These are a wonderful, warming, flavourful dish which would be great as a vegan/vegetarian main or as a side dish. The original recipe writer cooked them over a campfire, and I think that sounds delicious! The thought of cooking these over an open fire almost (almost!) makes me want to go camping. Instead, I cooked them over my gas flame and they were pretty fantastic (and no creepy crawlies or tents to contend with).
For the sub-ah b’har seven-spice mix click here.

Middle Eastern Spiced Chickpeas
2015-05-01 08:19:17

Serves 2
Cook Time
20 min
Ingredients
- 2 tbsp rapeseed oil
- 1 large onion
- 1 tbsp sub-ah b'har 7 spice mix (http://pescetonian.co.uk/2015/05/sub-ah-bhar-middle-eastern-seven-spice-mix/)
- 1 400 gram tin chickpeas in water
- 100 grams greens spinach, chard, etc.
- sea salt to taste
Instructions
- Heat the rapeseed oil in your cooking pan (I used cast iron).
- Gently sauté the onions until they begin to soften.
- Add the spice mix and sauté for a further minute or two.
- Stir in the drained chickpeas and combine well. Make sure the chickpeas are heated thoroughly.
- Add your greens and sauté until they have just wilted but they still retain some texture.
- Season to taste and serve immediately.
Notes
- I used the spice mix on some sea bass and pan fried the fish in garlic and a small amount of oil to serve with the chickpeas.
Adapted from Elizabeths Kitchen Diary
Adapted from Elizabeths Kitchen Diary
The Pescetonian http://pescetonian.co.uk/