them most often in their most famous medium of hummus. I like to keep them whole though.
Many moons ago, when I was a young commis chef in La Cave wine bar in South Anne Street in Dublin, I was fortunate to work with a fabulous English chef. Our boss, though, was from Morocco and thus chickpeas, couscous and the like featured heavily on the menu. I used to love one particular dish we made with couscous, vegetables, chicken, chickpeas and spices in a chicken broth. Simply gorgeous.
Today, though, I’m making a lovely ragout and putting them with tomatoes, leek, mushroom and some spices. This can be eaten on its own, as a vegetarian main course or used as a filling for samosas, wontons and even spring rolls.
Should you like to add some meat, I’d highly recommend chunks of chorizo or Toulouse sausage. Sauté any meat you use first to seal it, then remove it from the pot. Follow the steps as they are here until all the ingredients are added, then place the meat back in for the stewing period.
