tinned chickpeas
 

Growing up, I never quite "got" tinned chickpeas. They were often drained and tossed into salads and always seemed to lack flavour. I love them now, though, and have learnt to transform them into something delicious.

One of my favourite ways of cooking them is to roast them in a hot oven with a drizzle of olive oil, sea salt and a few spices; it takes them to a whole new level. They become like
spiced, salty nuts, perfect in a salad such as the one here, or straight up as a snack with a glass of something cold. Adding tinned chickpeas to a soup, such as this one, breaks them down a bit more and gives them an even creamier texture. Despite being a store-cupboard staple — and an economic one at that — these days, they often take on the starring role in whatever dish I am making.