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
 
Ingredients
  • 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
Instructions
  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.

 

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