chickpeas Archives

Fritter recipes

Baby marrow falafel

15 minutes

Boards and

Chaat board with bhel puri

10 minutes

Diwali recipes

Aloo tikki firecrackers

15–20 minutes

Air-fryer recipes

Air-fryer falafel

13 minutes

Air-fryer recipes

Air-fryer crispy salt and pepper chickpeas

20 minutes

Fakeaway recipes

Onion chickpea bhajis

Beans recipes

Whole poached chicken

2 hours

Beans recipes

Dark chocolate chickpea cake

45 minutes

Fish recipes

Basa fish cakes

40 minutes

Chickpea recipes

Falafel waffles

15 minutes

Vegan roast butternut-and-chickpea curry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 55 minutes

Ingredients

1 butternut 1, peeled and cubed (or 300 g prepared butternut cubes)
¼ cup olive oil
sea salt and freshly ground black pepper, to taste
1 onion, chopped
1 t fresh ginger, minced
1 t garlic, minced
1 t turmeric
2 t ground cumin
1 tomato, grated
¼ cup water
1 x 400 g can chickpeas, drained
½ can coconut milk
fresh coriander, to garnish

Method

1. Preheat the oven to 180ºC. Place the butternut on a baking tray and drizzle with 2 T olive oil. Season, then roast until tender, about 30 minutes.

2. Meanwhile, heat the remaining olive oil in a pan and season. Add the onion and saut for 1 minute. Add the ginger, garlic and spices, then fry until fragrant, about 2–3 minutes.

3. Add the tomato and water. Reduce the heat to a simmer and cook for 15 minutes.

4. Add the chickpeas and butternut, and stir to coat. Add the coconut milk and stir to combine. Garnish with coriander.

Find more vegan recipes here.

Read Mogau's inspiration for this recipe here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Nadia Meyer

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Trout with harissa chickpeas and warm artichoke salad

Baby marrow falafel

Chaat board with bhel puri

Aloo tikki firecrackers

Air-fryer falafel

Air-fryer crispy salt and pepper chickpeas

Onion chickpea bhajis

Whole poached chicken

Dark chocolate chickpea cake

Basa fish cakes

Falafel waffles

Vegan roast butternut-and-chickpea curry

Vegan roast butternut-and-chickpea curry

Ingredients

Method