Well, this recipe from the Observer Food Monthly magazine has ETP drooling somewhat. It’s a north African spiced chickpea dish that should be quite dry as there’s only one tomato used to add ‘sauce’ rather than a tin of them. But the novelty value, for us at least, is the filo and egg ‘brik’, which will add extra protein to the dish… as well as steering it well away from sounding healthy! Maybe that’s where the cucumber accompaniment comes in. Too late, cucumber, too late.
In any case, as chef Parle says, it’s a concoction of some favourite things thrown together and yep, we’ll be making it. The recipe is here.
Earth to plate 