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These sizzling hot, garlicky chickpeas make a wonderful snack; it’s hard to stop eating them straight out of the pan! They’re great packed into a pitta pocket, along with anything else you fancy – such as sliced tomato, onion, chopped mint, a spoonful of mayonnaise or yoghurt, or some sweet chutney.

SERVES 4

2 x 400g cans chickpeas, drained

a little self-raising wholemeal flour, to coat

salt and freshly ground black pepper

6 tbsp olive oil

2–4 garlic cloves, crushed

TO SERVE

4 warm wholemeal pitta breads

any of the optional extras mentioned above

Spread the chickpeas out on a large plate and sprinkle with the flour and a little salt and pepper. Turn them gently so that each one is coated with flour.

Heat the oil in a large frying pan, then add the chickpeas and garlic. Fry the chickpeas gently until they are crisp and golden, turning often. You may need to do them in more than one batch.

Slit open the top of each pitta bread, fill with the hot chickpeas and any extras you are adding, and serve.