Lunch today came about by accident.
I was cooking chickpeas, and totally forgot about them, until they’d boiled dry – thankfully Pete rescued them before they burnt. As a result, I was left with soft chickpea pulp, completely unsuitable for the moghrabieh I’d been planning to make.
A quick search on Google turned up an interesting recipe at Smitten Kitchen for smashed chickpeas. I was inspired by the idea, but used completely different flavourings (basically whatever I could find in the fridge and pantry).
The original recipe used tinned chickpeas, but my overcooked ones were already soft, making it easy to mix in the additions. I added:
- spring onions, sliced
- sundried tomatoes, chopped
- a couple of anchovy fillets, finely chopped
- freshly ground black pepper
- preserved lime rind, chopped, and..
- piment d’espelette (spicy pepper powder, that Anna brought me from France)
Very tasty piled high on toasted slices of homemade ciabatta, and finished with a drizzle of lemon-infused olive oil!
PS. Spice Girl, you really should have come for lunch.
