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Posts Tagged ‘spicy chickpeas’

We had these spicy little numbers yesterday for lunch–with grilled strips of marinaded chicken breasts and swiss chard leaves sautéed with garlic and olive oil.

This is adapted from a lovely book of recipes by Australian cookery writer Jody Vassallo, which I found at Café Plum in Lautrec in French (it sells books as well as coffee, and feels Parisien!).

1 16 oz/450 gm  tin or bottle of cooked chickpeas–drained, rinsed and dried (it’s important to dry them well– kitchen paper comes in handy here).

1 clove of garlic-crushed to a paste, with a little salt

1 tsp each of smoked paprika, cumin powder, white pepper powder, coriander powder, cayenne powder, dried thyme, dried oregano and salt–(or as many of these as you can muster!)

2 tablespoons olive oil

Put the garlic, spices and dried herbs in a bowl and add the salt.

Mix these together thoroughly with a fork.

Add the chickpeas to the bowl and turn them over to coat them in the mixture.

Heat the olive oil in a large frying pan.

When the oil is hot add the chickpeas and roll them about in the oil–they should ideally lie in one layer.

Cook them over a gentle heat for 10 minutes, until they colour and crisp up.

They were delicious with:

A chicken breast each–cut into thin strips, seasoned and marinaded in olive oil for an hour.

Then cooked on a hot grill plate for a couple of minutes each side.

and

A large handful of swiss chard leaves (or spinach) washed and most of the water shaken off it, then sautéed in 2 tablespoons of olive oil with 1 clove of  garlic sliced very fine.

Heat the oil in a pan you can cover.

Fry the garlic until it starts to colour.

Carefully add the chard, a little salt and turn it in the oil.

Cover the pan and let the chard reduce until it is tender.

The excess water makes a little sauce, but if there’s too much just drain it off.

I arranged it all on a single plate and we fought for the last chickpea!

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