SHELF HELP
The winter months are a great time to
curl up with a good book. Take a few
moments to research some books
you really want to read, from classics
to new releases to friends’
recommendations, and write a list of
your top titles to buy or borrow here.THE BIG BROTH
Serve up soup, and a smile, to friends or
colleagues this month and help raise money for
youth homelessness charity Centrepoint. Create
your smile with croutons, cheese, basil – whatever you like
- and share on social media using #TheBigBroth. Register for your
fundraising pack at centrepoint.org.uk. Jot down the friends you’ll invite
here, and ideas or a shopping list for the soup you plan to make them.
Crunchy Indian spiced
chickpeas
Makes 2 small bowls1 x 400g can chickpeas, drained
and rinsed
¼ tsp ground turmeric
¼ tsp chilli powder
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp amchoor powder (dried sour
mango), optional
1 tsp fine sea salt, or to taste
1 tbsp cold-pressed sunflower oil
½ tsp lemon juice, or to taste1 At least 30 mins before cooking,
rinse, drain and pat dry the chickpeas
on paper towels. Spread them out in a
single layer on a plate.
2 Preheat oven to 200C/Fan 180C/Gas- Mix the spices and salt in a small bowl.
3 Place the chickpeas and oil in a
separate bowl and mix well, before
adding the spice mixture. Toss until
completely coated, then tip onto
a non-stick baking sheet and spread
the chickpeas into a single layer.
4 Bake for 35 mins, giving the tray the
odd shake. If you prefer your chickpeas
floury inside, remove after 35 mins. If
you prefer them crunchy throughout,
turn the oven off after 35 mins and
leave inside for a further 15 mins.
5 Once done, leave the chickpeas in
their roasting pan and season with the
lemon juice. Leave until cold, then
serve as needed.
Recipe from Sight, Smell, Touch, Taste,
Sound: A New Way to Cook by Sybil Kapoor
(Pavilion). Photography: Keiko Oikawa
To think about...
A clever recipe
To plan...