Chana chaat, chana masala, hummus and salads. Dried chickpeas cooked at home are cheaper and creamier; canned ones are ready in minutes.
PakistaniSplit chickpeas simmered until tender but still whole, then folded into a golden onion-tomato masala and finished with a sizzling garlic and cumin tarka. A hearty everyday lunch for rice or roti.
PakistaniSoft, well-spiced patties of beef and split chickpeas, with a fresh mint, onion and green chilli centre. Shallow-fried until crisp outside, they suit tea time and Ramadan tables.
PakistaniA thick, deeply coloured chickpea curry in the style of Lahore's breakfast stalls, simmered with black tea and finished with ginger and lemon. Scoop it up with puri, kulcha or hot naan.
Middle EasternVery smooth hummus from canned chickpeas, blended with tahini, lemon and ice water.
PakistaniTangy chickpea salad with potato, onion, tomato and tamarind chutney. The iftar favourite that works any afternoon.
PakistaniCrisp fried papri topped with spiced chickpeas, potato, cool yogurt and sweet-sour tamarind chutney. A quick street-style snack that is ready in minutes once the papri are made.
IndianChickpeas in a dark, tangy onion-tomato masala with amchur and garam masala. Pantry cooking at its best.
PakistaniA one-pot rice dish of tender chickpeas and basmati, cooked in the chickpea broth with browned onions, yogurt and whole spices. Filling, meat-free and good for a weekday lunch.
Dried: up to a year in an airtight jar. Cooked: 4 days in the fridge or 3 months frozen in their liquid.
Pressure cook soaked chickpeas 20–25 minutes, or simmer 60–90 minutes until very tender.