Yesterday was one of the warmest days of the year so far and, in the afternoon, I went on an ice-cream dash to our local supermarket. I’ve never thought of myself as being the least bit competitive, but I’m now wondering if I shouldn’t reconsider following a rather random conversation with another shopper at the checkout:
Random Monsieur: ‘I’ve got two tubs of ice-cream’
Me: ‘I’ve got three’
RM: ‘I’m on a motorbike’
Me: ‘I’m in a car’
RM: ‘I haven’t got a freezer bag’
Just when I was about to boast that I, Miss Organised, did have one, I realised that he was actually angling to jump the queue in front of me. I was rather disappointed because I was beginning to quite enjoy the harmless one-upmanship; It certainly beat thinking horribly uncharitable thoughts about the basket contents of my fellow shoppers, which seems to be my mind’s default activity while waiting in line.
I’m quite addicted to this cake. It couldn’t be simpler and it’s spicy and satisfying, as well as being incredibly healthy. Chickpeas are a rich, tasty and versatile source of amino acids, fibre, manganese, iron, zinc and folates.
Ingredients (serves 8-10)
300g chickpeas (garbanzo beans), pre-cooked and rinsed (you can use tinned)
3 eggs, beaten
4 tablespoons honey (preferably raw)
2 apples, peeled and finely chopped
1 teaspoon bicarbonate of soda
2 teaspoons garam masala spice (or other mixed spice to taste)
100g raisins (pre-cooked in a tablespoon of rum for about 10 minutes)
Preheat the oven to 150°C. Grease and prepare a medium-sized cake tin, round or square. Pulse the chickpeas in a food processor until they reach a paste-like consistency and then mix in the other ingredients, except the raisins, one at a time, continuing to pulse. Add the raisins last and mix by hand. Pour the mixture into the cake tin and bake for between 50 minutes and an hour (a fork inserted into the centre should come out clean). Best served cold.