Tuesday, 11 November 2008

10.11.08: Nigella's chickpeas with pomegranate and avo salad

After a while away, a week of classic meals was in order to get back on track. Thus, she cooked up the chickpea staple, adding the ho-made harissa for good measure. A spinach, avo and pomegranate salad nudged into frame.

SHE SAYS: Now I'm feelin' it - that evening pleasure that only the classics can deliver. Velvety soft chickpeas with cumin-seed fragrance got the necessary garlic and coriander spice kick from the harissa, and the salad was just what I'd been missing from our travels: a cool, fresh, tart counterpoint to savoury bliss.

HE SAYS: As good a batch as ever, the chickpeas still silky and flavorsome with the harissa propelling it skywards in taste and yuminess. The salad was sproused up with the pomegranate seeds, which added a certain fruity, tangy and peppery touch that only pomegranate seeds can deliver.

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