Related Searches: Easy Falafel Recipe
... 2 tsp ground coriander, 2 tsp ground cumin, 800 g canned chickpeas no added salt drained, 0.5 cup hommus dip, 1 egg ... or heat a BBQ hotplate on medium-high. Cook falafel patties for 5 minutes each side or until golden. ...
... , 1.2 L vegetable oil use 200g in recipe, 6 pita bread. Method: To make the falafel, line a tray with baking paper. Place chickpeas, onion, garlic, coriander, parsley, cumin, ground coriander and chilli flakes in a food ...
... 2 tsp ground coriander, 2 tsp ground cumin, 400 g can chickpeas drained, 2 tsp lemon rind grated, 1 lemon cut into ... Heat a flat barbecue plate over medium heat. Spray falafels well with oil and cook for 2-3 minutes each ...
These healthy pumpkin falafels are baked instead of fried and are packed with flavour, perfect stuffed into a pita with salad. Ingredients: 1 kg pumpkin deseeded, peeled and chopped, 400 g chickpeas drained, 2 cloves ...
... salt, 1 tsp ground coriander, 1 tsp ground cumin, 2 chickpeas, rinsed, 1 tsp lemon juice, 0.5 cup Greek-style ... , 1 clove garlic chopped. Method: To make the falafel, place all the ingredients into a food processor and ...
... 2 tsp ground coriander, 3 tsp ground cumin, 800 g can chickpeas drained, rinsed, 1 lemon sliced, 0.75 cup hummus, 1 ... saucepan with oil and place over medium heat. Cook falafels in batches, for 5 minutes or until golden. ...
... , 1 tsp ground cumin, 0.5 tsp sumac, 400 g can chickpeas drained, 0.25 cup lemon juice, 1 lemon chargrilled, 150 g ... oil in a frying pan over medium heat. Cook falafels for 5 minutes or until golden. Serve with chargrilled ...
... , 2 clove garlic crushed. Method: Drain and rinse chickpeas and dry well. Place into a food processor with ... a small bowl. Arrange salad on serving plates with falafels and spoon over some of the dressing. Categories: ...
... to a rough paste. Season and transfer to serving plates. Slice half the radishes. Serve pea dip with falafel (halved, if desired), radish, extra mint leaves, a drizzle of oil and lemon wedges. Categories: Low sugar ...
... balls, 2 tbs olive oil, 4 Turkish rolls. Method: Heat a chargrill pan over medium- high heat. Brush falafel with a little oil. Heat on chargrill for 5 minutes, turning often, or until heated through. Meanwhile, lightly ...
... cup extra virgin olive oil, 2 tbs extra virgin olive oil, 0.5 lemon, zested, 200 g gluten-free Macro falafel mix, 0.5 cup gluten-free Red Kellys sweet chilli lime dressing, 120 g salad leaves, 1 pkt Woolworths Free From ...
... . Chargrill until golden and crisp. Pour oil into a frying pan until 3cm deep. Place over medium heat. Cook falafels in batches for 3 minutes or until golden on all sides. Drain on paper towel. Serve with bread, tabouli ...
... and smoke for 10 minutes. Remove tray from heat and stand, covered, for 10 minutes or until smoke subsides. Place chickpeas and garlic in a food processor. Place stock in a pan over medium heat and bring to the boil. Add ...
... g Gold sweet potatoes cut into 1cm cubes, 2 tbs olive oil, 1 tsp ground coriander, 1 tsp ground cumin, 2 chickpeas, rinsed drained, 1.5 tbs lemon juice, 150 g kale and spinach leafmix chopped, 4 garlic cloves crushed, 1 ...
... tbs flat leaf parsley finely chopped, 0.5 tsp smoked paprika, 0.25 tsp bicarbonate of soda, 0.5 cup chickpeas drained, mashed, 1 lemon cut into wedges, garlic aioli, rice bran oil, 2 egg whites, 150 ml soda water chilled ...
... oil in a large pan on medium heat and cook the rest of the asafoetida and cumin for 1 minute, add the chickpeas and cook for 2-3 minutes to warm through. Remove from the heat, stir in the diced onion, the rest of the ...
... 1 large lime juiced, 270 g Greek yoghurt, 2 tbs mayonnaise, 1 tbs curry powder, 70 g mango chutney, 800 g chickpeas drained, 3 tbs coriander fresh, chopped. Method: Pre-heat the oven to 200°C/180°C fan-forced. Prick the ...
... , 45 g green olives pitted and halved. Method: To make the batter, in a medium mixing bowl add the chickpea flour, paprika,garlic powder, salt, 2 tablespoons of the olive oil, and 240ml of water. Whisk to combine. Let ...
Ingredients: 0.25 cup mango chutney, 1 pinch chilli powder, 650 g cauliflower cut into small florets, 3 tsp ground coriander, 3 tsp ground cumin, 2 tsp turmeric, 0.75 cup plain Greek-style yoghurt, 250 ml soda water ...
... coriander sprigs, 0.5 small onion finely chopped, pinch chilli flakes, 0.5 tsp ground coriander, 400 g can chickpeas drained, rinsed, 1 tbs Greek-style yoghurt, 0.25 cup roasted capsicum strips, 300 ml tomato soup, 2 tsp ...
... and cook for a further minute. Add tomatoes and vegetable stock. Bring to the boil, stirring occasionally. Add chickpeas and zucchini to soup. Return to the boil. Reduce heat to low and simmer for 4 minutes or until ...
... , 1 carrot, 2 clove clove, 2 tsp moroccan seasoning, 1 can tomatoes, 1 L chicken stock, 1 can chickpeas drained, rinsed. Method: Heat oil over medium-high heat. Brown carrots, onions and garlic - approximately 5mins. Add ...
... the heat. Let the potato mix cool. Shape into large balls with your hands and set aside. Whisk the chickpea flour and remaining chilli powder and turmeric together in a large bowl. Whisk in enough water to make a thick ...
... onion sliced, 0.25 tsp chilli flakes, 1 tsp ground cumin, 1 tsp ground ginger, 1 tsp turmeric, 400 g can chickpeas drained, 1 tbs lemon juice, 160 g Greek-style yoghurt, 50 g baby spinach leaves, 1 tbs olive oil, 100 g ...
... coriander including stalks and the lemon juice. Make a hole in the top of each puri, add the chickpea filling, pour over the pani (water) and serve immediately with pomegranate seeds on top. Categories: Potato; Entrees ...
... and blitz to a sauce consistency, adding more water if necessary. Toss the potato in a bowl with the chickpeas, red onion, tomatoes and coriander. Pile the mix on to each paapdi. Drizzle with tamarind chutney and yoghurt ...
... chillies, 0.5 medium lime juiced, 1 tsp caster sugar, 200 g potatoes peeled and sliced into cubes, 100 g chickpeas tinned, drained, 0.5 tsp chaat masala, 1 medium red onion diced, 0.5 tsp cumin, 20 paapdi. Method: Place ...
... oil. Method: Whisk the egg replacer with the water allowing the mixture to thicken for 1 minute. Add the chickpea and hearts of palm to a food processor pulsing a few times to achieve a crab like texture. Transfer to ...
... on, 2 red onions cut into wedges, 2 zucchini halved, sliced, 3 tomatoes quartered, 1 tbs sumac, 400 g can chickpeas drained, rinsed, 1 tbs harissa, 2 cup coconut water, 0.66 cup olive oil, 8 garlic cloves, 2 cup couscous ...
... , cut into 4cm pieces, 2 zucchini grated, 0.5 tsp ground coriander, 1 tsp ground cumin, 420 g can chickpeas drained, rinsed, 4 cup vegetable stock, 0.5 cup Greek yoghurt, 2 garlic cloves crushed, 4 naan bread chargrilled ...
... , coarsely chopped, 1.5 tsp lime juice, 2 tsp ground coriander, 2 tsp ground cumin, 1.5 tsp paprika, 400 g chickpeas rinsed, drained, 0.5 cup Greek-style yoghurt, 2 tbs olive oil, 1.5 tbs pepitas, 2 cloves garlic crushed ...
... for 1 minute. Turn off heat. Leave to stand for 1 hour (if leaving for longer, place in fridge). Drain chickpeas. Add 11/2 litres water. Bring to the boil. Add osso bucco, onion, rosemary, bay leaves and herbs. Cover and ...
Ingredients: 4 soft corn tortillas, 1.5 tbs cheddar cheese grated, 0.5 tsp smoked paprika, 400 g chickpeas, 1 lemon juiced, 1 tsp tahini, 2 tsp extra virgin olive oil, 1 spring onion finely chopped, 2 tbs coriander ...
... , 350 g sweet potatoes coarsely grated, 2 tsp ground cumin, 1 tsp ground turmeric, 425 g no added salt chickpeas, rinsed drained, 2 tbs pistachio dukkah, 1 tbs olive oil, 0.25 cup pepitas, 2 cloves garlic crushed. Method ...
... paprika, 1 tsp dried oregano, 1 pot vegetable stock, 1 bay leaf, 840 g black beans no added salt, rinsed, 420 g chickpeas no added salt, rinsed, 420 g diced tomatoes, 0.5 lime, 1 cup sour cream, 1 avocado, 0.5 cup tasty ...
... to the boil, reduce heat to low and simmer, covered, for 15 minutes. Increase heat to medium. Add zucchini and chickpeas. Cover and simmer for 3 minutes. Add fish and prawns and cook for a further 4 minutes. Season with ...
... onions thinly sliced, 1 small broccoli cut into florets, 1 tsp ground coriander, 1 tsp ground cumin, 400 g can chickpeas rinsed, drained, 1 lemon zested, 5 ml extra virgin olive oil spray, 2 tbs tahini, 0.25 cup reduced ...
... , 1 tsp ground coriander, 1 tsp ground cumin, 1.5 tsp mild paprika, 0.5 tsp ground turmeric, 400 g chickpeas rinsed, drained, 200 g canned lentils rinsed, drained, 1 tbs lemon juice, 0.25 cup lemon juice, 1 tbs tahini ...
... baking powder, 0.5 bunch basil leaves to garnish, 600 g cherry tomatoes halved, 1 tbs oregano, 2 Macro Organic chickpeas, 0.75 cup Macro cauliflower flour, 2 free range eggs, 1.33 cup light tasty shredded cheese, 100 g ...
... parsley, 1 small sweet potato finely diced, 8 cherry tomatoes quartered, 2 small zucchini finely diced, 200 g can chickpeas drained and rinsed, 0.5 cup baby spinach leaves, 440 g can four bean mix drained and rinsed, 0 ...
... 10 minutes or until golden and crisp. Cool and break into shards. Meanwhile, to make the hummus, process chickpeas, orange rind and juice, spices and oil into a food processor and process until smooth. Transfer to a bowl ...
... , 2 tbs cranberry jelly, 1 lemon zest - 1 tbs, juice-1/4 cup, 1 cup dried cranberries, 0.5 cup canned chickpeas drained, 0.25 cup toasted pine nuts, 0.1 tsp salt, 0.1 tsp pepper, 8 sheets filo pastry. Method: Preheat an ...
... medium zucchinis thinly sliced lengthways with a mandolin or vegetable peeler, 5 ml olive oil spray, 400 g can chickpeas rinsed and drained, 1 lemon juiced, 2 tbs tahini, 1 Woolworths sourdough loaf cut into 1.5cm-thick ...
... in a food processor until breadcrumbs form (you will need 2 cups). Transfer to a large bowl. Add chickpeas, carrot and zucchini to the food processor. Process until finely chopped and well combined. Transfer to a bowl ...
... in a food processor until breadcrumbs form (you will need 2 cups). Transfer to a large bowl. Add chickpeas, carrot and zucchini to food processor. Process until finely chopped and well combined. Transfer to bowl with ...
Creamy crab salad needs nothing more than a lettuce cup to serve as a light lunch or snack. Ingredients: 300 g crabmeat, 2 tbs mayonnaise, 1 tbs Greek yoghurt, 2 tbs chives fresh, chopped, 0.5 lemon juice and zest, 2 ...
... °C fan-forced. Grease and line 2 baking trays with baking paper. Place chickpeas on 1 tray. Spray with oil and sprinkle with paprika. Add falafel to tray and spray with oil. Bake, turning occasionally, for 10 minutes or ...
... , 0.5 tsp ground cumin, 1 bunch parsley chopped, 20 g chickpea flour, 0.96 cup apple cider vinegar, 0.48 cup red wine ... ; Seafood free; Sesame free; Tree nut free; Middle eastern; Falafel; Lunch; Dinner. Complexity: 3.
... a large baking tray with baking paper. Process chickpeas, tahini, garlic, carrot, cumin and parsley for ... large non-stick frying pan over medium-high heat. Cook falafel, in batches, for 2 minutes each side or until golden ...
... fryer, these moreish falafel Scotch eggs will win over the kids at any time of day. Ingredients: 9 free range eggs, 2 slices Woolworths multigrain bread torn, 840 g Woolworth no-added-salt chickpeas rinsed, drained, 2 ...
This easy baked falafel salad is the perfect packed lunch or light summer dinner option. Ingredients: 800 g chickpeas canned, drained, 2 medium red onion peeled, 1 chopped, 1 finely sliced, 4 cloves garlic peeled and ...
... garlic, 1 tbs cumin, 0.25 tsp salt, 2 cans chickpeas drained, 4 tbs coriander leaves chopped, 1 tbs plain flour ... Bake in the oven for 20 minutes or until the falafel are well browned and crispy on the outside. Remove from ...
Classic falafel is hard to beat, delicious stuffed in a pita or on a salad. Ingredients: 800 g chickpeas, 1 medium onion peeled and diced, 2 cloves garlic peeled and minced, 1 tsp cumin, 1 tsp ground coriander, 1 bunch ...
... tin. This recipe is easy and versatile - enjoy falafels in salads, burgers and more. Ingredients: 2 tbs ... oil, 1 tsp ground cardamom, 1 tsp ground cumin, 400 g chickpeas, 1 large lemon, 0.5 cup Greek-style yoghurt, 1 tbs ...
Earthy mushrooms make these falafel patties more satisfying and full of flavour. Ingredients: 800 g chickpeas, 150 g portobello mushrooms diced, 0.5 medium red onion peeled and sliced, 2 cloves garlic peeled and minced, ...
Add extra goodness and vibrant colour to your falafel with beetroot. Ingredients: 400 g chickpeas, 75 g beetroot ready cooked, 1 medium red onion peeled and sliced, 2 cloves garlic peeled and minced, 1 tsp cumin, 1 tsp ...
These super green pea and spinach falafels are zesty, herby and different, delicious as part of any middle eastern feast. Ingredients: 150 g peas frozen, 150 g spinach, 400 g chickpeas, 1 medium red onion peeled and ...
Air frying means you can have light and crisp falafel without deep frying. Ingredients: 800 g chickpeas, 1 medium red onion peeled and sliced, 2 cloves garlic peeled and minced, 3 tbs plain flour, 0.5 bunch parsley fresh ...
These veggie packed carrot falafels are delicious with creamy tahini dip and a sesame coating for crunch. Ingredients: 400 g chickpeas, 750 g carrots peeled and grated, 0.5 medium red onion peeled and sliced, 3 cloves ...
... 0.5 cup Greek-style yoghurt to serve. Method: Put the dried chickpeas in a bowl, add cold water to cover by a generous 10 ... . Split the pitta breads and fill with the falafel, salad leaves and diced tomatoes. Add a spoonful ...
... .5 tsp ground coriander, 3 tsp ground cumin, 840 g chickpeas drained, rinsed, 1 L vegetable oil, 2 tsp sea salt ... pan until 2cm deep. Place over medium heat. Cook falafel patties, in two batches, for 2 minutes each side or ...
These quick falafel burgers are perfect for an easy lunch or dinner. Ingredients: 400 g chickpeas drained, 1 medium lemon juice and zest, 1 medium egg, 100 g breadcrumbs, 1 small red onion peeled, 1/2 sliced into rounds ...
... vegetable oil. Method: Drain the soaked chickpeas and place them in a food processor with ... lightly golden. Drain on kitchen paper and serve immediately. Categories: Middle eastern; Falafel; Lunch; Dinner. Complexity: 2.
These falafel burgers are extra herby and zesty and are delicious on their own or stuffed in a pita. Ingredients: 400 g chickpeas canned, drained, 2 medium red onion peeled, 1 chopped, 1 finely sliced, 2 cloves garlic ...
... , 3 tbs olive oil, 1.5 tbs ras el hanout, 3 cloves garlic peeled and minced, divided, 12 falafels ready made, 800 g chickpeas canned, 100 g spinach, 1 medium lemon juiced and zested, 2 tbs tahini, 150 g Greek yoghurt, 3 ...
... 1 small zucchini grated. Method: Place the chickpeas, parsley, zucchini and cumin into a food ... for 2 minutes on each side or until golden. Cool. (Falafel serves 4.). Add 2 patties to lunch box with cucumber, tomato ...
... crusts removed, 0.5 pita bread, 1 free range egg, 425 g Woolworths no-added salt chickpeas drained, rinsed, 1 tsp honey. Method: Easy falafels: Preheat oven to 200ºC. Line a baking tray with baking paper. Place bread in ...
Enjoy our delicious falafels recipe. This Middle Eastern classic is perfect for any meal or snack, packed with ... , 1 egg white, 425 g organic chickpeas. Method: Drain chickpeas and place into food processor with onion ...
... separate grains.Stir through half of the coriander. Add silverbeet to pan and cook for 2 minutes or until it wilts. Add falafel and cook for 2 minutes or until heated through. Spoon couscous onto serving plates. Top with ...
... carrot. Spread roll bases with half of the yoghurt, then top evenly with spinach, cabbage, carrot and falafel. Top with remaining yoghurt. Season with pepper. Sandwich with roll lids and serve with chips. Categories ...
... , 5 ml extra virgin olive oil spray, 1 tbs olive oil, 3 tbs white chia seeds, 90 g vegan cheese, 1 pkt falafel mix, 600 g Macro silken tofu 2 packets, 225 g frozen corn kernels. Method: Preheat oven to 180°C. Line a 23cm ...
... , 1 cup vegan hummus dip, 3 cups mixed salad leaves, 0.25 cup vegan basil pesto. Method: Cook falafel according to package instructions. On a 20cm-round platter, dollop hummus in a circular wreath shape. Scatter salad ...
... so easy to make and packed with flavour. Ingredients: 2 tbs extra virgin olive oil, 450 g sesame falafel balls, 120 g Woolworths baby spinach leaves, 2 cups roasted chopped pumpkin, 0.33 cup Woolworths coleslaw dressing ...
... 2 wholemeal Lebanese bread rounds roughly torn, 5 ml olive oil cooking spray, 0.5 tsp sumac, 225 g falafel balls, 1 bunch continental parsley leaves picked, 0.5 cup Greek-style yoghurt, 1 lemon juiced, 2 tomatoes finely ...
... and a drizzle of dressing, it makes a perfect easy lunch or dinner. Ingredients: 225 g Yumi's Classic Falafel, 0.25 cup hulled tahini, 1 clove garlic crushed, 0.5 lemon juiced, 0.25 red cabbage shredded, 0.5 pkt mixed ...
... in a bowl. Spread on each of the wraps. Fill the wraps with cucumber, carrot and coriander, add two falafels to each, wrap up and serve. Categories: High fibre; Lunch; Dinner; Low sugar; Middle eastern; Cucumber; Lemon ...
... cucumber peeled into ribbons, 125 g spinach, 200 g hummus, 50 g pomegranate seeds. Method: Heat the falafels according to pack instructions. Blitz the cauliflower to a rice consistency in a food processor, tip into a ...
... discs, 50 g pomegranate seeds, 0.5 bunch coriander fresh, chopped, 4 tbs pomegranate molasses. Method: Heat the falafels according to pack instructions. Whisk half of the lemon juice, a pinch of zest and the garlic with ...
... garlic, 150 g feta crumbled, 0.5 bunch mint fresh, chopped, 50 g pomegranate seeds. Method: Heat the falafels according to pack instructions. Brush the zucchini strips with olive oil on each side. Heat a large griddle ...
... and red onion to the yoghurt dressing and toss to coat. Divide the cucumber salad between 4 plates, top each with falafel, the rest of the chopped herbs and a drizzle of olive oil and serve with warm pitas on the side ...
... of Chris' Homestyle Hommus on one side of the baguette. Place rocket and roasted capsicum pieces into baguette. Slice falafels in half and place into baguette. Dollop some more of Chris' Homestyle Hommus on top for extra ...
... and sliced, 4 tsp garlic mayonnaise, 2 tsp sweet chilli sauce. Method: Pre-heat the oven to 170°C.Heat up the falafels in the oven on a baking tray for 8 minutes.Warm the pita breads in the oven for 1 minute. Slice the ...
... , the coconut milk and half the lime juice. Bring to a simmer and cook for 10 minutes to reduce. Add the falafels to the pan, place the lid on and cook for 5 minutes. Stir in the spinach and remaining lime juice to taste ...
... tomato chutney, 2 cucumbers diced, 1 bunch radishes thinly sliced, 1 cup parsley leaves torn, 400 g tinned chickpeas drained, 0.5 red onion finely chopped, 1 tbs olive oil, 1 tbs lemon juice. Method: Combine all kofta ...
... , 1 free range egg, 4 free range eggs, hard boiled, 400 g organic chickpeas, 1 L vegetable oil, 1 clove garlic. Method: To make the chickpea fritters, process all the ingredients in a food processor. Fry spoonfuls in hot ...
... . Whisk the yoghurt, remaining garlic powder and chives together in a bowl to make a dip. Cut the cooled chickpea mix into 24 chunky fries and roll each in polenta. Shallow fry, working in batches, until crisp and golden ...
... pumpkin in air-fryer basket and cook at 180°C for 8 minutes or until pumpkin is golden and tender. Combine chickpeas and seed mix in the air fryer basket. Spray with oil and cook at 180°C for 8 minutes or until toasted ...
... g Macro free-range chicken thigh fillets, 1 tbs smoked paprika, 1 tbs ground cumin, 850 g Macro Organic chickpeas rinsed, drained, 2 tbs Macro Organic Spanish extra virgin olive oil, 62.5 g Macro lightly salted hemp blue ...
... cup tandoori curry paste, 0.5 butternut pumpkin cut into 2cm cubes, 400 g canned diced tomatoes, 800 g canned chickpeas rinsed, drained, 400 ml coconut milk, 60 g baby spinach leaves. Method: Heat oil in a large saucepan ...
... bright red tomatoes, green peas and a splash of Greek-style natural yoghurt. Ingredients: 840 g no-added-salt chickpeas undrained, 1.25 cups self-raising flour, 1 free range egg, 2 tsp mild curry powder, 1 brown onion ...
... 2 tsp ground turmeric, 2 cup cooked brown rice, 400 ml Macro Organic Light Coconut Milk, 425 g Macro Organic Chickpeas, 100 g dry roasted unsalted cashew nuts, 0.5 tbs vegetable oil. Method: Heat oil in a large saucepan ...
... , 3 tsp ground coriander, 2 tsp ground cumin, 1 tsp smoked paprika, 0.5 tsp turmeric, 800 g cans salt-reduced chickpeas drained, rinsed, 1 lemon rind finely grated, 2 tbs juice, 120 g baby spinach, 2 tbs vegetable oil, 2 ...
... extra virgin olive oil spray, 2 baby leaf salad, 0.5 tbs olive oil, 1 free range egg, 2 Macro Organic chickpeas, 0.25 cup fresh oregano, 4 clove garlic, 0.5 cup light tasty shredded cheese, 1 cup mixed grain breadcrumbs ...
... onions, 120 g peas, 2 cloves garlic, 2 tsp garam masala, 0.5 tsp cumin, 0.5 bunch coriander, 100 g chickpeas, 12 sheets filo pastry. Method: Heat a tablespoon of oil in a large non-stick pan on a medium high heat and ...
... oil into a wide heavy frying pan over a medium-high heat. When the oil is hot, carefully spoon in the chickpea batter to make 4 large fritters. Be careful not to overcrowd the pan, and cook in batches if necessary. Fry ...
... teaspoon, scoop flesh out of potato, leaving a 2cm shell. Place potato flesh in a bowl. Mash slightly. Stir in chickpeas, half of the onion, half of the garlic, cumin and half of the cheese. Season.Place potato shells on ...
... 10 minutes before adding the garlic to cook for 30 seconds. . Pour in the chopped tomatoes, stock and chickpeas. Simmer the soup for 20 minutes, season with salt and pepper. . Serve hot garnished with chopped coriander ...
... crunch and flavour, this easy meal will become your new go-to. Ingredients: 1 small sweet potato, 420 g chickpeas rinsed, 420 g no-added-salt corn kernels drained, 1 cup shredded tasty cheese, 3 free range eggs lightly ...
... heat, add the onion, and fry for 5 minutes. Add the garlic and cook for 2 minutes. Stir in the chickpeas, lemon juice, and extra virgin olive oil, and gently heat. Remove from the heat and mash roughly with a potato ...
... the measured water and bring to the boil. Cover, reduce the heat and simmer gently for 15 minutes. Add the chickpeas, season well and cook gently for 8-10 minutes. Stir in the chopped mint. To serve, divide the spinach ...
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