Spicy chick peas
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
serves 3-4
| 1 | tbsp | olive oil |
| 1 | large | onion, chopped |
| 2 | green or red chillies, deseeded & finely chopped | |
| 1 | tsp | cumin |
| 1 | tsp | turmeric |
| 2x400 | g | cans chick peas, rinsed & drained |
| 2x400 | g | cans chopped tomatoes |
| freshly ground black pepper | ||
| 1 | tbsp | lemon juice |
| 1. | Heat the olive oil in a large saucepan and gently fry the chopped onion until it is softened, but not browned. |
| 2. | Add the chillies, cumin and turmeric and stir fry for about 30 seconds, avoiding letting the spices burn. |
| 3. | Add the chick peas, chopped tomatoes and freshly ground black pepper and simmer for approximately 10 minutes. |
| 4. | Add the lemon juice and cook for a further 2-3 minutes, then serve immediately. |
Serve with brown or basmati rice, wheat & gluten free pasta or on their own with a crisp green salad.
The spicy chick peas will store in an airtight container in the fridge for a couple of days, and can be reheated for a quick and nutritious snack. Make sure that if being reheated they are thoroughly hot before eating.
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