Chickpea puree with sriracha and buttered cabbage

Tam West

For the chickpea puree

1 can	Chickpeas, 390-400g, drained (Main)
3	Garlic cloves, crushed
2	Lemons, juice only
1 dash	Olive oil, for drizzling, extra virgin olive oil works well too
1 dash	Sriracha sauce, for drizzling, I used Culley's Sriracha

For the buttered cabbage

2 Tbsp	Olive oil
25 g	Butter
2	Garlic cloves, crushed
½ head	Green cabbage, small to medium, very finely shredded (Main)
2 tsp	Fresh thyme

Directions

To make chickpea puree

1. Place the chickpeas in a food processor with the garlic, lemon juice and salt to season. Process until crushed, then drizzle in enough olive oil to give you a soft puree (it takes a fair amount). Thin with a little water if you prefer not to use all olive oil.
2. Taste for salt and place in a bowl. Drizzle with sriracha. Or you can stir sriracha (to your taste), straight into the chickpea puree.

To make buttered cabbage

1. Heat the oil and butter in a large heavy-based saucepan over medium heat. Add the garlic and cook for 30 seconds. Add the cabbage with 2 Tbsp of water and stir well. Season, cover and cook, stirring occasionally, until the cabbage wilts and becomes tender. Remove from the heat and stir through the thyme leaves.
2. Serve with the chickpea puree and chicken drumsticks that have been sprinkled with smoked paprika, salt and pepper, drizzled with olive oil and roasted, or with pan-fried fish or halloumi.