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spiced chickpea and carrot salad

I’ve learnt you can burn spices. For this recipe watch the spices and garlic closely. The cumin really stands out and it’s an incredibly flavourful dish. I served it with grilled chicken breasts lightly spiced.


Heat 2 tablespoons of oil in a small frying pan over medium heat. Add 2 cloves crushed garlic, 1 teaspoon cumin, 1 teaspoon ground coriander (cilantro) and 1 teaspoon smoked paprika. Cook for 1 minute then pour mixture over a 400g can of drained and rinsed chickpeas. Toss chickpea mixture with 2 coursely grated carrots, 1 tablespoon white wine vinegar and 1 tablespoon honey. Serves 4

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