I love this recipe – it is quick, easy and healthy. I was part of a recipe club a couple of years ago and this recipe came from Kate Harris, a manager for Wellington Tupperware (she runs great tupperware parties if you’re interested in hosting one look her up). I actually used a product I bought at one of her parties, the Turbochef, to slice my onions thinner than you can possibly imagine!
Both the children ate the Chickpea Raita with me at lunchtime and enjoyed it, although Freddie said it was “too spicy” – his common excuse at the moment for foods he’s not so keen on! Even though he tells me he LOVES spicy food.
The recipe makes enough for 4 if served with roast chicken and jasmine rice. If you are looking for a suitable roast chicken recipe, my slow cooked lemon and tarragon chicken complements the salad nicely. What I do on the days we’re eating this is cook the chicken for the children and serve it with chickpeas, rice and veggies and then leave it to cool for our dinner later in the evening. It also taste good eaten the following day.
3 tbps olive oil
1 red onion, thinly sliced
2 cloves of garlic
2 tsps ground cumin
180g dried chickpeas or 400g can chickpeas
1 bag of spinach washed, stalks removed and roughly sliced or baby spinach works just as well.
2 carrots, peeled and grated
3/4 cup plain yoghurt
1/4 cup chopped coriander
Juice 1/2 lemon
Heat the olive oil in a pan. Cook the garlic, onion, cumin and chickpeas until the onion is soft.
Add the spinach and turn to wilt. Then stir in the carrots and cook for 1 minute. Season to taste.
Cool for 10 minutes (this is crucial or the yoghurt will curdle)
Fold through the yoghurt, coriander and lemon.
To prepare the chickpeas:
Soak the dried chickpeas for 6-8 hours, drain and place in a saucepan covered with water. Bring to the boil and then simmer for 30-40 minutes, covered, until the chickpeas are tender. This can be done in advance.