Quick & Easy

CHICKPEAS

CHICKPEA FRITTERS Serves 2 1. DRAIN a 400g tin of chickpeas. In a large bowl mix 200g of the chickpeas (reserve remainder), 1 medium egg yolk, finely chopped stems from small bunch of parsley, 1 tsp ground cumin, 1 tbsp wholemeal flour, zest ½ lemon, 2 tbsp Greek yoghurt and 2 finely chopped spring onions. Season. 2. Mash roughly to a thick paste. Divide into 6 even fritters. 3. In a large frying pan over low-medium heat, fry them in ½ cm oil for 5 minutes each side. 4. In a clean bowl mix reserved chickpeas, ½ sliced cucumber, 2 sliced spring onions, chopped leaves from small bunch of parsley, 1 tsp poppy seeds and juice ½ lemon. 5. Serve the fritters with salad, aioli and lemon wedges. SPANISH ONE-POT Serves 2 1. HEAT oven to 200c/180c fan/ gas 5. Season 4 skin-on chicken thighs. In an oven-proof frying pan over medium heat, brown the chicken skin side down in 1 tbsp oil for 8 minutes. Carefully transfer to a plate. 2. Cook 1 finely sliced onion and 1 chopped yellow/red pepper in the pan for 5 minutes. 3. Add 2 crushed garlic cloves, 2 tsp paprika and the chopped stalks from a 6 sprigs of parsley (reserve leaves) for 1 minute. Add 150ml dry sherry, simmer for 1 minute. 4. Stir in 175g cherry tomatoes and 400g drained, tinned chickpeas. Nestle in the chicken, skin side up. Roast for 25 minutes. 5. Sprinkle with reserved parsley, and serve. Photography: JONNY VALIANT. Food styling and recipes: SUZANNAH BUTCHER