Whether you call it a chickpea or a garbanzo bean, there's no question that chickpeas are a healthy addition to any diet. Chickpeas are naturally low in fat, high in dietary fiber and rich in vitamins and minerals. Eating chickpeas regularly can help you manage your weight, boost intestinal health and reduce your risk of developing type 2 diabetes (alongside a healthy diet of course!). Dietary analysis: Protein 17.1g Carbohydrate 115.2g Sugars 1.2g Fibre 32.1g Fat 31.0g Total kcal 790 Photo credit: Trotski & Ash
- 2 tbsp Olive Oil
- 2 Red Peppers
- 3 Red Onion
- 4 small Parsnips or 3 large ones
- 4 Carrots
- 1 tsp Ground Cumin, Paprika, Cinnamon and mild Chili powder
- 400 g Tomatoes
- 1 handful Chickpeas
- 1 tsp Rice Syrup
- 1 handful chopped Beetroot
- 1 small sprinkle Raising
- Heat Oven to 200C/fan 180C/gas 6.
- Scatter the Veg over a couple of baking trays, drizzle with half the oil, season, then rub the Oil over the veg with your hands to coat.
- Roast for 30 mins until tender and beginning to brown.
- Meanwhile, fry the spices in the remaining oil for 1 min, they should sizzle and start to smell aromatic.
- Tip in the Tomatoes, Beetroot, Raisins, Chickpeas, Almonds & Rice Syrup and a can of water.
- Simmer for 5 mins until the sauce is slightly reduced and the Raisins plump, then stir in the Veg and some seasoning.
- Serve with a small side of Quinoa.