Tomato and coconut chickpeas
Ready in around 15 mins
- Energy: 2341kj (559Kcal)
- Protein: 19g
- Carbohydrate: 74g
- Fat: 18g
- Contains: Milk
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.
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.
- 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
- 1 bag of baby kale
- 1 bag of mint
- 1 bag of baby spinach