coriander Archives

Stir-fry recipes

Chicken noodle stir-fry

15 minutes

Chicken recipes

Cajun chicken tray bake

40 minutes

Beef recipes

Southern smoky™ BBQ beef rump steak wraps

10 minutes

Stir-fry recipes

Thai coconut chicken stir-fry

15 minutes

Fish recipes

Hake nugget tacos with smashed peas

15 minutes

Asian recipes

Korean rice bowls

10 minutes

Curry recipes

Leftover tikka chicken curry with chicken fried rice

6 minutes

Noodle recipes

Sweet and sour chicken noodle ramen

8 minutes

Thai recipes

Tom yam chilli-glazed beef shortrib with crispy ginger-and-peanut sprinkle

3 1/2 hours

Salad recipes

Spicy apple, carrot and cucumber salad

Asian recipes

Hot-and-sour soup

15 minutes

Moroccan chicken-and-chickpea soup

Serves 1

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

½ cup canned chickpeas, drained
1 T Woolworths chilli crunch
2 Woolworths mini pita breads
1 x 250 g sachet Woolworths Moroccan chickpea and chicken soup
1 T pomegranate rubies
2 g coriander

Method

1. Toss the chickpeas in the chilli crunch and air-fry at 200°C for 5 minutes.

2. Dab the pita breads into the residual oil from the chilli crunch, place on top of the chickpeas and air-fry for 3 minutes.

3. Heat the soup according to package instructions and serve topped with the chickpeas, pita breads, pomegranate rubies and coriander.

Find more soup recipes here

Photographer: Jan Ras

Food Assistant: Bianca Jones

Creamy Kashmiri chilli prawns

Spinach lasagne

Air-fryer nachos

Chicken noodle stir-fry

Cajun chicken tray bake

Southern smoky™ BBQ beef rump steak wraps

Thai coconut chicken stir-fry

Hake nugget tacos with smashed peas

Korean rice bowls

Leftover tikka chicken curry with chicken fried rice

Sweet and sour chicken noodle ramen

Tom yam chilli-glazed beef shortrib with crispy ginger-and-peanut sprinkle

Spicy apple, carrot and cucumber salad

Hot-and-sour soup

Moroccan chicken-and-chickpea soup

Moroccan chicken-and-chickpea soup

Ingredients

Method