All posts tagged: chickpeas

A Meat-Free Monday Bowl of Plenty…

Mondays are for cleaning up after the weekend, sorting laundry, putting away, generally making sense of the mess created by us all having a ‘relaxing’ (read chaotic) weekend at home.  Mondays are for Yoga too… There’s a brilliant class at the beautiful Yoga Sp8ce on a Monday afternoon taught by Ruth… It’s always challenging, always blissed out and always reminds me to be good to myself… So feeling virtuous (after a weekend of over-indulgence) here’s a fab meat-free Monday recipe to kick start a healthy week, before another over indulgent weekend at the Hersham Beer Festival!!  See you there… Ingredients (Serves 2): 1 medium sweet potato 1/2 head cauliflower 1 leek 1 cup red camargue rice 1 400g can chickpeas 2 handfuls almonds 1/2 large white onion 1 tsp paprika pinch saffron 1 tbsp tamari 1 tsp garam masala Sea-salt Olive oil Method: 1.Heat the oven to 200C. 2. Bring a saucepan of water to the boil and add the rice, along with a pinch of salt and pinch of saffron.  Allow to simmer for …

A Vegan Curry Feast (for hearty meal lovers)… Mushroom Pasanda, Bombay Potatoes & Masala Roast Chickpeas…

Curry is usually Tim’s domain, because he makes a good one!  But I think I might have trumped him (yes I am competitive!)  The Mushroom Pasanda is definitely inspired by our good friends over at Able & Cole but there are a few tweaks here, mainly based on what was in the cupboard or fridge and also because I had some beautiful black cherry tomatoes in my veg box, which I thought would make a good substitute for the tomato puree in the Able & Cole recipe.  They did go beautifully and my mouth is watering now I’m thinking about this dish.  It hits all the right spots and stands alone, without the extras.  We always get a bit indulgent on weekends though which is why I cooked up a storm last night, and why I wont need to eat for several days now!! (ahem…) Ingredients for the Mushroom Pasanda (serves 2): 1/2 large onion 4 cloves garlic 1/2 thumb ginger 1 red chilli (de-seeded) 1/2 tsp coriander seeds 1 tsp each of ground cinnamon, …

Cumin Roast Chickpeas & Brutus fighting Popeye Salad “Give him the Twister Punch Popeye”

I love chickpeas… my kids love chickpeas and I use a lot of them. It’s minor panic time if there aren’t chickpeas in the house!  Oooo they’re just little pods of hearty nourishment, and they’re so versatile!  Apart from houmous, which I keep a vat of in the fridge always, They make a great soup and really beef up a salad too… We had this salad with our Harissa Roast Chicken, but it stands alone as a quick, healthy lunch too…Iron rich, great for the blood and full of vitamins says BBC Good Food. Scroll down for a classic Popeye moment… Ingredients (serves 4 as a side or 1-2 for lunch): 1 can chickpeas (drained) 1/2 bag baby spinach Juice 1/2 lemon 1 tbsp extra virgin olive oil Salt & pepper Generous pinch of cumin Method: 1. Pre-heat the oven to 180C 2. Drain and rinse the chickpeas & add to a roasting tin. 3. Sprinkle the chickpeas with salt, pepper, a generous pinch of cumin and a drizzle of olive oil.  Shake them up …

10 Ways With Toast #6 Avocado, Pinenuts & Sundried Tomatoes on Sourdough

TOAST!  Hurrah!  Is it just coincidence that a toast is a toast?  I don’t know, but for all you toast masters out there, let’s make a toast, to toast… This will be a rolling post about toast.  Ten ways with toast in fact! So whether you’re cooking up a roast, or enjoying the coast, stop what you’re doing and celebrate Toast (henceforth with a capital T)!* #6 Avocado, Sundried Tomatoes & Toasted Pinenuts You see the very wonderful thing about toast, and topping toast, is that it really can be an anytime meal… and I very often go to avocado on toast for lunch because it takes all of about 3 seconds to make and it’s super nutrious. Ingredients: 1 Large slice of Sourdough cut in half 1 avocado 4 sundried tomatoes 1 handful pinenuts Method: 1. Toast your sourdough and spread 1/2 your avocado on each slice. 2. Finely chop the sundried tomatoes and evenly sprinkle on each slice. 3. Put a handful of pinenuts in a dry pan on the hob and heat …