Moroccano Chickpea & Tomato
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Prep: 15 mins
Cook: 10 mins
Pan popped chickpeas, spice, herbs, juicy toms and crispy shallots. This salad is as buzzy as a Marrakech market.
This recipe is a:
See this week's box.
Ingredients you'll need
  • A 400g punnet of vine tomatoes
  • A 250g punnet of baby plum tomatoes
  • A 400g tin of chickpeas
  • 1 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 lime
  • 2 shallots
  • A handful of mint
Step by step this way
  • 1.

    Slice both sets of tomatoes in half. Mix in a large bowl with a pinch of salt.

  • 2.

    Set a frying pan over medium heat. Drain and rinse your chickpeas. Add 2 tbsp oil to your pan. Gently add the chickpeas. Season with salt and pepper. Sizzle till they pop and go a bit golden, 5-10 mins.

  • 3.

    Add the coriander and cumin seeds to the chickpeas. Sizzle a moment longer, till they're nice and fragrant. Grate in lime zest. Add a squeeze of juice.

  • 4.

    Tumble the sizzled and spiced chickpeas in with the tomatoes.

  • 5.

    Set your pan back on the heat. Halve, peel and thinly slice your shallots. Add 1 tbsp oil to the pan. Sizzle till the shallots are golden and a little crisp. Add a pinch of salt, and more oil, if needed.

  • 6.

    Strip the mint leaves from the stalks (use the stalks to make tea). Roughly chop or tear the leaves. Mix into the salad. Taste. Add more seasoning, spice and/or lime juice, as needed. Scatter the sizzled shallots over and serve.