Nigel Slater’s chickpea recipes — theguardian.com

I made a cracking stuffing for a roast lamb belly the other day, with creamed chickpeas, caramelised garlic and rosemary. The stuffing’s texture, fluffy and soft like a Mr Whippy ice cream, also had whole chickpeas folded through it. It certainly beat sage and onion. As the lamb roasted in its tin, the juices trickled down through the chickpea stuffing, making a good Sunday roast even better. If the generous fat of a breast of lamb is not for you, a rolled leg or shoulder could work, too. The important thing is not to choose something too lean. The chickpeas like a slow basting from the melting fat, garlic and rosemary.

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