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Spiced chickpeas


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 to create a simple to cook vegetarian flavour bomb that can be the star of the dish or a side. 

Spiced chickpeas is flavour bomb heaven

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

Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Lunch Lady Lou

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

Instructions

  • Heat pan on medium heat and add oil.
  • Dice onion and add to pan with a pinch of salt, cook for 5 minutes.
  • Dice zucchini and add to pan with chickpeas and stir to combine, cook for 5 minutes.
  • Add spices and pepper, mix to combine and cook for 1 – 2 minutes. Watch the pan doesn’t get too dry and burn.
  • Combine salad ingredients onto plate and top with chickpeas.
  • Heat leftover flatbread in pan for 2 minutes each side.
  • Serve with a dollop of coconut yoghurt, olive oil, apple cider vinegar and extra salt and pepper.
Tried this recipe?Mention @lunchladylou or tag #lunchladylou!

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Hey, I’m Lou

Lover of crispy bacon, homemade popcorn and Mama to BJ.  I’m here to empower you to cook delicious and doable meals for the modern day – even when you’re busy.

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