8 Fresh Ways With Chickpeas

Preheat the oven to 180ºC.

Mix the olive oil and harissa paste in a bowl. Toss in the chickpeas and spread out on a tray. Sprinkle with a little salt.

Roast until golden brown and the skins are starting to pop open, stirring occasionally.

Meanwhile, bring a pan of water to the boil. Boil the eggs whole for 6½ minutes. Peel the shell away and cut in half.

Stir the tahini into the yogurt and season with salt.

Mix the herbs into the chickpeas and season if necessary.

To serve, place a spoon of yogurt onto a plate, cover with the chickpeas and top with the eggs and a sprinkling of sumac (if using).

Preheat the oven to 180°C. Wrap each potato in foil and place onto a large baking sheet. Bake for roughly 45 minutes depending on the size of the potatoes, checking that the centre is soft.

Bake for roughly 45 minutes depending on the size of the potatoes, checking that the centre is soft.

While the potatoes are cooking, drain and rinse the chickpeas.

Tip them into a baking tray and sprinkle with the smoked paprika and a pinch of salt.

Drizzle with the olive oil and place into the oven for 8-10 minutes, or until crispy. Remove from the oven then stir in the watercress and allow to wilt.

Whisk together the lemon juice and zest, yogurt and tahini. Season to taste.

Split the sweet potatoes lengthways then fill with the chickpeas with the chickpea and watercress mixture.

Drizzle over the tahini sauce and sprinkle with pomegranate seeds to finish.

Preheat the oven to 200°C/180°C Fan.

Drain the chickpeas and pat dry with kitchen paper, you can remove the skins if you prefer. Place on a greaseproof lined baking tray. Toss with olive oil and paprika, and season. Roast for 20-25 minutes.

Mix all the dressing ingredients together in a small bowl.

Bring a pan of boiled water to a simmer. Add the broccoli to a steamer and steam with the lid on for about 2 minutes until al dente.

While the broccoli steams, heat 1 tbsp of olive oil in a non-stick frying pan. When hot add the salmon, skin side down.

Pan fry on a medium heat for about 4 minutes until crisp. Flip and cook for 2 minutes or until cooked through. Remove from the pan and set aside.

Drain the broccoli, pat dry and plate. Add slices of avocado and toss with the dressing. Top with crispy chickpeas and salmon.

Place the dry chickpeas in a large bowl or pot and fill with water so that the water is at least an inch or two above the peas. Let them soak overnight in the fridge.

After draining the chickpeas, place them in a pot and cover them with new water – it is better to cover them with plenty of water to cook, so let's say 2-3 inches above the chickpeas this time. Add the salt and vegetables to the water. These vegetables will help add more flavour to the chickpeas.

Bring them to a boil. Once the water is boiling, lower the heat so that it is a low boil. Cook the chickpeas for approximately 1 hour to 90 minutes. They should soften so they can be easily crushed with your fingers.

Drain the chickpeas, but keep 1 cup of the hot water to one side.

Using a food processor, pulse the garlic cloves, sea salt and olive oil until the garlic is crushed and turned into a paste.

When you achieve this, add the warm chickpeas, lemon juice and tahini; keep processing until you achieve a smooth texture and while the processor is still on keep adding the warm cooking liquid.

This will make the hummus much runnier, but bear in mind that once it is cooled down it will set firmer.

It is always important to give it a taste and add more salt, olive oil and lemon according to taste.

We serve our hummus with pickled naga oil, but you can use any spicy paste you like – for example, chipotle diluted with some good olive oil and a dash of vinegar of your choice.

For the coconut sauce, mix the coconut milk, maple syrup and a lime leaf in a pan and bring to the boil. Reduce mixture by half to remove impurities as they rise to the top of the mix. Stir in shredded mint leaves and a pinch of salt.

Preheat oven to 200ºC or Gas Mark 7. In a bowl, pour the olive oil, cinnamon, cumin seeds, curry powder and cauliflower florets. Hand mix.

Once the florets are fully coated, place on a baking tray and cook for 15 minutes.

Using the same mixing bowl, place chickpeas and diced tomatoes. Add the cooked cauliflower florets and mix.

Place contents on baking tray and cook for a further 15 minutes.

Tip contents into serving bowl and drizzle with coconut sauce. Dress with pomegranate seeds and flat leaf parsley. Serve.

Place the cauliflower florets and chickpeas onto a baking tray, cover with maple syrup and roast for 25 minutes. Turn the florets halfway through.

In a separate bowl, mash the avocado, mix with lime juice and spread onto a toasted tortilla. Top with the roasted cauliflower florets and chickpeas, then sprinkle with pumpkin seeds.

Finely slice the red onion and place into a bowl. Add the sugar and lime juice, and leave to infuse for about 10 minutes.

Squeeze out the excess juice and top the tortilla, drizzling over the hot sauce and parsley (optional). Serve.