Marinated peppers mingle with chorizo and chickpeas for a bold, breezy salad that practically serves itself.

Marinated pepper, chorizo & chickpea salad

Serves 4-6 (as a side) 

Ingredients

For the marinated peppers

2 red peppers
⅓ cup olive oil
2 Tbsp apple cider vinegar
1 clove garlic, minced
¼ red onion, finely sliced
¼ cup sun-dried tomatoes, chopped
Handful parsley, finely chopped
Salt and milled pepper

For the salad

180g chorizo, skin removed and sliced into rounds
1 can (410g) chickpeas, drained and rinsed
40g wild rocket or rocket, to serve
Basil leaves, to serve 

Method

1. Scorch the peppers over an open flame or in the oven on grill until blackened on all sides. Place the peppers in a bowl and immediately cover with cling wrap to sweat. Set aside for 8-10 minutes. Peel the peppers by rubbing the skins off. 
2. Deseed and slice peppers into thin strips. Add to a jar or bowl.
3. Add the remaining ingredients and allow to marinate for about 1-2 hours or overnight. 
4. Add the chorizo to a cold pan and place on a high heat. This allows the oils to extract from the chorizo. Fry for about 3 minutes. 
5. Add the chickpeas and fry with the chorizo for another5 minutes or until crispy. Season and allow to cool slightly. 
6. To assemble, arrange the rocket on a serving platter, followed by marinated peppers and the chorizo mixture. 
7. Garnish with basil and enjoy as a side dish.

Recipe & styling: Lichelle May
Photography: Zhann Solomons

Also read: Chorizo and sage roast chicken 

The post Marinated pepper, chorizo & chickpea salad appeared first on MyKitchen.

Ease into the cooler months with some hearty dishes that celebrate flavoursome, colourful veggies in all their glory! 

No-fuss baked pasta 

Serves 4 

Quick, easy and budget-friendly, this recipe will soon become a household staple. 2 red peppers, cut into chunks 

Ingredients

6-8 salad tomatoes, quartered
Handful cherry tomatoes (optional) 
5 cloves garlic, sliced 
3-4 sprigs thyme Olive oil, for roasting 
Salt and milled pepper
3 Tbsp butter
3 Tbsp flour
4 cups milk 
2 Tbsp Dijon mustard
500g pasta of choice (we used farfalle), cooked
Fresh basil or thyme, for serving 

Method

1. Preheat oven to 200°C. 
2. Place peppers, tomatoes, garlic and thyme in a large, deep oven dish. Toss with oil and season. 
3. Roast veggies for about 10-15 minutes.
4. For the white sauce, melt butter in a pot over medium heat and whisk in flour until smooth. Cook for 1 minute until bubbling. 
5. Slowly pour in milk while whisking until the sauce has thickened, about 8 minutes. 
6. Season well and stir through mustard. 
7. Toss cooked pasta and sauce through the roasted vegetables in oven dish. 
8. Bake at 180°C for 10-15 minutes or until golden. 
9. Serve with fresh herbs.

Cook’s note: To splurge, add goat’s cheese or Parmesan to the white sauce. 

Also read: Top tips to make homemade pasta

Lentil & cauli sheet tart 

Serves 4 

A healthier option for when that pie craving hits. With this recipe, you make the pie and filling simultaneously in the oven. 

Ingredients

2 cans (400g each) brown lentils, drained (pat dry with kitchen towel) 
1 head cauliflower, broken into florets 
200g cherry tomatoes 
2 onions, cut into 10 wedges each 
2 Tbsp Moroccan spice mix, or 1-2 tsp each ground cumin, smoked paprika and ground coriander 
Salt and milled pepper 
2 Tbsp olive oil + extra for brushing
2 cloves garlic, sliced
1 lemon, juiced and zested
1 tsp honey
400g puff pastry, defrosted 
Flour, for dusting
1 cup plain yoghurt
90g sun-dried tomato or basil pesto
Handful parsley or rocket, for serving (optional) 

Method

1. Preheat oven to 200°C. 
2. Place lentils, cauli florets, tomatoes and onion wedges on an oven tray. Sprinkle with spice mix and season. 
3. Whisk together oil, garlic, lemon zest, juice and honey, then pour over veggies. 
4. Roll pastry out on a floured surface into a 3mm-thick rectangle. 
5. Score a border around the edge (without cutting all the way through). 
6. Using a fork, prick the base all over – this will keep it from puffing up too much. 
7. Brush border with a little oil and place tart base on a lightly floured baking tray. 
8. Bake both trays (pastry and lentil mixture) at the same time for 30-35 minutes until crispy and golden. 
9. Swap trays around halfway through if placing one under the other. 
10. Spread pastry with yoghurt and pesto, then top with roasted lentil mixture. 
11. Garnish with parsley or rocket and serve.

Shakshuka 

Serves 3-4  

Harissa paste gives this North African dish loads of flavour, but you can go without the heat, too. 

Ingredients

Glug olive oil 
1 onion, chopped 
2 red peppers, diced 
2 yellow peppers, diced 
3 cloves garlic, chopped 
1 tsp cumin seeds, lightly crushed
1 Tbsp smoked paprika
2 Tbsp tomato paste 
1 Tbsp harissa paste
2 Tbsp soy or Worcestershire sauce 
2 cans (400g each) chopped tomatoes 
Salt and milled pepper 
1 tsp sugar 
6-8 eggs 
Handful roasted sesame seeds, grated 
Parmesan (optional) and crusty bread, for serving 

Method

1. Heat oil in a pan and saute onion and peppers.
2. Add garlic and spices and fry for a minute. 
3. Stir in tomato paste, harissa and soy sauce, cook for a minute, then add canned tomatoes. 
4. Season, add sugar and simmer for 3-4 minutes. 
5. Use a ladle to make a shallow hole in the sauce. Break an egg into a mug, then pour it into the hole in the sauce. 
6. Repeat with other eggs.
7. Cover with a lid and cook for 5-8 minutes until eggs are done. 
8. Sprinkle with sesame seeds and Parmesan, if using, and serve with bread.

Cook’s note: Bulk up shakshuka with beans, chickpeas, corn or spinach 

Smoky lentil & barley soup with crispy chickpeas and feta 

Serves 6 

Cooking the soup low and slow develops a depth of flavour that is hearty and comforting in every way. 

Ingredients

3 Tbsp olive oil
1 onion, chopped
2 carrots, diced
2 stalks celery, chopped
3 cloves garlic, crushed
2 Tbsp smoked paprika 
2 tsp ground coriander
2 tsp ground cumin
2 Tbsp tomato paste
1 can (400g) chopped tomatoes 
2 Tbsp balsamic vinegar 
2 Tbsp sugar 
8 cups (2L) vegetable or chicken stock 
Salt and milled pepper
600g lentil & barley soup mix 

For serving  

Handful chopped herbs (like coriander or parsley) 100g salt & pepper crispy chickpeas Feta, crumbled French loaf or ciabatta, sliced and toasted 

Method

1. Heat oil in a medium-sized pot. 
2. Add onion, carrot and celery and fry until soft, about 10 minutes. 
3. Add garlic, spices and tomato paste, and fry for 5-8 minutes.
4. Add canned tomatoes, balsamic vinegar, sugar and stock. Season.
5. Simmer soup on low heat for 30-40 minutes with the lid on. Give it a stir halfway through. 
6. Stir in lentil and barley soup mix.
7. Simmer for another 10-15 minutes. Season. 
8. Ladle into bowls and top with herbs, crispy chickpeas and feta. Serve with toast.

By: Lichelle May
Photography by: Fresh Living Magazine
Text courtesy of MyKitchen magazine 

Also read: 6 Hearty Soups Perfect for Winter

The post Hearty veggie dinners perfect for the cold weather appeared first on MyKitchen.

Craving comfort without the meat? These three hearty meals with chickpeas are packed with flavour, texture, and all the cozy vibes you need this autumn. Who knew you could even make a yummy sweet treat with chickpeas? 

Grilled breakfast naan with spinach pesto and chickpeas 

Serves 6 // Cooking time 35 minutes 

Ingredients  

For the roasted chickpeas 

2 tins (410g each) chickpeas, drained, rinsed and dried
2 Tbsp olive oil
1 Tbsp cumin
2 tsp ground coriander
2 tsp dried origanum
1 tsp paprika
1 Tbsp sesame seeds  

For the spinach pesto 

1½ cups spinach, stems removed
½ cup basil
3 Tbsp parsley
3 Tbsp almonds, chopped
¼ cup olive oil
1 garlic clove, crushed
3 Tbsp grated hard cheese
2 Tbsp lemon juice  

For the grilled breakfast naan 

1 cup sour cream
6 naan breads, toasted
6 poached eggs
½ red onion, sliced
2 wheels feta, crumbled 

Method 

For the roasted chickpeas 

1. Preheat oven to 200°C. Line a baking tray.
2. Spread the chickpeas on the prepared tray and drizzle with olive oil. Toss through the spices and sesame seeds.
3. Bake for 25 minutes, stirring every 10 minutes, until the chickpeas are crisp.

For the spinach pesto 

1. Blanch the spinach and squeeze out any excess liquid.
2. Add this, along with the remaining ingredients to a food processor and blend.

For the grilled breakfast naan 

1. Spread sour cream and spinach pesto on each naan. Top with an egg and onion, feta and chickpeas.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Chickpea and spinach stew with toasted almonds 

Serves 4 // Cooking time 20 minutes 

Ingredients 

2 cloves garlic, peeled and crushed
Olive oil
2 × 400g tins cream of tomato soup
410g tinned chickpeas, drained
2 cups baby spinach
3 Tbsp flaked almonds, toasted
Salt and milled pepper 

Method 

1. Fry garlic in olive oil until golden. Add the soup and cook over high heat for 15 minutes, stirring occasionally.
2. Add chickpeas and cook for 5 minutes. Remove from the heat and add the spinach.
3. Season with salt and pepper, and garnish with flaked almonds.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

Choc-chip chickpea brownies 

Serves 9 // Cooking time 1 hour 

Ingredients 

2 × 410g tinned chickpeas, drained and rinsed
1 cup peanut butter
1 cup honey
½ cup coconut sugar
2 Tbsp almond milk
4 tsp vanilla essence
1 tsp salt
1 tsp baking powder
1 tsp bicarbonate of soda
1 cup chocolate chips, plus to decorate
Sea salt, to decorate
Dark chocolate, to decorate 

Method 

1. Preheat oven to 180°C and grease a 20 cm baking tin.
2. Place all ingredients, except the chocolate chips and sea salt, in a food processor. Blend until smooth. Stir in chocolate chips with a wooden spoon.
3. Pour the batter into the tin and spread evenly. Sprinkle with chocolate chips and sea salt.
4. Bake for 30–40 minutes, until the edges just pull away from the tin, and the top is set and slightly golden brown.
5. Allow to cool for at least 15 minutes, then drizzle with melted dark chocolate and raw caramel. Slice into 9 brownies.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen 

Also read: 4 delicious ways with mushrooms 

The post 3 Comforting meat-free meals with chickpeas appeared first on MyKitchen.

The chickpea surprise you never knew you needed 

The humble can of chickpeas, the star of countless savoury dishes, is here to surprise many in being able to also be a key ingredient in the making of a quick and easy vegan meringue. Introducing aquafaba, the liquid inside a can of chickpeas.

Like egg whites, aquafaba can be whipped into stiff peaks and fluffy clouds. It’s the ideal foundation when making meringues that are shockingly light and crunchy without using eggs. The best part is that you can completely customise these chickpea meringues. It can be flavoured with almonds, vanilla, or even a little citrus. You get a tasty and sustainable treat when you add a little cornflour to help them maintain their shape. These meringues can be a showstopper on any sweet table if you ran out of eggs or impress a vegan friend.

Quick conversion 
30ml (2 Tbsp) of aquafaba is equal to 1 egg white

Quick vegan french meringue

Flavour your meringue with vanilla, rose water or even coffee essence.  

Ingredients

90ml aquafaba
200g caster sugar
15ml lemon juice
5ml vanilla essence

Method

1. Drain chickpeas and reserve the aquafaba. (1 can of chickpeas generally has 100ml-125ml of aquafaba.)
2. Whip the aquafaba until stiff peaks form, adding the sugar gradually until the sugar has dissolved.
3. Fold in the lemon juice and vanilla essence.
4. Lather this fluffy meringue over any vegan sweet treat like cakes, tarts or cupcakes.
5. Toast the meringue with a kitchen blowtorch to get that delicious fire marshmallow flavour.

Good to know 
To bake, dollop the meringue mixture on a lined tray and bake at 100°C for 1 hour, then turn oven off. Cool in oven for 45 minutes, keeping oven door closed. Open the oven door slightly and leave meringue inside overnight to set.

Words by Lichelle May and Sjaan van der Ploeg
Photographs: Fresh Living Magazine, Shutterstock

The post Quick vegan french meringue appeared first on MyKitchen.

It’s time to up your hummus game with International Hummus Day (15 May) around the corner. These top tips to creating the best homemade dip will make sure you ace it. 

Tahini 

Flavour is key so even if your hummus is super smooth, it won’t matter if the flavours aren’t right! A classic hummus recipe contains a healthy heap of tahini (sesame seed paste), with the punchy addition of fresh garlic, freshly squeezed lemon juice and salt. These are all blended together and finished with a glug of olive oil. If you can’t find tahini in store, simply swap out for smooth peanut butter and add a generous squeeze of lemon juice. 

Cooking the chickpeas 

Whether you’re using chickpeas you’ve cooked at home or canned chickpeas, take the time to boil them in water for at least 15 minutes before draining and proceeding with the recipe. The warmth from the chickpeas will also contribute to the smooth consistency of your dip and you’ll end up using less oil. 

Removing the chickpea skins 

The necessity of adding this step is disputed. If the skins have not released from boiling the chickpeas, add them to another bowl of hot water with a tiny pinch of bicarb and stir gently to agitate. The skins should float to the top and can be scooped away. Drain and go on to blend with the remaining ingredients.  

Your hummus is too thin 

It can still be saved! Blend in 1 Tbsp of tahini or double-cream plain yoghurt at a time until the desired consistency is reached. It will also firm up slightly when it is refrigerated. 

Flavour saviours

Try these hummus flavours variations! Simply add to a blender along with the original hummus recipe:

Beetroot hummus

Add 1/4 cup cooked, grated beetroot and blend until smooth.

Herb hummus

Add 10g parsley, 10g chives and 5g coriander. Add zest from one lemon and blend until smooth.

Red pepper hummus

Add 1 roasted and chopped red pepper, 1/2 tsp ground cumin and 1/2 tsp paprika. Blend until smooth.

Roasted butternut hummus

Add 1 cup roasted and mashed butternut, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg and a drizzle of honey. Blend until smooth.

Words by: Sjaan Van Der Ploeg
Photographs: Getty Images, Fresh Living Magazine 

The post How to make the smoothest hummus ever appeared first on MyKitchen.

To mark International Hummus Day on 13 May, we’re showing off just how versatile (and healthy) the humble chickpea can be.  

Hummus with almond crunch 

Serves 6 As A Snack • Total Time 15-20 Min 

Ingredients

FOR THE HUMMUS  

2 cans chickpeas, drained  
2 Tbsp olive oil  
2 tsp tahini  
1 clove garlic  
1 lemon, juiced  
Salt and milled black pepper   

FOR THE ALMOND CRUNCH  

Handful almonds, roasted  
A few sprigs fresh coriander  
1 lemon, zested 
1 tsp pink peppercorns (optional)  

Method

1. Add chickpeas to boiling salted water. 
2. Boil for 10-12 minutes, drain and rinse. Set aside to cool slightly. 
3. Blitz chickpeas, olive oil, tahini, garlic and lemon juice until smooth. Season. 
4. In a pestle and mortar, grind almonds, coriander, zest and peppercorns, if using, and set aside. 
5. Spread hummus over a serving platter and scatter with almond topping.

ON THE SIDE: AQUAFABA

Aquafaba is the water which chickpeas have been cooked in, the same gummy liquid that surrounds them in the can. It has the consistency of egg white and, in some cases, can be used in their place. Yes, even in something as delicate as a meringue! One can of chickpeas contains about ½ cup aquafaba. The rule of thumb is that 2 Tbsp of aquafaba is the same as one egg white. Here’s how to whip it up:  

STEP 1: Drain chickpeas and reserve liquid.  

STEP 2 :Add an extra 3 Tbsp of sugar to help mask the subtle chickpea flavour.  

STEP 3 :Whisk liquid until stiff peaks form. Gradually add castor sugar while whisking until glossy and doubled in size.  

STEP 4 :Transfer mixture to a piping bag to make meringue kisses or mini pavlovas.  

Golden curried chickpea fritters 

Serves 4 • Total Time 20-25 Min 

Ingredients

2 cans brown lentils, drained and rinsed 
2 cans chickpeas, drained and rinsed  
1 onion, chopped  
2 tsp ginger and garlic paste  
2 tsp medium curry powder  
2 tsp ground cumin 
1 tsp turmeric  
1 tsp chilli flakes  
2 lemons, zested  
2 eggs, whisked  
Salt and milled black pepper  
Vegetable oil, for frying 
125g tenderstem broccoli 
300g baby spinach  
2 red onions, cut into eighths 
Plain yoghurt for serving 
Fresh herbs for serving  

Method

1. Preheat oven to 180°C. 
2. Spread lentils and chickpeas onto a greased baking tray and roast for 8-10 minutes. Set aside. 
3. Pulse chickpeas, lentils, onion, ginger and garlic paste, spices and lemon zest in a blender to form a chunky mixture. 
4. Add eggs and mix until combined. Season well. 
5. Heat oil in a large pan and shape mixture into 12-15 fritters. 
6. Shallow-fry fritters in batches for about 6 minutes or until golden and cooked through. Drain on kitchen paper and season with salt. 
7. In a separate pan, heat a glug of oil and flash fry broccoli, spinach and red onion over high heat until tender. Set aside. 
8. Serve fritters with greens, dollops of plain yoghurt and fresh herbs. 

ON THE SIDE: HUMMUS HACKS

• Boiling chickpeas before blitzing softens them, making sure you use less oil and have especially silky hummus. 
• Can’t find tahini? Swap out for smooth peanut butter and an extra squeeze of lemon juice. 
• Save the chickpea liquid to use instead of eggs in omelettes, cakes or even meringues (see the Hummus with crunch recipe to find out how). 

Chickpea avo and tomato salad 

Serves 4. Total Time 35-40 Min 

Ingredients

FOR THE CHICKPEAS  

2 cans chickpeas, drained  
2 Tbsp olive oil  
1 tsp smoked or regular paprika 
½ tsp ground cumin  
1 tsp garam masala  
Salt and milled black pepper 

FOR THE TOMATOES  

200g mini plum tomatoes, quartered  
3 Tbsp olive oil  
1 clove garlic, grated  
Handful fresh parsley or coriander, chopped 
1 lemon, zested and juiced  

Method

1. Preheat oven to 200°C. 
2. Toss chickpeas with olive oil, paprika, cumin, garam masala and season well. 
3. Spread on a baking tray and roast for 20-25 minutes or until crispy. 
4. Toss tomatoes, olive oil, garlic, herbs, zest and lemon juice in a bowl. Season and set aside for 15 minutes. 
5. Arrange avocado and marinated tomatoes on a platter and top with CHEF’S TIP crispy chickpeas. These roasted and 
6. Serve scattered with basil spiced chickpeas make and drizzle with a squeeze for a delicious healthy of lemon juice. snack, too .

The post 4 Underrated Ways With Chickpeas appeared first on MyKitchen.