Chickpeas

Tomatoey Potato Curry

| roeliaschoeman

As you know by now, I love my veggie curries – so this recipe may seem familiar – just a twist on a previous one!

1 tsp olive oil (1 Fat)

½ tsp crushed ginger and garlic

1 tin WL Chopped tomatoes (2 Veg)

½ tsp turmeric

¼ tsp mustard seeds

¼ tsp cumin seeds

200g parboiled baby potatoes (cut in quarters and microwave, covered with water for about 10 min) (2CC)

1 tsp curry powder (mild or medium – to taste)

75g chickpeas (tinned) (1 Prot)

125ml veggie or chicken stock

70g peas (blanched) (1 Veg)

Fresh coriander for serving.

Fry mustard seeds, cumin seeds and curry powder in olive oil for a minute or so. Add crushed ginger and garlic, fry for a few seconds and add rest of ingredients. Top up with veggie stock if needed. Simmer on low/med heat until potato is soft.  Serve with fresh coriander

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Potato and Chickpea Curry

| roeliaschoeman

Potato and Chickpea Curry

Serves 1

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5ml olive oil

50g finely chopped onion

1/4 tsp cumin

1/2 tsp crushed ginger and garlic paste

1/2 teaspoon Woolies curry powder

200g par cooked potato

75g chickpeas (tinned/cooked)

100g Weigh-Less Pasta topping (or tomato and onion mix)

100ml lite coconut milk (I make my own – 100ml and a few drops of coconut essence – it saves on a fat portion)

Salt and Pepper to taste

 

Fry onion and spices for a couple of minutes until onion is soft.  Add rest of ingredients and simmer on medium heat until potato is cooked through.  Serve with fresh coriander.

 

2CC, 1 Protein, 1 Fat

Roasted Carrot and Chickpea Soup with Moroccan Spiced Toast

| roeliaschoeman

Roasted Carrot and Chickpea Soup with Moroccan Spiced Toast
(adapted from Fresh Living Magazine May 2015)

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Serves 1
Preheat oven to 180C

Toss 75g red onion, 225g baby carrots (3 Veg), ½ tsp crushed garlic, ½ tsp crushed ginger, ½ tsp ground cumin and 5ml olive oil (1 Fat) together in a Ziplock plastic bag – shake to coat properly.
Transfer to baking sheet, season well with coarse salt and freshly ground black pepper and roast for 25 minutes or until soft.
Once done, add to 300ml veggie stock and 75g chickpeas (1 Prot) and simmer for a few minutes for flavours to mix. Blitz with handblender and serve with fresh coriander.
The original recipe calls for dukkha, but I didn’t have a home and I didn’t want the extra fat portion (nuts added to dukkha) so I took 1.5 slices Albany Ultima bread (1 CC), cut it into strips and sprinkled it with Woolies Moroccan rub. Toasted in the oven until crisp and browned. Dunk it in the soup – really yummy!

Delish Pumpkin Soup

| roeliaschoeman

Pumpkin Soup with Peanut Butter!

Serves 2:

100g onions (1 Veg)

300g pumpkin (3 Veg)

250ml chicken stock

150g cooked chickpeas (2 P)

5ml Robertson’s Exotic Thai Spice

10ml peanut butter (1 Fat)

Salt and Pepper to taste

 

Boil chopped oni0ns and cubed pumpkin in chicken stock with salt, pepper and Thai Spice until soft.  Add stock if needed.  Add cooked chickpeas and cook for about 5 minutes.  Stir in peanut butter.  Take off heat and liquidise.  Serve with fresh coriander.

 

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Baked Chickpea Patties with Mint Dressing

| roeliaschoeman

Especially for “Meatfree Monday”!

This makes 6 small patties – I didn’t want to make it too big, wanted to make sure the patties keep its shape!

  • 1 tin Chickpeas (drained)
  • 1 medium onion, grated
  • 100g grated carrot
  • ¼ teaspoon ground coriander, ¼ teaspoon ground cumin, ¼ teaspoon garlic salt
  • 1 heaped tablespoon raw oats

Season to taste

Blitz all the ingredients (except oats) together. Stir in 1 tablespoon of oats. Shape 6 patties (it easier to use your hands, firmly pressing the ingredients together) and bake at 180C for about 30 minutes on a baking sheet. Carefully lift off the baking sheet once cooled off a bit.

Prepare mint dressing (175ml plain fat free yogurt, 1 teaspoon dried mint – you can use fresh mint as well, I just ran out of it!) Put in fridge, the longer you leave it, the more the flavor develops.

Serve patties on a whole-wheat hamburger bun, with rocket and lettuce.

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