Heat a good glug of olive oil in a frying pan over a gentle heat. Add the garlic and cook for 2 minutes. Add the courgettes with a large pinch of sea salt and cook for 6–8 minutes or until softened enough that they are flopping and folding over themselves.

Pour the chickpeas into the pan along with their liquid from the jar, scatter in the Grana Padano or Parmesan and cook for about 5 minutes or until the chickpeas have warmed through and the sauce has thickened and emulsified slightly. Switch off the heat. Stir through the lemon zest, just a squeeze of lemon juice and the chopped mint, along with another good pinch of salt. Taste to check the seasoning, adjusting as needed. Drizzle over more olive oil and finish with some freshly cracked black pepper.

Divide the courgette and chickpea mixture between bowls and serve with a spoonful of crème fraîche, natural yogurt or ricotta, if you like.