I think I first saw this neat and easy vegetable accompaniment in a Nigel Slater book, though I've since seen lots of slight variations in many books and recipe cards since then. Think of it as hummus without garlic. This is my favourite version.
See your street as it was 11 years ago! ...
- 410 g can chickpeas, rinsed and drained
- 600 ml vegetable stock - ( eg: 1 vegetable stock cube )
- ½ teaspoon ground turmeric, no more than this!
- Juice from ½ a lemon
- 1 tablespoon olive oil
- Handful of fresh parsley, chopped (about 20 g)
- Simmer the chickpeas in the vegetable stock for about 5 minutes
- Drain, reserving only a small amount of the stock to adjust the final mix
- Sprinkle the turmeric of the chickpeas and then using a potato masher, mash the chickpeas to a rough consistency
- Stir in the lemon juice, olive oil and parsley
- Serve. Simples!
Using dried chickpeas: The last time I made this I used lots of dried chickpeas, soaked in cold water for for 12 hours+ then rinsed and drained. After boiling for 15 minutes in lots of plain water and no salt they were drained and simmered in the stock for a further 5 minutes. I also used dried parsley as there was plenty of time for it to rehydrate before it was reheated and consumed.
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