Spicy roasted chickpeas are a healthy, high-fibre snack and can be flavoured in a whole host of different ways – dusted with cocoa and cinnamon, scattered with lime zest and finely chopped chilli or rolled in spices, as they are in the recipe here. If you do decide to make the dish, it's well worth preparing a double batch of the chickpeas and keeping half of them in an airtight container; served as a pre-dinner nibble, they make a nice alternative to salted nuts and are less calorific.
Blitzing the chickpeas up to create a spiced crumb for the fish adds an interesting flavour and texture to the dish, which works well with the crisp, marinated raw vegetables (not cooking them also means they retain all their nutrients) and the fat-free dressing.
Chickpea crumbed fish with carrot and mustard seed salad (Serves 2)
For the chickpeas:
1 tin chickpeas
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
tsp chilli powder, or to taste
tsp caster sugar
For the fish:
2 x fillets sustainable white fish, skin removed
1 egg white
For the salad:
1 tbsp olive oil
2 tsp mustard seeds
1 tbsp white vinegar
2 tbsp water
cucumber
1 carrot
1 shallot, peeled and finely chopped
salt and black pepper
Preheat the oven to 220C/ fan 200C/ gas 7. Drain the chickpeas and blot dry with a paper towel. Tip into a bowl and toss together with the oil, spices and sugar. Season with salt and black pepper and spread out on to a baking tray in a single layer. Transfer to the oven and roast for 15-20 minutes, or until golden and crisp. Tip the majority of the chickpeas into a blender (reserving a few for garnish) and blend well, before pouring out on to a large plate.
Reduce the oven temperature to 200C/fan 180C/ gas 6. Place the egg white in a bowl and whisk briefly. Dip the fish fillets into the egg white, shake off the excess and then roll in the crushed chickpeas, until well coated on all sides. Place on a baking tray and cook for 12-15 minutes, or until just cooked through.
While the fish is in the oven, prepare the salad. Heat the oil in a saucepan over a medium-high heat. Add the mustard seeds and cook for one to two minutes or until they start to splutter. Remove the pan from the heat, add the white vinegar and water, stir well and set aside.
Peel the skin away from the cucumber and discard, then continue to peel the cucumber into long thin ribbons. Place in a bowl and do the same for the carrot. Add the chopped shallot and sprinkle over the dressing, which should now be at room temperature. Toss well to coat.
Divide the salad between two bowls, arrange the fish on top and scatter over the reserved chickpeas.
Nutritional information for roasted chickpeas, per 92.0g
Calories: 370
Calories from fat: 106
Total fat: 11.8g
Saturated fat: 1.4g
Source: www.caloriecount.about.com
eshardlow@thenational.ae
UAE SQUAD
Goalkeepers: Ali Khaseif, Fahad Al Dhanhani, Mohammed Al Shamsi, Adel Al Hosani
Defenders: Bandar Al Ahbabi, Shaheen Abdulrahman, Walid Abbas, Mahmoud Khamis, Mohammed Barghash, Khalifa Al Hammadi, Hassan Al Mahrami, Yousef Jaber, Salem Rashid, Mohammed Al Attas, Alhassan Saleh
Midfielders: Ali Salmeen, Abdullah Ramadan, Abdullah Al Naqbi, Majed Hassan, Yahya Nader, Ahmed Barman, Abdullah Hamad, Khalfan Mubarak, Khalil Al Hammadi, Tahnoun Al Zaabi, Harib Abdallah, Mohammed Jumah, Yahya Al Ghassani
Forwards: Fabio De Lima, Caio Canedo, Ali Saleh, Ali Mabkhout, Sebastian Tagliabue, Zayed Al Ameri
Founders: Ines Mena, Claudia Ribas, Simona Agolini, Nourhan Hassan and Therese Hundt
Date started: January 2017, app launched November 2017
Based: Dubai, UAE
Sector: Private/Retail/Leisure
Number of Employees: 18 employees, including full-time and flexible workers
Funding stage and size: Seed round completed Q4 2019 - $1m raised
Funders: Oman Technology Fund, 500 Startups, Vision Ventures, Seedstars, Mindshift Capital, Delta Partners Ventures, with support from the OQAL Angel Investor Network and UAE Business Angels
Why it pays to compare
A comparison of sending Dh20,000 from the UAE using two different routes at the same time - the first direct from a UAE bank to a bank in Germany, and the second from the same UAE bank via an online platform to Germany - found key differences in cost and speed. The transfers were both initiated on January 30.
Route 1: bank transfer
The UAE bank charged Dh152.25 for the Dh20,000 transfer. On top of that, their exchange rate margin added a difference of around Dh415, compared with the mid-market rate.
Total cost: Dh567.25 - around 2.9 per cent of the total amount
Total received: €4,670.30
Route 2: online platform
The UAE bank’s charge for sending Dh20,000 to a UK dirham-denominated account was Dh2.10. The exchange rate margin cost was Dh60, plus a Dh12 fee.
Total cost: Dh74.10, around 0.4 per cent of the transaction
Total received: €4,756
The UAE bank transfer was far quicker – around two to three working days, while the online platform took around four to five days, but was considerably cheaper. In the online platform transfer, the funds were also exposed to currency risk during the period it took for them to arrive.
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Company Profile
Name: Thndr
Started: 2019
Co-founders: Ahmad Hammouda and Seif Amr
Sector: FinTech
Headquarters: Egypt
UAE base: Hub71, Abu Dhabi
Current number of staff: More than 150
Funds raised: $22 million
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Company profile
Name: Tharb
Started: December 2016
Founder: Eisa Alsubousi
Based: Abu Dhabi
Sector: Luxury leather goods
Initial investment: Dh150,000 from personal savings
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