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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You will need:

1 can chickpeas

2 tablespoons olive oil

paprika, to taste, about 1-2 teaspoons

pinch of salt

Method:

Preheat the oven to 200 C.

Drain and rinse the chickpeas, and dry them well on some layers of paper napkins. This is a very important step in ensuring that the chickpeas get crunchy in the oven.

In a bowl add the chickpeas, oil, paprika, and salt. Stir with a tablespoon to make sure that the chickpeas are coated evenly.

Lay on a flat baking dish and cook for 20 minutes, until they have browned, and are crunchy.

Consume this protein-packed snack on the day as a substitute for sugary finger foods, in soups, or as garnish in salads. More ideas for making roasted chickpeas here.

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photo by Mark Debono

Inspired by this recipe and with some minor changes, this chicken dish is heart-warming and sure to please.

To start off, I marinated the two boneless chicken thighs in this mixture for one hour:

– apple juice

– 1 teaspoon French mustard powder

– 2 tablespoons dark soy sauce

–  1 teaspoon local honey

– 2 minced cloves of garlic

For the next part of the recipe you will need:

– marinated chicken (as above or see this post about brining)

– 4 tablespoons chickpeas (or 1 can, as preferred)

– 200ml tomato sauce (with a little extra just in case you need to adjust the heat later) to which 1 teaspoon apple cider vinegar or sugar has been added

– about one or two teaspoons hot chili sauce or harissa sauce according to taste, it’s safest to start with a small amount, you can always add more later

– 1 tablespoon olive oil for cooking

– a bunch of parsley to garnish

Method:

Heat your oven to about 180 degrees C

Remove the chicken from its marinade and cook in a hot pan with olive oil for 3-4 minutes on each side. Then add the tomato sauce, chili/harissa sauce  and chickpeas and continue to cook and blend the ingredients for about 4 minutes.

Place all the ingredients in a deep casserole dish, cover with lid and place in the hot oven for 30 minutes, flipping the chicken over and mixing the ingredients half way through. Do a taste test and add chili or tomato sauce if necessary.

I served my chicken with stuffed courgettes (ricotta, cheddar and sundried tomatoes) and a salad of valerian, rucola, fried courgettes, olives and mature goat’s cheese. Not bad for a Tuesday night!

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photo by Mark Debono