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Low fat chickpea curry


This is easy to make, packed full of flavour, high in fibre, to fill you up while also being low in fat!

Serves

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Ingredients
 

  • 1 onion
  • 2 cloves garlic
  • 1 inch cubed of ginger
  • 400 ml veg stock
  • 1 x 400ml tin of chopped tomatoes
  • 100 g baby spinach
  • 2 x 400g tins of chickpeas
  • 1 cinnamon stick
  • 1 tbsp cumin seeds
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tbsp of tamari or soy sauce
  • ½ tsp ground black pepper
  • ½ lemon juice
  • 1 red pepper
  • 1 red chilli
  • 2 tbsp gram flour/ flour of choice

Instructions
 

  • Peel and finely dice the onion, garlic and ginger. Drain the tins of chickpeas, slice the red pepper.
  • Heat a wide bottomed non-stick pan on high heat and once hot add 1 tbsp of oil.
  • Add in the diced onion and ginger and fry to 2-3 mins until it starts to brown.
  • Add the cumin seeds, garlic, red pepper and a pinch of salt fry for a further 2 mins until the peppers start to cook down a little.
  • Add the spices, the turmeric, garam masala, cinnamon, black pepper and cook for another 1 minute.
  • Add the veg stock, tamari and chopped tomatoes and bring to a boil, add the baby spinach and mix well.
  • Sieve in the gram flour and mix through.
  • Finely slice the chilli and serve on top.
  • Serve with toasted pitta breads or your favourite grain.

Video

  P r i n t   R e c i p e

Chickpea scramble


Such an easy dish that goes great on toast, if you can get some kala namak or black sulphur salt it really gives this dish that sulphur or egg like note.

Serves

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Ingredients
 

  • 1 x 400g tin of chickpeas
  • 50 ml plant milk of choice
  • ½ tsp garlic powder
  • ¼ tsp turmeric powder
  • ½ tsp smoked paprika
  • 1 tbsp of tamari/ soy sauce
  • Pinch kala namak/ black sulphur salt/ normal salt
  • 1 Tbsp gram flour
  • 1 spring onion/ scallion
  • 2 tbsp of pesto of choice
  • 1 slice of toast

Instructions
 

  • Drain and rinse the chickpeas
  • In a small saucepan on medium heat add the chickpeas and mash with a potoato masher until the have all broken down but are not homogenous, (this should take about 1 min). Add the garlic powder, turmeric, smoked paprika, tamari and mix well and cook for 1 min. Add the plant milk and mix through. Finley slice the scallion and sprinkle through half.
  • Once cook through and warm, turn off the heat and add ½ tsp of kala namak and mix through. Taste and add more salt and pepper to your liking.
  • Toast your bread and smear over the pesto, add a generous dollop of scramble and enjoy!
  P r i n t   R e c i p e

Easy Hummus


We sometimes call this vegan butter as we use it so much, except its higher in fibre than butter and packed with flavour. Here is an easy recipe which you can customise to your liking – enjoy!

Serves

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Ingredients
 

  • 2 x400g tins of cooked chickpeas
  • 4 heaped tablespoon of light tahini
  • Juice of 2 lemons
  • 3 cloves of garlic
  • 100 ml of water
  • 4 tbsp of olive oil
  • 1.5 tsp salt
  • To serve
  • Toasted pitta breads
  • Olive oil
  • Sweet paprika

Instructions
 

  • Peel and finely dice the garlic
  • Drain and rinse the chickpeas
  • Into a food processor add the chickpeas, tahini, salt, water, lemon juice and blend till smooth.
  • Add the olive oil and blend for a couple of minutes again till smooth. Taste and adjust the seasoning to your liking by adding more salt, lemon, olive oil for a creamier texture and chilli
  • Serve in a large bowl with drizzle of olive oil on top and sprinkle of paprika on top
  • Enjoy
  P r i n t   R e c i p e
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