Chilli Chickpeas with Lime

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Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

  • About

Chickpeas have a distinctly nutty flavour and a much firmer texture than beans, but are cooked in exactly the same way. Lime juice helps give the dressing a different flavour and is added to the chickpeas while they are still hot. Spanish chickpeas, garbanzos, are particularly good if you can find them.


  • 2 hot red chillies
  • 4 cm/1½ in piece of root ginger
  • 1 red onion
  • 2 garlic cloves
  • bunch of coriander
  • 2 limes
  • about 100 ml/3½ fl oz extra-virgin olive oil
  • 450 g/1 lb cooked chickpeas salt and pepper



Stem and deseed the chillies and cut into fine strips. Peel the ginger and cut it into julienne strips. Peel and dice the onion. Peel, smash and chop the garlic. Destalk and chop the coriander. Grate the zest from the limes and juice them.


In a large frying pan, sweat the vegetables in 2 tablespoons of the olive oil until soft and translucent.

Add the chickpeas and lime zest and continue to fry gently, turning the peas to coat them and warm through. Add the lime juice and bubble until absorbed and evaporated.

Transfer to a warmed serving bowl. Dress with the remaining olive oil. Taste and season with salt and pepper.


Stir in the coriander just before serving.

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