International Lifestyle Magazine Jan 2013 - Page 43

The chickpea is a wonderful digestive cleaner and a great source of vegetable protein as well as containing calcium, magnesium, phosphorus, potassium, zinc and folic acid to name but a few plus it help to support your kidney function, so you can see why I use them alot! One particular recipe I love is, and granted not a very original name, “Spiced Chickpeas” and if you have any left over you can pop them into a blender with a spoonful of tahini paste and whip up a delicious hummus which can be spread onto just about anything! You will need: 2 Tins of ready cooked chickpeas, drain them but do not let them dry out. 1 Teaspoon of ground cardamom 1 - 2 Teaspoons of ground allspice 1 Teaspoon of ground cumin. A good pinch of salt. A good slug of olive oil for frying. Fresh coriander. Juice of half a lemon (or a whole one if they are small) To Make: In a wide, shallow bowl, or a plate, put your cardamom, allspice, cumin and a good sprinkle of salt. Now toss the chickpeas in the spice mixture, do this in batches to be sure they all get an even coating. Heat some olive oil in a pan and fry them gently over a medium heat just moving them around so that they do not stick. Put them into a bowl and then I add some black pepper and chilli, fantastic combination, and a squeeze of fresh lemon juice before serving them with a fresh salad, pitta bread and loads of fresh coriander. Absolutely delicious! Note I have also drizzled over the zest of a lemon and the juice and tried it with orange juice and zest and the same with a lime, all create a great taste! Fo