Chickpeas with Tomato, Parsley and Cumin Part 2
To make into a delicious, nutritious pâté, simply add the cooked and cooled chickpea mix to a blender with 3/4 cup of water and blend till the desired texture is reached.
The pâté is great on toast, in a wrap or as a dip with crudités or crackers and makes a healthy lunch box snack for kids.
Both recipes freeze extremely well.
Tofu, Bean and Vegetable Bake with Sweet Potato Ribbons (vegan)
1 head broccoli, broken into florets
1 pack baby sweetcorn
1 large handful mangetout, trimmed
1 large carrot, peeled and diced
1 sweet potato
1 block tofu – organic
1 tin organic black eyed beans
A few sprigs fresh thyme, leaves removed
2 tbsp tamari sauce
2 tbsp coconut butter or olive oil
Ground black pepper
Stir fry the vegetables, excluding the sweet potato, in a little coconut butter or olive oil for 10 minutes on low heat. Cube the tofu and add along with the black-eyed beans, thyme leaves, tamari sauce, salt and pepper and continue to stir fry until soft. Transfer the mixture to a baking dish.
Slice the sweet potato into thin ribbons and lay on top. Brush with some olive oil and place under a medium grill for 15 minutes, for a delicious crispy topping.
Serve with a green salad and steamed cabbage.
TIPS: A nutrition packed fridge clearing meal.
This is a great peeler set that adds flare and ease to many of my recipes. I used the green peeler to make the sweet potato ribbons.
A good source of protein from both the beans and the tofu. Never mind five-a-day, get your seven-a-day all in one easy to make dinner!
Chickpeas with Tomato, Parsley and Cumin Part 1
1 tbsp olive oil
2 cartons organic chickpeas
2 tbsp tomato purée
1 large handful fresh curly parsley
1 tsp cumin
½ tsp Himalayan salt
Rinse the chickpeas thoroughly in a colander. Heat the olive oil in a frying pan over medium heat and sauté the chickpeas for one minute. Lower the heat then add all the other ingredients, gently stirring them into the chickpeas for a couple of minutes. Serve over some brown rice with a green leafy salad for a quick, easy and healthy meal.
TIP: For a slightly stronger flavour – top with sundried tomatoes.
Chickpeas – an excellent source of protein as well as containing a range of minerals such as iron, zinc and magnesium. They are also a very good source of fibre.
Tomatoes – packed with lycopene, vitamin C, K, B6 and fibre.
Parsley – vitamin C, folic acid and iron.
Cumin – excellent for stimulating and enhancing the digestive system.
I would always recommend using dried chickpeas but this can be time consuming. Cartons will make the job quicker but please ensure that the cartons of chickpeas do not contain extra salt or additives.