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Recipe of the week: Veggie Turmeric Chickpeas

Although I am not a vegetarian, post-cancer I have been actively trying to be much more “plant-based” and dramatically reduce the amount of meat and dairy that I eat. One of my biggest challenges has been finding easy (I’m a busy gal and don’t always have time to cook) vegetarian recipes that are tasty, filling and that I can batch cook for days when I need faff-free dinner/lunch.

This recipe is super-simple and full of flavour, and is chock-full of nutrients/antioxidants. Serve it with rice (or for extra plant-power cauliflower rice). This recipe also has the advantage that it is vegan, dairy-free, gluten-free and completely “syn-free” on Slimming World, making it a good option if you are trying (as I am) to lose the chemo weight.

Ingredients

  • 2 x 400g chickpeas, drained
  • 2 x red onion peeled and chopped
  • 1 tbsp tomato puree/paste
  • 2 cloves of garlic, crushed
  • 1 tsp fresh grated ginger or 1/2 teaspoon ground ginger
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp dried coriander
  • 2 tsp turmeric
  • 1/2 tsp chilli powder (or 1 fresh chilli chopped)
  • 200g fresh spinach
  • juice from 1 lemon
  • 250 ml vegetable stock
  • Salt & pepper to taste

Combine all the ingredients except the spinach and lemon juice into a slow cooker. Cook on low for 5-6 hours or high for 3-4 hours with the lid tightly shut. Add a little more stock whilst cooking if needed. Make sure the chickpeas are cooked through.

Add salt & pepper to taste

Stir in chopped spinach and lemon juice, and serve with rice.

Batch cooking tip: This will keep in the fridge for up to a week, just don’t add the spinach until you are about to serve.

Yum!

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