Chickpeas.

Article/recipe: Skye Gyngell pays homage to the mighty chickpea.

Includes recipes for scallops with chickpeas, mint and chilli; buffalo mozzarella, chickpeas, red pepper and olives; chickpeas with fried eggs, labne, burnt sage and chilli butter; and chickpea, tomato, chard and bread soup. Be aware that The Independent screens its articles behind sign-in walls after they have been on the site for a few days.

I love the gentle, nutty flavour of chickpeas and the way they sit so comfortably with the heat of chillis, lemon juice, olive oil and herbs such as mint and coriander. I love them partly pounded with olive oil and finished with lemon juice, chilli, garlic and tahini paste to form a rough type of houmous eaten on toast or simply with flat bread.