chickpeas Archives

Brinjal recipes

Organic brinjal salad, chickpeas, baby tomatoes and basil with tuna tartare

30 to 40 minutes

Couscous recipes

Roasted vegetables with feta and herbed couscous

30 - 40 minutes

Brinjal recipes

Organic chickpea and coriander pasta

15 minutes

Braai recipes

Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

15 minutes

Chickpea recipes

Chickpea and red onion salad with chive oil and buffalo mozzarella

Chickpea recipes

Griddled calamari with chickpeas and spinach pasta

10 minutes

Brinjal recipes

Warm harissa veg bowl

35 minutes

Trout skins with easy hummus and spicy labneh

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the easy hummus:

400 g can chickpeas, drained (set aside a small handful to garnish)
1 T tahini
2 T extra virgin olive oil
2 t lemon juice
1 t lemon zest
1 clove garlic, crushed
sea salt and freshly ground black pepper, to taste
chickpeas fried in 1t olive oil and ½ t turmeric, to garnish
1 T sesame seeds, toasted, to garnish
2 x 35 g Woolworths rainbow trout skin crisps, salt & vinegar flavoured

For the spicy labneh dip:

1 T extra virgin olive oil
½ t paprika
2 x 150 g tubs Woolworths labneh
1 t Woolworths linseed and smoked paprika dukkah spice
1 spring onion, thinly sliced
2 x 35 g Woolworths rainbow trout skin crisps, salted

Method

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1. To make the quick hummus, place all the ingredients in a blender and blend until smooth. Transfer to a serving bowl and top with the turmeric-roasted chickpeas and sesame seeds.

2. To make the labneh, heat the oil and paprika in a saucepan. Allow to infuse slightly, then remove from the heat. Spoon the labneh into a serving bowl. Drizzle over the paprika and top with the linseed and smoked paprika dukkah spice and sliced spring onions.

3. Serve both dips with the salted and salt & vinegar flavoured rainbow trout skin crisps.

Check out more boards and platter ideas here.

Woolworths' rainbow trout skin crisps are made from trout that are farmed in the cold waters of the Lesotho Highlands and the Western Cape. These trout skin crisps are low in carbohydrates, high in protein, and a rich source of Omega-3 Fatty Acids. They're cold smoked, hand cut, fried in small batches to golden-brown perfection and seasoned to create a crispy snack.

Shop at Woolworths.

Photographs: Sadiqah Assur-Ismail
Production: Jacqui Burgess
Food assistant: Leila-Ann Mokotedi

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Spiced chickpeas with a drizzle of honey

Organic brinjal salad, chickpeas, baby tomatoes and basil with tuna tartare

Roasted vegetables with feta and herbed couscous

Warm brinjal dip

Organic chickpea and coriander pasta

Greek lamb kebab, chargrilled brinjal and hummus on crusty bread sticks

Chickpea and red onion salad with chive oil and buffalo mozzarella

Griddled calamari with chickpeas and spinach pasta

Warm harissa veg bowl

Trout skins with easy hummus and spicy labneh

Trout skins with easy hummus and spicy labneh

Ingredients

Method