1. Preheat the oven to 100°C. Line three large baking trays with greaseproof paper.
2. Drain the chickpeas and reserve the water. Put the chickpeas in a container and use it to make Channa Masala or Hummus later.
3. Pour the chickpea water into the bowl of an electric stand mixer fitted with the balloon whisk attachment. Make sure your bowl is really clean and grease free. Any oil could cause your meringue to deflate.
4. Whisk on a high speed for 4 minutes. Gradually add the sugar and continue to beat. During this time, add the cream of tartar, vanilla and saffron. Once your meringues have reached a really stiff glossy peak stage, add a little bit of yellow food colour if you like. Whip until evenly incorporated.
5. Fit a piping bag with a large star-tipped nozzle and spoon in your meringue. You might have to do it in batches if it doesn't fit. Shake to remove any large air pockets.
6. Pipe into nests by piping a 3-inch round spiral base, then pipe two to three circles on top of the outer edge of the base, spiraling upwards to create a ‘nest effect’ on the edge of the meringue.
7. Bake at 100°C for 2 ½ hours, then switch the oven off and leave for a further hour. Remove from the oven and gently peel the meringues away from the greaseproof paper. They should be totally dry underneath. Remember, the larger the meringues, the longer they will take to bake.
8. Meanwhile, chop the strawberries any which way you like. Add the lime juice, zest and sugar. Mix and cover with cling film. Chill until later.
9. Open the tins of coconut milk (don’t shake them first) and remove the thick cream from the top. Place it in the bowl of your stand mixer and whip along with the sugar until smooth. Reserve the water for a smoothie tomorrow morning.
10. Assemble the nests with a spoonful of coconut cream, top with strawberries and lime zest. Serve immediately.
The plain meringue nests will keep in an airtight container for 3-4 days.