3 WAYS TO USE UP... CHICKPEAS

Whether tinned, jarred or dried, chickpeas are one of my ultimate storecupboard staples, probably second only to tinned tomatoes. Roast them Tinned chickpeas respond wonderfully to 1tbsp olive oil, a sprinkling of salt and a hot oven. Roast at 200°C for 20-30min until crisp on the outside. Make hummus Ideally, use dried chickpeas that you’ve pre-soaked then cooked, but tinned are fine if you don’t have the time. Blend with a generous slug of tahini and olive oil, a crushed garlic clove, salt and 2tbsp cold water.

Use as an egg white substitute

Aquafaba, the liquid in a tin of chickpeas, can be used to make surprisingly successful meringues and other desserts that require egg whites.