Spicy chick peas
|2||green or red chillies, deseeded & finely chopped|
|2x400||g||cans chick peas, rinsed & drained|
|2x400||g||cans chopped tomatoes|
|freshly ground black pepper|
|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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