Lamb chops with onions, mustard and chickpea pureé

for 2
1 large or 2 medium onions, peeled
1 tbsp olive oil
1 x 400g tin chickpeas, drained and rinsed
a sprig of thyme
2 cloves of garlic, peeled and left whole
4 small or 2 large lamb chump chops
50g butter
3 tbsps Greek-style yoghurt
6 tbsps red wine
2 tbsps grainy Dijon mustard
2 tbsps chopped parsley

Cut the onions into segments from stalk to root, to give 8-10 wedges of onion. Separate the layers and cook with the oil over a medium heat in a shallow pan. Empty the chickpeas into a pan and cover them with water. Throw in the thyme and garlic. Salt, and simmer for 15 minutes.

When the onions are soft, translucent and starting to brown at the edges push them to one side of the pan and turn up the heat. Place the chops in the pan and cook on both sides till the fat is golden and crisp, the meat browned and the insides pink and juicy. Meanwhile, drain the chickpeas, remove the thyme, and mash with a potato masher. Stir in the butter and yoghurt. Season with pepper. Lift the onions, which should be soft with slightly crisp edges by now, and the lamb on to warm plates.

Hummous

serves 5-6 as a starter
225g tinned chickpeas
6 tbsps tahine paste
2 cloves of garlic, peeled
6 tbsps lemon juice
3 tbsps olive oil
cayenne pepper
freshly ground black pepper
salt
olive oil, for drizzling

Whizz the chickpeas in a food processor or blender with a little of the liquid from the can until they are smooth. Add the tahine, garlic, lemon juice and olive oil and work in the processor or blender until very smooth. Season with the peppers and salt. Turn into a dish, scraping out all of the hummous from the mixer bowl with a rubber spatula. Flatten the top slightly, then drizzle over some olive oil and serve with warm pitta bread.

Roasted, spiced chickpeas

for 2
1 x 400g tin chickpeas
2 tbsps olive oil
2 large cloves of garlic, finely crushed
1 teaspoon ground cumin
a pinch, a large one, of chilli powder

A side dish for simply cooked fish or grilled chicken, or serve with drinks. Drain, rinse and dry the chickpeas. Lay them in a single layer on a baking sheet, stir the oil with the garlic and drizzle over the peas. Roast them in a preheated hot oven, 230°C/450°F (gas mark 8), for 15 minutes. Remove from the oven, dry on paper towels and then toss them in the cumin, chilli and salt and freshly ground pepper.

Falafel

for 2
2 x 400g tins chickpeas
6 plump cloves of garlic, crushed
2 tsps ground coriander
2 tsps ground cumin
1 medium onion, chopped
2 tbsps plain flour
1 tbsp chopped parsley
groundnut oil for deep-frying

These fluffy chickpea fritters from Israel are, to my mind, the finest street food of all. They are easy enough to make at home, either in the traditional manner, as deep-fried, slightly flattened balls, or as little flat patties cooked in shallow fat.

Drain, rinse and dry the chickpeas. Blend in a food processor with the garlic, spices and onion till smooth. Scoop into a bowl and stir in the flour and the parsley. Season with salt and pepper.

Stir the mixture thoroughly - it should be thick enough to roll into balls. With floured hands, roll the chickpea mixture into balls about the size of golf balls, maybe a little smaller. Deep-fry the balls in 10cm inches hot fat. Alternatively, flatten them into patties and shallow-fry them for 2 minutes on each side, till crisp.

Serve them hot, stuffed into warm pitta bread. Traditionally, a cucumber and tomato salad would be stuffed in there too. Although tahine is one of the traditional lubricants for these crisp fritters, I much prefer yoghurt. Particularly when it has had a little cayenne pepper and some chopped mint stirred into it and is spooned over the falafel as you eat.

Chickpeas with aubergine and spinach

for 2
1 x 400g tin chickpeas
2 medium aubergines, cut into 2.5cm cubes
8 tbsps olive oil
2.5cm knob of fresh root ginger, peeled and grated
4 cloves of garlic, sliced
1 hot green chilli pepper, seeded and chopped
1 tsp ground coriander
1 tsp ground cumin
1 x 400g tin chopped tomatoes
225g spinach, chopped roughly

A delightfully sloppy mixture, best scooped up with an Indian flatbread such as chapatti or poori.

Rinse the chickpeas to get rid of the canning liquor. Fry the aubergine cubes in the oil till golden on the outside and tender within, about 10 minutes. Remove with a draining spoon. If there is no oil left in the pan, then add a little more. When it is hot, add the ginger, garlic and chilli, and fry for one minute, stirring constantly so that it does not burn. Add the coriander and cumin and cook for 30 seconds, taking care not to burn the spices. Add the tomatoes and their juice, chickpeas and about 225ml water. Bring to the boil, then simmer. Cook for 15 minutes, add the spinach and bring to the boil, cook for a further minute or two till the spinach is tender. Season with salt and pepper, and serve hot.