TODAY’S RECIPE: Spiced koftas with chickpeas

A DELICIOUS gluten-free supper. SERVES 4

Ingredients

1 ½ tsp fennel seeds

1 ½ tbsp ras el hanout

2 tbsp pine nuts, toasted and roughly chopped

2 x 400g cans chickpeas, drained and rinsed

2 tbsp olive oil

2 tbsp tahini

1 lemon, ½ juiced, ½ cut into wedges to serve

25g parsley, roughly chopped, to serve

Method

1 Heat oven to 180c/gas 4. Using a pestle and mortar, crush the fennel seeds. In a bowl, combine the crushed seeds, lamb, ras el hanout and pine nuts, and season well. Divide the mixture into eight egg-shaped koftas. 2 Tip the chickpeas into an ovenproof dish, season and put in the oven while you fry the koftas. Heat 1 tbsp of the oil in a pan, add the koftas and gently fry for 5 minutes, turning until evenly browned. Remove from the pan with a slotted spoon and set aside on a plate. 3 Remove the chickpeas from the oven, add the koftas, then pour over the rest of the oil and the honey. Return to the oven for 15 minutes. 4 In a bowl, combine the yoghurt, tahini and lemon juice with 70-100ml water and season. Serve with parsley, lemon wedges and a good drizzle of the creamy dressing.

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