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.
- 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
- Rinse the chick peas and roughly chop the almonds.
- 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).
- Remove from the stove and add the cranberries before serving.