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  • 225g dried chickpeas
    or 1 × 400g tin rinsed and drained
  • 1 red onion
    finely sliced
  • 4 cloves garlic
    finely chopped
  • 1 tsp ground cumin
  • 1-2 tsp paprika
  • 3-4 tbsp olive oil
  • 1 juiced lemon
  • a small bunch parsley
    coarsely chopped
  • a small bunch coriander
    coarsely chopped
  • 125g goat’s cheese or feta
    crumbled (optional)
  • to serve crusty bread

Nutrition:

  • kcal277
  • fat11.8g
  • saturates2.4g
  • carbs31.5g
  • sugars0g
  • fibre6.6g
  • protein13.1g
  • salt0.07g

Method

  • step 1

    If using dried chickpeas, once soaked overnight, drain and put in a deep pan. Cover with water and bring to the boil. reduce the heat and simmer for about 45 minutes, until the chickpeas are tender but not mushy. Drain the chickpeas and remove any loose skins – you can rub them in a clean tea towel to remove them, or between your fingers. If you are using tinned ones, warm them gently.

  • step 2

    Tip the warm chickpeas into a bowl. Add the onion, garlic, cumin and paprika. Toss in the olive oil and lemon juice while the chickpeas are still warm, making sure they are all well coated. Season with salt and pepper to taste, and toss in most of the herbs.

  • step 3

    Crumble over the goat’s cheese, if using, and sprinkle with the rest of the herbs. Serve while still warm, with crusty bread.

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