Ingredients (serves 4):

• 400 g Strianese chickpeas (already cooked)
• 2 tbsp wildflower honey
• 1 tbsp apple cider vinegar
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• 1/2 tsp curry powder
• 1 garlic clove
• Extra virgin olive oil, as needed
• Salt and black pepper, to taste
• Fresh parsley

Method:

1. Heat olive oil in a pan with the crushed garlic clove.
2. Add the drained and dried chickpeas.
3. Stir in the spices, salt, and pepper, and sauté for 5–6 minutes.
4. Add the honey and vinegar, mix well, and let them caramelize slightly.
5. Continue cooking until a glossy glaze forms.
6. Finish with finely chopped fresh parsley.