In each dish, we've used the liquid they come in to help cook in the chickpeas stew, along with smoked paprika, some other flavours, some aioli and some cuttlefish.
Top with some minced garlic, very finely chopped spring onions, a smidgen of Si Chuan pepper powder, a pinch of salt and maybe like two or three or four pinches of sugar, works really well in this dish.
My kids love these with just a little bit of ranch, but I do have a really good garlic aioli that we used for our chicken fritters that works really well with this recipe too.