Chickpeas

Light brown, nutty-looking beans, which need careful soaking (definitely overnight) and as much as three hours' cooking. But they are worth it in my opinion with their lovely nutty flavour. They can be made into cutlets, soups, salads, or puréed with oil and lemon to a paste to make hummus.

Related recipes to look at:

Hummus Bi Tahini
Frijolemole
Chickpea, Chilli and Coriander Cakes with Marinated Red Onion Salad
Chickpea, Chilli and Coriander Soup
Moroccan Baked Chicken with Chickpeas and Rice