Tempewytchrecipesdone

Chickpea, spinach and egg curry

Ingredients 2 large free-range eggs 1 tbsp light olive oil 2 tsp cumin seeds 1 tsp black mustard seeds 2 tbsp medium curry powder, plus extra for sprinkling 1 tsp garlic granules 1 tsp ground ginger 400g tin chopped tomatoes 400g tin chickpeas, drained and rinsed 1 tbsp lemon juice... Read more →

Moroccan mushrooms with couscous

Ingredients 1 red onion, sliced 1 tsp olive oil ½ tsp ground cinnamon 1 tsp ground cumin 300g mushroom, quartered 400g can chopped tomatoes 410g can chickpeas, rinsed and drained 1 tsp clear honey 175g couscous 50g soft dried apricots, diced handful flat-leaf parsley, roughly chopped Method Fry the onion... Read more →

Red lentil, chickpea & chilli soup

Ingredients 2 tsp cumin seeds large pinch chilli flakes 1 tbsp olive oil 1 red onion, chopped 140g red split lentils 850ml vegetable stock or water 400g can tomatoes, whole or chopped 200g can chickpeas or ½ a can, drained and rinsed (freeze leftovers) small bunch coriander, roughly chopped (save... Read more →

Chickpea, tomato & spinach curry

Ingredients 1 onion, chopped 2 garlic cloves, chopped 3cm/1¼ in piece ginger, grated 6 ripe tomatoes ½ tbsp oil 1 tsp ground cumin 2 tsp ground coriander 1 tsp turmeric pinch chilli flakes 1 tsp yeast extract (we used Marmite) 4 tbsp red lentils 6 tbsp coconut cream 1 head... Read more →

Red lentil & chorizo soup

Ingredients 1 tbsp olive oil, plus extra for drizzling 200g cooking chorizo, peeled and diced 1 large onion, chopped 2 carrots, chopped pinch of cumin seeds 3 garlic cloves, chopped 1 tsp smoked paprika, plus extra for sprinkling pinch of golden caster sugar small splash red wine vinegar 250g red... Read more →

Red lentil & carrot soup

Ingredients 1 white onion, finely sliced 2 tsp olive oil 3 garlic cloves, sliced 2 carrots, scrubbed and diced 85g red lentils 1 vegetable stock cube, crumbled generous sprigs parsley, chopped (about 2 tbsp) plus a few extra leaves Method Put the kettle on to boil while you finely slice... Read more →

Moroccan Chickpea and Aubergine Stew Recipe

Ingredients 1 tbsp olive oil 1 large onion, diced 1 clove garlic, finely chopped 1 tsp ground cumin 1 tsp ground coriander 1 large aubergine, cut into chunks 1 x 400g can chickpeas, drained and rinsed 1 x 400g can chopped tomatoes ½ tsp ground cinnamon 1 tsp harissa paste... Read more →

Red lentil, chickpea & chilli soup

2 tsp cumin seed large pinch chilli flakes 1 tbsp olive oil 1 red onion, chopped 140g red split lentils 850ml vegetable stock or water 400g can tomatoes, whole or chopped 200g can chickpeas or ½ a can, rinsed and drained (freeze leftovers) small bunch coriander, roughly chopped (save a... Read more →

Curried lentil and coconut soup

2 tbsp coconut oil or sunflower oil 1 medium onion, peeled and finely diced 1 tbsp medium curry powder ¼ tsp chilli flakes 2 garlic cloves, peeled and crushed 4cm piece fresh ginger, peeled and finely chopped 150g red lentils, rinsed and drained 400g tinned chopped tomatoes 25g coriander stalks... Read more →

Indian chickpeas with poached eggs

Ingredients 1 tbsp rapeseed oil 2 garlic cloves, chopped 1 yellow pepper, deseeded and diced ½ - 1 red chilli, deseeded and chopped ½ bunch spring onions (about 5), tops and whites sliced but kept separate 1 tsp cumin, plus a little extra to serve (optional) 1 tsp coriander ½... Read more →