First of all, I’m a lover of chickpeas (and thankful I don’t have gout...yet). But to take them on a trip to Fry Town and back, and then to bathe them in a smoky, spicy yet sweet mix of ras el hanout, chipotle peppers, shallots, chives and honey, and in turn serve them with a delicious saffron mayo on the side...well, that’s taking the chickpea to a whole other level. Somewhere close to heaven. I think I’ve discovered my veggie crack.

Would’ve made a fairly quick meal had I perhaps not sliced the zucchini too thin, leading to several rounds of sautéing, layer after painstaking layer😖