Chickpeas are clearly an obsession, also THE FUTURE

At the risk of definitively becoming The Chickpea Girl, and this blog becoming The Chickpea Blog – I’m starting a little project, chickpea recipes around the world.

I was chatting with my mother recently and she thought it would be a good idea to start a project on 100 chickpea recipes (because I’m always complaining on how I need a little more direction/structure with this/always eating chickpeas) and then I thought, why not try mixing it with the travel aspect of my blog? SO, I’m starting this feature next week – any ideas or recipes I should be checking out?

Also, I’m headed to Paris for 36 hours end of this month, WHERE CAN I FIND CHICKPEAS? Or any other suggestions on what to do in 36 hours (+ or – chickpea consumption) would be mucho appreciated.


my favourite brownies



Once upon a time, in a kitchen far, far away I thought I couldn’t bake (an incident with some banana bread muffins gone terribly awry:  plastic-y on the outside and completely liquid on the inside, how this happened is beyond me). Nowadays, making these bad boys has become a deliciously bad habit. I’ve found that the best way is certainly to use melted chocolate rather than powdered cocoa. It also looks infinitely cooler in pictures.

Recipe courtesy one of my favourite food blogs, the wonderful Smitten Kitchen!(

*mildly adapted to suit my need for dark chocolate and London location*

3 ounces (85 grams) dark chocolate, coarsely chopped
1 stick (4 ounces or 113 grams) unsalted butter, plus extra for greasing pan
3/4 cup plus 2 tablespoons (6 1/8 ounces or 175 grams) sugar
2 large eggs
1 teaspoon (5 ml) vanilla (sometimes I use one vanilla pod if I’m feeling fancy!)
1/4 teaspoon table salt or 1/2 teaspoon flaky salt (about 2 grams)
2/3 cup (83 grams) all-purpose flour

Preheat oven to 176°C. Line an 8×8-inch square baking pan with parchment paper, with the ends extending over opposite sides of pan. Repeat with second piece of parchment paper in opposite direction. Butter the parchment paper.

Melt the dark chocolate and butter together in a large bowl over a simmering pot of water until it is 90% melted; remove from heat and stir the mixture until it is smooth. Whisk in the sugar, then the eggs (one at a time) then vanilla. Add flour and salt together, stirring until just combined. Spread into prepared pan and bake for 25 to 30 minutes.

photo cred: Ciara Quilty-Harper (flatmates are excellent)