JODY THOMAS

CHIMICHURRI

• 1 cup fresh coriander stalks and leaves, roughly chopped

• 1 cup parsley stalks and leaves, roughly chopped

• 2 tbsps finely sliced preserved lemon

• 2 tbsps extra virgin olive oil

• 1 clove garlic, crushed

• 1 pinch cayenne pepper

• Sea salt or himalayan salt

 

SMOKY CHICKPEAS

• 2 tsps smoked paprika

• 1/2 tsp dried chilli flakes

• 1 tsp flaky sea salt or himalayan salt 

• 1 tsp cracked pepper

• 1 tbsp wholemeal flour

• Finely grated zest 1 lemon

• 400 gram tin chickpeas, drained and rinsed

• 2 tbsps extra virgin olive oil 

 

TO SERVE

4 store bought-roti

200 grams good quality hummus

 

CHIMICHURRI

Place all ingredients in a food processor and whizz to form a rough paste.  Season and refrigerate until ready to use.

 

CHICKPEAS

Combine the paprika, chilli flakes, salt, pepper, flour and lemon zest in a medium bowl then add the chickpeas, stirring to coat.  Heat the olive oil in a fry pan over a high heat.  Tip in the chickpeas (they should sizzle) and cook for 2-3 minutes, stirring occasionally.  Lower the heat to medium and cook for a further 5 minutes until browned and crispy.  Tip into a bowl and set aside.  Wipe out the fry pan and place back over the heat.  Dry-fry the roti 20-30 seconds on each side, then place in a tea towel to keep warm.  

 

TO SERVE

Spread the roti with hummus, top with chickpeas and spoonfuls of chimichurri, simply delicious!  Serves 4. 

 

Chickpeas are part of the legume family.  They have been grown in Middle Eastern countries for thousands of years.  Their nutty taste and grainy texture makes them versatile to be paired with many other foods.  Chickpeas are high in protein, making them an excellent replacement to meat.  They are a rich source of vitamins, minerals and fibre, making you feel satiated for longer, without the calorie load that comes with eating animal products.