It is mid-week, and that the day when we usually have a hard time to find new recipe ideas…especially cause the fridge content is getting low… What? Not yours? Lucky you… Mine is. When the breeze of the empty fridge takes over my kitchen, I like to do tapas style dinner, as you can combine many things that don’t necessarily go well together! Last tapas dinner, I made an easy chickpea spread that I am sharing with you. That recipe is seriously good for you for many reasons. First, you get a little protein kick from the chickpeas. Second, Some of the spices and condiments I used have anti-inflammatory properties: Turmeric, garlic, cinnamon and red pepper. They won’t get rid of a headache or sharp pain, but consume regularly (with moderation…), they help reduce chronic inflammation (think mild chronic tendinitis or arthritis).
Let me know what you think!
Easy chickpea spread
Cooking time: 15 min
Makes spread for 4 people.
What you need:
- 1 can of organic chickpeas (250 g dry weight) + 2 tablespoons of the liquid
- 2 gloves of garlic roughly chopped
- About a tea spoon of roughly chopped ginger
- 1 teaspoon of pine nuts (contain Zinc to help your immune system function, you can toast them as well if you like)
- 1 teaspoon of turmeric
- ½ teaspoon of pink Himalayan salt (my favourite, but regular salt will do)
- ½ teaspoon of cinnamon
- ½ teaspoon of black pepper
- 1 teaspoon of mild red pepper (I used Espelette piment)
- 2 teaspoons of grated parmesan
- 2 tablespoons of olive oil
Put all these ingredients in a mixer and serve! If you don’t have a mixer, you can fine chop all the ingredients, mash the chickpeas and mix in the spices.
You can serve the spread with anything you like really. On our tapas dinner, we ate it with fresh bread, cherry tomatoes and pickled herring. Pickled herring has lots of good Omegas for you, as well as vitamin D, which we all need in the winter.
Have a nice end of the week!