Chick Sheikh

The heavy meals and comfort foods of winter sometimes need to be put on the back burner for something a little lighter and refreshing. For me at present it’s a Moroccan Soup Bar inspired dish. Olive oil is heated, a large clove of garlic finely cut is added and fried for no more than 30sec, then add 400g chick peas, tender but firm…then add the juice of three lemons and fry the chick peas in the garlic and lemon until most of the lemon has been absorbed (not adsorbed as plants do) by the chick peas…then remove the chick peas and fry some finely cut broccoli ( or chunks of zucchini) until tender but crisp. Place chick peas in a bowl, place broccoli on top and then finely cut cucumber. Add 6 large tablespoons of Greek Yogurt. Grate a little nut meg and lots of lemon rind and sprinkle above. Finish off with a small creek (yep creek) of lemon flavoured olive oil and some finely cut walnuts…e  Buon appetito cari amici!

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Chick peas frying in oil, garlic and lemon juice.

Finely cut broccoli fry in the remaining oil.

Finely cut broccoli fry in the remaining oil.

Layer broccoli and finely cut cucumber on top of the chickpeas.

Layer broccoli and finely cut cucumber on top of the chickpeas.

Add yogurt, grated nut meg, lemon rind and finish with walnuts or almonds and a drizzle of lemon flavoured olive oil.

Add yogurt, grated nut meg, lemon rind and finish with walnuts or almonds and a drizzle I mean creek of lemon flavoured olive oil.