12th June 2025 - 12:00-13:30
IOE - 20 Bedford Way, 8th floor CCM Kitchen
Chickpeas' versatility and cultural significance have made them a culinary staple in many parts of the world. Chickpeas are considered a sustainable food crop due to their ability to thrive in various conditions, reduce reliance on synthetic fertilisers, and offer numerous nutritional benefits. They are drought-resistant, nitrogen-fixing, and require less water and pesticides compared to other crops, contributing to more sustainable agriculture and food production.
This is a true ‘swapshop’ by name and by nature, where we hope to explore how chickpeas are used in different cultures through recipes and samples for eating. The end result will be a digital chickpea recipe booklet from around the world by that we can share with our UCL community.
What To Contribute and bring on the day
If you'd like to contribute a recipe, please share it here: https://qualtrics.ucl.ac.uk/jfe/form/SV_3aU8YrrZ2D5w8gm
This can be a contribution in writing only, or you can bring a sample for us to share on the day. If you do bring a sample, please be sure to fill out the recipe on the link above and indicate any allergies.
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