Serves 2
You will need

200g chick peas soaked over night
20g spaghetti
30ml/ 2 tablespoons rapeseed oil (or rice oil)
1 tsp chilli powder
1 tsp ground coriander
1 tsp cumin
1 clove garlic crushed
l00g unsalted peanuts or cashew nuts
100g Californian Raisins
50g pumpkin seeds
Freshly ground pepper





  1. Drain chick peas dry and dry on kitchen paper. Set oven to 170ºC/325ºF/Gas 3.
  2. Break the spaghetti into 2cm pieces and cook in boiling water for 2 minutes and drain well.
  3. Place the oil in a baking tray and heat in the oven for 2-3 minutes.
  4. Mix together chilli powder, coriander, cumin, garlic chickpeas, peanuts and pumpkin seeds until evenly mixed. Place in a hot oil and cook for 40-50 minutes, stirring occasionally.
  5. Drain on kitchen paper and cool. Place in a bowl and add the raisins and a couple of twists of freshly ground pepper. Stir to mix.
  6. Serve in small bowl as a snack or with drinks. Store remainder in a sealed container to keep fresh.
Nutrition Facts (per serving)  
Calories 2036kcals
Total Fat

of which saturated fats



Protein 89g
Carbohydrates 203g
Fibre 11g
Iron 22mg
Sodium 150mg