Home
Recipes
Easy

Raspberries in pernod

Raspberries in pernod

Christmas gammon relish

Christmas gammon relish

Sugar and salt-cured Norwegian salmon

Fish recipes

Sugar and salt-cured Norwegian salmon

Watermelon and lemon sorbet stack

Sorbet recipes

Watermelon and lemon sorbet stack

Yoghurt panna cotta with orange blossom and nectarine jelly

Panna cotta

Yoghurt panna cotta with orange blossom and nectarine jelly

20 minutes

Steamed prawn, lime and nectarine salad

Steamed prawn, lime and nectarine salad

10 minutes

Tomato, goats-milk cheese and nectarine salad

Tomato, goats-milk cheese and nectarine salad

Steamed scallops with cucumber noodles

Steamed scallops with cucumber noodles

Lime-and-coconut custards

Lime-and-coconut custards

Poached stone fruit

Poached stone fruit

20 minutes

Couscous, feta, apricot and pomegranate salad

Couscous recipes

Couscous, feta, apricot and pomegranate salad

Spiced chickpeas with a drizzle of honey

Chickpea recipes

Spiced chickpeas with a drizzle of honey

Load more

Spiced chickpeas with a drizzle of honey

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

2 x 410 g cans chickpeas, drained
4 T chermoula paste
100 g sun-dried tomatoes, drained
2 T olive oil
1 cup plain yogurt
3 T runny honey
Mint, to garnish

Method

Mix together the chickpeas, chermoula paste, sun-dried tomatoes, olive oil and yoghurt.
Chill until ready to serve, then drizzle with honey and garnish with mint.
Per serving: 1463kJ, 7g protein, 17.1g fat, 43g carbs