Recipes

Goat’s cheese and olive tapenade with hot spiced chickpeas

Goat’s cheese and olive tapenade, hot spiced chickpeas

Paul Flynn's face
Paul Flynn
Sat Jun 26 2021 - 05:55
Serves: 8
Course: Side Dish
Cooking Time: 0 hr 30 mins
Ingredients
  • 200g stoned green olives
  • 150g log of rindless goat’s cheese
  • 1 clove of garlic, peeled and sliced
  • 30ml olive oil
  • A drizzle of honey
  • A few twists of black pepper
  • 100ml sunflower oil
  • A tin of chickpeas (400g), rinsed and very well drained and dried
  • 1tbs za’atar (or cumin powder)
  • ½tsp cayenne pepper
  • A little salt

1 In a food processor or liquidiser, blend the olives, goat's cheese, garlic, olive oil, honey and pepper, until smooth.

2 Heat the sunflower oil in a pan until gently smoking.

3 Carefully add the chickpeas to the oil and cook for 10 minutes or so, until golden and crisp.

4 Drain the chickpeas through a sieve and put on to kitchen paper.

5 Season with the za'atar, cayenne and salt and serve alongside the tapenade. This is best served as soon as you can.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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