This tomato and chickpea stew recipe came about thanks to one of a few wonderful sets of neighbours that we have, who I’ll namecheck just to make sure they keep looking after the cats when we go off on our jaunts. I jest, they’re truly lovely folks: Wilf and Wilma. One other perk of having our excellent neighbours is that barely a week goes by in the summer without a surfeit of vegetables being handed over from their allotment. Some weeks it’s enough aubergines to make a convent blush, others it’s 87 leeks and a wheelbarrow of turnips. This recipe stems from a glut of tomatoes that Wilf left on my doorstep – although you’ll see that we have used tinned tomatoes in this recipe rather than fresh. That’s because we wanted a ‘quick’ take on our recipe. If you have the time, about 500g of fresh, skinned cherry tomatoes will make this dish sing. When I say fresh, mind, I mean it. Greenhouse or bust.