As we settle into 2016 resolutions can seem hard to keep. I like to keep it simple and just make small changes. I am making the effort to go up into the hills more often – the views are amazing and it’s great to get a blast of fresh air.
It’s good to try something different with food by using store cupboard ingredients. Chick Peas are a great favourite of mine.
They have a great nutty flavour. They are a good source of protein. I love using them. Chick peas are used in Mediterranean and Middle Eastern cuisine where they are used to make hummus and falafel. They are used in Indian Cookery where they are ground to make gram flour which is used to make bhajis and pakora.
Chick Pea and Spinach Curry
A quick healthy supper for a cold evening
Ready in 20 minutes
2 large onions, chopped
2 cloves garlic crushed
1 red chilli crushed
½ tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
2 tsp garam masala
large pinch of salt
1 tin of chopped tomatoes
1 tin chick peas
large handful of fresh or frozen spinach
extra virgin rapeseed oil
Heat oil in a pan, sauté the onion and garlic in oil, add the chilli and spices and salt and cook for two minutes, stirring constantly.
Add the cooked chick peas, tomatoes, spinach and a little water if needed.
Bring to the boil, reduce heat and simmer for at least 10 minutes.
Serve with rice or chapatti bread.
When cooking dried chick peas it’s worth cooking a large amount. Soak in a large saucepan full overnight and cook for two hours. When cool place in freezer bags or tubs and store in the freezer until needed.
If using tinned chick peas remember to rinse then in plenty of fresh water before using.