• Lucie Ellis

51. Fried chickpeas & Muhammara


We got a meat box delivered from @philip_warren_butchers with a beautiful rack of lamb as a big treat. Also went foraging again 🙄 this time got garlic scapes, green garlic and mustard leaves (lorra lorra garlic 🤣) but apart from that needed to use stuff up. Muhammara is a rich pepper and walnut sauce using just things from the cupboard, and the chickpeas were Tesco organic that turned out to be horrid tasteless dry little bullets but warmed up in olive oil and tossed in some spice they were ok, especially scooped up on flatbread with the pepper sauce. Obvs the incredible rack of lamb helped a bit too!


MUHAMMARA (for 4-6):

200g (drained weight) roasted jarred peppers

100g walnuts

Handful fresh breadcrumbs

2tbsp pomegranate molasses

1tbsp honey

2 cloves garlic, crushed

1tsp harissa (OR 2tsp Tom purée with a pinch of chilli flakes)

1tsp sumac (or tsp lemon zest)

1tsp sea salt

Olive oil

Toast the walnuts in a dry pan for a couple of minutes to warm and brown slightly then tip into a processor with all other ingredients and pulse together while drizzling in olive oil to moisten, until you have the consistency of a loose hummus. Pulsing will help keep a little more texture which is nice. Taste and adjust seasonings.


SPICED CHICKPEAS:

1tin chickpeas, drained

3 tbsp olive oil

1tbsp dukkah

Salt

Heat the olive oil in a frying pan and carefully add the chickpeas. Fry over a medium heat, tossing now and then, for 4-5 minutes until they have turned a bit golden and glisteny. Put the dukkah in a bowl with a pinch of salt then scoop out the chickpeas with a slotted spoon and toss in the salted dukkah to coat. Pile on top of the Muhammara and serve with flat bread for scooping.

In the absence of dukkah make your own by toasting some whole spices from your cupboard, bash them up and combine with salt, some toasted seeds, and spice powders. Try cumin, coriander and sesame seeds, with some smoked paprika, salt and pepper.


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