Roasted chickpea chermula with endive, lemon and Gangnam Tops, Frank Fol – The Vegetables Chef®


(For 4 portions)

  • Tea cup dried chickpeas
  • 1 endive
  • 1 lemon
  • 2 garlic cloves
  • 1 laurel leaf Verstegen
  • Chermula spice mix Verstegen
  • Olive oil - Iluigi
  • Cup of Gangnam Tops - Koppert Cress
  • Black pepper Verstegen
  • Coarse sea salt Verstegen



  • Soak chickpea in 3 x amount of water for 24 hours in the refrigerator.
  • Drain and rinse under cold running water.
  • Then bring it to the boil in water with salt, bay leaf and garlic cloves.
  • Cook gently under the lid.
  • This can take up to 2 hours.
  • Then let it cool in cooking liquid.
  • Remove bay leaf.


  • Drain the chickpea and place in a pan with a dash of olive oil.
  • Season firmly with chermula powder and some extra sea salt.
  • Stir-fry until light coloring on an (open) fire.


  • Wash and cut endive into 4 cm pieces.
  • Stew these in some olive oil.
  • We make a warm salad, so the endive can shrink in a bit but it remains a crispy.
  • Season well with sea salt, black pepper and grate some lemon zest over it.

To finish off:

  • Divide the lukewarm endive on each plate. Spoon the warm chickpeas over it. Now drizzle some lemon juice, a few drops of olive oil from the pan over each preparation and decorate with a few sprigs of Gangnam tops. If necessary finish with a little chermula powder.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 120 minutes 
Techniques: veggies 
Plate: Wild White Bowl

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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