CHICKPEA SNACKS RECIPES RECIPES

Name: Tofu & chickpea curry with spring greens
Total time: 30 min
Yield: 4
Ingredients: 1 red onion; 3 cloves of garlic; 200 g tofu; 1 fresh red chilli; 200 g spring greens; 1 tablespoon vegetable oil; 1 tablespoon ground coriander; 2 teaspoons ground cumin; ½ teaspoon cayenne pepper; 1 teaspoon turmeric; 1 x 400 g tin of chopped tomatoes; 2 tablespoons olive oil; 1 x 400 g tin of chickpeas; 2 teaspoons paprika; 2 teaspoons garam masala; ½ a lemon; 2 teaspoons cumin seeds

TOFU & CHICKPEA CURRY WITH SPRING GREENS | VEGETABLES ...

Tofu & chickpea curry with spring greens | Vegetables ... image

Total Time 30 minutes

Yield 4

Number Of Ingredients 17

Ingredients

1 red onion
3 cloves of garlic
200 g tofu
1 fresh red chilli
200 g spring greens
1 tablespoon vegetable oil
1 tablespoon ground coriander
2 teaspoons ground cumin
½ teaspoon cayenne pepper
1 teaspoon turmeric
1 x 400 g tin of chopped tomatoes
2 tablespoons olive oil
1 x 400 g tin of chickpeas
2 teaspoons paprika
2 teaspoons garam masala
½ a lemon
2 teaspoons cumin seeds

Steps:

1. Peel and finely slice the onion. Peel the garlic, then finely chop 1 of the cloves and finely slice the rest. Cut the tofu into cubes. Finely slice the chilli, and shred the spring greens.
2. Heat the vegetable oil in a pan, add the onion and chopped garlic, and cook gently until the onion begins to brown.
3. Add the ground coriander and cumin, cayenne and turmeric. Cook for 1 minute. Stir in the tomatoes and half a tin of water. Simmer for 10 minutes.
4. Meanwhile, heat 1 tablespoon of olive oil in a frying pan and cook the tofu until golden brown. Drain on kitchen paper.
5. Drain, rinse and stir the chickpeas into the tomato sauce, heat through, then add the paprika, garam masala, lemon juice and seasoning to taste, plus more water if it looks too dry. Add the tofu.
6. Heat 1 tablespoon of olive oil in a pan. Add the cumin seeds and fry gently to release the aroma, then add sliced garlic and chilli.
7. When the garlic begins to brown, add the spring greens and stir-fry for 2 to 3 minutes, until just cooked. Serve with the tofu and chickpea curry.

Nutrition Facts : Calories 310 calories, FatContent 14.5 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 13.0 g protein, CarbohydrateContent 27.8 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

CHICKPEA RECIPES | BBC GOOD FOOD

Chickpea recipes | BBC Good Food image

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Provided by Good Food team

Number Of Ingredients 1

Ingredients

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TOFU & CHICKPEA CURRY WITH SPRING GREENS | VEGETABLES ...

From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet
Calories 310 calories per serving

1. Peel and finely slice the onion. Peel the garlic, then finely chop 1 of the cloves and finely slice the rest. Cut the tofu into cubes. Finely slice the chilli, and shred the spring greens.
2. Heat the vegetable oil in a pan, add the onion and chopped garlic, and cook gently until the onion begins to brown.
3. Add the ground coriander and cumin, cayenne and turmeric. Cook for 1 minute. Stir in the tomatoes and half a tin of water. Simmer for 10 minutes.
4. Meanwhile, heat 1 tablespoon of olive oil in a frying pan and cook the tofu until golden brown. Drain on kitchen paper.
5. Drain, rinse and stir the chickpeas into the tomato sauce, heat through, then add the paprika, garam masala, lemon juice and seasoning to taste, plus more water if it looks too dry. Add the tofu.
6. Heat 1 tablespoon of olive oil in a pan. Add the cumin seeds and fry gently to release the aroma, then add sliced garlic and chilli.
7. When the garlic begins to brown, add the spring greens and stir-fry for 2 to 3 minutes, until just cooked. Serve with the tofu and chickpea curry.

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This incredibly easy curry is far tastier and healthier than a takeaway – enjoy!
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Calories 263 calories per serving

1. 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.
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