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Chickpea, Carrot & Currant Salad






 - 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



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.


Click here to find more delicious recipes in our latest edition of Chapter Magazine.


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