Chickpeas. Surely the most versatile legume around. They work perfectly in curries, can be ground up to make vegan burgers or falafels, blended into soups to bulk them up and, of course, they can be puréed to make the world’s best spread: hummus.
Hold onto your hats, though, because here’s a new way to prepare these magical legumes – cover them in spice and roast them until crisp and crunchy. These flavour bombs can then be mixed into salads for extra texture, added to a bounty bowl or simply eaten as is as a snack. Don’t forget to make double, they don’t last long!
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