SPICY CHICKPEAS RECIPES

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SPICY ROOT & LENTIL CASSEROLE RECIPE - BBC GOOD FOOD



Spicy root & lentil casserole recipe - BBC Good Food image

The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Supper, Vegetable

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 11

2 tbsp sunflower or vegetable oil
1 onion, chopped
2 garlic clove, crushed
700g potatoes, peeled and cut into chunks
4 carrot, thickly sliced
2 parsnip, thickly sliced
2 tbsp curry paste or powder
1 litre/1¾ pints vegetable stock
100g red lentils
a small bunch of fresh coriander, roughly chopped
low-fat yogurt and naan bread, to serve

Steps:

  • Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
  • Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
  • Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

Nutrition Facts : Calories 378 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 64 grams carbohydrates, FiberContent 10 grams fiber, ProteinContent 14 grams protein, SodiumContent 1.24 milligram of sodium

SPICY CHICKPEA KOFTAS WITH INDIAN SLAW - HEALTHY FOOD GUIDE



Spicy chickpea koftas with Indian slaw - Healthy Food Guide image

Make low-calorie, vegetarian spicy chickpea koftas with Indian slaw for a healthy, satisfying dinner. This recipe is brilliantly simple, mega cheap and packed with flavour and it's ready and on the table in 25 minutes.

Provided by Sally Travis

Total Time 25 minutes

Cook Time 0 minutes

Yield 4

Number Of Ingredients 47

Koftas
390g can chickpeas (I used Delmaine)
spray oil
1 small onion, finely chopped
2 carrots, peeled and grated
1 inch (2cm) piece fresh ginger, grated
1 clove garlic, grated
½ teaspoon ground cinnamon
1 teaspoon garam masala
½ cup finely chopped fresh coriander
zest of lemon lemon ½ lemon
salt and freshly ground pepper
Indian slaw
2 tablespoons sunflower seeds
1 teaspoon mustard seeds
2 tablespoons mango chutney (I used Patak's)
1 tablespoon plain yoghurt
1 tablespoon lite mayonnaise (I used Weight Watchers)
salt and freshly ground pepper
½ red cabbage, finely sliced
1 red onion, finely sliced
½ cup roughly chopped fresh coriander
...

Steps:

  • 1 Mash the chickpeas in a large bowl with a potato masher or fork. Spray a frying pan with oil and put onto a medium heat. Add the onion and gently fry for 2 minutes then add the grated carrot, ginger and garlic, stir for 2-3 minutes. Pour in the cinnamon and garam masala and stir for a couple of minutes to release the fragrances. Add the mixture to the chickpeas with the fresh coriander and lemon zest, season and mix well.
  • 2 Take a golf ball-sized amount of mixture and shape into a kofta. Repeat this with the rest of the mixture, making 10-12 koftas and place them in the fridge while you make the slaw.
  • 3 Pour the sunflower seeds and mustard seeds into a dry frying pan and toast on a low heat until the mustard seeds start popping and the sunflower seeds are pale brown, remove from the heat and place to one side.
  • 4 To make the dressing: in a small bowl combine the mango chutney, yoghurt and mayonnaise. Mix well until smooth and season to taste.
  • 5 In a large bowl add the red cabbage, red onion and coriander. Roughly combine, then pour over the dressing and add half of the toasted seeds. Mix roughtly, coating all the cabbage in dressing. Transfer to a serving dish and sprinkle over the remaining seeds.
  • 6 Take the koftas from the fridge and place a frying pan on a medium heat, spray with oil and fry the koftas in batches until golden brown.
  • 7 Serve the koftas alongside the slaw and enjoy!

Nutrition Facts : ServingSize 4 serves, Calories 227 calories, FatContent 7.2 g, CarbohydrateContent 28.3 g

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SPICY CHICKPEA KOFTAS WITH INDIAN SLAW - HEALTHY FOOD GUIDE
Make low-calorie, vegetarian spicy chickpea koftas with Indian slaw for a healthy, satisfying dinner. This recipe is brilliantly simple, mega cheap and packed with flavour and it's ready and on the table in 25 minutes.
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Reviews 4.8
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SPICY ROOT & LENTIL CASSEROLE RECIPE - BBC GOOD FOOD
The potatoes in this recipe take on the spicy flavours beautifully - our idea of the perfect veggie supper
From bbcgoodfood.com
Total Time 45 minutes
Category Buffet, Dinner, Lunch, Main course, Supper, Vegetable
Cuisine Indian
Calories 378 calories per serving
  • Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.
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