Spicy Rub

Prep time: 5 mins
Cook time: 1 min
Makes: 2 cups


  • 6 cloves garlic, crushed
  • finely grated zest of 2 lemons
  • ¾ cup lemon juice
  • 2 fresh chillies, very finely chopped
  • 3 tbsp finely grated ginger
  • ½ cup extra virgin olive oil
  • 2 tbsp ground cumin
  • 2 tsp ground turmeric
  • 2 tsp paprika
  • 2 cinnamon quills, roughly broken
  • 2 tsp sugar
  • 2 tsp salt
  • ½ tsp black pepper


  1. Place the garlic, lemon zest and juice, chillies and ginger in a small bowl and mix to combine.
  2. Heat the oil in a frypan and fry the cumin, turmeric, paprika and cinnamon quills over a medium heat for about 30 seconds to toast and release aromas. Don’t let them burn.
  3. Add the garlic and ginger mixture and cook for another 30-40 seconds over a low heat, just to sizzle. Remove from the heat and mix in the sugar and salt and pepper. Allow to cool.
  4. This recipe makes enough for several meals. If not using immediately, store in a covered container in the fridge. It will keep for weeks.
  5. Spicy Yoghurt Dip

    1. In a small bowl mix together 1 tbsp Spicy Rub (see above), 1 cup Greek yoghurt and 1 tbsp lemon juice. Keeps in the fridge for about a week. Makes 1 cup.
  6. Spicy Chickpea and Pepper Stirfry

    1. Heat 2 tbsp Spicy Rub (see above) in a frypan. Add 2 x 300g cans chickpeas and 2 thinly sliced red peppers and cook until coated in spice mixture and warmed through. Add 200g baby spinach leaves and cook until wilted. Garnish with a handful of coriander leaves before serving. Serves 4 as a side dish.