Here are some easy-to-follow recipes when deciding what to dish out to your little chickpeas for lunch or dinner.
This recipe can be approached creatively, adding things your kids like to eat, and it can be included whole to the blended base.
- 500g Passata
- 1 medium onion finely diced
- 1 clove crushed garlic
- Hand full of basil leaves
- 5tbs Hummus
- 1 tbsp oil
1. Sautée onion until softened.
2. Add crushed garlic and sautee for a further minute or two.
3. Add the passata and allow to simmer over a low heat for ten minutes.
4. Add the basil leaves and allow to simmer for a further three minutes.
5. Add four tbsps of hummus to give a creamy texture.
6. Blend the mixture to a smooth texture and add to the pasta.
- 1 can of organic tomatoes
- 1 tsp Braggs Apple Cider Vinegar
- 1/8 tsp Paprika, pinch of garlic powder
1. Drain the tomatoes thoroughly to avoid the ketchup becoming too runny.
2. Put all the ingredients in a blender and blend until completely smooth.
3. The ketchup can keep for up to 1 week in the fridge.
- 2 cans of organic chickpeas
- 4 tsp Tahini
- ½ tsp sea salt
- 6 tbsp olive oil
- 4 tbsp lemon juice
- 7 tbsp water/juice from chickpeas
Place all of the ingredients in a blender and blend until smooth,; coriander leaves and/or paprika or other favourite flavours may be added.
For a smoother, creamier version, place the chickpeas in a salad spinner and spin vigorously for a minute to remove the outer skins.
Chickpea rolls are delicious served hot or cold, and can be kept at room temperature to serve in a salad with lunch the next day.
- 1 cup of chickpeas
- 2 tablespoons Tahini
- ½ teaspoon salt
- 1 or 2 spring onions finely chopped
- Bunch of fresh parsley finely chopped
- 100g sesame seeds
1. Soak chickpeas overnight, bring to the boil and simmer for one hour or until soft, using a can.
2. An optional step is to remove the skin of the chickpeas, by placing the chickpeas in a salad spinner and spinning vigorously for a minute or so.
3. Blend the chickpeas and the Tahini until they have a creamy texture.
4. Add the chopped spring onions and parsley and mix.
5. Add the salt.
6. Make the mixture into small balls with your hands and roll in the seeds.
7. Place on a lightly-oiled tray and allow to cook at 180 degrees for 20 minutes.
8. Delicious served hot or cold. Keep at room temperature to serve with lunch the next day.
- ½ k of extra firm tofu
- Wrap the tofu in kitchen towel and gently press with your hands to release the liquid.
- It should take a minute or two to complete this.
- Slice the tofu into 1½ cm slices.
- Heat a non-stick pan for about one minute at a medium-high heat before adding the oil.
- Add 3 tbsp oil (olive, rapeseed or sunflower).
- Add 1 tsp garlic powder and 1 tsp paprika to the oil.
1. Spread the oil over the surface of the pan.
2. Place the slices of tofu on the pan, making sure to leave space between them.
3. Do not turn them or move them until it is possible to see a golden crust creeping up the side of the slices. It should take about seven minutes for this to happen.
4. Turn them and allow four minutes for them to brown on the other side.
NOTE: If you have any recipes that are a hit with your own 'little chickpeas', which you would like to share, we would love to hear from you. Simply email firstname.lastname@example.org and don't forget to include a shot of your recipe!