These smoky chickpeas are also delicious on garlic-rubbed toast or tossed through pasta.
Serves: 4
INGREDIENTS
Chimichurri
1 cup fresh coriander stalks and leaves, roughly chopped
1 cup parsley stalks and leaves, roughly chopped
2 tablespoons finely sliced preserved lemon
2 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 pinch cayenne pepper
sea salt
Smoky chickpeas
2 teaspoons smoked paprika
½ teaspoon dried chilli flakes
1 teaspoon flaky sea salt
1 teaspoon cracked black pepper
1 tablespoon wholemeal flour
finely grated zest 1 lemon
400-gram tin chickpeas, drained and rinsed
2 tablespoons extra virgin olive oil
To serve
4 store-bought roti
200 grams good-quality hummus
METHOD
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 sauté pan over a high heat. Tip in the chickpeas (they should sizzle) and cook for 2-3 minutes, stirring occasionally. Take care as they’ll spit vigorously. 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 pan and place back over the heat. Dry-fry the roti for 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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.