About this recipe: Popular throughout the Middle East, this thick and chunky Arab omelette is served flat, not rolled or folded, and is more like a cake. It is packed with vegetables and chickpeas, and is equally delicious hot or cold – ideal for a picnic. Serve with a simple tomato and red onion salad, and garlic flat bread.
For a salmon and butter bean eggah, omit the cumin, ground coriander and aubergine, and add 2 diced courgettes with the water in step 3. Replace the chickpeas with 1 can butter beans, about 410 g, drained and rinsed. In step 4, add 1 can salmon, about 200 g, drained and flaked, 2 tbsp chopped fresh dill, 1 tbsp snipped fresh chives and the finely grated zest of 1 lemon to the beaten eggs with the vegetables and beans.
New potatoes cooked in their skins have a higher fibre content than peeled potatoes. The nutrients just under the skin are also preserved when potatoes are only scrubbed and not peeled. * Chickpeas, like other pulses, are a good source of dietary fibre, particularly the insoluble type that can help to lower high levels of blood cholesterol.
A, B12, C * zinc * B1, B2, B6, E, folate, niacin, calcium, copper, iron, potassium, selenium