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.

Osso buco (which literally means ‘bone with hole’) is more than just a comforting Italian stew, says Editor Chad January. We explore what makes this lip-smacking meal a winner.  

Osso buco 

Serves 4 

Traditionally, veal shank is used. We’ve opted for the budget-friendly and easily accessibly beef shin instead. 

Ingredients

Canola oil for frying 250g pork rashers, cubed 
2kg beef shin 
Salt and milled pepper 
Flour for dusting 2 onions, chopped 
3-4 carrots, peeled and chopped 
3 sticks celery, chopped (leaves included) 
2-3 fresh or dried bay leaves 
4-5 sprigs fresh thyme 
1 cup white wine 
2 cups beef or chicken stock  

For the Gremolata  

½ punnet (10g) fresh parsley, chopped 
2 lemons, zested 
1 chilli, deseeded and chopped 
1 clove garlic, finely chopped  

Method

1. Heat oil in a large pot over medium-high heat and fry pork rashers for 5-6 minutes or until crispy. Drain on kitchen paper. 
2. Season the beef well and dust in flour, shaking off the excess.
3. Brown beef in batches for about 3-4 minutes per side or until golden. Set aside. 
4. Lower the heat and sauté onions, carrots and celery for 6-8 minutes or until softened and lightly golden. 
5. Add herbs and cook for another 2 minutes. 
6. Return beef and pork to the pot and increase the heat. Pour wine and stock over the meat and bring mixture to a simmer. 
7. Cover partially with a lid and simmer gently for about Ph hours or until meat is fork tender and the sauce has reduced and thickened slightly. Stir regularly and adjust seasoning if needed. 
8. Combine gremolata ingredients and set aside. 
9. Serve osso buco with your favourite side and topped with gremolata. 

Recipes & Styling: Chad January
Photos: Zhann Solomons  

The post Hearty and delicious Osso buco appeared first on MyKitchen.

It’s all too easy to ditch your healthy eating habits and grab the buttery, rich dishes during cold months. Registered dietician shares advice on how to keep diets balanced and stick to an easy active lifestyle, even in winter. 

Consistency is key

The last thing you feel like doing on a cold, dark morning is get out of bed, put on your exercise kit and get huffing and puffing. But if not then, when? The best way to get this routine to stick is to simplify it. The easier and more comfortable you make it, the more likely you’ll want to do it. Consider this: the recommended amount of exercise is a minimum of
150 minutes per week – that’s just over 20 minutes a day!  

Buddy up with a friend and motivate each other to move in some kind of way. Try walking, yoga, bodyweight exercise or gym for just 20 minutes each morning. Shift your mindset to see exercise as a gift that your body is able to accomplish, as opposed to a chore. Join a running club, a yoga class or swimming group to find a like-minded community and keep the focus on having fun together. There are also loads of free routines online that you can access if you are on a budget or pressed for time. 

1. Spice it nice

It’s been proven – healthy food doesn’t have to be bland! Try turmeric and garam masala on potatoes, butternut, pumpkin or sweet potatoes. Carrots love cinnamon while paprika pairs well with tomatoes, all kinds of peppers and baby marrow. 

Other fresh ingredients like garlic, ginger, onion, chilli, lemongrass, bay and curry leaves or spring onion will elevate your veggies, also adding nutrition and flavour. Vegetables act as perfect foundations for building flavour… don’t be scared to experiment. 

2. Salad switch-up 

Play with roasted, grilled or stir-fried veggies as the base of your salads. As well as keeping you fuller for longer, a warm salad will keep you cosy in the cold. Try combinations like:  

– Roasted butternut, walnuts, feta and couscous
– Roasted beetroot, goat’s cheese or feta and rocket
– Grilled brinjal, pepper and roasted cherry tomatoes
– Stir-fried baby marrow, squash and olive oil 

3. It’s stew good 

Incorporate vegetables into your main dishes to pack a protein-punch. A hearty stew can be just as nutritious with lean proteins like legumes and lean meat with all the visible fats removed. Green beans, butternut, peppers and carrots are great examples of nutrient-dense vegetables that are delicious when added to stews. Sides such as creamed spinach, potato bake, cheesy cauliflower or garlic oil brussels sprouts can satisfy that craving for richness while still providing nutrients. 

4. Soup’s calling 

Vegetables added to soups are an obvious (and delicious!) way of getting in nutrients.
A tomato soup or minestrone are great options as is or with just a few extras thrown in for flavour, texture and nutrients. Add a slice of wholegrain toast to the side, or throw chicken, beans or barley into the soup to increase protein and fibre to make the meal even more satisfying and sustaining. 

Words by: Aziwe Booi
Photography: Fresh Living Magazine 

The post Winter winners for an easy active lifestyle appeared first on MyKitchen.

We catch up with some of our loyal readers who share their Dad’s favourite meals in the lead up to Father’s Day. Spoil the special men in your life with these flavourful recipes. 

 

“One thing about my dad: keep his plate piled up and tummy filled and he’s the happiest man alive! This beer steamed mussel recipe is not only super simple to make but has so much flavour. Don’t forget to serve it with crusty bread to mop up all the delicious sauce.” – Nicole Robyn Demink 

Beer steamed mussels 

SERVES 4  

TOTAL TIME 25-30 MIN 

Ingredients

Glug olive oil 
4 spring onions, sliced 
2 Tbsp butter 
4 cloves garlic, sliced 
1 tsp grated ginger 
2 bay leaves 
Handful thyme 
1 bottle (350ml) light beer 
1kg mussels, cleaned 
1 cup cream 
1 lemon, zested and juiced 
2 Tbsp chopped fresh parsley 
Salt and milled black pepper  

FOR THE TOAST 

1/2 cup mayonnaise 
1 tsp Dijon mustard 
4-6 slices ciabatta or sourdough 
Pinch chilli flakes 

 

Method

1. Heat oil in a large pot and saute spring onions until soft.
2. Add butter, garlic, ginger and herbs and fry for 2 minutes.
3. Add beer and simmer for 2-3 minutes.
4. Place mussels into a colander over pot, cover with a lid and steam mussels for about 4-6 minutes. Set mussels aside.
5. Add cream to saucepan and simmer over a low heat for 5 minutes.
6. Add mussels back to pot, stir through lemon zest, juice and parsley. Season well.
7. Preheat oven to 180C.
8. Combine mayo and mustard and spread over bread slices. Sprinkle with chilli flakes and bake for 5 minutes or until golden.
9. Serve mussels in bowls with beer sauce and crusty bread.

 

 

“For me and my brother Zane, a hearty meaty stew always takes us back home! This lamb neck stew ticks all the boxes and is a recipe you’ll want to have in your repertoire.” – Waleed Alexander

 

Rich lamb stew 

SERVES 4-6  

TOTAL TIME 1 HR 20 MIN 

Ingredients

1kg lamb neck 
Salt and milled black pepper 
Flour, for dusting
Canola oil, for frying
250g button or brown mushrooms 
2 onions, chopped
2 carrots, peeled and chopped 
2 stalks celery, sliced 
3 cloves garlic, sliced 
2 bay leaves 
Handful fresh thyme 
50g tomato paste 
1 Tbsp brown sugar 
4 cups beef stock 
1 can (400ml) tomato purée 
250g cherry tomatoes 
2 Tbsp Worcestershire sauce 

 

Method

1. Season lamb well and dust in flour, shaking off any excess.
2. Heat oil in a large pot and brown meat in batches for about 3-4 minutes each. Set aside.
3. Add mushrooms to pan and brown for 4-5 minutes. Remove and set aside.
4. Add another glug of oil and sauté onions, carrots, and celery until soft.
5. Stir in garlic and herbs and cook for 2 minutes.
6. Add tomato paste, cook for 1 minute and stir through sugar.
7. Pour in stock, tomato purée and lamb back into the pot, cover with a lid and simmer gently for about 45 minutes.
8. Add Worcestershire sauce, mushrooms, cherry tomatoes, and an extra handful of thyme. Simmer for 15 minutes or until lamb is soft and falling off the bone.
9. Reduce sauce by 2/3 and season well.
10. Serve lamb stew with herbed mash, pap, or fluffy rice.

 

To be featured in the next issue of MyKitchen, make sure to follow us on our socials and comment on the posts with the header “reader’s choice” and you could find yourself and your favourite recipe in our next issue. 

Photography: Zhann Solomons 

The post Some of our loyal readers share their dad’s fave meals appeared first on MyKitchen.

The lovely chef behind KwaLisa Soulfood shares 2 delicious recipes with us, oxtail stew and creamy pea soup.

Oxtail Stew 
SERVES 4
TOTAL TIME  3 hr 10 min

INGREDIENTS
Oxtail 1.5 kg
Salt and pepper
Barbecue spice 1 tsp
Flour ¼ cup
Oil 2 tbsp
Butter 1 tbsp
Onion, large 1
Garlic, crushed 1 tbsp
Celery, chopped 1 cup
Carrots 1 cup
Thyme 4 sprigs
Smoked paprika 1 tsp
Cumin 1 tsp
Tomato, chopped 1 cup
Sachet tomato paste 1
Brown Sugar 1 tsp
Red wine 1 cup
Beef stock 1 cup
Water 125 ml

INSTRUCTIONS
1. Season the meat with salt, pepper and barbecue, then dust it with flour.
2. Heat the oil in a large pot and brown the meat on all sides. Remove the meat from the pot and set aside.
3. To the same pot, add the butter, onion, garlic, celery and carrot. While continuously stirring, add the thyme, smoked paprika, cumin, tomatoes, tomato paste and sugar. Pour in the red wine and beef stock, and allow it to simmer for five minutes.
4. Add back the meat, coat it in the sauce then add the water and allow it to cook for three hours, checking every 30 minutes to see if it has enough liquid. If not, taste your food and either add the beef stock liquid or the water. You can serve this with steamed bread, mashed potatoes or rice.

Creamy Pea Soup
SERVES 2
TOTAL TIME 15 min

INGREDIENTS
Olive oil 1 tbsp
Onion, chopped 1
Mushrooms, chopped 1
Crushed garlic 1 tsp
Frozen peas 2 cups
Plain yoghurt 1 tbsp
Chicken stock ½ cup
Fresh cream 1 cup

INSTRUCTIONS
1. In a pan over medium heat, heat the oil and fry the onion, mushrooms, garlic and peas on medium heat for 10 minutes. Let it cool for at least 5 minutes.
2. Pour the mixture into your blender and as you slowly blend, incorporate the rest of the ingredients until it reaches your preferred thickness. Strain your soup to get rid of bubbles.
3. Serve it with butter-toasted bread. This meal is suitable for all members of the family, including babies.

Photography: Courtesy Images

Nwabisa Lisa On Her Career In The Food Industry

The post Easy-To-make Meals By KwaLisa Soulfood Chef appeared first on MyKitchen.

Feeling a financial pinch? You can whip up this samp and bean stew with some favourite VAT-free ingredients.This stew tastes even better over time. Prepare it the day before you plan to serve it. This allows the flavours to perfectly develop.

SERVES 6 // COOKING TIME 30 min

INGREDIENTS
500 g boerewors, sliced
½ red onion, chopped
2 garlic cloves, grated
½ cup chopped mixed peppers
1 carrot, grated
1 tsp paprika
1 tbsp tomato paste
1 cup tinned chopped tomatoes
1 beef stock cube
2 cups samp & bean mix, cooked

METHOD
1. Heat some vegetable oil in a non-stick pan and fry the boerewors until just cooked.
2. Transfer the cooking juices from the boerewors to a large pot over medium heat. Add the onions and sauté for 2 minutes.
3. Add the garlic and the peppers and cook for 10 minutes, until soft.
4. Add the carrots, spices and tomato paste and cook for another 2 minutes.
5. Add the chopped tomatoes, beef stock and 1 cup water and allow to simmer.
6. Stir in the boerewors and samp and bean mix, then cook until heated through. Season to taste and serve with fresh chopped parsley.

Recipe & styling: Leila-Ann Mokotedi
Photography: Samantha Pinto // HMimages.co.za

On the lookout for more budget-friendly hits like our samp and bean stew? Bangers and mash with buttery peas is always a hit!

The post This samp, boerie and bean stew won’t break the bank appeared first on MyKitchen.