3 Ways with Chick Peas: Culinary Tips from Breton Baker Richard Bertinet

First published: February 9, 2017 by France Today Editors

Originally from Brittany in north-west France, Richard Bertinet trained as a baker from the age of 14. Today the UK-based chef is a best-selling author who makes regular TV appearances. Bertinet was named BBC Food Champion of the Year 2010 at the BBC Food & Farming Awards on 24 November 2010. The Bertinet Kitchen, the chef’s cookery school, opened in September 2005 in the centre of beautiful and historic Bath. Now a regular France Today contributor, Bertinet shares some fun (and unexpected) ways to cook with chick peas.

A POPULAR PULSE

Pulses are on the rise (read Pulse by Jenny Chandler) and chick peas are versatile. Did you know that you can use the juice from canned chick peas instead of egg whites for a meringue?

Photo: Fotolia

SKINNY DIP

For a healthy dip, and a tasty alternative to hummus, but without the tahini, blitz together a chick pea purée – it’s perfect slathered across hot bread with an apéro.

SOCCA SPECIAL

This favourite is famously sold at Cours Saleya in Nice, but making your own is easy – get some chick pea flour (it’s gluten free), make a dough, roll out flat and griddle, then drizzle with oil.

From France Today magazine