Chickpeas and spinach are a Middle Eastern staple; we just jazzed it up a bit in this salad recipe. This is a meal in itself or a great side dish to serve with roasted meats.
1 x 400 g can of chickpeas or 2 cups dry, soaked and cooked until tender
1 tbsp ras el hanout (Moroccan spice mix)
1 tsp ground turmeric
½ cup olive oil
½ cup chopped mixed herbs (coriander, parsley mint)
1 small red onion, finely shaved
1 tbsp chopped preserved lemon
juice of ½ a lemon
½ butternut pumpkin, skin and seeds removed, roasted (with a pinch of nutmeg)
150 g chopped dates
60 g baby spinach
salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drain and rinse chickpeas. Place in a bowl and sprinkle with ras el hanout, turmeric and olive oil.
Add mixed chopped herbs, red onion, preserved lemon and lemon juice.
Place the pumpkin, chopped dates, and baby spinach in a pan. Add the chickpea mixture and cook until the baby spinach just wilts. Divide among plates to serve.