Related Searches: Eggplant Puree
Love smoky flavours? Look no further than this vegetarian jerk eggplant recipe served with a smoky chickpea puree and pickled onion and capsicum salsa. Ingredients: 0.5 tsp ground black pepper, 1 red capsicum, deseeded ...
... and cook for a further 2 minutes or until wilted. Divide cauliflower puree, steaks, reserved cauliflower leaves and chickpea mixture among plates. Spoon over currant dressing. Season and serve. Categories: Seafood ...
... a pan and cook the onion for 5 minutes. Add the chickpeas and stock and simmer for 10 minutes. Drain and reserve some ... and add the parsley. Blitz to a thick puree consistency with an immersion blender, adding more stock ...
... , 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 ...
... , scoop out flesh to leave a 2cm-thick shell. Place potato in a large bowl. Mash slightly. Stir in chickpeas, half the onion, half the garlic, cumin, half the parsley and half the cheese. Season. Place potato shells on ...
... 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 ...
... dishes. Ingredients: 1 whole garlic bulb, 3 tbs olive oil, 1 large onion peeled and diced, 1 tsp cumin, 400 g chickpeas drained, 1.2 cup vegetable stock hot, made with 1 stock cube. Method: Pre-heat the oven to 160°C/140 ...
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 ...
... , 1 onion sliced, 1 tbs oil, 2 cloves garlic, 0.5 tsp ginger grated, 0.5 tsp ground cumin, 400 g chickpeas, 1 cup vegetable stock, 250 ml coconut cream, 1 cup spinach chopped, 1 tbs lemon juice, 0.25 tsp salt and pepper ...
... into 4 x 1.5cm-thick slices, 0.33 cup extra virgin olive oil plus 1 tbs extra to drizzle, 425 g chickpeas no added salt rinsed, drained, 2 tbs lemon juice, 0.66 cup vegan pizza shred, 1 tbs fresh thyme leaves, 1 clove ...
... chopped, 1 large red onion peeled and chopped, 1 tbs olive oil, 2 cloves garlic peeled and minced, 400 g chickpeas can, drained, 300 g quinoa pre-cooked, 0.5 cup vegetable stock, 3 tbs madras curry paste, 3 tbs coriander ...
... lemon juice, 2 tbs pomegranate seeds. Method: Pre-heat the oven to 200°C/180°C fan-forced. Toss the chickpeas in a tablespoon of oil in a roasting tin, sprinkle with garam masala and toss to coat. Roast for 20 minutes ...
... side down, on one tray. Bake for 30 minutes or until tender when pierced with a fork. Meanwhile, place chickpeas and kale in a bowl. Add remaining oil and spices. Toss to combine, ensuring leaves are well coated. Arrange ...
... 1 tbs vegetable oil, 1 brown onion finely chopped, 0.3 pkt Woolworths beef mince, 420 g no-added salt chickpeas rinsed, drained, 1.5 tbs Moroccan seasoning, 5 g chicken stock cube crushed, 0.25 cup Greek-style yoghurt, 1 ...
... to top a veggie-bowl. They pack a delicious Greek flavour in every bite. Ingredients: 420 g no-added-salt chickpeas drained, rinsed, 2 tbs hulled tahini, 2 cloves garlic crushed, 1 carrot coarsely chopped, 1.5 tsp ground ...
... and dip, but in a salad: this bowl combines the best of crunchy cucumber and radishes with a pea-and-chickpea hummus and pita bread. Ingredients: 1 small red onion cut into thin rings, 0.25 cup red wine vinegar, 250 ...
... , 1 L Campbell's Real Stock Mushroom 1l, 1.25 cup Mckenzie's Dried Veg Pearl Barley rinsed, 1 can chickpeas drained, 0.25 cup sultanas. Method: Preheat oven to 200°/180°C fan forced. Line a baking tray with baking ...
... the combined spices over the top and bake on 200 degrees for 30 minutes. To make the beetroot and parsnip puree peel and chop the parsnips. Put into a saucepan with just enough boiling water to cover. Place the lid on ...
... sliced, 0.5 bunch mint leaves picked. Method: Preheat oven to 180℃/160℃ fan-forced. Place a third of the chickpeas on a large paper towel-lined plate. Top with another paper towel and pat dry. Set aside until ready to ...
... on one prepared tray and spray with oil. Bake for 45 minutes or until golden and tender. Meanwhile, place chickpeas on remaining prepared tray. Spray with oil, then sprinkle with paprika and cumin and toss to coat. Bake ...
... , one clove of garlic, garam masala and lemon zest together with a tablespoon of oil. Pour the chickpeas onto the baking tray with the eggplants and roast for 20 minutes more, shaking halfway through. Whisk the yoghurt ...
... el hanout. Roast for 30 minutes. Heat a drizzle of oil in a large pan on medium heat and tip in the chickpeas and harissa. Cook for 2-3 minutes, pour in the chopped tomatoes and a tine of water. Bring to the boil, reduce ...
... potatoes with 2 teaspoons of oil and roast flesh side down on a baking tray for 15 minutes. Mix the chickpeas, remaining oil, garlic, cumin and smoked paprika in a large bowl and add to the baking tray with the potatoes ...
... pepper, 1 slice crusty white bread thick slice, torn into small pieces, 750 g leaf spinach, 240 g can chickpeas drained and rinsed, 2 cloves garlic finely chopped, 1 tsp sweet paprika, 1 tsp ground cumin, 1 tbs sherry ...
... fragrant. Be careful not to burn the spices. Add a splash of water if the spices become too dry. Add tomato puree and a splash of water to loosen the sauce if required. Add the potatoes to the pan, stir the sauce to ...
... , 1 medium carrot peeled and diced, 450 g peas frozen or garden, 0.6 cup water, 1 tbs canola oil, 2 tbs tomato puree, 1 pinch salt, 1 pinch pepper. Method: Heat up a non-stick pot to a medium heat with the canola oil.Fry ...
... olive oil, 2 large onions finely chopped, 550 g okra chopped, 6 cloves garlic grated or finely chopped, 4 tbs tomato purée, 2 lemons juice only, 50 g pine nuts, 250 g long-grain rice, 1 tsp freshly ground black pepper, 1 ...
... water, 4 tbs light soy sauce, 4 tbs dark soy sauce, 2 tbs honey, 4 tbs balsamic vinegar, 2 tbs tomato puree, 3 tbs coriander fresh, chopped. Method: Heat the oil in a large pan on medium heat and cook the eggplant batons ...
... milk and reserve. Discard bay leaf. Using a stick blender (or transfer to a food processor), blend until a purée, adding some reserved milk. Add cheese. Stir over low heat until heated through. Set aside and keep warm ...
... 2 mins until softened. Once soften, drain and transfer to a blender. Whisk them together until they form a puree. Transfer back to the pan over the heat for a couple of minutes to warm through and reduce moisture. Season ...
... , 500 g beef mince, 2 tbs olive oil, 2 cloves garlic peeled and minced, 1 cube beef stock, 2 tbs tomato puree, 400 g chopped tomatoes can, 0.5 tsp cinnamon, 1 tsp paprika sweet, 1 tsp oregano, 100 g feta crumbled, 4 ...
... garlic chopped, 1 tbs lemon juice, 0.6 cup olive oil, 1 pinch salt, 1 pinch pepper. Method: Coarsely purée all the ingredients for the salsa verde, except the oil, in a food processor or blender. With the motor still ...
... a preheated oven, 220°C for 15 minutes. Leave to cool, then peel the skins from the tomatoes and capsicum. Purée the flesh in a blender or food processor with any juices from the roasting tin until smooth. Spoon into a ...
... chopped, 2 cloves garlic crushed, 1 tbs ground cumin, 1 tbs mustard powder, 1 tsp chilli powder, 420 g chickpeas rinsed, drained, 400 g can no-added-salt diced tomatoes, 60 g pkt baby spinach leaves, 1 cup shredded ...
... cored and diced, 1.2 cup vegetable stock hot, made with 1 stock cube, 3 tbs harissa paste, 400 g chickpeas drained, 100 g feta crumbled, 50 g green olives pitted and chopped, 70 g pomegranate seeds. Method: Pre-heat the ...
... . Cook, stirring for 1 minute or until fragrant. Add wine. Bring to the boil. Add tomatoes, stock, beans and chickpeas. Stir to combine. Bring to the boil. Reduce heat to medium-low and simmer for 15 minutes or until ...
... 4 cup boiling vegetable stock, 1 pinch salt, 1 pinch pepper, 100 g easy-cook brown rice, 410 g can chickpeas drained, 1 bunch parsley roughly chopped, 1 bunch mint roughly chopped, 1 onion finely chopped, 2 cloves garlic ...
... , 1 tsp cumin, 0.5 tbs oregano, 0.5 cup veggie stock, 400 g can macro kidney beans, 400 g can macro chickpeas, 1 tbs salt. Method: Cook TVP as per packet. Add in onion, capsicum & garlic. Cook for 4-5 minutes on low ...
Make this roasted sweet potato salad with quinoa, chickpeas and dukkah to serve at your next barbecue. The whole family will love this colourful side. Ingredients: 2 g Kent pumpkin deseeded, cut into 12 wedges, 0.66 cup ...
... to a food processor or blender and process until almost smooth but still holding some texture. Spoon the chickpea purée on to serving plates and top each with a chicken skewer. Garnish with thyme sprigs, if liked ...
... has thickened. Remove saucepan from heat and using a stick blender, purée soup. Return to heat and add chickpeas. Cook for 5 minutes or until chickpeas are heated through. Season with salt and pepper. Ladle soup into ...
... , 250 g frozen cauliflower thawed and chopped, 150 g chickpeas washed and drained, 2 cups coconut cream, 1 cube ... 3 to 4 minutes, stirring constantly. You may opt to puree this soup or serve chunky as is. You may serve it ...
... tsp ground coriander, 1 tsp ground cumin, 420 g can chickpeas drained, rinsed, 4 cup vegetable stock, 0.5 cup ... 8 minutes or until golden. Use a stick blender to purée soup. Return to heat. Stir in the zucchini. Cook ...
... the boil, cover, and simmer for 1 hour until the chickpeas are soft, but not soggy - they should have some “ ... lyou have a rough paste. - you don't want a purée. Add this mixture to the rice bowl, combine well and season ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... malt syrup, 2 tsp vanilla extract, 100 g 85% dark chocolate, 0.25 cup crunchy peanut butter, 1 can chickpeas rinsed and patted dry with paper towel, 1 tsp baking powder (or gluten free baking powder), 2 tbs coconut flour ...
... honey, 2 tbs balsamic vinegar, 1 pinch pepper, 2 tbs feta cheese crumbled, 3 tbs olive oil, 400 g can chickpeas drained, 0.25 cup sultanas, 500 g whole beetroot, 1 pinch pink salt ground. Method: Remove beetroot from the ...
... , 250 g zucchini coarsely grated, 3 tbs extra virgin olive oil, 1 tbs red wine vinegar, 400 g can chickpeas rinsed, drained, 0.5 cup roasted capsicum strips drained, halved, 1 bunch oregano, 100 g haloumi grated, 1 clove ...
... 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 ...
... rocket, 0.33 cup pesto, 1.5 cup panko breadcrumbs. Method: Drain 2 x 425g cans chickpeas and grate 2 zucchinis. Place half the chickpeas and half the zucchini into a food processor with 1 1/2 cups panko breadcrumbs, cup ...
... added salt diced tomatoes, 400 ml coconut milk, 1.5 cups basmati rice, 60 g baby spinach leaves. Method: Place chickpeas in a large glass or ceramic bowl, cover with boiling water and soak for 2 hours. Drain. Heat oil in ...
These earthy and chunky burgers are lightly spiced with smoky flavours. Ingredients: 300 g sweetcorn drained, 400 g chickpeas drained, 50 g panko bread crumbs, 2 stalks scallions sliced, 1 tbs chilli flakes, 3 tbs flour, ...
... chopped, 1 tbs ras el hanout, 1 pinch chilli flakes, 1 onion peeled and wedged, 2 cup vegetable stock, 400 g chickpeas canned, 1.6 cup coconut milk reduced fat. Method: Pre-heat the oven to 180°C/160°C fan-forced. Place ...
... virgin olive oil, 0.5 bunch kale stems finely chopped and leaves roughly torn, 420 g canned no-added-salt chickpeas rinsed, drained, dried, 0.5 tsp garlic powder, 0.5 tsp cayenne pepper, 0.25 cup hulled tahini, 1 lemon ...
... cream into pan and stir to combine. Bring to the boil, reduce heat and simmer for 3 minutes. Add chickpeas and cook for 5 minutes or until heated through and thickened. Roughly chop half the coriander and stir into curry ...
... , 600 g tomatoes diced, 1 cup salt-reduced vegetable stock, 1.5 tsp garam masala, 1.5 tsp ground turme