CURRIED CHICKPEAS ON TOAST

SERVES: 2

TOTAL FIBRE: 20gm
FIBRE PER SERVE: 10gm

PREP TIME: 5min
COOK TIME: 10min

PLANT BASED INGREDIENTS: 5

INGREDIENTS
  • 1 Medium Onion
  • 1 Clove Garlic or Minced Jar Garlic (1 Tsp)
  • 1 Carrot
  • Coriander (½ Bunch)
  • Curry Powder (1 Tsp)
  • Canned Chickpeas (400 Grams)
  • Cornflour (1 Tsp)
  • Wholemeal or seeded bread
  • Butter
  • Salt & Pepper
WHAT TO PREP

Finely dice the onion, garlic & coriander stalks, grate the carrots.

HOW TO PUT TOGETHER

Add all of these ingredients to a medium saucepan with a few tablespoons of EVOO & saute these ingredients for a 5-8 minutes until the carrot softens. Add the curry powder & saute for a few minutes longer.

Drain & rinse the chickpeas. Add these to the saucepan & let them heat through. Squash them a bit with a fork to create a thicker mixture.

Add a teaspoon of cornflour to a tablespoon of water & mix well. Add this to the chickpeas & stir it through over high (ish) heat until the mixture thickens.

Toast some bread (wholemeal or seeded bumps up your fibre intake) Butter the toast & dollop on the chickpea mixture.

This mixture would also be awesome in a wrap. Place it down the middle of the wrap, put some grated cheese in & roll it up & pan fry in a little oil until golden, crispy & the cheese is melting.