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Saturday Kitchen, Spicy Chickpeas

I have no image for this week’s recipe (without stealing one off the internet), so you will have to use your imagination!! 

I never use canned chickpeas, just because of the flavour of them. So, a bit of forward planning is essential if you are using dried chickpeas. And I would always recommend bulk preparation and freeze batches of them. 

Using dried chickpeas – soak chickpeas in water with a teaspoon of bicarb of soda for a minimum of 8 hours. Drain off the liquid, drop it into your slow cooker, cover it with water and put it on high for 2 hours. Once you are happy they are cooked, drain them, then lay them out on a clean dish towel to let them dry. Once they have dried, batch them up and freeze them. 

Spicy Chickpeas  Fiber Points 14+

2 cups of chickpeas or 1 can drained

1 medium onion finely chopped

1 tsp ginger finely chopped

1 clove garlic crushed

1 green chilli finely chopped (add more if you like the heat)

1 can chopped tomatoes

1 tbsp tomato puree

½ tsp turmeric

½ tbsp ground coriander

1 tbsp garam masala

Pinch salt or teaspoon of stock powder

1 tbsp lemon juice

2 tbsp olive oil

Green Beans (optional)

1 handful fresh coriander (optional to garnish)


Heat oil in a pot, and cook onions, garlic, chillies, ginger, and turmeric until soft

Add in tomatoes and tomato puree. Cook until softened

Add ground coriander, green beans & chickpeas

Continue to cook for 20 mins

Add garam masala and lemon juice and cook for another 2-3 mins (if it starts to dry out, add in a splash of water so there is a sauce)

This is great with wraps, pita bread, coconut or basmati rice.

Add fresh coriander (unless you hate it) and serve

This serves 2 as a main or 4 as sides. It can be frozen for later.

To boost your fiber points even more, you could add other veggies like potatoes, carrots, sweet potatoes, and spinach…

Let me know what you add to yours.  

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