I recently wrote a blog post on what I serve with my BBQ ribs and I talked a little about my attitude towards food/recipes as ‘sides’ – this Chickpea recipe is an extension of that and for me is another perfect example of a dish that has the ability to stand on its own two feet ie you wouldn’t be classed a weirdo freak if you ordered it and only it in any restaurant!
All cards on the table though I am going through a bit of an eclectic ‘plate-up’ right now which I think is driven chiefly by the fact that it’s now officially summer and that the garden is starting to produce some incredible stuff – beets, spring onion, lettuce, radish, courgette………felling very spoilt this time of year!
WHAT YOU NEED – FOR 2
1 tin chickpeas (if you wanna be lazy and not soak)
Handful of fresh parsley
Juice of half a lemon
2 tbs Greek style yogurt
1 tps cumin powder
1 tps turmeric
Salt and cracked black to season
Snatch of chili flakes
HOW YOU DO IT
Not a hell of a lot to this ladies and gents – simply drain the chickpeas and combine with the rest of the ingredients. Ideally you want a heady mix of zesty and perfumed spices brought together in a creamy mix of nuttyness and yogurt.