Chickpea, Carrot & Currant Salad

SERVES 4

PREP TIME 30 MINS

COOKING TIME 45 MINS

Ingredients

 - 1/2 cup chickpeas

 - 1/2 small leek, halved

 - 1 carrot, peeled and halved

 - 1 bay leaf

 - 1 bouquet garni, or 1tsp dried herbs

 - 1 small onion, peeled and halved

 - 40ml extra virgin olive oil

 - 2 cloves garlic, crushed

 - 3 sprigs of thyme

 - 1 cup carrots, julienned

 - 1/2 cup currants

 - Juice of 1/2 lemon

 - 1/4 cup chopped parsley

 - Salt and freshly cracked pepper, to taste

Method

Drain chickpeas and place in a large saucepan. Add water, or enough to cover chickpeas by around 30cm, plus leek, carrot, bay leaf, bouquet garni and onion. Bring to a boil then simmer until cooked, approximately 45 minutes.

When cooked, discard vegetables and bouquet garni. Drain and season with salt and pepper.

In a large pan, heat olive oil over a medium-high heat. Add garlic, thyme, carrots and currants. Reduce heat and cook for 3–4 minutes. Add chickpeas and currants and cook for a further 1–2 minutes. Remove from heat and allow to cool.

To serve

Toss salad with lemon and herbs. Season to taste and serve.

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