Satiating, economical and biologically restorative, chickpeas make the perfect replacement for potatoes in this classic brunch dish. This chickpea and chorizo brunch is prepared in much the same way as a traditional hash, but is even simpler to make without having to dice and boil potatoes. Creamy cooked chickpeas are fried with red onions, chard and chorizo, then crushed a little to create a deliciously-messy brunch.

I’ve created this recipe in partnership with LegumeChef, a campaign raising awareness of the benefits of legumes. Chickpeas are a member of the ‘legume’ family, which includes beans, lentils and peas. Legumes are a vital part of climate-friendly diet, as they require few fertilisers and pesticides even when conventionally grown. They also need little irrigation, an essential trait with global warming. Besides all their ecological benefits they are a particularly delicious and versatile ingredient.

Find out more at legumechef.com