I’m so happy to be back! The holidays were great but seem far away now. Straight back into the routine and teaching 18 hours this year has sure changed my days! But now that I’m settled, I have time to try new recipes and get back to my blog! I’ve kept my eyes open this summer when visiting markets and walking around Europe, taking in inspiration from everywhere I could. My suitcases were actually full of ingredients and spices rather than clothes and other souvenirs!
After such a long holiday of indulgence and living life happily, it’s back to discipline, portion control and clean eating! Something new to me this year is preparing a lunchbox to take to school since we don’t have a canteen. So I’m playing around with salad jars, quinoa recipes and other healthy and yummy dishes that keep well for the following meal.
Today is all about chickpeas! I absolutely love them; in hummus, patties, curries or salads they are always tasty and nutritious. So, here is my spicy chickpea salad! I have it with a little bit of lebanese tabouleh or as a component of a buddha bowl also called abundance bowl, but you could actually have it warm with rice or as a side dish to grilled meat. This ‘salad’ is also perfect with couscous.
The main spices are harissa and ras-al-hanout which is a mix of spices specific to Northern Africa. I suppose it’s available in most specialty shops but if you cannot find it, then a mix of turmeric, coriander, cumin and ginger will do just fine. As for harissa – a Tunisian spice paste – it can also be found in most supermarkets but a good substitute could be a thick basic chilli sauce. Harissa is so delicious and also very versatile, the best thing would be to make your own. Watch this space!
Spicy Chickpea Salad
- 1 can of chickpeas, drained
- 1 little onion, peeled and thinly sliced
- 2 garlic cloves, chopped
- 1 oven-roasted red pepper, chopped. I used leftover peppers but you can buy them ready roasted now or roast your own.
- 1 tsp of ras-al-hanout (North African spice mix)
- 1/2 tsp of paprika
- 1/4 tsp of cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp cayenne pepper
- 1/2 tsp of harissa
- Olive oil
- Salt and pepper
- Chopped coriander
- 1/2 lemon
- In a small frying pan, add sliced onions and cook for a few minutes.
- Add the garlic and sauté for a minute, careful that it doesn’t burn and add chickpeas to the pan.
- At this point, you can add the dry spices to the chickpeas and mix well, season with salt and pepper and cook for 1-2 minutes.
- Add the pieces of roast pepper and the harissa, cook for another 1-2 minutes.
- Off the pan, add the chopped coriander and a squeeze of lemon juice. And that’s all she wrote!