A meal for two that costs less than Dh30, ready in no more than 30 minutes. This week: Chickpea fritters with tzatziki, tomato and cucumber salad.
1 large cucumber
1 bulb garlic
1 bunch coriander
1 400g tin chickpeas
1 small jar curry paste
1 packet flatbreads
250g Greek yogurt
Total cost Dh30
Slice off 1/4 cucumber and set aside for later. Peel and remove the seeds from the remaining 3/4 cucumber, then coarsely grate the flesh. Place the flesh in a colander, sprinkle with salt and leave to drain for 10 minutes.
Peel and finely chop two garlic cloves and the onion. Deseed the tomatoes and cut them and the remaining cucumber into fine dice. Chop the coriander leaves. Place the tomatoes, cucumber, half the onion and half the coriander into a small bowl, season with salt and pepper and dress with a drizzle of olive oil.
Drain the chickpeas and place in a blender. Add one chopped garlic clove, the remaining onion and coriander, a tablespoon or two of curry paste, 50g plain flour, a good squeeze of lemon juice and a splash of water. Season with salt and black pepper and blend to a thick batter, adding more water if you think it is necessary.
Squeeze out as much excess water from the cucumber flesh as possible, then place in a bowl with the Greek yogurt and crushed garlic clove. Drizzle generously with olive oil, stir well and season to taste with lemon juice, salt and pepper.
Heat a thick layer of oil in a large frying pan over a medium high heat. When the oil is hot, add generous tablespoons of batter to the pan (you may need to do this in batches) and fry for four to five minutes, until golden. Drain on a plate lined with kitchen towel.
Serve the chickpea fritters with the flatbreads, tzatziki and tomato and onion salad on the side.
The 30 in 30 recipe works on the premise that you have some basic store staples - such as oil, vinegar, butter, salt and pepper - at your disposal