Miguel Barclay's recipes for £1 chickpea and spinach meals

Chickpeas are a legendary budget staple that's both hearty and versatile, and a great get-out-of-jail card when vegans come over for tea. But you can't just sprinkle them in a salad with that wet "tin juice" flavor still clinging to them; you need to wake them up first to celebrate their full potential. That's why I love baking them, creating extra-crispy treats overloaded with flavor.

Cumin-spiced chickpeas and spinach (top photo)

This has a great Moroccan influence, and is powerfully spiced to turn pretty basic ingredients into a flavorful treat. The key is to dress the egg in the infused oil from the pan.

Preparation 5 minCooking 10 minFor 1

⅓ x 400g can of drained chickpeasOlive oil1 teaspoon of cumin1 teaspoon of smoked paprikaSalt, pepper1 handful of spinach1 egg

In a frying pan medium heat, add the chickpeas, a dash of olive oil, the cumin, the paprika and a pinch of salt and pepper each, and cook, stirring, for a few minutes. Add the spinach, cook for another minute, and when the spinach is wilted, set it aside while you fry an egg.

Serve the egg on the side or over the spiced chickpeas, finishing with a drizzle of spice-infused oil from the skillet.

Crispy curried chickpeas with mashed saag

By cooking chickpeas, not only do they take on an amazing crispy texture, but their flavor is also supercharged - a little like those crispy pieces on the outside of a spice-rubbed barbecued shoulder of lamb.

Prepare 10 minCook 25 minFor 1

⅓ x 400g canned chickpeas, drained

Olive oil2 tsp curry powderSalt and pepper1 large potato, peeled and coarsely diced200g frozen spinach, thawed

Heat the oven to 190C (170C fan)/375F/gas 5. Put the chickpeas in a baking dish with a generous drizzle of olive oil , half the curry powder and a pinch of salt and pepper, toss to coat, then roast for about 25 minutes, until golden brown.

Meanwhile, boil the potato pieces in salted water over medium heat until tender, then mash. Stir in the spinach, a drizzle of olive oil and the remaining teaspoon of curry powder, then season to taste. Serve the mash topped with chickpeas and a drizzle of olive oil.

Recipes adapted from Fast & Fresh One Pound Meals and