Mediterranean Chickpeas

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Chickpeas are an incredibly versatile ingredient. I have a sweet chickpea post soon to follow this amazing savoury one, just to prove that to you all. But for today, the focus is on these warming Mediterranean chickpeas. Even though we aren’t quite into autumn yet, these are going to be an autumn staple for me- especially seen as I’ll be back at uni, and so in search of a cheap and healthy meal…

The quantities below make a batch of Mediterranean chickpeas that will serve 3. It could make four smaller portions at a push- but trust me, you don’t want to scrimp on the portion sizes here. It tastes way too good. If you want to, you can freeze two portions, as the chickpeas seem to keep in the freezer very well. Alternatively, keep it in the fridge for up to 2 days, and use it as a packed lunch or super-fast tea.

Ingredients (serves 3)

  • 1 can chickpeas (400g net weight)
  • 1 can chopped tomatoes (ditto)
  • 1 large bell pepper, any colour
  • 2 garlic cloves
  • 1 small courgette, chopped into small chunks
  • 12 green olives, each chopped in half
  • 2tsp vegetable gravy granules
  • 1tsp chilli flakes
  • 1tsp Italian herbs
  • 1/2tsp smoked paprika
  • Generous pinch of each: thyme, oregano
  • Salt and black pepper, to taste
  • Non-stick pan spray

Method

  1. Into a large pan, over a medium-high heat, add a little non-stick pray, and the garlic. Cook for 1 minute, until softened.
  2. Now throw in the courgette, and the bell pepper, cooking for 5 minutes.
  3. Add the herbs, spices, chickpeas, and canned tomatoes. Fold everything together, and then turn the heat down to low. Cover, and allow the mixture to simmer for 20 minutes.
  4. Once the 20 minutes are up, turn the heat back up to medium-high, add in the gravy granules, and then stir. In order for the sauce to thicken, allow this to stand on the heat for 1-2 minutes, stirring every now and again.
  5. Remove from the heat, and either serve immediately, or allow to cool to room temperature before dishing up. I like to serve mine with either an oatcake and some added kidney beans (as seen above), or with buttered sourdough. You can also use it to top a sweet potato jacket, or pile it into wraps…

 

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