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

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.Herb-spiked chickpeas with cherry tomatoes and pine nutsIf you’re cooking for one or two, make the full quantity of chickpeas and dressing, and refrigerate the rest to warm through and eat over the following days.Prep 15 min

Cook 15 min

Serves 3-460g pine nuts

2 tbsp olive oil

300g vine cherry tomatoes, halved700g jar chickpeas, drained and rinsed, or 2 x 400g tins chickpeas, drained and rinsed8 tbsp greek yoghurt, to serveFor the dressing10g fresh basil leaves, plus extra small leaves to serve