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2022/10/08
Tunisian chickpeas and turmeric mash with black olive and caper salsa
Ingredients
400g tinned chickpeas
2 large cloves of garlic
½ tsp ground turmeric
½ tsp ground cumin
2 tbls lemon juice
1 tbls olive oil
Salt
Black pepper
Salsa
2 tbls roasted yellow and red peppers, roughly chopped
2 tbls black olives, pitted
1 tbls capers
1 tbls parsley, chopped
1 tbls olive oil
Method:
Drain and wash the chickpeas and place them in a small saucepan, along with 300ml water, the garlic, turmeric and cumin. Bring to a boil. Lower the heat and simmer for 15 minutes or until the garlic is very soft.
Transfer the chickpeas with the cooking liquid into a food processor bowl add half a teaspoon of salt, 1 tablespoon of olive oil and a good grind black pepper and blitz for 2-3 minutes, until smooth paste. Set aside until you make the salsa.
Place all the salsa ingredients in a medium bowl add quarter teaspoon of salt and mix well to combine.
When ready to serve the dish, spread the chickpea mash into a large serving plate and spoon the salsa on top. Garnish with more chopped parsley and a good drizzle of olive oil.
About Sami Tamimi:
Sami Tamimi is a celebrated British-Palestinian chef, author, restaurateur and food consultant based in London. Tamimi has built an impressive and illustrious career, including well-known creative and business collaborations with Yotam Ottolenghi. He is known for a vibrant and bold cooking style, with modern recipes influenced by his homeland.
