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
Serves 2
Write a review
Cook Time
20 min
Cook Time
20 min
  1. 2 tbsp rapeseed oil
  2. 1 large onion
  3. 1 tbsp sub-ah b'har 7 spice mix (
  4. 1 400 gram tin chickpeas in water
  5. 100 grams greens spinach, chard, etc.
  6. sea salt to taste
  1. Heat the rapeseed oil in your cooking pan (I used cast iron).
  2. Gently sauté the onions until they begin to soften.
  3. Add the spice mix and sauté for a further minute or two.
  4. Stir in the drained chickpeas and combine well. Make sure the chickpeas are heated thoroughly.
  5. Add your greens and sauté until they have just wilted but they still retain some texture.
  6. Season to taste and serve immediately.
  1. 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
The Pescetonian