Chickpeas with baharat and orange

Simple Too, p. 126

This is one-pan, hands-off cooking: great not only for how easy it is to make but also for what happens to all the ingredients as they mingle in the pan. The chickpeas add nuttiness, the olives bring the brine, the baharat creates the warmth and then the tarragon and yoghurt bring freshness and tang. It tastes as good eaten warm as it does at room temperature. Serve with rice or flatbreads. Once made, it keeps well in the fridge for up to 3 days. Ingredients note: Black chickpeas are firmer, nuttier and slightly smaller than regular chickpeas. They’re distinctly different and worth seeking out, but don’t worry if you can’t find them – regular white ones, or black beans, also work well.