Ingredient: Chickpeas

Chickpeas are a trustworthy cupboard staple, and not only do they soak up flavour brilliantly, but they are also full of fibre, plant-based protein, iron and folate.

They are also great for supporting steady energy levels and digestion and are naturally rich in prebiotics, which help to feed beneficial gut bacteria, which is a big win for little (and adult) tummies.

Chickpeas are a type of legume, the family of plants that also includes lentils and peas. There are two types of chickpeas: Desi and Kabuli. Desi chickpeas are smaller, vary in colour with a thick outer coating which needs removing before eating, whereas the Kabuli, also known as garbanzo bean – are the chickpeas that we love and enjoy, they are larger, lighter in colour and have a thin outer coating.

The reason they are so good to have in your cupboard is because of their versatility. Whip them up with a little tahini, lemon juice, garlic and olive oil, and voila, you will have an amazing hummus, much better than anything store bought. Their nutty flavour works so well in curries, and they absorb flavour while adding a lovely, hearty texture. You can toss them through a salad too, even yummier if you crisp them up first! Chickpea flour can make amazing pancakes and waffles. Even the water from a can of chickpeas is useful, known as aquafaba, it makes a brilliant egg white substitute for everything from meringues to mayo. Chickpeas are a very clever and useful tin or jar to have around!