Back to Recipes

Tomato and coconut chickpeas

with baby kale and cucumber raita

Ready in around 15 mins

RECIPE FACT:
Chickpeas are high in protein and are a great alternative to meat in a vegetarian or plant-based diet.
Nutritional Info:
  • Energy: 2341kj (559Kcal)
  • Protein: 19g
  • Carbohydrate: 74g
  • Fat: 18g
  • Contains: Milk
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO PREPARE THE CUCUMBER RAITA:

    Place yoghurt in a bowl. Grate quarter of the cucumber squeezing out any liquid by pressing firmly against a sieve. Remove the mint leaves from their stalks, roughly chop and add half to the raita, season well with salt and stir to combine.

  • 2. TO HEAT THE BROWN RICE:

    Spray a non-stick frying pan with oil and place over a medium-high heat. Open the bag of steamed brown rice, squeezing gently on the bag to break up any large clumps and add the pan. Cook for 2-3 mins stirring regularly until hot. Season with salt, remove from the pan and cover to keep warm.

  • 3. TO PREPARE THE TOMATO AND COCONUT CHICKPEAS:

    Place the chickpea into a sieve, rinse under running water and drain well. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the chickpeas and cook for 1-2 min. Pour in the tomato and coconut sauce and cook for 2-3 mins. Add the baby kale and stir through until just starting to wilt. Season with salt and pepper.

  • TO SERVE:

    Spoon brown rice into a bowl and top with tomato and coconut chickpeas. Dollop with cucumber raita, sprinkle with toasted shallots and hemp seeds and remaining mint.

Ingredients In your box:
  • 1 tin of chickpeas
  • 1 pack of steamed brown rice
  • 1 pot of tomato and coconut sauce
  • 1 pot of yoghurt
  • 1 sachet of toasted shallots and hemp seeds
  • Cucumber
  • 1 bag of baby kale
  • 1 bag of mint
  • 1 bag of baby spinach

SHARE YOUR CREATION WITH US!

use the hashtag #woopnz to be featured