Melon Curry Chickpeas


1 cup melon cubes,

1 cup watermelon pureed,

1 cup chickpeas,

1 teaspoon curry,

1 teaspoon salt,

1 teaspoon red pepper,

1 tablespoon olive oil,

1/2 lemon juice,

1/2 teaspoon thyme,

1 teaspoon ginger powder,

1 teaspoon ground mustard,

Fresh parsley leaves, capers and sesame to decorate.


  1. Place chickpeas in a deep pot, cover with water and bring to boil on medium heat until soften.
  2. When they are soften, strain and place in a parchment paper on the baking tray, drizzle with oil and red pepper. Roast until crispy.
  3. Place ginger powder, ground mustard, thyme, lemon juice, olive oil, pepper, salt and water melon pureed into the food processor. Mix on high speed until completely smooth.
  4. Pour mixture into a pot, bring to boil until creamy texture.
  5. Then add melon cubes and cook on low heat for 3-4 minutes.
  6. Add roasted chickpeas into the pot, stir well.
  7. Decorate with fresh parsley leaves, capers and sesame seeds. Serve warm!