CHICKPEA SALAD RECIPE | JAMIE OLIVER SALAD RECIPES
If you ask me, we just don't use chickpeas in enough stuff – try this salad and you'll be converted
Total Time 10 minutes
Yield 4
Number Of Ingredients 11
Steps:
- First of all, finely slice your red onion. Once that's done, finely slice your chillies then roughly chop your tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of half a lemon and 3 tablespoons of good extra virgin olive oil. Season to taste. Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.
- Just as you're ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning – you may want to add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese.
Nutrition Facts : Calories 272 calories, FatContent 16.5 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 11.5 g protein, CarbohydrateContent 19.6 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 1.43 g salt, FiberContent 5.6 g fibre
LAMB & CHICKPEA CURRY | JAMIE OLIVER RECIPES
This incredibly easy curry is far tastier and healthier than a takeaway – enjoy!
Total Time 2 hours 20 minutes
Yield 6
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally.
- Meanwhile, peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.
- Tip in the chickpeas (and their juice), then crumble in the stock cube. Pour in the tomatoes and 1 tin’s worth of hot water.
- Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
- Cover with a lid, reduce the heat to low, and simmer gently for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan.
- Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.
- Have a taste and season to perfection, then tear the coriander leaves over the top. Delicious served with brown basmati rice.
Nutrition Facts : Calories 263 calories, FatContent 11.7 g fat, SaturatedFatContent 6.1 g saturated fat, ProteinContent 17.1 g protein, CarbohydrateContent 23.4 g carbohydrate, SugarContent 10.3 g sugar, SodiumContent 0.5 g salt, FiberContent 6.7 g fibre
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- Cook the basmati rice according to the package instructions.Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook for a few minutes, until the onions are soft and starting to turn golden. Sprinkle in the curry powder and garlic and stir, cooking for another minute or so. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the coconut milk, honey and a squirt of sriracha. Bring to a boil, add the chickpeas, reduce the heat, and simmer for 10 minutes. Taste and adjust the seasoning, adding more salt, honey, or Sriracha (or lime juice, if using.)Serve the curry over the rice. Garnish with the cilantro.
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