In this beautiful composition, the light flavour of radish and chickpeas come together with thyme and lemon zest. Eaten on their own, chickpeas can be quite heavy but here, the radish rice (radish cut up into small pieces) lightens up its weight while adding entertaining texture. But the true entertainment comes from the herbal and aetheric magic of the thyme and lemon zest. Enjoy!
Serves two. Prep time 20 min. Cooking time: 40 min with a pressure cooker/2h with a normal pot
INGREDIENTS
2/3 cup chickpeas, soaked
1 tbsp cumin
salt, pepper
1 cup radish (with leaves), roughly chopped
a few generous splashes of apple cider vinegar
2 tbsp syrup of choice
2 tbsp lemon zest
2 tbsp of fresh thyme leaves
1 cup of lamb’s lettuce
METHOD
Cook the chickpeas with 1 tbsp of cumin for 30 min in a pressure cooker or 1:50h in a pot covering it with a few inches of water.
Chop the radish into very fine pieces so that they become rice-like. You can use a blender to do this fast: Put roughly chopped radish pieces into the blender and blend on low speed until you have small rice-like pieces. Make sure the blades hit all the radishes (if you don’t have a blender it will take a little longer but you can also achieve sufficiently small pieces with a knife). Put the radish into a bowl and marinate with apple cider vinegar, syrup and a pinch of salt and pepper (feel free to also use miso or soy sauce here). Now, chop the lemon zest into very small pieces and add them to the radish together with pepper and the thyme leaves.
When the chickpeas are cooked, drain and let the chickpeas cool down. Separate the vinegar from the radish mixture and marinate the greens. Mix the mixture with the chickpeas and serve on the green leaves.