Spiced chickpeas

This is a fantastic accompaniment to any Eastern dishes you are creating in that kitchen of yours! Once cooled, they can be stored, so they also make for a beautiful savoury afternoon snack! This spice paste is too easy to make. Your kitchen will be cast with aromas from afar and your taste buds will go on adventure! Happy travels!

 Feb 2017 165

Ingredients

1 tbs olive oil

1 tsp turmeric

1 tsp mixed spice

2 tsp wholegrain mustard

1 tsp salt

Can of chickpeas, 440g

 

Method

Mix all ingredients together. Throw a can of drained and washed chickpeas in and swoosh around to coat. Don’t forget to shake your hips when you swoosh! Grab your favourite saucepan, whack it on medium heat and add throw the mix in, making sure to pour every last bit of spice paste in! Fry the chickpeas for ten minutes or so, stirring occasionally. Your kitchen will smell like a Middle Eastern market, and the family will come out of the woodwork to ask “what’s for dinner”! Please note I use this spice paste on sliced chicken breast too. And it is just as delicious! I hope you like this one!

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Spiced chickpeas

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