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Warm chickpea salad with ginger (a Maroque recipe)

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ready in 30 mins


This tangy chickpea dish is a great accompaniment to grilled fish.


5 tbsp virgin olive oil
1 large red onion, finely chopped
2 garlic cloves crushed
4cm (1 1/2in) piece of fresh root ginger, grated
2 x 400g (13oz) cans of chickpeas, drained
Pinch of dried chilli flakes
Juice of 1 1/2 lemons
Leaves from a bunch of coriander, chopped
Salt and pepper
Mixed ground cumin and paprika, to serve


1. Heat 1 tablespoon of the oil in a frying pan, add the onion, ginger and garlic and cook gently for 5–7 minutes until soft and transparent.

2. Add the chickpeas and chilli flakes and stir for about 30 seconds, then add the lemon juice and let the mixture bubble until almost dry.  Add the coriander and season to taste with salt and pepper.

3. Turn the chickpea mixture into a warm serving bowl and pour over the remaining olive oil.  Sprinkle a little ground cumin and paprika over the top.

Serves 4

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