chickpeaslime

You will need:

  • 200g cooked chickpeas (or canned, drained)
  • 1 cup spinach, cooked or if using frozen, defrosted
  • juice of 1/2 a lime
  • zest of 1 lime
  • reserve a couple of lime wedges before squeezing (to serve)
  • 1 medium chopped onion
  • 2 cloves of garlic, diced
  • 1 teaspoon turmeric

Fry the onion gently in olive oil for 3-5 minutes until translucent. Add the garlic and turmeric and stir. Keep the heat on low so as not to burn the garlic. Add the chickpeas and continue stirring to coat the chickpeas in turmeric. Cook for 2 minutes, then add the spinach and lime zest. Mix the spinach in and cook for a further 2 minutes until heated.

Remove from the heat before adding the lime juice and some salt to taste. Stir and serve hot with a couple of small lime wedges.


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I like making stuffed courgettes, the possibilities are endless, and I cannot understand why some people don’t appreciate the versatility of courgettes. So here I am, sticking up for the green vegetable, and presenting you with different ways to get them onto your plates! My go-to method is to stuff them with ricotta/cheese/parsley or sometimes minced meat, but this time I didn’t have either of those things in my fridge, so I opted to use what I already had.

You will need (2 portions):

1 round courgette per person

1 red bell pepper

1/2 a bulb of funnel (or according to taste)

1/2 cup spinach

2-4 sundried tomatoes

1/2 cup chopped cheddar or grated Parmesan (I used some chunks of Scamorza)

1 egg

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Trim the edges from your courgettes so that they can sit flat. Cut in half across the wider part.

Place in a deep pan with boiling water for about 20 minutes until soft. Fish them out and let them cool until they are cool enough to handle.

Preheat your oven to 180 C.

In the meantime the spinach, red bell pepper, sundried tomatoes, and fennel need to be chopped finely. Whisk the 2 eggs in a bowl and add all the ingredients, reserving some cheese for later, and add a pinch of salt & pepper to taste.

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Scoop out the insides of the courgettes, leaving a 1cm border all around, and being careful not to cut through the sides.

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Fill the courgettes with several spoonfuls of your mixture till the top and place in an oven-proof dish (a deep one is better as sometimes they will leak). Cook for about 30 minutes until they are browning at the top.

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You might also enjoy this.


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This recipe took a bit of time to make, but in my opinion the result is worth the effort. In addition, the stuffed onions reheat well and they can be used at BBQs too, just cook the second stage on the BBQ with the onion wrapped in foil. Make a few while you’re at it! The following amounts make 2 very large onions but with leftovers for a little wonderful treat too i.e. you could probably fill 4 large onions in reality, or 6 small ones.

You will need:

– either one large or 2 small-medium white onions

– 250 grams minced beef

– 2 teaspoons cumin

– 2 cloves of garlic

– 1 cup beef broth (1/4 cube in water)

– 1/2 cup grated cheese e.g. Parmesan / Grana

– 1 egg

How to make it:

First off you will need to peel and prepare your onions. Remove all inedible skin and then flatten at both ends, ideally using medium to large onions.

Set some water to boil and depending on the size of the onion you need to cook sufficiently to be able to remove some of the middle layers without letting the outer layers come apart. When using very large onions, I needed to boil them for 30 minutes until they were soft enough. Medium onions will need about 15 minutes. You can test their readiness by inserting a knife into the centre, when they are ready for the next stage, the flesh will give easily.

Scoop out of the water and let them cool for ten minutes before attempting to remove the inner layers with a spoon, leaving about 3 layers on the outside and they should look something like this:

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Whilst your onion is cooling down, set your oven to pre-heat to 180 degrees C.

Once you scoop out the inner layers, chop these up and transfer them to a heated pan with a dollop of olive oil. You might not want to use all the onion pieces if you had very large onions to start off with. Add the garlic and meat and cook until all the meat has browned.

Turn off the heat and while your mixture is still in the pan, add half the cheese and the egg and mix thoroughly.

Place the onions in an oven dish and stuff the insides with your mixture to the very top. Cover the tops with the remaining cheese. Pour your stock around the onions and place in the oven for 30 minutes, making sure to pour some stock from the dish itself over the top of the onions (you can do this with a teaspoon, be careful it will be very hot!) half way through.

While the oven was hot, I decided to cook an aubergine too. I wrapped this in foil and let it cook for 30 minutes. Then I scooped out the insides after letting it cool for a few minutes. I mixed the insides of the aubergine with the remaining meat mixture and then topped this up with leftover onion pieces and some cumin and olive oil. Then I cooked this for a further 30 minutes. Delicious!

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