Moroccan spiced chickpeas

Soy FreeMeal Type: MainMeal Type: Sides & appetisersGluten freeNut freeDairy freeVeganSesame freeTop 14 free

7 Jul

VEGAN II DAIRY FREE II GLUTEN FREE II SOY FREE II NUT FREE II SESAME FREE II TOP 14 FREE

Chickpeas that are beautifully lightly spiced with sauteed veggies. This is such a super quick recipe to throw together. It’s great to make as part of meal prep for the week, as you can use it in so many ways. I ate this in a wrap with some salad, and in a jacket potato the next day. You could serve it as a main meal with quinoa or rice. However, you eat this enjoy my darlings!!

Notes on ingredients

Chickpeas

I always use tinned legumes, they are so convenient this is my idea of fast food. It’s so handy to have tinned beans in the cupboard as your pantry staples because you can throw dinner together really quickly and effortlessly.

Spices

Ras el hanout is one of my favourite spice blends to use. it’s woody and pungent and a little sweet because of the cinnamon and cloves, its more warming than hot and spicy and great to use as a marinade or spice rub for meats.

NB always check the ingredients as cheaper spice blends will contain questionable ingredients like so called ‘natural ingredients’ which are infact the opposite and usually a slew of chemicals like yeast extract, gluten and yeast contaiing ingredients to name a few.

Ingredients

Spiced chickpeas by Kam sokhi mind body & eating coach

How to make spiced chickpeas by Kam Sokhi mind body & eating coach

Morrocan spice for chickpeas is a great spice to use, by Kam Sokhi mind body & eating coach

I’ve only used a wok for this recipe so not much washing up YAY! and it literally takes 10 minutes and you have food fit for a queen, or a king.

Storage and reheating

The chickpeas will keep up to 4 days in the fridge, they are great eaten cold or you can reheat them either in the microwave or in a wok with a little oil.

15 mins prep & cooking time feeds 4

Step by step

ingredients for spiced chickpeas by Kam Sokhi mind body & eating coach

Spiced chickpeas for salad by Kam Sokhi mind body & eatingcoach

Recipe

4 tbsp olive oil
3 cloves crushed garlic
1/4 head broccoli chopped
1 courgette diced
1 red onion sliced
1/2 bunch asparagus
1 tin of chickpeas
1.5 tsp rasel en hanout
tsp black pepper ( sea salt to taste)
1 red chilli * optional

Method

In a wok heat up the oil and add the garlic for a few seconds. follow with all the other vegetables, chilli if using and stir fry till soft but still a little crunchy.
Add the drained chickpeas, and the rasel en hanout seasoning stir fry for a few minutes on high heat to release the flavour of the spices, add the salt & pepper.
That’s it you're all done, time to eat & enjoy!

Variations

You can absolutely swap the chickpeas for cannellini beans or butter beans and also you could add whatever vegetables you have in your fridge. Go nuts and experiment let your inner Nigella out!!

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.

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Hi there, I am Kam and I create delicious allergy friendly recipes for health conscious people like you, so you can find joy & happiness in food again.

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