Tag Archives: Chickpeas

Recipe of the Week – 21st September 2015 – Moroccan Roasted Vegetables with Chickpeas

Whenever I make this in the cafe it always sells out within the day – no matter how much I make! I have posted a variation of this recipe before, but I am continually tweaking ingredients, and I felt that this is the most satisfying to date.

Serves 6


1 large aubergine, cut into 2 cm dice

2 large onions, roughly sliced

500g butternut squash, peeled, deseeded and cut into 2 cm dice

50ml sunflower oil

6 cloves of garlic, peeled but left whole

3 peppers of varying colours, deseeded and roughly chopped

3 sticks celery, chopped

4 carrots, roughly chopped

A small bunch or runner beans, roughly chopped

2 x 400g tins of good quality chopped tomatoes

2 x 400g tins of chickpeas, drained

A large handful of fresh coriander, chopped

1 tsp ground cumin

1 tsp ground coriander

A pinch of saffron threads

1 tbs Ras-el-Hanout

1/2 tsp ground cinnamon

1/2 tsp ground turmeric


1. Preheat the oven to 220C.

2. In a large bowl add all of the ground spices and mix well.

3. Add all of the vegetables (everything except the chickpeas), pour over the oil and again mix well.

4. Pour the vegetables in a large greased baking tray and roast for 25 minutes, stirring halfway through. Separate the garlic cloves, mash, then stir in.

5. Add the tinned tomatoes and stir well.

6. Add the chickpeas to the vegetables and roast for a further 5 minutes.

7. Stir in the fresh coriander and serve warm with couscous.


Recipe of the Week – 25th May 2015 – Moroccan Aubergine and Chickpea Stew


I really love this recipe – it’s very filling with the combination of silky aubergines and the chickpeas, and blends nicely with the Moroccan spices that really lets the cinnamon flavours out – I will definitely be doing this one again!

Serves 6


1 large onion, chopped 

4 tbs olive oil

1 green chilli, finely chopped

6 cloves of garlic, crushed 

2 large aubergines, cut into 2cm dice

300ml water 

3 x 400g cans of chickpeas, drained 

2 x 400g cans of good quality chopped tomatoes 

1 tsp ground cinnamon 

1 tbs Ras-el-Hanout

1 bunch of coriander leaves, chopped 


1. Place the diced aubergine in a large bowl, sprinkle liberally with salt and leave to juice for 30 minutes. Rinse thoroughly.

2. Add the oil to a large frying pan and gently fry the onion and aubergine for 10 minutes until soft.

3. Add the garlic, chilli and spices and fry for a further 2 minutes.

4. Add the water, tomatoes and chickpeas to the mixture, season, stir thoroughly and simmer for a further 10 minutes.

5. Take off the heat, stir in the chopped coriander and serve immediately with couscous or flatbreads.

Recipe of the Week – 30th March 2015 – Butternut Squash and Chick Pea Loaf


I have been looking for a nut-free, nut roast (if that makes sense!) for a while, for people with nut allergies, and was inspired this week by something in the Guardian. This is my variation on it, which adds parsnips for extra sweetness, as well as a few other tweaks. This turned out to be very filling and more-ish, and I will definitely be doing it again.

Serves 6


1 large butternut squash

3 large parsnips, peeled and diced

2 large carrots, peeled and grated

300g mushrooms, diced 

5 tbs olive oil

1 large onion, diced

3 cloves of garlic, crushed

1 x 400g can of chick peas, drained

1 tbs dried thyme 

1 tbs dried oregano

1 tbs fresh parsley, roughly chopped

3 tbs soy sauce

100g freshly grated breadcrumbs

Salt and black pepper, to taste


1. Preheat the oven to 180C.

2. Cut the butternut squash in half lengthways, deseed and score the flesh then drizzle 2 tbs of the olive oil over before sprinkling 2 tsp of the thyme and a generous sprinkling of salt and pepper. Add the parsnips to the roasting tray and also drizzle with oil. Roast for 45 minutes until soft.

3. In a large saucepan, saute the onion and garlic for 5 minutes before adding the grated carrots and chopped mushrooms together with the soy sauce. Cook gently for a further 5 minutes before adding the chickpeas.

4. Season the mixture and roughly mash the chickpeas with the back of a fork. Add the remaining herbs and simmer for a further five minutes.

5. Peel and roughly chop the butternut squash and add with the parsnips to the mixture.

6. Add the breadcrumbs and remaining herbs to the mixture then pour into a large greased loaf tin. Cover with foil and bake in the oven for 45 minutes until crispy.

7. Serve immediately with a tomato gravy and a selection of roasted vegetables.


Recipe of the Week – 23rd June 2014 – Moroccan Carrot and Chickpea Salad

This is my take on a simple Moroccan carrot salad which makes a welcome change from the standard green leaf side salads I tend to usually make. This is particularly nice if marinaded in advance and chilled before serving.

Serves 4 to 6


500g carrots, peeled and coarsely grated
1 x 400g tin of chickpeas, drained and rinsed
200g flaked almonds, lightly toasted
Small handful of fresh mint, roughly torn

For the dressing
100ml olive oil
1 tbs cumin seeds
2 tbs lemon juice
1 tbs honey (I used Agave nectar to make it vegan)
Pinch cayenne pepper
1/2 tsp sea salt


1. Toast the cumin seeds in a small dry frying pan until lightly browned, cool then grind to a powder with a pestle mortar.

2. Whisk together the oil, honey, lemon juice, cumin, cayenne and a pinch of salt and set aside.

3. Combine the grated carrots, chickpeas, toasted almonds and mint in a large bowl and pour over the dressing. Toss thoroughly and chill before serving. This is very nice with pittas or flatbread.

Recipe of the Week – 22nd July 2013 – Chana Masala with Eggs

This is my latest variation on a yellow split pea Dhal that is a real favourite in our house. This is a Chana Masala with Chickpeas which has been slowly cooked for most of the afternoon, before adding halved boiled eggs and topped with a coriander and mint raita. This is a fantastically satisfying curry, that if you’re anything like me, will cause you to eat too much!

Serves 4


300g Yellow split peas (Chana Dal), soaked for 3 hours, then rinsed and drained
2 x 400g tins chick peas or 400g dried, pre-soaked overnight then boiled for 1 hour
6 large free-range eggs
3 tbs sunflower or vegetable oil
20g butter
2 large onions, thinly sliced
1 tsp sized piece of fresh ginger, peeled and grated
5 garlic cloves, peeled and finely chopped
1 green chilli, deseeded and finely chopped
1 x 400g tin of good quality chopped tomatoes
1 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 tsp whole cumin
2 tsp garam masala
1 tsp ground turmeric
2 tsp sugar
Small handful fresh chopped coriander
Salt and pepper to taste

For the raita;

300ml natural yoghurt
2 tbs water
1 tbs fresh chopped mint
1 tbs fresh chopped coriander
1 tbs lemon juice
Salt and pepper to taste


1. Heat the oil and butter in a large saucepan and sauté the onions until soft then add the ginger, chilli, garlic and cumin seeds and fry gently for a further 2 minutes.

2. Add all the ground spices and stir, simmering for a further 2 minutes.

3. Add the tomatoes, seasoning, and approximately 800ml water. Bring to the boil then add the Chana Dal. Simmer gently for 50 minutes then add the chickpeas. Cover and simmer on a very low heat for a further 40 minutes. Check occasionally to ensure the sauce is not too dry and add more water if required.

4. Meanwhile, hard boil the eggs (7 minutes+), allow to cool, shell and halve before adding to the cooked mixture.

5. To make the raita, simply combine all the ingredients and whisk until smooth.

6. Season the Dhal mixture thoroughly, add the chopped coriander and simmer gently for a further 5 minutes. Serve with the raita, further chopped coriander and rice and naan bread if desired.

Chana Masala with Eggs

This is my latest variation on a yellow split pea Dhal that is a real favourite in our house. This is a Chana Masala with Chickpeas which has been slowly cooked for most of the afternoon, before adding halved boiled eggs and topped with a coriander and mint raita. I will try to put the recipe for this on my blog soon, but it was very complicated, so please bear with me!