CHICKPEA CHILLI

YIELD: 3 servings
PREP: 5 minutes
COOK: 25 minutes
READY IN: 30 minutes
CUISINE: Indian
COURSE: Main
SKILL LEVEL: Beginner

½ x fat ½ x carbohydrate 1 x protein 3 x vegetables

INGREDIENTS

  • 2 teaspoons olive oil
  • 1 small green pepper deseeded and chopped
  • 1 small onion chopped
  • 180g sweetcorn frozen or tinned
  • 1 small red chilli pepper deseeded and finely chopped (optional)
  • 280ml water
  • 360g (1 can) chickpeas rinsed and drained
  • 400g (1 can) chopped tomatoes
  • 400g tomato passata
  • 225g raw peeled butternut squash cut into 1.5cm cubes
  • 1 teaspoon chilli powder
  • 2 teaspoons ground cumin powder

INSTRUCTIONS

  • In a large casserole dish or soup pot, heat the olive oil. Sauté the green pepper, onion, sweetcorn and red chilli pepper (if desired) for 5 minutes.
  • Add the water, chickpeas, tomatoes, tomato passata, butternut squash, chilli powder and cumin.
  • Bring to the boil, then simmer over a low heat for 20 minutes keeping the dish partially covered and stirring occasionally. Serve in individual bowls
  • Serve over wholegrain brown rice or with a jacket potato.

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