Grilled courgettes & spicy chickpeas
For the chickpeas For the courgettes To serve Place 2 tbsp cooking oil into a large pan, over a medium heat. Add the cinnamon, then once you see little bubbles…
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Cooking tools:
- Mortar and pestle
- Pastry brush
- Grill
- Griddle
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Colander
- Spatula
- Tongs
- Spoon
- Serving platter
Ingredients
- 1 x 700g jar of cooked chickpeas, drained
- 4 x 2cm lengths of cinnamon
- 2 bird’s eye chillies, sliced lengthways
- 8 curry leaves
- 1 tsp cumin seeds
- ½ medium onion, finely diced
- 3cm fresh turmeric, very finely sliced
- 4 large courgettes of different colours, sliced lengthways into 4-5mm slices
- 1 tbsp cumin seeds
- 6 cloves
- 2 tbsp olive oil
- 3 tbsp sultanas
- A handful of fresh coriander leaves
- A handful of mustard shoots
- Rice or Indian flatbreads
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