Rukmini Iyer’s quick and easy recipe for herb-spiked chickpeas with tomatoes and pine nuts | Quick and easy

A colourful feast in a bowl that makes for a simple and satisfying dinner for the colder days to come

This is an easy, filling dinner, with the only proviso being that you must use good chickpeas – any jarred ones will work perfectly, otherwise use tinned from Epicure or KTC. (Of course, feel free to soak dried chickpeas overnight and cook, if that’s your jam.) Warmed through with softened tomatoes, a herb-packed dressing and toasted pine nuts, it’s a feast in a bowl. Serve with good flatbread, if you wish.