Recipe: Candy Braithwaite

Source: Adapted from an Australian magazine article

Serves: 6-8

moroccan chickpea spinach salad


  • 2 x 400g cans chickpeas
  • 1 red onion (size of a small apple), diced
  • 2 cloves crushed/minced garlic, chopped garlic in a jar also OK
  • ½ cup dried cranberries or chopped dried apricots
  • Juice of I lemon
  • lemon peel (fresh), finely chopped (not the white parts)
  • – or 1 preserved lemon , finely chopped
  • 2 Tbsp olive oil
  • 2 Tbsp soy sauce
  • 1 Tbsp smoked sweet paprika (regular paprika also ok if you cannot find smoked)
  • 1 Tbsp ground cinnamon
  • 2 cups baby spinach leaves, washed
  • ¼ cup fresh parsley, finely chopped
  • ½ cup pistachios, chopped roughly
  • ½ cup natural yoghurt, low fat OK
  • Pomegranate molasses (middle eastern food store) (in Singapore, try Mustafa’s cake baking section)


  • Drain , rinse well and strain chickpeas.
  • Place chick peas in a large bowl with onion, garlic, cranberries (or apricots), lemon and lemon juice, olive oil, soy sauce and all the dried spices.
  • Mix well and leave to marinate at least one hour (overnight OK but must be in the fridge).
  • At time of serving , mix the parsley and pistachios into the chickpea mixture (ok to save a little of each to decorate the top at the end if you wish).
  • Line a serving bowl with the baby spinach leaves and top with the chick pea mixture.
  • Place the yoghurt on top with a spoon and drizzle with pomegranate molasses.
  • ENJOY!!

Download PDF here: Moroccan Style Chickpea Spinach Salad Candida Braithwaite