What’s in Season: April – Chickpeas

Chickpeas are very healthy food. Chickpeas have a nutty taste, grainy texture and are part of the legume family.

Remains of cultivated chickpeas have been found from as far back as 7500 years ago. This makes it one of the world’s oldest cultivated legumes.  Nowadays, chickpeas are one of the most popular legumes in the entire world. This is probably due to its combination of pleasant taste, great nutrition and ease of cultivation.

Chickpeas have an impressive nutrition profile as it is a rich source of vitamins, minerals and fibre. Chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases including heart disease, cancer and diabetes. In addition, chickpeas are one of the best food sources of folate, also known as vitamin B9, is an essential micronutrient. It’s involved in many vital functions of the body — the most notable being the regeneration and growth of cells. 


Ingredients for 2 portions| Preparation time 20 minutes

  • 3 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 cup chopped carrot
  • 4 garlic cloves,
  • 1 cup fresh chickpeas or dried (soaked in water for 6 hours and cooked)
  • 3/4 cup vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 200g penne (uncooked)
  • 1/4 cup chopped fresh parsley


Step 1 Cook pasta according to instructions on the box.

Step 2 Heat olive oil in and add onion, carrot, and minced garlic. Cook about 8 minutes until carrot is soft and gold.

Step 3 Add chickpeas, vegetable broth, salt and pepper.

Step 4 Mash all ingredients / put into smooth processor depends on which texture you prefer.

Step 5 Toss hot cooked penne and sprinkle with parsley and enjoy your meal!

This recipe was adapted from https://www.cookinglight.com/recipes/pasta-chickpea-sauce

Every month we feature a fruit or vegetable that is in season, along with a fun fact or recipe idea. We are currently working on a project, ACT4CAP, highlighting the importance of citizen involvement in agricultural policy to ensure healthy food and protection of our agricultural land. This project is a continuation of our previous work that was done through the Citizen’s CAP project and Agrokatina.

This project has been funded with support from the European Commission. This article reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

This project is co-financed by the  Ministry for Education and Employment (MEDE) and the Parliamentary Secretary for Youth, Sport and Voluntary Organisation.

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