Quick chickpea dish
Quick chickpea dish
Quick and delicious chickpeas cooked in a flavourful sauce and served on a bed of basmati rice!
Vegan, nut free, soy free | Serves 3 | MAIN
Ingredients:
- 2 tablespoons of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1/2 teaspoon of each oregano, smoked paprika, curry powder, chili flakes
- 1 tablespoon of tomato paste
- 1 vegetable bouillon cube
- 3 tablespoons of tomato passata
- 2x 230g chickpeas (drained weight), drained and washed
- Salt and pepper
- Handful of fresh parsley, chopped
Steps:
In a pot, on a medium heat, sauté the onion and garlic with the olive oil, until translucent.
Continue with all the spices and sauté for a minute until they release all their aromatics. Add splashes of water to deglaze the pot if needed.
Add the tomato paste and veggie cube and 50ml of water. Stir and sauté for few minutes.
This will create a thick paste (this is full of flavour!). Add the tomato passata, season well and add the chickpeas.
Add 200ml of boiling water and cook for 15 minutes on a medium-low heat.
Taste and adjust the seasoning if needed. Use a hand blender to blend 3/4 of the chickpeas, keep some whole.
Serve with basmati rice, couscous, bulgur or quinoa and fresh parsley.
Happy cooking everyone!
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