Chickpeas are sometimes on the shopping list in Foodshare…a great source of protein and fibre, and can be added to lots of dishes instead of meat, with a tasty nutty texture..
For anyone considering their health, chickpeas are brilliant for blood sugar levels, cholesterol levels , and even adding a tin to a stew is a great way to support your health in a small way.
One of our customers sent a message sharing a quick nutritious meal she put together, with a bit of flavour added from her store cupboard.
So..here it is.. Claire’s Vegan Cauliflower Korma …
Less than £1 with ingredients from
FoodShare North Wales this week.
Serves 2-4 depending on size of cauliflower and number of tins of chickpeas
Ingredients:
1 whole cauliflower
1 onion
1-2 tins of chickpeas
1 tin of full fat coconut milk
Optional frozen/fresh spinach
Spices – salt, black pepper, turmeric, curry powder blend
Method
1. Sprinkle 2 tsp curry powder blend into bottom of large frying pan or saucepan. Add 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp turmeric. Turn heat on very low to roast spices.
2. Finely chop th onion and add to the spices.
3. Chop your fresh cauliflower into small florets.
3. Drop the cauliflower into the spices and coat as much of the cauliflower as possible with the spices.
4. Drain the chickpeas and rinse in cold water, then add them into the pan.
5. Open the tin of coconut milk and scoop out everything into the pan.
6. Stir everything, then leave to cook on a low heat, stirring occasionally to stop from sticking.
7. When the cauliflower is nearly cooked, add the spinach and heat until it’s wilted.
8. Serve on its own, or with bread/rice/naan bread to go further.
