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
- Pre-heat oven to 200c and grab a frying pan with a metal handle.
- 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.
- 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.
- 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.
- 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
- Chop onion and add to a large heavy based pan with the oil, cook for 5 minutes on a high heat until softening.
- Add spices, garlic, chili and tomato puree and cook until onions are translucent. About five minutes.
- 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.
- 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.
- 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
- Half peppers and add to a baking tray with 1 tbsp of oil and roast for 45 minutes at 200c.
- 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.
- Chop your halloumi into slices and pop on a griddle pan for four minutes each side.
- To assemble your wrap, add a generous amount of hummus, slices of halloumi and any salad you wish.