As a newly turned 'social carnivor' ( I only eat meat if I am a guest at someone's house, as I hate to cause extra work and agro), my diet has really changed at home. I make a lot of humous with the chickpeas, sometimes mixing with beetroot or roasted aubergine, but my real winner is a quick cassarole of gently fried shallots, tomato puree, vegetable stock, a jar of delicious BOLD BEAN chickpeas and some rose harrisa and supper is ready. Serve with brown basmati or pearl barley and garnish with corriander. On another note...my cholesterol has dropped significantly since my diet changed...so a winner all round!