Tip: I use jarred chickpeas mostly; canned chickpeas are often too pebbly, I find. Obviously you can use dried chickpeas that you’ve soaked and cooked to velvety softness, if you’re prepared to wait. And whether you’re using fat chickpeas out of a jar or ones you’ve cooked yourself, don’t drain them too meticulously: a little of the gloopy liquid that clings to the chickpeas is a good thing here.
Excerpted from At My Table by Nigella Lawson. Copyright © 2017 by Nigella Lawson. Photography copyright © 2017 by Jonathan Lovekin. Published byAppetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.