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Chickpea Fritters & Minted Yoghurt Dressing

Chickpeas are a fantastic, versatile ingredient, full of protein, and are apparently one of the earliest cultivated vegetables – 7,500-year-old remains have been found in the Middle East. To make this dish delicious, however, I suggest you use some that are not as old as that.

Serves 6

20 minutes

for the dip

150ml natural yoghurt

1 bunch of mint, roughly chopped

sea salt

for the fritters

400g tin of chickpeas, drained

1 onion, roughly chopped

1 clove of garlic

1 green chilli, roughly chopped

1 egg

75g plain flour

¼ teaspoon turmeric

¼ teaspoon cayenne pepper

½ teaspoon ground cumin

½ teaspoon ground coriander

about 1 litre sunflower or vegetable oil, for frying Read more

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  Packed full of festive spices, stem ginger and ginger wine this rich and fruity Christmas cake is a real treat. This recipe was originally featured in a feature I did for Waitrose Food magazine November 2015.  Makes 1 X 25cm round cake   700g mixed currants, raisins and sultanas 200g soft dried apricots, quartered […]

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