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Spiced Chickpeas with Lemon and Mint
This is a lovely lemony, spicy, way of doing chickpeas – originally inspired by wonderful the Sami Tamimi and Tara Wigley in their brilliant book, Fallastin.
Make plenty – it's a great standby to have in the fridge.
Prep
15
minutes
Cook
minutes
Serves 4 people
No items found.
No items found.
Ingredients
- 200g dried chickpeas or 2 tins of chickpeas
- A good pinch of pepper corns, coriander and (deseeded) cardamom
- A teaspoon each of coriander and cumin seeds
- ½ red onion
- 1 unwaxed lemon
- Pomegranate seeds from half a pomegranate
- 1 red chilli
- A handful of parsley
- A few sprigs of mint
- 2 teaspoons olive oil
METHOD
- Soak the chickpeas overnight in plenty of water and a teaspoon of bicarbonate of soda.
- Cook them with the whole peppercorns, coriander and cardamom seeds; add salt at the end.
- Or open the tins. Drain well, and put in a bowl.
- Crush the coriander and cumin.
- Very finely slice the onion and chilli.
- Zest the lemon into julienne strips, and then peel it like an apple – using a knife – removing all the pith as you go, and then roughly chop it
- Finely chop the herbs.
- Remove the pomegranate seeds from the shell. Do it over the chickpeas so the juice is not wasted.
- Put it all together in a bowl, season and mix really well. Check the seasoning until it tastes good.
Diva notes.
If cooking the chickpeas from scratch, they will take about an hour – but they could take a lot longer.
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