My friends make jokes about me being a survivalist because I’m always stockpiling tins of tomatoes and chickpeas etc – but I just buy in bulk when supermarkets put them on offer due to overstocking.. so had a crate of chickpeas I needed to use up and guests coming for dinner – this is the perfect combination lol

Humous
1 tin of Chickpeas
4 tablespoons lemon juice
2 tablespoons tahini

1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2-3 tablespoons olive oil (try with 2 first, add bit more if needed)
Add all ingredients in a blender for a few mins.. there you go – smear over a plate and drizzle olive oil over the top – can’t go wrong.

Falafel

3 tins of chickpeas
1 onion, quartered
1 potato, peeled and quartered
4 cloves garlic, minced
1/2 cup Corriander leaves, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons sea salt

1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 teaspoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon all-purpose flour or gram flour
2 teaspoons baking soda

Place the chickpeas, onion, and potato into the blender until finely chopped. Leaving about 1 cup of the chickpea mixture in the blender, pour the rest into a mixing bowl. Add the garlic, cilantro, coriander, cumin, salt, pepper, and cayenne pepper to the blender; mix on low to blend thoroughly. Return therest of the chickpeas you set aside back into the blender along with the lemon juice, olive oil, and flour; process on low into a coarse paste. Cover, and refrigerate.

After 2 hours – stir baking soda into the chickpea mixture until evenly blended. Using damp hands, form the mixture into 2-3cm diameter balls.
You can deep fry these falafel but I prefer to shallow fly them in some sunflower oil and flip half way, pressing down a little to make them slightly flat.

Naan

I’ve had a couple of go’s at this – but really got some good results the last time – using a Kurdish Naan recipie which is really simple:

480g bread flour
2-3 teaspoons yeast
approximately 3/4 to 1 cup water
1-2 teaspoons salt
Nigella seeds ( optional )

Fill cup about half full with luke warm water, add about half teaspoon sugar and add yeast, stir up to activate yeast. Place flour in bowl add the salt and mix, then make a well – add the water/yeast mix and stir – add another half a cups worth of water to rinse and mix together until it comes to a nice dough, nead the dough for a few mins then roll into a saugage shape – approximately 30 cm long. Cut it into equal bits – appoximately 6-8 peices and form them into balls… place in fridge covered on a plate for 40 mins.

I use my BBQ to cook the naans by placing a grill pan upside down on the fire and cooking on that – but pretty sure you could do in a very hot pan or in a preheated oven.