Tomato and coconut chickpeas

Name: Tomato and coconut chickpeas
Cook time: 15 min
Yield: 4

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:

Serving Amount:

Serves 4 people

Cooking Instructions:

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.
TO SERVE:

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.