CHICKPEA RECIPE RECIPES

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CHICKPEA STEW RECIPE | JAMIE OLIVER CHICKPEA RECIPES



Chickpea stew recipe | Jamie Oliver chickpea recipes image

This is a delicious dish with great depth of flavour. I’ve used spices and ingredients that might make you think of Morocco or Tunisia – cinnamon and chilli, dried fruit and even couscous – but because North Africa is so close to Sicily, their styles of cooking can be surprisingly similar. Cauliflower is super-high in both vitamin C and folic acid, both of which help our brains to think properly. Along with protein-rich chickpeas and wholewheat couscous, which is higher in fibre than regular couscous, I’ve packed this dinner with plenty of nutritious goodness. Enjoy!

Total Time 40 minutes

Yield 2

Number Of Ingredients 13

½ onion
350g cauliflower
olive oil
½ teaspoon chilli flakes
½ blunch flat-leaf parsley
1 clove garlic
¼ teaspoon ground cinnamon
25g black olives
15g raisins
1 400g tin plum tomatoes
1 400g tin chickpeas
150g wholewheat couscous

Steps:

    1. Peel and roughly chop the onion. Trim off any leaves and the dry end from the cauliflower stalk, then finely slice the remaining stalk and chop the head into small florets.
    2. Heat ½ a tablespoon of oil in a medium saucepan over a medium-low heat, then add the onion and cauliflower along with the chilli flakes and a pinch of sea salt and black pepper.
    3. Cover with a lid and cook for 15 minutes, or until the cauliflower has softened, stirring regularly and adding a splash of water, if needed. Remove from the heat and set aside.
    4. Meanwhile, pick the parsley, finely chopping the leaves and stalks, then peel and finely chop the garlic.
    5. Heat ½ a tablespoon of oil in a medium saucepan over a medium heat, then add the parsley stalks, garlic and cinnamon, then cook for 1 minute, or until lightly golden.
    6. Bash the olives and tear out the stones if needed, then add the olives and raisins to the garlic pan and cook for 1 further minute, or until golden.
    7. Tip in the tomatoes along with half a tin’s worth of water, breaking the tomatoes up with a spoon as you go. Drain and add the chickpeas, season, then let it bubble away for 15 minutes, or until thickened.
    8. Meanwhile, fill a small pan with water and bring to the boil.
    9. Place the couscous into a bowl, pour over 220ml of the boiling water, then cover with a plate and set aside for 5 to 10 minutes, or until absorbed.
    10. Stir the cauliflower mixture into the tomato and chickpea stew, then season to taste.
    11. Fluff up the couscous with a fork and divide between your plates. Spoon over the stew, then scatter with the chopped parsley.

Nutrition Facts : Calories 579 calories, FatContent 12.7 g fat, SaturatedFatContent 2 g saturated fat, ProteinContent 25.6 g protein, CarbohydrateContent 95.2 g carbohydrate, SugarContent 20 g sugar, SodiumContent 0.8 g salt, FiberContent 17.7 g fibre

SWEET POTATO CHICKPEA CURRY RECIPE | JAMIE MAGAZINE RECIPES



Sweet potato chickpea curry recipe | Jamie magazine recipes image

This is a cheap and easy dish. You could add chopped cauliflower, red pepper or aubergine before the sweet potato; throw in shredded cooked chicken with the tomatoes; add raw prawns or white fish pieces 5 minutes before the end of the cooking time; or serve in a flatbread with grated carrot, coriander and shredded lettuce.

Total Time 1 hours

Yield 6

Number Of Ingredients 11

olive oil
2 red onions
3 tablespoons rogan josh paste
1 fresh red chilli
3cm piece of ginger
1 bunch of fresh coriander
3 sweet potatoes
1 x 400 g tin chickpeas
8 ripe tomatoes or 1 x 400g tin chopped tomatoes
1 x 400 ml tin light coconut milk
400 g pre-washed spinach

Steps:

    1. Heat 2 tablespoons of oil in a large saucepan over a medium heat.
    2. Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
    3. Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
    4. Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
    5. Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
    6. Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
    7. Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
    8. Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
    9. Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.

Nutrition Facts : Calories 371 calories, FatContent 15.4 g fat, SaturatedFatContent 5 g saturated fat, ProteinContent 10.5 g protein, CarbohydrateContent 49.9 g carbohydrate, SugarContent 17.9 g sugar, SodiumContent 0.7 g salt, FiberContent 10 g fibre

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