Life in Pembrokeshire and Chickpea Shawarma​

Hi there,

I hope you are all well and enjoying the improvement in the weather (UK) I certainly have and am disappointed when it leaves again, but it is only April and May is around the corner, spring has sprung the blossom is out and the birds are busy nesting, I am just waiting for the Swallows to return to next doors barn and I will be happy, even though the fledglings are mischievous and fly very close while I am hanging out the washing.

It has been a busy time, I am nearly finished editing the short film SeaWolf, a tale of mystery and a little horror in West Wales which  I was working on earlier this year with Wolf’s Castle Productions, we had a few fill-in shots to do and now it is just the audio to finish and a few tweaks.  It is on IMDB here if you would like more information.  And on  Youtube   I have posted a couple of teasers, please take a look. I am very happy with the way it has all come together and shows some of the gorgeous landscapes we have in Pembrokeshire.

 

 

 

 

Of course, I have been cooking as well in my spare time, I watched a series by Nigel Slater the cook who went to the Middle East to see the countries, which are stunning, meet the people who were so kind and interested in his journey and the wonderful food, it is on the BBC player  here if you want a few hours of foody bliss. It was inspiring and I have eaten a lot of tasty food since watching it 😀

So I have chosen to share a Chickpea Sharwama dish with you, traditionally made with chicken, but the humble chickpea is a wonderful alternative.

It is so simple.

Chickpea Shawarma

Ingredients

2 tsp olive oil

1 tin of Chickpeas, washed and drained

1 tsp Garlic salt

1 tsp Oregano

1 tsp All Spice

1 tsp ground black pepper

1 tsp ground cinnamon

1/2 tsp Chilli Powder (heat to suit)

1/2  tsp nutmeg

1/2 ground cloves

1/2 tsp ground cardamom

Method.

Warm a frying pan on a medium heat

Add the oil and warm gently

Mix in the spices, stir for 2 minutes to cook them

Add the chickpeas and shake the pan to coat them with the spice mix.

Cook for about 5 minutes and serve.

I had mine with salad flatbread and hummus, but you can have it with whatever you fancy 😀

Enjoy!

Have a wonderful day!

 

Gilly.

Warm and spicy Chickpea shawarma​
Warm and spicy Chickpea shawarma

 

 

 

 

 

 

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