World Cuisine

Spicy Paprika Chickpeas

cook 10 mins
  • 1 tablespoon ghee
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 garlic cloves, chopped
  • 225 g (7 1/2 oz) canned chickpeas, rinsed and drained
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 1–2 teaspoons dried thyme
  • 1 teaspoon smoked paprika
  • salt
  • flatbread, to serve
  • Heat the ghee in a heavy-based frying pan, stir in the cumin seeds, coriander seeds and garlic and cook for 2–3 minutes until the garlic begins to colour.
  • Toss in the chickpeas and cook for 1–2 minutes, stirring to coat in the spices. Stir in the turmeric and chilli powder and cook for a further 1–2 minutes, stirring continuously to prevent the spices burning.
  • Sprinkle with the thyme and paprika and season with salt. Tip into a serving bowl and serve warm with flatbread.
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