Archives for posts with tag: chickpeas

My boyfriend bought a 6 pack of chicken breasts and froze them all together. I defrosted and baked them all on Sunday so we have been working our way through them all week. Chicken is dull for lunch and dinner for 3 days. 

The title of this is a bit of a lie. I had one thing in the fridge – cooked chicken. But you could emit the chicken completely and just use veg, or tofu from the cupboard. I keep ready chopped onion in the freezer, and I get frozen spinach because life is hard.

1) fry an onion in a deep pan til golden, then fry a garlic clove (keep it whole). 

2) add 2 teaspoons of minced ginger (I keep a jar in the fridge, damn ok there were 2 things in the fridge) and fry for 30 seconds.

3) add dessert spoons of: cumin seeds, turmeric, ground coriander, and fry. For more flavour go heavy on the spices. 

4) add 600-700ml of water, half a chicken stock cube and 2 tbsp of tomato purée.

5) transfer the watery mix to a blender and whizz till smooth. Do in batches if you have too much and don’t want overflow.

6) add the sauce back to a pan and simmer for 15 mins.

7) add: drained chickpeas, frozen spinach, diced cooked chicken, salt and pepper. Simmer for another 5-10 mins.

If you want more sauce don’t simmer it as much. Serve with basmati rice and a huge dollop of mango chutney.


Oh dear it’s a been almost 2 months since I’ve posted on here, it’s amazing how fast time flies. A month ago I ran the London Marathon and since then I’ve completely lost any interest in being fit and healthy. Until yesterday. I ran the Vitality 10k and someone took the most hideous photo of me looking about 100 stone. So today, the health kick starts!

[prep 2 mins / 15 minute cooking time / serves 3 : 1 tin tomatoes, 1 tin chickpeas, ras-el-hanout, couscous]

1) in a pan on the hob fry 1 chopped onion and sprinkle in some ras-el-hanout spice mix.

2) once softened, pour in a tin of tomatoes and a rinsed tin of chickpeas.

3) add more of the spice mix, pour in 1/2 cup of veg stock, stir and pop a lid on for 10 mins.

4) cook couscous as per packet instructions and stir in a shake of cinnamon beige serving.

I’ve got leftovers for lunch tomorrow, very much looking forward to it!

I bought a pack of lamb meatballs as they were cheaper than lamb mince (weird I know) and saw this Delicious recipe on Facebook. I didn’t have any Ras el Hanout to spice the burgers so I made my own. They tasted great especially in pitta with spinach leaves and grated carrot (and ketchup if you’re my boyfriend).

1) in a blender whizz up one small chopped carrot, 1 tin of rinsed chickpeas, 1 red chilli, pinch of ras el hanout (see below for recipe).

2) place chickpea/carrot paste in a bowl with the lamb mince and mix together with your hands.

3) form in to patties and sprinkle with flour – leave in the fridge for 10 mins to firm up.

4) fry patties for 5-8 minutes turning them regularly.

Serve up with pitta (not homemade today, sorry!) and whatever else you fancy.

For the ras el hanout I followed this BBC food recipe

1) toast cumin seeds and coriander seeds.

I didn’t have a pestle and mortar so made do with a bowl and the end of a rolling pin.

2) Grind up the toasted spices with ready ground turmeric, ginger, cinnamon, black peppercorns, seeds from 10 cardamom pods.

Can’t wait to use the leftovers in some kind of North African dish. Ideas welcome!