This post has previously been published on Simone’s Kitchen (the .net version)

If ever there is a season which lends itself particularly well to Indian flavors then to me that would be autumn. I love the spices used in the Indian kitchen, I love the hot curries (well, not too hot!), the garam masala mixes and I don’t think I’ve ever tasted an Indian dish that I did not like. It has such a high level of comfort food! Granted, there is still a lot to be discovered in that area by me, but I’m trying. One thing that strikes me about the Indian flavors that it is fairly difficult to recreate the same at home. I’ve tasted many gorgeous Indian dishes but when I tried to make it at home, it was not at all the same. This delicious chickpea dish is a recipe by Anjum Anand. And this home version is so worth it!


During our foodblogger connect in London she showed us a recipe of her new book (yet to come out) and I fell in love with the recipe immediately. Anjum was kind enough to share the recipe with us on her facebook page so that we could attempt to make it at home. From previous experiences I have learned (the hard way) that one of THE most important things in Indian cuisine is to use fresh spices. It will definitely make or break your dish, so be sure to use fresh cumin seeds in this recipe. The recipe has quite a few ingredients but it is actually very simple. The biggest amount of work is the grilling of the courgette. I think I could have sliced it a little better (thinner) but it was still delicious.


Don’t leave out the pistachio dressing as that is a big flavor component in this dish and will make it extra delicious. Now the big news is… it contains feta and I had Tom taste a bite and he actually liked it!! Now that’s a first when it comes to cheese, so I’m quite pleased with that. Maybe – just maybe – he’s getting used to cheesy flavors a bit more.

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Griddled courgette carpaccio with chickpea salsa

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4


  • 5 courgette large ones, you can use a mix of green and yellow
  • fresh coriander
  • salt to taste
  • Pistachio dressing
  • 2 teaspoons white wine vinegar
  • 1 clove garlic small one, peeled
  • 15 pieces pistachio nuts skinned if possible
  • 2,5 tablespoons extra virgin olive oil
  • 1/4 teaspoon black pepper
  • good pinchsugar
  • 2 teaspoons water
  • Chickpea salsa
  • 300 g chickpeas 1 can, well rinsed and drained
  • 100 g feta
  • 1/2 red onion finely chopped
  • 1 large handful fresh coriander leaves and roots
  • 1 teaspoon lemon juice
  • 3/4 teaspoons cumin powder
  • 2 teaspoons cumin seeds dry-roasted and powdered
  • 1 to mato medium large, finely chopped
  • 2 tablespoons extra virgin olive oil


  • Heat the griddle pan until quite hot. Slice the courgettes on the diagonal into thin slices, no more than 1/2cm thick. Place on the griddle in a single layer and cook, undisturbed for 2-3 minutes or until the base has well-charred lines. Turn over and repeat on the other side. Repeat with the remaining courgettes.
  • As you stand over the griddle, prepare and stir together all the ingredients for the salsa. Taste, add salt to taste and set aside.
  • Blend together all the ingredients for the dressing until smooth, I use a good stick blender but a good pestle and mortar will also work. Adjust seasoning and keep aside.
  • To assemble, place the courgettes on plates, slightly overlapping at the edges. You can do this in lines or in a circular fashion. Drizzle over the dressing to mirror the pattern. Mound the salsa onto the middle of the plate or scatter across, as you prefer and serve.
Course: Salad
Author: Anjum Anand


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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