Here's the recipe for the dish I mentioned in an earlier post . I ended up cooking the chickpeas exactly as per Richard Corrigan's Langoustines with Chickpeas and Cumin as it appears in his book The Clatter of Forks and Spoons . That recipe isn't online and I don't have permission to post it here so you'll just have to buy the book, but its a simple thing to do and involves cooking dried chickpeas with onion, garlic and cumin seeds.
The ingredients are quite healthy - low fat prawns, cholesterol-lowering high fibre chickpeas and potassium-rich avocados that can help regulate blood pressure.
serves 2 as a generous main course or 4 as a light lunch
for the salad
170g cooked and peeled prawns
250g chickpeas (dried weight) soaked overnight and boiled until tender
2 avocados, peeled and diced
4 tomatoes, chopped
half a cucumber, deseeded and diced
1 red chilli, deseeded and finely diced
1 red onion, diced
juice of one lime
bunch of coriander, finely chopped
cos lettuce leaves, torn
red wine vinegar
extra virgin olive oil
Combine all the salad ingredients in a bowl and toss to combine. Season with a little salt. Arrange the lettuce leaves on a plate and dress with the vinegar and oil. Pile on the prawn salad and serve with the pittas.