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.


Once you try making this and realise how quick and easy (and cheap) it is to make your own mayo, where you know exactly what went inside, you may never buy another jar of mayo again. I like to put some curry in mine, but you may want to use mustard instead. It’s rather important to have an immersion blender and to use a container that is approximately the width of your blender, so there isn’t too much space at the side. You may use a regular blender, but in that case you will need to double the ingredients.

I’m using aquafaba in this video, that is the liquid found with chickpeas that are purchased in a can or carton (not the dried variety of course) that you usually probably chuck out as I did before discovering I could use it in recipes as a substitute for eggs!

If you prefer, you can use a large raw egg instead of the aquafaba, and in that case be sure to refrigerate as soon as possible, and throw it out within a few days and up to a week. Avoid giving to pregnant women. The version with aquafaba is vegan.

So, for the demonstration above, I used:

  • 4 tablespoons aquafaba
  • 2/3 glass vegetable oil (olive oil will have too strong a flavour, so it’s best to use sunflower or other similar oil)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon hot curry powder
  • pinch of salt

Whizz for half a minute, twisting the blender around slightly to incorporate all the ingredients. Cover and refrigerate when not in use.


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After I’d made this salad, I patted myself on the back for quite a while. Not only was it interesting, tasty and colourful – but it was also filling in a feel-good kind of way. Thanks to the quick searches I made for inspiration, I learned how to make these delicious roasted crunchy chickpeas, which I suspect I might get addicted to.

You will need:

2 cups pumpkin, peeled and chopped into bite-size pieces

2 cups Brussels sprouts, halved

3 cloves of garlic

olive oil

baby spinach leaves

1 tsp paprika or chili powder (to taste)

mixed seeds

a handful crushed roasted almonds

1 can chickpeas, drained and dried on paper napkins

juice of half a lime

To make:

Preheat the oven to 180 C

In a deep bowl, mix the pumpkin and Brussels sprouts with 2 tablespoons olive oil, salt and pepper to taste, and paprika/chili powder. Make sure the oil and spices are spread evenly then place the mixture on a baking tray and add the garlic cloves (you don’t need to peel them).

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Bake for 20 minutes, then remove the garlic cloves and check the vegetables. Add a dollop of olive oil if they have started to dry up, and add the seeds (I added some cherry tomatoes at this point too). Bake for another 20 minutes or until the pumpkin can easily be pierced with a knife.

For the chickpeas, follow this method.

Squeeze the garlic out of their skins once you’ve given them time to cool down, and chop finely.

Serve the pumpkin, Brussels sprouts and chickpeas on a bed of baby spinach. Squeeze some lime juice on top and garnish with seeds, garlic, and crushed almonds.

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