Chickpea, Seeds & Sprouted Seeds

A can of chickpeas from the shelf. Green peas from the freezer. A store­ cupboard supper for a spring evening.
Serves 4
Total Time
20 Minutes
2 x 400g of chickpeas
100g of sprouted mung beans
80g of sprouted seeds
4 tablespoons of olive oil
2 teaspoons of ground cumin
2 teaspoons of ground coriander
400g of frozen or fresh peas
For the dressing
1 tablespoon of tahini
Juice of 1 lemon
4 tablespoons of olive oil
Step 1
Bring a pan of water to the boil. Drain and rinse the chickpeas. Cook the peas in boiling water till tender. Drain and refresh in a bowl of iced water. Rinse the mung beans and sprouted seeds in cold water and shake them dry.
Step 2
To make the dressing, beat together the tahini, lemon juice and olive oil.
Step 3
Warm the olive oil in a frying pan over a moderate heat, add the chick­peas and ground spices and let them sizzle for a couple of minutes till hot and fragrant. Move the chickpeas around the pan as they brown.
Step 4
Drain the peas again and put them in a serving bowl with the mung beans and radish sprouts. Fold in the dressing and lastly the chickpeas.

Recipe courtesy of Greenfeast by Nigel Slater, photography courtesy of Jonathan Lovekin

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