Pan Fried Cajun Chickpeas

Pan Fried Cajun Chickpeas

A fun way to serve up chickpeas as a snack or salad topping!


  • 1 (400g) can chickpeas
  • 2-3 tsp corn-flour
  • 2-3 tsp Cajun (or Berbere or similar) seasoning
  • 2-3 T. olive oil
  • sea salt, to taste


  1. Rinse and dry chickpeas on paper towel. Be sure to dry completely.
  2. Heat oil in a non stick skillet over medium high heat.
    Combine corn/flour and seasoning in a small bowl or plate.
    Roll chickpeas in seasoned flour until lightly dusted.
    Carefully add chickpeas to skillet, in batches, cooking for a few minutes before gently tossing them around in pan.
  3. Cook chickpeas until they look crisp and lightly browned.
    Remove from pan and serve warm.

Warning :: addictive!

Rhubarb and Apple Crumble Cake

Rhubarb and Apple Crumble Cake

Hungry and Frozen, p.169, Laura Vincent

Firm biscuit-like cake. 12-16 slices.


200g butter

100g sugar

50g brown sugar

250g flour

1 lg apple

200g rhubarb stalks, trimmed

1 T sugar, extra

1 T rolled oats

½ t gr cinnamon


Oven : 180 deg C

Line base 20×30 cm baking dish


Cream butter and sugar, mix in flour.

Carefully press in ¾ of mix into tin. (Wet back of spoon to press down).

Bake for 10 minutes.


Dice apple, chop rhubarb into 1 cm pieces. Scatter over base and sprinkle with extra sugar.

Mix oats and cinnamon into remaining dough and crumble it over top.

Bake for 35 minutes until crumble golden brown.

Allow to cool in tin, then cut into slices.


similar recipe, with photos ::

different recipe, gluten-free ::