So far, this is the recipe I liked the least from Gordon’s cookbook. It surely is a different way of eating chickpeas. I think it was the cumin that made me dislike it. I’m happy I made it and that I tried something different, but I wouldn’t make them again. The tahini dressing on the other hand was very nice. I can see myself making it again for some other sort of dipping. Note: I couldn’t find tinned chickpeas so I just got dried ones, soked them in water from the previous night and just boiled them until they were soft.
Ingredients
- 200g spinach
- Olive oil, for frying
- 1 tbsp cumin seeds
- 2 x 420g tins chickpeas, drained
- 1 tsp paprika
- ½ tsp ground turmeric
- 2 tbsp chickpea (gram) flour, plus extra for dusting
- Sea salt and freshly ground black pepper
For the Dressing
- 150g natural yoghurt
- 1–2 tbsp tahini paste, to taste
- Juice of ½ lemon
- 2 tbsp chopped coriander leaves
- Olive oil (optional)
Source: Gordon Ramsay Ultimate Cookery Course (Book)
