Chermoula, chickpeas, salad, eggs…it’s all here…

It’s a weekly thing for me to make chermoula, a lovely herby middle eastern sauce. I often put it together, with no definitive plan, and then utilise it in various ways throughout the week; it can be used as a sauce, a dip, a paste, a dressing, the possibilities are endless. 

Chermoula has featured many times on this blog, but for ease let me share again what I do.. I use the small bowl attached to my hand blender and chop together a big bunch of flat leaf parsley, a slightly smaller bunch of fresh coriander, 2-3 cloves of garlic, 2 tsp roasted ground cumin, 2 tsp paprika, 1 tsp Aleppo chilli flakes, salt to taste, and lots of olive oil and lemon juice until it becomes the consistency you would like. 

You can pimp your chermoula in many ways, I’ve recently added chopped preserved lemons to mine, some people add a pinch of cayenne pepper; I also use it as a basis for salad, I multiply everything to make a bigger version and don’t chop the herbs up as small, then add all sorts of other things to it, like various roasted vegetables, chickpeas, grains…as you can see in the following couple of examples..

Last week I made up a batch of chermoula and mixed it through a bowl full of chickpeas; like everything I make, I knew this would be worth leaving in the fridge for a day for the flavours to infiltrate the chickpeas, which they did very nicely, then I worked my way through the chickpeas across a few meals, including this lunch with chopped lettuce..

With the final portion of chickpeas, I went for a version of shakshuka/baked eggs..

In this pan is a can of chopped tomatoes, a couple of tablespoons of my homemade rose harissa, the rest of the chermoula marinated chickpeas, little cubes of cheese and the eggs…flavour upon flavour to create a wonderful concoction for lunch one day last week..

I’ve said it before, and I’ll say it again…I love my own food!!!!! There’s a reason I eat all my meals at home 🙂 
And here’s the salad I’ve thrown together today, full of similar flavours, and packed out with leftover roasted vegetables, now all thrown together sharing flavours.. 

If you want to know where I’ll be all week…I’ll be at home, eating, and making, lots of food!!! (In between going to the gym to enable me to do so!) 

I’m bringing my selection of dishes along to this week’s Fiesta Friday – apologies for being late!  A big thank you to this week’s co hosts, the lovely, Jhuls, and Colleen

Have a great week x

40 thoughts on “Chermoula, chickpeas, salad, eggs…it’s all here…

  1. sallybr

    I was going to repeat what Zeba said, she beat me to it… but you leave your readers searching for different ways to praise you!

    that cookbook that many ask you to write, well, I will be the first one to order it. Second? No, serious? I am already number 101? NOT FAIR!


    Seriously, this is an amazing collection of goodies again – I’ve been on a shakshuka kick lately, I want to make a version with yellow tomatoes just for fun, I think their lower acidity will work well with everything else

    Liked by 1 person

    1. Elaine @ foodbod Post author

      You are so lovely, thank you for your lovely words 😘😘😘
      I think shakshuka can be pimped in so many ways, and every version is a taste sensation!!! It’s a great low carb, high protein meal as well 🙂


  2. Jhuls

    Everything looks so appetizing, Elaine. You always amaze me with your creativity. I was searching for a chermoula spice (I want to make Selma’s aubergine wedges), but I couldn’t find one. Maybe I need to make my own. Now, can you send me a plate (or two) of your delicious meals? 😀 I am always happy to see you the party, Elaine. x

    Liked by 1 person

    1. Elaine @ foodbod Post author

      Thank you honey, and of course, I would happily send you many plates 🙂
      I know the recipe you mean from Selma, you could just use freshly made chermoula, or I make up a spice version based on the sauce version?
      Thank you for co hosting lovely lady xxxx



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