I admit it: I was drawn to this recipe because of its awesome name. I would also like to confess to shouting "Holy Frijolemole!" (pronounced Free-Holy-Moly!) at every opportunity now. It is my pseudo swearword of choice, and makes me feel like I'm in a Batman comic. It's a spicy chickpea dip with an interesting texture - smooth with crunchy bits - that's great with pitta for a light lunch or snacking on in front of the telly.I've adapted it from this Delia recipe. By 'adapted' I mainly mean 'ditched the bit where you soak the chickpeas for days', because that is a total faff.
Frijolemole
You will need:
- Tin of chickpeas
- 1 tbsp of oil
- 1 medium onion, chopped
- 2 garlic cloves, peeled and crushed
- 3 spring onions
- 1 chilli
- 2 tbsp lime juice
- 1 tomato, peeled and chopped
- 1 tbsp fresh chopped coriander
- 2 tbsp sour cream or fromage frais
- Flat leaf parsley
- Heat the oil over a medium heat and gently fry the onion for five minutes, then add the garlic and fry for another five minutes.
- While they're frying, finely chop the spring onion and chillis.
- Drain the chickpeas and add them to a food processor with the fried onion and garlic (plus any oil left in the pan) and lime juice, plus seasoning. Blend to a smooth puree. It should have the consistency of hummous, so add a little water if it's too stiff.
- Tip it into a bowl and add the tomato, chilli, spring onion, coriander and sour cream or fromage frais. Garnish with parsley, then cover and chill until you're ready to eat it.
