Drain and rinse a tin of chick peas, pat dry, toss them in a little oil, sea salt and smoked paprika then bake in a hot oven for 30-40 minutes.
Channa masala is a popular Punjabi street food - a bright orange-red chick pea curry. Onions, garlic, ginger, tomatoes, chillies and spices provide the base, with ‘amchur’ powder - dried unripe mango - giving the dish its characteristic sour note.
Most chick pea soups, whether spicy Spanish stews or rustic minestrones, call for whole chick peas. For a more delicate, velvety soup try puréeing your chick peas in a blender and sieve before serving for an extra smooth texture.