Serves = 4
2 × 400 g (14 oz) cans chickpeas (to provide 3 cups drained chickpeas)
¼ teaspoon salt
½ teaspoon ground cumin + an extra sprinkle for garnish
1 clove garlic, crushed
⅓ cup extra virgin olive oil
Juice of ½ lemon
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Sue's Warmed Chickpeas
Sue's delicious chickpeas, inspired by a Middle Eastern dish called “Balilla”. The perfect snack or side dish packed with plant protein and healthy fats!
15
mins
6
ingredients
$1.06
/ person
Gear
Ingredients
It’s this easy
- Drain and rinse chickpeas, then place in a small saucepan with 1 cup of boiling water from kettle. Stir and bring to boil, then cook, uncovered, for 5–10 minutes until soft. Note: although canned chickpeas have already been cooked in the can, this step is important as some brands can be firm.
- Remove a few tablespoons of chickpeas and mash with the back of a spoon until smooth, then add back to chickpeas to thicken the juice.
- Stir in salt, cumin, garlic, olive oil and lemon juice until well combined.
- Serve warm, garnished with an extra sprinkle of cumin and a drizzle of olive oil. Recipe can be stored in the fridge for several days and frozen.
Tweaks
- Serve in a bowl and enjoy with flatbread to mop up the juices.
- Add some cucumber strips and cherry tomatoes on the side!
- The texture of canned legumes varies between brands. If already quite soft, reduce cooking time.
- You can also cook your own chickpeas and freeze them in batches, ready for use in this and other recipes.
Notes
Nutrition information (per serve),
- Energy (1246 kJ)
- Protein (8g)
- Total Fat (22g)
- Saturated Fat (3g)
- Carbohydrate (15g)
- Dietary Fibre (7g)
- Sodium (445mg)
- Calcium (63mg)
- Iron (2.6mg)
*Recipe and photo excerpted from Food As Medicine: Cooking to Prevent and Treat Diabetes by Dr Sue Radd (Signs Publishing, 2024). Used by permission. For more information, visit https://foodasmedicine.cooking
