Ridiculously easy! Toppings are optional, but adds a fantastic fresh, zesty pop to a creamy, warm dish.

Creamy chickpea curry

Serves 3-4

Ingredients

1 batch curry spiced sofrito 
2 cans (400g each) chickpeas 
2 cans (400ml each) coconut milk 
Flavour foundation
Juice of 1-2 limes (lemon juice works well too) 
Salt and milled pepper  

For the sprinkle 

¼ cup pumpkin seeds 
2 Tbsp crispy onion sprinkle
2 Tbsp white sesame seeds
1 tsp cumin seeds 
Pinch of turmeric 
3 Tbsp vegetable oil  

For serving 

Finely sliced red onion
Coriander
Roti or naan, toasted
Lime wedges  

Method

1. Reheat curry sofrito, adding a bit more oil. 
2. Add chickpeas, coconut milk and lime juice. Season. 
3. Simmer until sauce is thick and creamy, about 15-18 minutes. 
4. Combine topping ingredients in a small pan over medium-high heat. Fry for 1-2 minutes until fragrant and toasted.
5. Serve chickpea curry topped with sprinkle, red onion and coriander with roti or naan and limes on the side. 

Did you know?
We’re using the Spanish term sofrito’ loosely, referring to an aromatic base to start dishes. Ingredients and names will differ between cuisines, for example Italian cuisine names it soffritto’ and in French cuisine a version of this is a ‘mire poix’. 

By: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine 

The post Creamy chickpea curry  appeared first on MyKitchen.

There’s no better way to kick off the social season than a gathering and some quick bites! Serve up any of these 8 dips with fresh veggies, crackers or chips to keep everyone deliciously satisfied. 

Each serves 4-6 as a side

Roasted garlic and cauliflower dip

Ingredients 

1 halved cauliflower head
halved garlic bulb
3 Tbsp olive oil
2 tsp cumin seeds
1 cup smooth cottage cheese
2 Tbsp each of chopped fresh mint, parsley and dill 

Method 

1. Drizzle 1 halved cauliflower head and a halved garlic bulb with 3 Tbsp olive oil and 2 tsp cumin seeds. 
2. Enclose garlic in tin foil with extra olive oil and salt. 
3. Roast the veggies at 200°C until tender and caramelised. 
4. Squeeze garlic out of its skin and mash together with cauliflower until smooth. 
5. Stir through cup smooth cottage cheese and 2 Tbsp each of chopped fresh mint, parsley and dill. Season and serve. 

Lemony whipped feta and cucumber

Ingredients 

3 discs (50g each) feta
2 cups plain yoghurt
1 cup finely diced cucumber
Zest and juice of 1 lemon
Milled black pepper. 

Method 

1. Blitz together 3 discs (50g each) feta and 2 cups plain yoghurt. 
2. Add cup finely diced cucumber, zest and juice of 1 lemon and season with milled black pepper. 
3. Stir to combine and serve. 

Also read: Make cucumber your unsung summer hero

Carrot and chickpea dip  

Ingredients 

300g baby carrots
1 can (410g) drained and rinsed chickpeas
A splash of lemon juice
2 Tbsp plain yoghurt
3 Tbsp tahini 

Method 

1. Place 300g baby carrots onto a baking tray, drizzle with oil and season. 
2. Roast at 180°C for 20-25 minutes or until cooked through. Blitz together carrots and 1 can (410g) drained and rinsed chickpeas. 
3. Stir in a splash of lemon juice, 2 Tbsp plain yoghurt and 3 Tbsp tahini. Season and serve. 

Creamed blue cheese

Ingredients 

1 cup crumbled blue cheese
1 cup plain yoghurt
1 cup sour cream
1 spring onion, sliced
1 Tbsp lemon juice
Salt and milled black pepper
Crispy bacon bits (optional)  

Method 

1. Blitz together 1 cup crumbled blue cheese with cup plain yoghurt and cup sour cream.  
2. Stir through 1 sliced spring onion, 1 Tbsp lemon juice and season. 
3. Serve topped with finely chopped crispy bacon bits, if you like. 

Cheat’s paprika aioli

Ingredients 

3 cloves roasted garlic
2 tsp smoked paprika
1 cup mayonnaise
Salt and milled black pepper
lemon juice 

Method 

1. Mix 3 cloves roasted garlic and 2 tsp smoked paprika with 1 cup mayonnaise. 
2. Season with salt and milled black pepper, then add a squeeze of lemon juice before serving. 

Simple guacamole

Ingredients 

2 avocados, sliced
Juice of 1/2 a lemon
1 disc (50g) of crumbled feta
1 deseeded and finely chopped chilli
Salt and milled black pepper  

Method 

1. Mash together two sliced avocados with a fork. 
2. Stir through juice from 1/2 a lemon, 1 disc (50g) of crumbled feta and 1 deseeded and finely chopped chilli. 
3. Season with salt and milled black pepper, and serve. 

Quick tzatziki

Ingredients 

1 cups double-cream yoghurt
Zest and juice of lemon
1 grated garlic clove
1 Tbsp olive oil
1 Tbsp chopped dill
1 Mediterranean cucumber, grated
Drizzle of olive oil
Coriander seeds, toasted
Salt and milled black pepper 

Method 

1. Combine 1 cups double-cream yoghurt, zest and juice of lemon, 1 grated garlic clove, 1 Tbsp olive oil and 1 Tbsp chopped dill in a bowl. 
2. Squeeze out and discard the excess water from 1 grated Mediterranean cucumber and add to the tzatziki. 
3. Finish with a drizzle of olive oil and sprinkle of toasted coriander seeds, salt and milled black pepper. 

Sour cream pesto 

Ingredients 

2 cups sour cream
1 cup basil pesto
Zest of 1 lemon
Fresh basil leaves, for serving
Parmesan (optional)  

Method 

1. Combine 2 cups sour cream and cup basil pesto in a bowl with the zest from 1 lemon. 
2. Serve topped with fresh basil leaves and a grating of Parmesan, if you like.

Words: Sjaan van der Ploeg

Photography: Fresh Living Magazine

Also read: Serve your fresh fruit with these fun dips 

The post 8 crowd-pleasing dazzling dips appeared first on MyKitchen.

We made a few tweaks to one of SA’s classics and created a meat-free chickpea bunny chow, complete with mango atchar for extra flavour.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
3 tbsp vegetable oil
½ onion, chopped
1 green pepper, chopped
2 garlic cloves, grated
1 carrot, grated
2 tbsp curry powder
1 tbsp chutney
1 tin chopped tomatoes
2 tins chickpeas, drained
1 government loaf, cut into 4
1 cup mango atchar
Handful coriander

METHOD
1. Heat the oil in a large pot. Add the onion and cook for 5 minutes, until soft.
2. Add the green pepper, garlic, carrot and curry powder. Fry for another 5 minutes, until fragrant.
3. Add the chutney and chopped tomatoes. Mix well and allow to simmer for 10 minutes.
4. Add the chickpeas and cook for another 5 minutes. Season to taste.
5. Hollow out the government loaf pieces and fill each with the chickpea curry filling. Serve with mango atchar and fresh coriander.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto

Loved this healthy spin? Wait until you try our nutritious version of the classic chicken fatteh.

The post Chickpea Bunny Chow With Mango Atchar appeared first on MyKitchen.

Say no to boring plain meals, and try this absolutely stunning, colorful and flavoursome Moroccan chickpea salad instead!

SERVES 6 // COOK TIME 20 mins

INGREDIENTS
For the chickpeas
1 tin chickpeas, drained and rinsed
2 tsp olive oil
1 tsp cumin
1 tsp paprika
¼ tsp ground ginger
⅛ tsp cayenne pepper
For the salad
1 eggplant, sliced
1 tbsp olive oil
1 cup couscous, cooked
1½ cups baby tomatoes, halved
½ cucumber, sliced in ribbons
¼ cup dried apricots, chopped
1½ cups rocket
½ cup coriander
For the vinaigrette
2 tbsp lemon juice
2 tsp honey
1 tsp mustard
⅓ cup olive oil
Salt and pepper

METHOD
For the chickpeas
1. Preheat the oven to 200°C.
2 . Toss the chickpeas with the oil and spices and spread them out on a baking tray. Bake for 10–15 minutes until the chickpeas are crispy and golden brown.
For the salad
1 . Heat a griddle pan over a high heat. Brush the eggplant slices with oil and grill for 2 minutes a side until just cooked.Remove from the heat and cut into bite- sized pieces.
2 . To assemble the salad, toss the couscous, tomatoes, cucumber, apricots, parsley and eggplant together in a large bowl, then top with rocket and fresh coriander.
For the vinaigrette
1. Whisk the lemon juice, honey and mustard together until combined. Gradually whisk in the olive oil
and season to taste. Drizzle over the salad.

Recipes & styling: Kate turner
Photography: Samantha pinto

This Mexican bean orzo recipe is the perfect warm and comforting dish, plus you likely already have most of the ingredients!

The post Moroccan chickpea salad appeared first on MyKitchen.

Feel beautiful inside and out with this must-try brekkie. We know that a butternut and chickpea granola may sound a bit strange, but savoury granolas are taking the food world by storm and once you’ve had a taste, there’s no going back!

SERVES 4 // COOK TIME 1 hour

INGREDIENTS
1 tin chickpeas
¾ cup butternut purée
½ cup coconut oil
½ cup honey
2 cups oats
4 tbsp chia seeds
½ cup pumpkin seeds
Handful mint, finely chopped, plus extra to garnish
Zest of 1 lemon, plus extra to garnish
1 cup yoghurt
Honey, to drizzle

METHOD
1. Preheat oven to 180°C.
2. Strain the chickpeas, rinse well and pat dry.
3. Heat the butternut purée, coconut oil and honey in a pot over medium heat until melted.
4. In a mixing bowl, combine the oats and seeds with the butternut mixture. Spread out evenly on two baking trays and bake for 40–45 minutes until golden and crispy. Allow to cool completely.
5. Mix the mint and zest into the yoghurt. To serve, layer the granola and yoghurt in 4 large glasses, starting with the granola.
6. Garnish with a mint leaf and zest, and drizzle with honey to taste.

What better way to start your day than with a beautiful berry granola tart? This quick recipe is easy to whip up for a lovely brunch treat!

The post Butternut and chickpea granola with mint yoghurt appeared first on MyKitchen.

Delicious, budget-friendly and meat-free, this lentil falafel in cabbage cups checks all the boxes for the perfect healthy snack.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the lentil falafel
1 onion, finely chopped
1 garlic clove, grated
1 tbsp fresh ginger, grated
3 tbsp olive oil
2 tsp tomato paste
1 tsp cumin
1 tsp cardamom
2 potatoes, peeled and boiled
3 cups cooked brown lentils (±1 cup dry lentils)
Handful coriander, chopped
Handful mint, chopped
Handful basil, chopped
1 cup chickpea flour, plus extra
2 eggs
For the salsa
1 cup diced tomatoes
¼ large cucumber, diced
Handful coriander, chopped
4 tbsp olive oil
2 tbsp red-wine vinegar
To serve
1 cup plain yoghurt
8 cabbage leaves

METHOD
For the lentil falafel
1. Fry the onion, garlic and ginger in 1 tbsp oil until golden. Mix in the tomato paste and spices, then season.
2. Mash the potatoes. Mix in the lentils, chopped herbs and onion mixture. Let it cool, then mix in chickpea flour and eggs.
3. Roll into balls, then roll the balls in chickpea flour to coat.
4. Preheat oven to 200°C.
5. Arrange lentil balls on a greased tray and brush with 2 tbsp oil. Bake for 30 minutes, turning over halfway.
For the salsa
1. Mix all the ingredients together. Leave to stand for 20 minutes.
2. To serve, dollop yoghurt into a cabbage leaf, place falafel on top and spoon over salsa.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

Looking for even more meat-free goodness? Check out these chickpea fritter and kimchi cabbage wraps next.

The post Lentil falafel in cabbage cups with fresh salsa appeared first on MyKitchen.