Tag Archives: chickpeas

Spicy Hummus


I love hummus as a dip and this recipe is no exception. I top it with my own home made dukkah, the recipe is on the blog. Leftovers are great as a spread in wraps with lots of crunchy salad.


400g tin chickpeas, drained, liquid reserved

1 garlic clove

juice of 1 lemon

1 tablespoon tahini

2 teaspoons ground cumin

1 teaspoon ground coriander

1/4 teaspoon cayenne powder

olive oil

salt and pepper

2 tablespoon dukkah


Measure the reserved liquid from the chickpeas and add olive oil to it to make a volume of 160mls.

Pour this liquid into a food processor followed by the chickpeas, garlic, lemon juice, tahini, cumin, coriander, cayenne, salt and pepper.

Wizz to form a thick paste.

Spoon into your serving dish, drizzle over some more oil and then sprinkle over the dukkah.

Quinoa, Sweet Potato and Goats Cheese Salad


Apologies, not the best photo of this salad but don’t let that put you off!

Quinoa makes such a nice change to rice in filling salads, combined with some baked sweet potatoes, chickpeas and fresh goats cheese this salad really doesn’t lack for anything!

I try to plan ahead and bake the sweet potato ahead of time if I have the oven on for something else.

To make this vegan just omit the cheese and and add an extra 50g of chickpeas and another handful of salad leaves.

Serves 8.


200g quinoa, rinsed

500mls water

260g sweet potato, wrapped in foil and baked at 200 degrees for 1hour until cooked through, allow to cool, peel and cut into bite sized pieces

50g mixed lettuce leaves or baby spinach leaves

200g cooked chickpeas

50g goats cheese

1 teaspoon white wine vinegar

1 teaspoon Dijon mustard

3 teaspoons olive oil

salt and pepper


Pour the rinsed quinoa into a pan with a tight fitting  lid and add the water, bring up to the boil and then turn the heat down to low and allow to simmer for 15 minutes.

Allow to sit for 10 minutes before removing the lid.

Tip the quinoa into a large bowl and leave to cool.

Once the quinoa is cool, add the cold sweet potato, salad leaves, chickpeas and goats cheese.

In a small bowl, combine the vinegar, mustard and oil to make a dressing.

Pour the dressing over the salad, season and mix gently.

The Greenest Veggie Patties


Food doesn’t come much greener than these delicious patties, using a mishmash of international cooking styles, think felafel crossed with a kadhi, crossed with a bean burger.

As vivid as these are the boys love them served with yogurt and salad with a pitta bread on the side. I try not to make too big a deal of how much spinach has passed their lips!

Serves six.


30g ghee

2 teaspoons cumin seeds

1 onion, finely diced

1 green chilli, deseeded and finely diced

250g baby spinach leaves

100g fresh coriander, leaves, stalks and roots

1 tablespoon garam masala

100g besan or chickpea flour

1 x 420g tin chickpeas, drained and washed

1 x 420g tin butter beans, drained and washed

1 egg

oil to fry in


Heat the ghee in a large pan that has a lid.

Add the cumin seeds and once fragrant, add the onion and chilli.

Cook until the onion is soft.

Allow to cool a little and then pour into your food processor.

Add the spinach to the pan and cover, cook until just wilted, set aside and once cool enough, squeeze the liquid out of it.

Add the spinach and the rest of the ingredients, except the oil, to the processor and process well.

Heat a frying pan and add the oil, spoon around two tablespoons of batter onto the pan and repeat until you have 3-5 patties in the pan.

Cook until crisp and dark golden underneath and flip, again cooking until crisp and dark golden.

Repeat with the remaining batter.