A quick chickpea dinner for two

This simple and satisfying recipe comes from volunteer Anne MacArthur.

Ingredients:

• 3 cups of cooked chickpeas
• 2 tablespoons olive oil
• 2-4 tablespoons tahini (stirred to make smooth)
• Fresh herbs of choice

Method:

• Boil the cooked chickpeas for 3 minutes or until very hot.
• Drain chickpeas and place half in a bowl. Mash with a fork. Then add the olive oil and tahini.
• Sprinkle with herbs and serve

Notes:

• You can use canned chickpeas but dried chickpeas that have been cooked up are much nicer. Soak 1.25 cups of dried chickpeas overnight or longer. Then boil them up until they are soft (30 to 60 minutes depending on their age).
• This dish is on the dry side, so needs a sauce or chutney served with it.
• If you like garlic, gently fry a chopped clove in the olive oil before adding it to the chickpea mash.
• This dish is particularly good sprinkled with Middle Eastern herbs such as Za’atar or Sumac.