Chickpeas, almonds, cranberries and thyme

Today’s lunch had to be quick, as we are busy packing up for a week’s holiday in the sun (I plan to come back with lots of Middle Eastern food inspiration). I used only leftovers from Christmas, which was boiled chickpeas, almonds and cranberries. I heated all of it up together with a little salt, a little olive oil and some dried thyme. Done in three minutes. So good. I removed the almonds from my son’s plate – he only has two teeth after all – but added a little almond butter for him on the side instead.

Chickpeas, almonds, cranberries and thyme
  • 2 cans chickpeas (or use dried that you soak and then boil)
  • ¾ cup almonds, chopped
  • 1 tbsp olive oil
  • 1.5 tbsp dried thyme
  • 1 tsp salt
  • ¾ cups dried cranberries
  1. Rinse the chick peas and roughly chop the almonds.
  2. Add the olive oil, the chick peas, the almonds and the thyme to a frying pan and heat to up for about a minute. Add a little salt (approx 1tsp but do taste).
  3. Remove from the stove and add the cranberries before serving.



Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: