Receta Tiny Baked Potatoes with Spiced Chickpeas

I feel like I’ve said this before, but it bears repeating: It’s always worthwhile to read a cookbook all the way to the end. I tend to find fascinating tidbits in those last pages. When the final chapter is about sauces or toppings or stocks, there’s always something interesting there that makes me like the book even more than I already did from reading the main sections. That just happened once again with The Way to Eat Now: Modern Vegetarian Food by Alice Hart of which I received a review copy. This new book is a paperback release of what was titled Good Veg as a hardcover in 2016, and it’s full of great ideas for vegetarian dishes for any time of day. Along with the recipes and photos, there are also added ideas and variations sprinkled…