Mash cooked potatoes with chickpeas and olive oil. Stir in chopped apricots and parsley and season with cumin to taste. Serve as a holiday side dish, or with a Sunday roast.
Whirl 1 cup chickpeas with 1/2 cup packed basil leaves, 1/4 cup each parmesan and olive oil, 3 tbsp toasted pine nuts and 2 garlic cloves. Use as a dip, to stuff mushrooms or on bruschetta.