Fiery Ginger Chickpeas

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Healthy, filling and tasty! What more do we want? I normally prefer the white chickpea but recently have taken to the dark brown variety. My husband loves them, so they were perfect to make as a side to the lentil dal and rice I had made yesterday for dinner. I had to spice them up obviously! As I do! But this time the real warmth and heat comes from the ginger. It adds an edge to them and makes them so moreish!

Give them a go friends and let me know what you think…Have a fantastic day, see you soon, much love D x

INGREDIENTS

1 tin dark brown chickpeas
1 tsp sunflower oil
1/2 tsp cumin seeds
1/2 tsp finely grated ginger
1/2 tsp piri piri mix or smoked paprika
1 tsp ground coriander powder
Salt to taste
1/2 cup tomato passata
Pinch of dark brown sugar

METHOD

In a small saucepan, heat the oil in a medium heat with the cumin seeds, piri piri or paprika, stir in the ginger along with the tomato passata

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Season with the salt and coriander powder, set to a low heat and simmer for 10 minutes

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Garnish with some fresh coriander and serve with chapati or naan bread

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A Roasted Garlic & Lemon Dressing On A Super Salad

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My husband decided to go on a diet to lose a little weight which is good news for him and his health but not for my cooking passion!
All this food and he will only be sampling?!! So to accommodate this change I decided that I would cook him super healthy food and I too would join him. Though I’m not giving up my love of sweet things, everything in moderation for me! Lol 😉

No carbs, more protein, more fruit and vegetables! So I raided my fridge for all the fresh veg I had and teamed it up with chickpeas. I must say I was delighted by the result and though he had most of it, I secretly wish I had made more for myself too!

I roast vegetables occasionally for pasta and various curries but this was the first time where I made a salad. This inspiration has come from Elaine@Foodbod. I often see her colourful pictures of succulent roasted vegetables! Drenched in mouth watering dressings so I too couldn’t resist. The addition of chickpeas provides this dish with more nuttiness and makes it more satisfying.

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I think I will have to go and buy some more exciting fruit and vegetables to explore and create new recipes with! Have a fantastic day! Much love D x

INGREDIENTS

1 medium aubergine sliced finely and then quartered
1 red bell pepper chopped into chunks
1 large fresh tomato in segments
3 garlic cloves in skin
1 tin of chickpeas
3-4 tbsp olive oil
2 tbsp fresh lemon juice
1/3 tsp smoked paprika
1/2 tsp dried coriander leaves
Salt to taste
Pinch of sugar

METHOD

• Preheat oven to 180°c, place all the prepared veg into a lined roasting tin. Drizzle a little olive oil and a sprinkling of salt and massage the oil into the vegetables

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• Roast for 25-35 minutes until everything is tender and soft. Peel the roasted garlic cloves and set aside in a small bowl

• With a fork smash the roasted garlic, add salt to taste. Pour in the olive oil and lemon juice and then mix in the paparika, dried coriander and sugar. Combine well

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• Serve up the roasted vegetables in a large bowl, rinse the chickpeas and throw in. Drench the salad with the dressing and coat all the ingredients well

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A Spinach Hummus Turn Into A Spinach Curry!

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I went into my kitchen with the intention of making some more hummus but finished with a curry?  Seriously how does that happen? Well in my case I saw extra lovely ingredients that just had to be used so this is how my final dish came about. 

A great one for all, but even more so for toddlers when introducing them to new flavours.  Either on its own, used as a dip or with some rice.  Healthy, hearty and good food! Always a great option to keep our little ones happy!

I do hope however to bring you some more new hummus creations soon.  I hope everyone has a relaxing and positive week.  See you tomorrow! Much love D x

INGREDIENTS

300g baby spinach
1 onion
3 garlic cloves
1 tin chickpeas rinsed & drained
10 cherry tomatoes
½ cup tomato passata
Salt to taste
1 tbsp sunflower oil
1 tbsp butter/low fat butter spread
½ tsp cumin seeds
1 tsp coriander & cumin powder
⅓ tsp turmeric powder
Pinch of asafoetida
1 tsp chana masala
Squeeze of fresh lemon juice

METHOD

• In a food processor blend the chickpeas and spinach together to get a grainy paste.  Take out of the processor and set aside

• Rinse the processor container and blend the cherry tomatoes, onion and garlic until you get a thick sauce

• In a large saucepan heat up the oil and butter on a medium heat with the cumin seeds and asafoetida.  Once the seeds start to sizzle, gently pour the fresh blended tomato sauce and mix well with the oil

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• Add all the seasoning and spices and lower the heat to a gentle simmer.  Pour in the passata to give the curry base more colour.  Cook the sauce for 5 minutes, stirring frequently

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• Now take the chickpea and spinach paste and stir into the sauce.  Combine well.  Cover and cook the curry for 15-20 minutes on a very low heat.  Squeeze over a little lemon juice

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• Serve with naan bread or some basmati rice! Enjoy!

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Smoked Paprika & Lemon Hummus

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A light snack for me last night!  Something healthy and filling.  It is quicker making hummus at home then it is going to buy a small tub of it from the shops.  This way you have it fresh and a lot more for your money!

I based the hummus flavour upon the peri peri spice base that has been really popular here with everyone on the blog!  I incorporated some natural yoghurt to give the hummus a creamy texture and to help cut through the spice and tang of the peri peri and lemon.  I know that I will be making more varieties of hummus as my husband and I thoroughly enjoyed it!  I can’t wait…much love D x

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INGREDIENTS

1 tin chickpeas rinsed and drained
2 small garlic cloves
½ lemon juice
1 tsp smoked paprika
1 tsp coriander & cumin powder
2-3 tbsp sunflower oil
¼ tsp dried coriander leaves
2 tbsp natural yoghurt

METHOD

• Put all the ingredients into a food processor apart from the oil and blitz

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• Add the oil gradually and grind into a paste

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• Empty into a shallow bowl and pour over a little virgin olive oil,  serve with some wholegrain pitta bread

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Green Quinoa Salad For My Dad

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My Dad’s favourite vegetables are mostly all the greens. He makes a lemony courgette side dish which I have made here for the blog before. I have learnt alot from my Dad and to this day am still learning.

My parents came round for a visit yesterday morning so I thought I would surprise them by making them a green quinoa salad. With all the ingredients in my fridge that my Dad loves, I thought it was the perfect time to make it! Along with the quinoa I decided to make some spicy roasted chickpeas that I know he has been making and enjoying after seeing my post a few months back!

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All in all, a lovely brunch treat! So healthy and guilt free but tastes great!

INGREDIENTS

1 medium courgette diced
1 green bell pepper diced
1 garlic clove sliced
1 tbsp olive oil
1 cup frozen soya beans
pinch of red chilli flakes
⅓ tsp salt
½ vegetable stock cube
1 tsp coriander & cumin powder
3 tbsp hot water
Lemon to taste
2 cups pre cooked quinoa

METHOD

• Heat the oil in a medium saucepan with the garlic and chilli flakes on a medium heat. Once the oil is hot stir fry the pepper for a few minutes

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• Throw in the courgette, season with salt, coriander and cumin powder and crumble in the stock cube. Add the water and mix well

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• Cover and cook the vegetable for 5 minutes on a low heat. Next add the soya beans, combine and cook and cover for a further 8-10 minutes

• By this time the courgette will have become soft and absorbed all the flavour

• In a large bowl mix the pre cooked quinoa and vegetables together with the juices released from the vegetables too. This makes for a lovely dressing

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• Serve on its own or with some spicy roasted chickpeas to give you a crunchy texture along with the soft quinoa

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Crispy & Roasted Patra

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“Patra is a popular vegetarian dish in the West region of India. It is known as aluchya vadya in Marathi, patra in Gujarati, and patrode in the Konkan region of India. Its main ingredient is crushed chickpeas, wrapped in the leaf of the taro plant” (Wikipedia)

I fondly remember my Mum sitting down on the floor and preparing the taro leaves to make patra at home. These leaves require a lot of attention so that you get the best out of them. It is then stuffed in a chickpea flour masala and steamed! Then on to curry or frying it!

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These days we are extremely lucky to get pre cooked patra at its after steamed stage. Available all ready to cook and serve! We rarely deep fry anything in our home so I decided to roast the patra instead. With the onion that caramelize once roasted, a hint of fruitiness of the tomatoes and the heat of the chillies with the spicyness of the patra! What a taste sensation.

Perfect as a starter, just prep and put into the oven. No fussyness just simple food! Hope you enjoy! Much love D x

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INGREDIENTS

1 ready made patra tin
1 red onion sliced into thin rings
2 tomato sliced into wedges
3 green chillies
1 tbsp sunflower oil
Fresh coriander to garnish

METHOD

• Preheat oven to 220°c. Pour in the oil in a baking dish and arrange the onion, tomato and chillies in the tray. Making sure it gets covered with the oil

• Place the patra slices onto the onion and tomato base and drizzle a little oil on top

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• Roast in the oven for 15-25 minutes or longer until required crispyness. I took mone out at 20 minutes

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• Serve up on a plate and garnish with fresh coriander

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Crunchy peri-peri Chickpeas

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I’ve had chickpeas fried and tend to find them in a Bombay mix snack and other Indian savoury foods. I tend to pick them out as I enjoy them so! And I was extremely happy to see that two lovely fellow foodie bloggers Celeste and Bandhna very recently posted recipes to roast chickpeas!! Yay!!! I thought and I couldn’t wait to open a tin and was inspired to make a peri-peri version!

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Thanks to both Celeste and Bandhna, we now have a favourite nibble that is actually good for you. My little one was chomping away on them too and without realising we had shared a whole tin of chickpeas together! I’ve promised to make some more for my husband today so he can snack on them with a cool beer.

INGREDIENTS

1 tin chickpeas drained and rinsed and dried
1½ tbsp sunflower oil
½ tsp garlic granules/powder
½ tsp paprika
⅓ tsp chilli powder or more to taste
1 tsp salt or to taste

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METHOD

• Preheat oven to 200°c/400°f/gas mark 7 and line a baking tray some foil

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• Arrange the chickpeas onto the tray and then add all the ingredients starting with the oil, followed by all the seasoning. Massage well into the chickpeas

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• Place in the oven to roast for 35-45 minutes, stirring half way through. Keep an eye at how crunchy you would like them towards the end of the roasting process

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• Leave them to cool in the tray. You may wish to squeeze a few drops of lemon juice onto them to make them a little tangy, but this will soften them a little

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Chana paneer

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This recipe has been inspired by my youngest sister in law. She recently sent me a picture of their dinner that she had made of mattar paneer with grated paneer instead of the usual cubes or chunks of this moreish Indian cheese.

I absolutely loved this idea as this way you are able to get paneer in every mouthful and can use less. Therefore reducing the amount of fat in the dish but not compromising on the flavour and rather enhancing it. Thank you Amrita for sharing your great idea! x

So my brain started to tick and I started to wonder what kind of curry I could come up with and add this grated paneer idea to. Chickpeas came to mind and chana paneer was born! It is one of those dishes that anyone who adores paneer will love!

INGREDIENTS

250g grated paneer
1 tin chickpeas drained and rinsed
1 tbsp sunflower oil
¼ tsp mustard seeds
¼ tsp cumin seeds
Pinch of asafoetida
1 medium onion finely chopped
2 cloves of garlic crushed
1 tsp grated ginger
1 tsp finely chopped chilli
150g tomato passata/crushed tomato
1 tsp chana masala
1 tsp shahi paneer masala
1 tsp salt
¼ tsp turmeric
2 tsps ground coriander & cumin powder
Pinch of sugar
Handful of chopped coriander

METHOD

• Heat the oil in a large saucepan with the asafoetida, cumin and mustard seeds. Once they start to sizzle throw in the onion, garlic, ginger and chilli, stir fry on a low heat

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• Add all the spices and combine. Pour in the passata, season with salt and stir in the grated paneer. Cover and cook on a low heat for 5 minutes

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• Mix in the chickpeas. Gently combine, cover and cook for a further 10 minutes

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Once done garnish with coriander and serve with some naan bread

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