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.

If you ever needed an excuse to have naan for every meal of the day, well, here it is! Make this grilled breakfast naan for a meat-free brekkies.

SERVES 6 // COOKING TIME 35 min

INGREDIENTS
For the roasted chickpeas
2 tins 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 naans, 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

Got some leftover naan? Use it for this masala potato pizza.

The post Grilled breakfast naan with spinach pesto and chickpeas appeared first on MyKitchen.

Got leftovers from your curry feast? Be inspired to create even more delicious meals, like this leftover naan masala potato pizza!

SERVES 2 // COOKING TIME 25 min

INGREDIENTS
⅓ cup vegetable oil
1 garlic clove, peeled and crushed
1 tbsp masala spice
2 large leftover naans
6 baby potatoes, parboiled and very thinly sliced
½ cup coriander, chopped
¼ cup cashews, roasted and halved

METHOD
1. Preheat oven to 200°C.
2. Heat ¼ cup oil in a pan and fry the garlic until golden. Add the masala spice and cook for a few seconds, until fragrant.
3. Brush naans with remaining oil and arrange the potatoes on top. Drizzle with the masala oil.
4. Bake for 10 minutes, until the naans are crisp.
5. Scatter with coriander and cashews before serving.

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

Have more leftovers? Make these salted yoghurt pitas with leftover meatballs!

The post Use your leftover naan for this masala potato pizza appeared first on MyKitchen.

Making these fresh cheesy naans to accompany your curries and soups is such a great way to add to an already filling meal!

MAKES 8 // COOKING TIME 1 hour 30 min

INGREDIENTS
4 cups flour
1 tbsp yeast
1 tbsp sugar
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp salt
½ cup warm milk
½ cup plain yoghurt
1 tbsp vegetable oil
½ cup grated mozzarella
½ cup grated Gouda
Olive oil or melted butter, to brush

METHOD
1. In a large bowl, combine flour, yeast, sugar, bicarbonate of soda, baking powder and salt.
2. Add milk, yoghurt and oil.
3. Mix with your hands until the dough comes together in a very smooth ball. Cover with a damp dish towel and leave to proof in a warm place until doubled in size, about 1 hour.
4. Gently knead dough to deflate. Divide into 8 pieces.
5. Take each piece of dough and flatten it slightly between your hands. Spoon 1–2 tbsp cheese into the centre of the dough, then pull the edges closed around it. Roll into a ball.
6. Place each ball on a floured surface and roll out to form a long oval shape.
7. Brush a large non-stick pan or griddle pan with oil and place over high heat. Cook each naan on one side until it starts to puff up and turn golden brown. Flip over and allow to brown on the other side.
8. Brush cheesy naans with olive oil or butter while still hot.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Serve your cheesy naans with this curry soup.

The post Cheesy naans appeared first on MyKitchen.

Enjoy a plentiful Mediterranean-style brekkie with your friends and family this holiday season. We went all out when we prepped this toasted naan platter. Dig in!

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
For the dukkah
½ cup almonds
½ cup sesame seeds
2 tbsp coriander seeds
2 tbsp cumin seeds
2 tsp black pepper
1 tsp salt
To assemble
250 g baby tomatoes
2 tbsp olive oil
Salt and pepper
200 g chorizo, sliced
4 naans
2 tbsp butter
1 avocado, sliced

METHOD
For the dukkah
1. In a hot pan, toast the almonds and sesame, coriander and cumin seeds until fragrant.
2. Place all ingredients in a food processor and pulse to grind roughly.
To assemble
1. Place the tomatoes on a tray, coat with olive oil and season. Roast for 15 minutes at 200°C.
2. Fry the chorizo until crispy.
3. Toast the naans until brown, then brush with butter and toast until golden.
4. Serve the toasted naans with tomatoes, chorizo, avo and dukkah.

The post Toasted naan with avo, roast tomato, dukkah and chorizo appeared first on MyKitchen.