Tag: chickpeas

Chorizo, Kale and Chickpeas (quick)

Serves 3 normals or 2 Jamies

10-15cm piece of skinny chorizo chopped into small pieces

Pinch chili flakes

Jar of good chickpeas

3 large handfuls of kale, stalks removed and chopped well

Lemon juice

Eggs

Fry the chorizo on a medium heat until golden, add the chilli flakes and chickpeas and a pinch of salt and cook for 5 mins stirring often.

Warm some oil in a frying pan.

Add the kale to the chickpea mix and wilt (not too much, keep some crunch) and add squeeze of lemon juice and season well. 

Quickly fry the eggs and serve on top of the kale and chickpea mix.

amyLeave a comment

Chickpea & Feta Salad

Serves 4

Half a red onion very finely sliced

1 red bird eye chilli finely chopped

Juice of one lemon

2 tbs olive oil

1 large jar of chickpeas

1 small tin of kidney beans

1 medium beetroot grated

2 large carrots grated 

Handful of mint roughly chopped

Handful of basil torn 

1 pack of feta cheese

1 tbs lin seeds

1 tbs sunflower seeds

In a large bowl mix the onion with the chilli and stir in the lemon juice and olive oil and mix well, adding some salt and pepper. Leave to one side for 20 mins to take the raw taste off the onion.

Heat the chickpeas until lukewarm with a couple tbs water. Once warm take off the heat and mash about 1/4 until a rough paste. 

Stir the chickpeas into the onion and lemon and mix well to make sure the paste takes on the oil and lemon juice. Add the kidney beans, carrot and beetroot and stir together. 

Finally add the herbs and crumble in the feta keeping some larger chunks. Check the seasoning and add more salt and lemon juice if necessary.

Serve and sprinkle on the seeds (if using) on each serving.

Can also add chopped tomatoes and cucumber – but only if not planning to keep left overs as will go too soggy.

amyLeave a comment

Kidney Bean, Lentil & Chickpea Burgers

Serves around 6-8

1 white onion finely chopped

1/2 jar chickpeas

1/2 large tin of kidney beans

200g dried green lentils or a full jar

1tsp chilli flakes

1 egg, beaten well with a fork

Breadcrumbs (optional)

2 tbs olive oil

Cook the lentils in at least 500 ml of water, do not add salt, for 25 mins and drain.

In the meantime, fry the onion in a little of the olive oil with a tsp of salt.

Mash the kidney beans and chick peas together, add the chilli flakes and season. Taste and add more seasoning if necessary.

When the lentils are soft add them to the mix and mash again and mix together, check the seasoning again and once ok add the beaten egg and stir well.

Oil your hands and make little burgers from the mix, is using the breadcrumbs coat the burgers in them. The mix will be better if in the fridge for a couple of hours but not essential, just might be a bit sloppy when you make the burgers. If you have some breadcrumbs left over just stir them into the mix when finished. 

Heat the remaining oil in the pan on #7 and when you drop a small piece of the mix in and it sizzles add the burgers and fry for 4-5 mins each side until cooked through.

Serve with salad, wrap, grated beetroot etc or sweet potato chips. Make as many as you need for the meal and keep the rest of the mix and make it up into burgers when you are ready to eat them. Will keep 48h in the fridge. 

amyLeave a comment

Vegetable Soup with Chickpeas

Serves 4

1 large white onion

5 large sticks of celery

4 large carrots

2 medium potato

2 chicken stock cubes

1 parmesan rind (optional)

1 bay leaf

1 jar of chickpeas

Grated parmesan and olive oil

Peel and roughly chop the onion. Wash the celery, carrots and potato and chop into chunks. Put everything in a large pan and cover with enough boiling water to just cover the veg. Add the stock cubes and bay leaf (and the parmesan rind if using). Season with pepper, no salt at this stage and cook until the veg is soft. 

Remove the bay leaf and parmesan rind.

Using a stick blender, blend until smooth and if too thick add some more water. 

Add the jar of chickpeas and allow to warm though. 

Serve in pasta bowls and grate over fresh parmesan and drizzle with a little good quality olive oil.

amyLeave a comment