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Braised Chickpea Bowl

Braised Chickpea Bowl

Braised Chickpea Bowl
Recipe by Tumi
1 cup dried chickpeas
300g baby spinach
500g baby Roma tomatoes
1 tsp bicarbonate of soda
2 tbsp sugar
Sea salt and black pepper
1 clove garlic, whole but peeled
1 whole dried red chilli
2 tbsp flat-leaf parsley, chopped
1⁄2 cup golden sultanas
1⁄2 cup pine nuts
2 tbsp avocado oil
2 cloves garlic, crushed
2 fresh red chillies, chopped
1 tsp dried oregano
Zest and juice of 1 lemon
1⁄2 cup white wine
1⁄2 cup vegetable stock

Place chickpeas in a bowl. Add bicarb, cover with cold water and soak over- night. Drain and rinse. Preheat oven to 125°C. Halve the tomatoes and place on a cooling rack. Sprinkle with sugar, salt and pepper, and place in the oven for 1 1⁄2 hours or until they start to dry out and wrinkle. Place chickpeas in a large pot. Add the whole garlic clove, dried chilli and 3 parsley stalks. Cover with cold water and bring to a gentle simmer. Simmer for 45 minutes, skimming away any scum that floats to the top. Drain. Soak sultanas in boiling water to plump up. Toast the pine nuts Heat avocado oil in a large frying pan. Sauté garlic, chillies and oregano for 2 minutes. Add chickpeas and coat well with oil and spices. Add tomatoes, lemon juice and zest, white wine and stock. Simmer for 5–10 minutes. Add spinach and allow to wilt. 

To serve: Toss in chopped parsley, pine nuts and drained sultanas. Stir to combine.
Chef tips: Dish can also be served as a filling for a vegetarian sub or served as a warm salad.
You can add more protein like egg, chicken or steak

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