Ingredients
The following ingredients have 60 Servings
- 2 tbsp whole cumin seeds
- 1 tbsp whole coriander seeds
- 2 tbsp freshly ground black pepper
- 1 tbsp smoked paprika
- 1 tbsp whole cloves
- 1 tsp freshly grated nutmeg
- 1 tsp ground cinnamon
- 1 tbsp whole allspice berries
- 4 tbsp sunflower oil
- 1 large onion
- 1 tbsp sub-ah b'har 7 spice mix
- 1 400 gram tinned chickpeas
- 100 grams seasonal greens (spinach, chard, kale, spicy Chinese greens, etc.)
- Shetland sea salt (to taste)
Instruction
- Place the cumin and coriander seeds in a small, dry pan over a medium heat and toast until the cumin seeds start popping.
- Transfer the toasted seeds to a large mortar and pestle along with the remaining ingredients and grind to a find powder.
- Transfer to an air tight container and store in a dark cupboard for up to 12 months.
- To prepare the spiced chickpeas get a good fire going and heat the sunflower oil in your cooking pan. I have a fondness for cast iron, but a camping cooking pot will work or even a Dutch oven suspended on a tripod will do.
- Gently sauté the onions until they begin to soften. The time this takes will depend on how hot your fire is and where your pan is located.
- Add the spice mix and sauté for a further minute or two.
- Stir in the drained chickpeas and combine well. Make sure the chickpeas are heated thoroughly.
- Add your greens and sauté until they have just wilted but they still retain some texture.
- Season to taste and serve immediately.
