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Just had a yummy lunch, but it needs a bit of work.
Soak 1 cup chickpeas in hot, lightly salted water overnight, then bring to the boil next day and cook until tender.
Heat a pan with a splash of olive oil, about 4 cloves garlic (crushed and chopped) 1/4 preserved lemon (washed and finely chopped), and one courgette, sliced or julienned into wafer thin slivers. Add chickpeas and cook, stirring regularly, until chickpeas are browned. Add a handful of finely chopped fresh fennel leaves and cook a few minutes more.
It definitely needs something. I'm thinking if I add a handful of grated halloumi as it cooks, and serve it on baby spinach. It'd be lovely stirred in pasta as well, but it'd need a different cheese... something with more melting potential than halloumi, but still sharp in taste.
Any suggestions?
Soak 1 cup chickpeas in hot, lightly salted water overnight, then bring to the boil next day and cook until tender.
Heat a pan with a splash of olive oil, about 4 cloves garlic (crushed and chopped) 1/4 preserved lemon (washed and finely chopped), and one courgette, sliced or julienned into wafer thin slivers. Add chickpeas and cook, stirring regularly, until chickpeas are browned. Add a handful of finely chopped fresh fennel leaves and cook a few minutes more.
It definitely needs something. I'm thinking if I add a handful of grated halloumi as it cooks, and serve it on baby spinach. It'd be lovely stirred in pasta as well, but it'd need a different cheese... something with more melting potential than halloumi, but still sharp in taste.
Any suggestions?
