Spicy chickpea salad
- Gently sauté the onion in the olive oil for 10 minutes until soft but without letting it go brown. Add all the spices, chilli and garlic and cook for 2 minutes.
- Add the tomatoes, reduce the heat and cook for 10-15 minutes, stirring occasionally.
- Turn off the heat and add the chickpeas. Allow to cool and add the herbs (coriander/parsley) and serve.
This chickpea salad is delicious with feta and apricot couscous salad.
If you don’t have all the spices, don’t be afraid to substitute one for another – experiment with whatever’s in your cupboard!