Three Ways with Chickpeas

So as I missed vegetarian week, I thought I would concentrate solely on meat free dishes for this months 'Take One, Make Three'. I was inspired by a curry I had at a restaurant for my birthday, a delicious tomato and chickpea curry that blew me away. I have been trying to eat less meat for a while now, so having a heap more meat free dishes is always great. I could genuinely live on vegetables and cheese. As with many legumes, chickpeas are pretty bland, but a great staple for your diet as they are a slow releasing carbohydrate, help with blood sugar levels, are packed with minerals and are a great source of fibre. I've tried to use a lot of the same ingredients, so I hope that helps with your shopping list.

Spicy Sweet Potato & Chickpea Burgers

Serves: 4Prep time: 10 minsCook time: 30 mins

Ingredients

• 1 medium sweet potato (240-250g), grated
• 1 tin chickpeas, drained, rinsed and mashed with a fork
• 1 and a half tsp smoked paprika
• 1 tsp cumin
• 1 tsp flour
• Quarter tsp Cayenne pepper
• 1 de-seeded red chili, finely chopped
• 2 tsp tomato puree
• 1 garlic clove, minced
• 1 tbsp plain flour
• Pinch salt
• Oil, for frying
• 4 burger buns

Directions

1. Pre-heat oven to 200c and grab a frying pan with a metal handle.
2. In a bowl, mash your drained and rinsed chickpeas with a fork, grate in your potato, then add spices, garlic, tomato puree, flour, chili, flour and lastly salt. Mix well until combined, then split mixture into four and create a burger patty by squeezing mixture together and forming a ball. Flatten gently with your hand.
3. Add oil to frying pan and once hot, add patties one at a time, cook for five minutes, then flip with a spatula very carefully and cook for another five minutes.
4. Remove from heat and pop the whole frying pan in the oven for 20 minutes, popping your burger buns in for the last two mins to toast.
5. Assemble your burgers with all the toppings you wish, I used cos lettuce, tomatoes and mustard.

Chickpea Curry

Serves: 4Prep time: 10 minsCook time: 1 hour

Ingredients

• 2 brown onions, finely chopped
• 5 garlic cloves, minced
• 2 tins of chickpeas, 800g
• 2 tins of chopped tomatoes, 800g
• Half tin of water
• 2 tbsp vegetable oil
• 2 tsp sugar
• Salt
• 3 tbsp tomato puree
• 1 tbsp mild curry powder
• 1 tsp cumin
• 1 tsp coriander seed
• Half tsp tumeric
• 1 tsp garam masala
• 1 and a half tsp chili powder
• 1 de-seeded green chilli

Directions

1. Chop onion and add to a large heavy based pan with the oil, cook for 5 minutes on a high heat until softening.
2. Add spices, garlic, chili and tomato puree and cook until onions are translucent. About five minutes.
3. Add chickpeas and coat in all of the spices, cook for five minutes then add tinned tomatoes and half a tin of water and sugar.
4. Cook on a heat just passed low, for the other 45 mins, stirring occasionally and adding more water to loosen if necessary. Season to taste.
5. Serve with mint yoghurt and a simple tomato and onion salad.

Roasted Red Pepper Hummus & Halloumi Wrap

Serves: 2Prep time: 10 minsCook time: 10 mins

Ingredients

• 2 pointy red peppers
• 1 tin chickpeas, 400g, drained and rinsed
• 1 tsp smoked paprika
• Juice of 1 lemon
• Half tsp chili powder
• 1 tbsp tahini
• Pinch of salt and pepper
• Squeeze of honey
• 1 pack of halloumi

Directions

1. Half peppers and add to a baking tray with 1 tbsp of oil and roast for 45 minutes at 200c.
2. Remove from oven and add to a blender with chickpeas, paprika, chili powder, lemon, sat, pepper and tahini. Blend until smooth and then remove and stir in a squeeze of honey. Pop in the fridge until ready. You will have a lot left over, so keep it in an airtight container an it will keep for five days.
3. Chop your halloumi into slices and pop on a griddle pan for four minutes each side.
4. To assemble your wrap, add a generous amount of hummus, slices of halloumi and any salad you wish.