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One of my favourite kitchen rituals is cooking up a big pot of chickpeas. I love that I can flavour them however I like, onion, garlic, spices, ginger, bay leaf etc.

I love that I’m in charge of what ingredients are in them – as opposed to can with a bunch of sodium and random ingredients.

I love that to make a pot of chickpeas you simply add them to a pot with water, leave the to simmer and walk away. It honestly cannot get any easier than this.

I share how I make a pot of chickpeas and beans in my free ebook, but I also want you to know that I freeze them in a giant snap lock bag. When I’m ready to cook with some, I simply remove them from the freezer and bash the bag against the bench to break them up. Then they’re ready to cook with.

I used to make this spiced chickpea dish for my catering clients. It was with a wild curry powder or garam masala, sultanas, goat cheese and a jammy egg with lots of different greens. There were never any complaints, it was a spin on Middle Eastern with a serving of gooey egg and goat cheese – who could possibly complain?

I made flatbreads yesterday and I wanted to eat the leftover today with another veggie heavy meal. Cue this quick 5 minute dish. I filmed a video to go with it and talked through what I was pairing it with – it was an awesome summery take on a dish that I got a little sick of making on repeat. I’m glad time heals all wounds I can get back to enjoying this favourite dish of mine (and not have to make hundreds of serves).

 

 

Spiced chickpeas

Serves 2 as a side

Ingredients

  • 2 tbsp olive oil

  • 1/2 red onion

  • A good pinch of salt

  • 1/2 zucchini

  • 1 cup cooked chickpeas

  • 1 teaspoon curry powder or garam masala or a mix of cumin, cinnamon and garlic powder

  • Pepper

  • 2 handfuls rocket

  • 1 cucumber chopped

  • 1/2 carrot, julienne

  • 1 nectarine

  • 1 tbsp currants

  • 1/2 avocado

  • 2 tbsp coconut yoghurt

  • Extra virgin olive oil

  • Apple cider vinegar

  • 2 leftover flatbreads

Method

  1. Heat pan on medium heat and add oil.

  2. Dice onion and add to pan with a pinch of salt, cook for 5 minutes.

  3. Dice zucchini and add to pan with chickpeas and stir to combine, cook for 5 minutes.

  4. Add spices and pepper, mix to combine and cook for 1 – 2 minutes. Watch the pan doesn’t get too dry and burn.

  5. Combine salad ingredients onto plate and top with chickpeas.

  6. Heat leftover flatbread in pan for 2 minutes each side.

  7. Serve with a dollop of coconut yoghurt, olive oil, apple cider vinegar and extra salt and pepper.

  

 

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Hey I'm Lou

Hey, I’m Lou

Back in 2013 I bought healthy salad delivery to busy women in the Sydney CBD. Mama to BJ. Lover of crispy bacon, popcorn and BYO’ing my own cashew milk to cafe’s for my coffee. My mission: to empower you in the kitchen to cook simple meals, so you can nourish your family – even when you’re busy AF because you (and they) are worth it. On this site you’ll find family-friendly recipes that are simple to make and delicious. Enjoy.

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