Braised chickpeas were a big win for me recently. G and I agree on most things to eat – we both love restaurants both great and small and we’re both adventurous and happy to eat most things. There are notable exceptions – we’re a no lamb household (by far the largest sacrifice I’ve ever had to make for her, which probably says more about how easy-going our marriage really is than the scale of the sacrifice). Also, she’s not a fan of humus. I’ve never understood why because it’s commonly accepted humus is delicious. For a while though, she thought the thing she didn’t like about humus was the humble chickpea. I was not having this as I love chickpeas. My first line of attack was the falafel. It was fairly easy to get her completely addicted to falafel (thank you falafeltime at Camden lock – easily the best falafel in London). From there it was a short step to the revelation that falafel is made from chickpeas (still searching for a great recipe, let me know if you’ve got one!). The next step, braised chickpeas. Turns out that these braised chickpeas have insta-converted her to a chickpea lover and our harmonious and blissful marriage can continue unabated.