Chickpea puree with sriracha and buttered cabbage
( SERVES 4 )
Photo by Tam West
For the chickpea puree
|1 can||Chickpeas, 390-400g, drained|
|3||Garlic cloves, crushed|
|2||Lemons, juice only|
|1 dash||Olive oil, for drizzling, extra virgin olive oil works well too|
|1 dash||Sriracha sauce, for drizzling, I used Culley's Sriracha|
For the buttered cabbage
|2 Tbsp||Olive oil|
|2||Garlic cloves, crushed|
|½ head||Green cabbage, small to medium, very finely shredded|
|2 tsp||Fresh thyme|
To make chickpea puree
- Place the chickpeas in a food processor with the garlic, lemon juice and salt to season. Process until crushed, then drizzle in enough olive oil to give you a soft puree (it takes a fair amount). Thin with a little water if you prefer not to use all olive oil.
- Taste for salt and place in a bowl. Drizzle with sriracha. Or you can stir sriracha (to your taste), straight into the chickpea puree.
To make buttered cabbage
- Heat the oil and butter in a large heavy-based saucepan over medium heat. Add the garlic and cook for 30 seconds. Add the cabbage with 2 Tbsp of water and stir well. Season, cover and cook, stirring occasionally, until the cabbage wilts and becomes tender. Remove from the heat and stir through the thyme leaves.
- Serve with the chickpea puree and chicken drumsticks that have been sprinkled with smoked paprika, salt and pepper, drizzled with olive oil and roasted, or with pan-fried fish or halloumi.