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20 minutes

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15 minutes

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Chickpea recipes

Pomegranate molasses-laced chickpea salad

Pomegranate molasses-laced chickpea salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

1 x 400 g can chickpeas
2 cloves crushed garlic
1 chopped chilli
2 T olive oil
Juice of 1 lemon
1/2 t smoked paprika
Greek yoghurt
Pomegranate molasses
Chopped coriander

Method

Drain a can chickpeas and toss with cloves crushed garlic, chopped chilli, olive oil, the juice of lemon and seasoning, to taste.

Sprinkle over smoked paprika before serving topped with a dollop of Greek yoghurt, a drizzle of pomegranate molasses and chopped coriander.

Cook's note: you can buy pomegranate molasses or syrup from delis or selected Woolworths stores, or make pomegranate molasses using pomegranate juice.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

Roast hake and veg parcels

Golden fried mushroom with home-made mayo

Baked sweet potatoes with atchar yoghurt

Creamy cannellini-bean toasts

Roast tomatoes for macaroni cheese

Sweetcorn soup

Anchovy, olive and tomato gnocchi

Polenta fingers and chilli chicken livers

Korma curry with seared beef and brinjal

Haddock and prawn stew

Home-made beef and bacon burgers

Pomegranate molasses-laced chickpea salad

Pomegranate molasses-laced chickpea salad

Ingredients

Method