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Tuesday, April 26, 2011

Spiced, crisped chickpeas with salad

A quick weeknight supper, although S declared it not quick enough and decided he had to make gnocchi instead (?!).  I'd soaked the chickpeas overnight and cooked them while I ate breakfast this morning.  I remembered this recipe I'd noted awhile ago, and decided to make a simplified version.  At the same time I made coriander hummus and ate it with carrot sticks.

A lunchbox: Chickpeas top right-hand corner.  Clockwise from there: carrot sticks, coriander hummus, wheatberries with sweet chili, fresh spinach, roast veg+pesto.

2 large handfuls cooked (dried) chickpeas, freshly drained
1 tsp cardamom, ground
1 tsp cumin, ground
1 1/2 tsp allspice, ground
1/4 tsp salt
olive oil

for salad:
1 plum tomato, diced,
handful mixed leaves
1 tbsp chopped parsley
1 spring onion, finely sliced
juice of 1/8 lemon
salt and pepper

Mix spices on a plate.  Toss the chickpeas in the spices in batches.  Heat olive oil in a pan and fry for 2-3 min, shaking to cook evenly.  Fish out onto kitchen towel when done. Mix the salad ingredients (this is enough for 1) in a bowl.  Serve the chickpeas warm over the salad.

The chickpeas were really tasty but perhaps a little dry - eating with salad and the hummus I made was a good combination.
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