Okay, so admittedly I have yet to deliver a proper Vegan MoFo post, so please forgive me as time has not on my side as of late!
This recipe may seem like a bit of a cop out as it involves little to no cooking whatsoever, but it is in fact inspired by probably the only two wholly vegan breakfast items in Bahraini cuisine, Nakhi and Bajela read: chickpeas and large broad beans.
These are traditionally prepared plain, in hot water with some salt and maybe a touch of cumin – nothing outstanding but I’ll take a steaming pot of Nakhi any day (even after running 16K accross the dessert ). Bajela, if you’re wondering, is pretty similar to Ful in taste, it’s just larger in size and the skin is slightly thicker.
Anyways, when faced with a can of Bajela and my everpresent supply of chickpeas I threw together this quick bean salad for dinner.
1/2 cup cooked bajela
1/2 cup cooked chickpeas
1 spring onion, finely chopped
1 small tomato, diced
2 tbsp parsley, finely chopped
2 tbsp of lemon juice
1 tbsp extra virgin olive oil
1-2 tsp of cumin powder
Sea salt and black pepper to taste
1 tbsp sunflower or hemp seeds (optional)
Toss the beans, chickpeas, chopped veg and herbs together in a small mixing bowl. Add the lemon juice, olive oil and seasonings, adjusting the amount of cumin to taste. I for one, think you can never have too much cumin, but others may disagree.
Mix well and serve with lemon wedges and a sprinkling of sunflower seeds. This would be great atop a green salad, but is equally satisfying on it’s own, or with a couple slices of organic 4 grain bread.
Served with additional lemon wedges and some organic four seasons bread.