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A cheap, batch-friendly workhorse: mixed peppers cooked down until silky with sweet onions and tomato, then folded through chickpeas and finished with red wine vinegar and parsley.

A revithada-style chickpea stew: soft, warming and quietly spiced with cumin and smoked paprika. Ready in half an hour and lovely spooned over rice.

A crunchy swap for chips: chickpeas dried hard, roasted until deep golden, then tossed hot with smoked paprika, cumin and garlic powder. Protein and fiber for very few calories.

Fakes, the Greek lentil soup that's the gentlest way back to solid food. Brown lentils simmered soft with tomato, oregano and bay, then lifted at the end with a slug of red wine vinegar and good olive oil.

Twenty-five minutes, one pan, mostly cupboard. The beans break down just enough to make the sauce creamy without a drop of cream.

Raw almonds roasted low until fragrant, then tossed warm with smoked paprika, cumin and a pinch of cayenne. Filling and full of healthy fats. Portion them out.

No cooking, one bowl, fifteen minutes. Chickpeas, cucumber, tomato and kalamata olives tossed in a sharp lemon and red wine vinegar dressing, with plenty of parsley and mint. Holds its own as a light lunch or shrinks to a side.

Lentils and rice cooked together under a heap of deeply caramelized onions, warmed with cumin, coriander and a whisper of cinnamon. The most filling plate in the set: the lentils make it stick with you far longer than rice alone.

Cannellini or butter beans forked into a chunky, garlicky spread with olive oil and lemon, piled onto good toast and topped with sliced tomato, herbs and chili flakes. Ten minutes, and far more filling than it looks.

Giant white beans baked slowly in a sweet tomato sauce with dill and plenty of olive oil, until the top catches and the beans turn to cream. Greek taverna cooking at its simplest.