Spicy Chickpeas

Spicy Chickpeas

Serves 4

Points plan 2 per serving

Core : ½ pt per recipe (harissa)

1 tbsp olive oil

1 onion sliced

2 garlic cloves, crushed

1 tbsp harissa paste

400g can chopped tomaoes

400g chick peas, drained

4 tbsp natural yogurt to serve

Heat oil and saute onion for 10 mins until softened and golden.  Add garlic and cook 2 mins.

Stir in Harissa, tomatoes and chickpeas and simmer for 10 mins or until the sauce is thick.  Season to taste.

Serve topped with 1 tbsp yogurt.

Great as a topping for jacket potato, naan bread or rice (remembering to add points)

Note: To make this completely core, replace the harissa with chilli powder or crushed dried chillies.

Spicy chickpeas

Core recipe

Serves 4

225g chickpeas, soaked overnight

2 tsp olive oil

1 onion, finely diced

225g spinach, shredded

1 tsp ground cumin

1 tsp oregano

1 tsp paprika

1 tsp miso paste

a handful of chopped parsley

Boil the pre-soaked chickpeas in plenty of water for 45 minutes or until tender.

Meanwhile, sauté the onion in the olive oil until translucent. Add the cumin, oregano, paprika and shredded spinach and cook for a few more minutes.

Puree half the chickpeas in a blender with some of the cooking water and the miso paste. Add the whole chickpeas and the pureed chickpeas to the vegetables and simmer for 5 minutes. Turn off the heat and stir in the chopped parsley.