Chickpea Ful
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Chickpea Ful
Recipe by Michael Weldon
Dietaries:
Serves: 4
Prep Time: 5
Cook Time: 10 minutes
Ingredients
½ cup olive oil
½ red onion, diced
2 garlic cloves
1 jalapeno, sliced.
1 teaspoon cumin
1 teaspoon smoked paprika.
2 tins of chickpeas, drained.
½ bunch parsley, chopped
1 tomato diced.
½ red onion, diced finely
1 lemon
Sea salt
METHOD
In a fry pan cook the onion in the oil until softened. Turn off the heat and let it cool.
In a mortar and pestle, crush the garlic, jalapeno’s, cumin and smoked paprika with a pinch of salt. Add the oil into the mortar and pestle and mix through.
In the saucepan add the chickpeas and with half a can of water, cook until the chickpeas are heated through and soft. With a potato masher, mash the chickpeas until roughly broken up and creamy. Add the garlic into the pan and fold through gently heating the mix. Season with sea salt to taste.
Serve the Ful in a bowl topped with a squeeze of lemon, extra olive oil, diced tomatoes, parsley, and chilli. Serve with flat bread on the side.
