Recipes

Saffron chickpeas with sultanas and orange

Paul Flynn's face
Paul Flynn
Sat Nov 16 2019 - 06:00
Serves: 4
Course: Side Dish
Cooking Time: 0 hr 10 mins
Ingredients
  • 1 tin of chickpeas, drained and rinsed
  • Juice of one orange
  • Zest of ½ an orange
  • 1 heaped tbsp of sultanas
  • 1 tsp honey
  • 1 clove garlic, crushed
  • A small pinch of saffron
  • A hint of dried chilli
  • Salt and pepper
  • 150ml light olive oil

1. Soak the sultanas in boiling water. Give them time to plump up. Drain and set aside.

2. Warm the orange juice and zest and add the saffron to it.

3. Allow to infuse for five minutes.

4. Add the garlic, honey, chickpeas, sultanas, chilli flakes and olive oil. Season and reserve. This is delicious served warm.

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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