chickpeas, rinsed and drained, 3 tablespoons extra-virgin olive oil, 2 tablespoons
fresh lemon juice, 1 teaspoon ground cumin, ½ teaspoon coarse salt, and freshly
ground black pepper to taste. Serve in wholewheat pitta halves with tomato and
rocket. Serves 4, 293 calories
Soups: Add sprinkles of ground cumin to bean soup (or any soup that could use
a flavour kick).
Spiced Salad Dressing: Make an olive oil and lime juice dressing with a drizzle
of honey and up to ½ teaspoon ground cumin. Toss with avocado or bean salad.
FENNEL SEEDS
These have a liquorice-like flavour that makes all sorts of foods sing. To crush
the seeds, use the flat side of a chef’s knife.
Fennel-Carrot Soup: Cook 160 g chopped onion in 2 tablespoons olive oil with
1 minced garlic clove, 1 ½ teaspoons crushed fennel seeds, and ½ teaspoon
coarse salt, plus freshly ground black pepper to taste, over medium heat for 3
minutes. Add 450 g carrots (cut into 2.5-cm pieces) and 600 ml low-sodium
vegetable tock. Simmer, covered, for 20 minutes. Carefully transfer to a blender
and puree. Dollop with plain 2% Greek yoghurt. Serves 4, 146 calories
Tomato-Fennel Pasta: Add up to 1 ½ teaspoons crushed fennel seeds to tomato
sauce. Toss with wholewheat pasta and grated Parmesan cheese.
Fennel-Coated Salmon: Crush 1 ½ teaspoons fennel seeds. Mix with olive oil,
lemon zest, coarse salt, and freshly ground black pepper. Use as a rub for salmon
fillets, then bake.
GINGER
You might know the spice best as the magic in gingerbread cookies, but it also
makes a delish addition to veggie side dishes and hot drinks. Scientists have also
been testing different forms of ginger as an alternative to drugs for arthritis pain,
menstrual cramps, and migraines.