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 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 bowls and top with tomato and coconut chickpeas. Dollop with cucumber raita, sprinkle with toasted shallots and hemp seeds and remaining mint.
- 2 tins 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