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Seasoned PioneersThis recipes comes Seasoned Pioneers who are suppliers of spices, herbs, etc online. In their own words:

"Our ingredient range is exceptional, featuring over one hundred exotic spices, herbs, peppercorns, chillies, and other specialist ingredients, including many fully certified organic lines. To ensure authenticity we produce our spice blends in-house by hand to strictly original recipes.

Selected spices are dry-roasted together to fully release and marry their flavours and aromas".

To visit the web site < click here >

The Arabic countries, which include Syria, Egypt, Israel, Jordan and Iran, make for a fascinating mix of culture, religion and cuisine.

Exploring unveils inspirationally flavoured and fragrant dishes for the adventurous cook. Middle Eastern cuisines are rivalled only by India in their passionate use of spices, a legacy of the Persian Empire’s control of the spice trade.


Base Ingredients:
12oz / 375g Chickpeas
3 tbsp Olive Oil
2 - 4 cloves chopped Garlic
4oz / 110g chopped Onion
4 - 6 red & ripe, roughly chopped Tomatoes
1lb / 450g Spinach

'Additional' Ingredients:
For Egyptian humus Wa Sabanekh:

1 tbsp dry roasted White Cumin Seeds

For Saudi houmous Bi Sabanik:

2 tsp Baharat

For Maghrebi H'missa Bil Selg:

1 - 4 tsp Harissa Paste

For Iranian Houmous Ye Esfenaj:

1 tbsp Unrefined Light Muscovado
2 tsp groundCinnamon Bark

2 tbsp Olive Oil
1 tbsp Lemon Juice
1/2 tsp Mint Dried

  • Prepare and cook the chickpeas as per pack instructions (making sure to soak properly).
  • Heat the oil and fry the garlic for 1 minute, add the onion and stir-fry for a further 5 minutes.
  • Add the required 'additional' ingredients and cook for a further 2 minutes before adding the tomatoes and bringing to a simmer.
  • Whilst stir-frying, bring a large pan of water to the boil and simmer the spinach for 5 minutes, then strain.
  • Mix spinach, stir-fry mixture and chickpeas and bring to simmer.
  • Season and dribble over dressing.

Serves 4

Seasoned Pioneers
Seasoned Pioneers