Chickpeas – street food to gourmet
Posted on: Sun 18 Mar 2018
The international craze for street food has lifted the profile of chickpeas significantly.
And in parallel has come the growing recognition of their attraction for the gourmet.
In Australia, chickpeas long ago graduated from being treated as fodder, through canned stand-by, to health food.
Ragini Dey, who runs Ragi’s Spicery in Adelaide’s Hutt Street, talks with Cath Kerry and Bruce Guerin on Gastronaut about lesser known qualities and perhaps unexpected creations in different cuisines
Produced by Bruce Guerin
Image supplied by Ragini Dey
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