Chickpea Salad

A simple recipe this week, one to keep if you’re not feeling much prep or time in the kitchen, we’ve all been there.

Ingredients:

  • 1 can (400g) chickpeas, drained and rinsed
  • 2 spring onions, finely chopped
  • 2 tomatoes, cut into small chunks
  • 1/4 cucumber, roughly chopped
  • 1 garlic clove, grated
  • 1/2 tsp paprika
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp dried mint
  • Chilli flakes
  • Salt

Method:

  1. In a bowl, mix all the ingredients together thoroughly. Upon serving sprinkle chilli flakes on top.

Enjoy ๐Ÿ™‚

Aubergine and Chickpea Stew

Tired from a long day at work and want a quick but delicious dish thatโ€™s healthy and meat-free? This tomato and aubergine stew brings juiciness and crunchiness together with a special cameo of our tinned friends, chickpeas. I’ve kept this version a little less spicy but if you fancy more of a kick, add more harissa paste.

Serves 2

Ingredients:

  • 1 medium sized aubergine, chopped into chunks
  • 1 can of chickpeas, drained and rinsed
  • 3 fresh tomatoes, roughly chopped
  • 3 cloves of garlic, roughly chopped
  • 1 shallot, finely chopped
  • 1 tsp harissa paste
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 tsp tomato puree
  • 3 tbsp olive oil
  • 200ml water
  • Salt and pepper to taste
  • Splash of lemon juice

Method:

  1. In a pan, pour in the olive oil and add the aubergine and fry for 7-8 minutes, stirring occasionally, on a medium heat until the vegetable has browned and lightly softened.
  2. Add the shallot and garlic and fry for 2-3 minutes.
  3. Add the cumin, dried coriander and a sprinkling of salt and pepper; give it a quick stir.
  4. Put in the chickpeas, harissa and tomatoes and fry for 2-3 minutes.
  5. Add the tomato puree and pour the water into the pan and cook for 8-10 minutes.
  6. Squeeze in a splash of lemon and season again with salt. Leave to cook for a further 5 minutes or until the water has reduced.

Best served hot.

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Simple Chickpea Curry

One of the good things about lockdown is how much more time I am spending in the kitchen. Not going to lie… I am loving it. ย I have reduced the amount of meat that I am having at the moment so I am trying to get more experimental with more vegetarian and vegan recipes. Below is the recipe I used for my simple chickpea curry which I served with basmati rice. Hope you enjoy ๐Ÿ™‚

Serves 3
Ingredients:

  • 1 can of chickpeas (drained)
  • 1/2 can of peeled plum tomatoes- chopped into pieces
  • Couple of handfuls of spinach
  • 3 cloves of garlic- chopped
  • 1tsp of grated fresh ginger
  • 1 shallot- chopped
  • 1/2 cup of coconut milk
  • Salt
  • Pepper
  • 1tsp of mild curry powder
  • 1/2 tsp cayenne pepper (you can add more if you’d like more spice)
  • Olive oil

Method:

  1. In a pan put a couple table spoons of olive oil and the garlic, ginger, shallot and fry for a couple of minutes.
  2. Add the chickpeas and the chopped tomatoes. Cook for 5 minutes and stir occasionally.
  3. Add the spinach and cook down until wilted.
  4. Pour in the coconut milk and add the curry powder, cayenne and salt and pepper. Mix this together consistently for 2-3 minutes.
  5. Then leave the curry to infuse for 10-15 minutes- stir occasionally.
  6. Finally, remove from the heat and serve with rice.

 

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