Moroccan Chickpea & Zucchini Salad (Africa) - cooking recipe

Ingredients

240 g chickpeas (canned. if uncooked, soak overnight then boil until soft)
240 g zucchini (courgettes)
1 teaspoon garlic, minced
10 ml lemon juice
1 teaspoon vinegar, white wine
2 teaspoons olive oil
2 teaspoons honey
salt and pepper, to taste
1 teaspoon mixed spice, paste (actually calls for spice paste take note of recipe below)
Spice paste
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon peppercorn, ground
1 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon fresh lemon juice
5 teaspoons olive oil

Preparation

Blanch and refresh zucchini. Combine all ingredients and toss together.
Spice paste: Combine all the spice paste ingredients and fry to develop flavours. Refrigerate.