Chickpea Curry

This is a fab and cheap curry to make. Completely veggie and it uses turmeric which has so many health benefits so it's definitely worth having a go of.

ingredients

1 can of chickpeas

1 can of chopped tomatoes

1 onion

2 clove garlic

1 thumb-sized fresh root ginger

1 red chilli (you can use less if you're not a fan of hot spice)

2 tablespoons of oil ( I used coconut oil if not vegetable)

1 teaspoon mustard seeds (I used yellow but you can use black)

2 teaspoons of garam masala

2 teaspoons of ground coriander

2 teaspoons of cumin

2 teaspoons of paprika

Half a teaspoon of turmeric

2 tablespoons coconut milk

1 handful of fresh coriander 

half the juice of a lime

sea salt

Drain and rinse your chickpeas. Finely dice the onion, finely chop the garlic and grate your ginger ( I freeze mine which makes it easier to grate and it also lasts a life time!) Next you want to heat the oil in your saucepan- you want to do this on a medium heat. Add the onion, making sure to stir until the onion starts to soften and go a golden colour. Next you want to add your garlic and ginger and cook for a minute- watch out because garlic burns very easily!

You then want to add all your spices, a long with a good pinch of salt and chopped chilli. Turn down the heat so they don't burn.

Chuck in your chopped tomatoes and give everything a big stir. Once it has been cooking for a couple of minutes you want to add your chickpeas and coconut milk. Cook for a few minutes to make sure everything is well mingled together and also heated through. Add your lime juice and stir.

Your curry is now ready to serve with a little fresh coriander sprinkled on top. I serve mine with rice or cauliflower rice... it's your curry so you decide!

Delicious.

Homemade Hummus

This is something I am well known for- mainly because I make it by the vat load for get togethers... at least that way all my pals have garlic breath together at parties!

This is very cheap, simple and ridiculously fast to make. It is a dip that you may change slightly to suit your own taste but I will give you the basic measurements but don't be afraid to add maybe a little more cumin or garlic... or even adapt it by adding a little fresh coriander or spinach!

This will make a cereal bowl size pot. If you are going to keep I would say it will last 2-3 days. It will be a little dry so just add a tiny splash of water and stir it up.

Ingredients

1 tin of chickpeas

1-2 garlic cloves (I would say to add 2 because I love garlic)

2 dessertspoons of tahini

2 teaspoons of cumin

Half a teaspoon of paprika

Half a teaspoon of dry chilli flakes (you can add more)

The juice of half a fresh lemon (I only end up using half of this, so really it's a quarter of a lemon)

2 tablespoons of extra virgin olive oil

Salt and freshly ground pepper

A little cold water

First rinse you chickpeas and leave to drain. Next roughly chop the garlic and add to your food processor. Add the tahini, spices, salt and pepper, chickpeas, half of the lemon juice and the oil. Whizz up. It will be a little dry so add a little water to loosen. You can also add a little extra oil as this will add more depth to the taste of your hummus or if you want it more zesty add more lemon juice. 

Make sure to taste it before serving- I sometime have to add a little extra cumin or salt and pepper- it's all a matter of taste really.

I usually sprinkle a little extra paprika with seeds and a little drizzle of extra virgin olive oil.

That's it done. You will never want to buy shop bought hummus again!

Funky Beans on Toast

Yet another easy peasy dish to rustle up. A delicious lunch which is made in just a few minutes plus a great source of fibre and minerals to boot!

Ingredients

Half a tin of butter beans (you can use haricot or chickpeas if you wish)

Half a ripe avocado

1 clove of garlic

The juices of half a fresh lime

A quarter of a red onion

Half a red chilli

A small bunch of coriander 

2 teaspoons of extra virgin olive oil

Salt and fresh ground black pepper

Your choice of toasted bread- I went for rye bread

This is basically the same as the chilli infused poached egg but I have added beans to the recipe for a twist. 

This will literally take three minutes to make so first things first... pop the kettle on for a cuppa and put your bread in the toaster. 

Are you ready...

Chop your garlic finely. Mash your avocado in a bowl and add the garlic, lime juice, a drizzle of extra virgin olive oil, salt and pepper. Stir. Next add your drain tin of beans. Stir. Check taste to see if you need a little more seasoning or lime or oil.

Chop the red onion and coriander. Slice finely the chilli.

Place the smashed avocado mix on your toast and sprinkle with the chilli, coriander and red onion. You can add a sprinkle of paprika or cayenne pepper if you wish.

Serve with a cuppa.