Description
Enjoy this tasty, one pot, budget friendly meal this veganuary. Spend less time in the kitchen with this quick and easy smokey saucy chickpea recipe. Serve with toast, a poached egg and feta; or simply enjoy as is.
Ingredients
Units
- 1 Onion
- 1.5 tbsp Chipotle paste
- 1 Head garlic
- 150ml Olive oil
- 2 Tins Chickpeas, drained
- 400g Tinned cherry tomatoes
- 1 tsp Coriander seeds
- 2 Bay leaves
- 100ml Water
Instructions
- Drizzle a little of the oil into a casserole dish and once heated, sauté the onions until soft and golden (around 3-5 mins). In the last minute of cooking add the coriander seeds and bay leaves. Sauté for 1 minute more.
- Add the rest of the oil to the casserole.
- Cut the top ¼ of the head of garlic to expose the cloves. Place the garlic cut side down into the oil.
- Add the chipotle paste, chickpeas and tinned tomatoes to the garlic and onions in the casserole.
- Rinse the tomato can out with 100ml water and add this diluted tomato water too to the pot.
- Stir to combine.
- You can either keep cooking on the stovetop or for a more hands-off, no-stress option place the dish in the oven.
Stovetop: Simmer on medium-low, with the lid on/covered, occasionally stirring until the liquid has reduced and the garlic is squishy and tender (for about 20-30 mins).
Oven: For a stir-free option, place in the oven, covered, at 180°C for 30 mins or until the garlic is gooey and soft. - Once cooked and saucy, remove the bay leaves.
- Enjoy however you prefer. We love it as is with a scattering of rocket (arugula), or served over toasted sourdough, with an egg and crumbling of feta.
Notes
Chefs Tip: Save your chickpea liquid and whip up one of my vegan desserts, like my Vegan Tahini Dark Chocolate Mousse Pots , Vegan Chocolate Peanut Butter Tart, and my Vegan Mini Pavlovas
- Cook Time: < 40
- Category: Quick and Easy
- Cuisine: Mains
Nutrition
- Serving Size: Serves 2
- Calories: 1077.87kcal
- Sugar: 18.08g
- Sodium: 801.63mg
- Fat: 78.58g
- Carbohydrates: 75.38g
- Fiber: 19.84g
- Protein: 21.57g