PREP: 10 min,
COOKING TIME: 30 min, Gluten Free
1 onion, finely chopped
3 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/3 tsp ground cinnamon
400g can chickpeas, drained
500ml vegetable stock
Salt and pepper
Natural yoghurt, to serve
Handful of coriander leaves, to serve
In a large saucepan over a medium heat add about 1 tablespoon of olive oil and let it heat.
Add the onion and garlic and cook gently for 8–10 minutes until soft, translucent and a little caramelised.
Add the cumin, coriander, turmeric and cinnamon, and fry gently for another minute or so until the spices are nicely fragrant. Take care not to let it burn.
Add the drained chickpeas, then follow with the stock, and bring everything up to a steady simmer.
Let it bubble away for about 20 minutes or until the chickpeas have softened and absorbed the flavour of the spices.
Season well with salt and pepper, and serve with a good spoonful of natural yoghurt and coriander served on top.
Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Makes: 6 muffins
- 2 medium ripe bananas
- 3 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp pure vanilla extract
- 1 1/2 Tbsp oil (rice bran, etc.)
- 1/4 cup white sugar
- 1/4 cup packed brown sugar
- 1 Tbsp maple syrup
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon (optional)
- 100 ml vegan eggy milk (see below)
- 100ml water
- 1 tsp flaxseeds
- 1/2 tsp chia seeds
- a sprinkling of oats
- a few cashews
- 1 1/2 cup flour
- 1 cup (112 g) gluten-free oats
- Preheat oven to 190 degrees C. If not using a silicone muffin tray, line the metal with paper muffin cases.
- In a large mixing bowl, add the bananas, baking powder, and baking soda. Mash until only small chunks remain.
- Add vanilla, oil, sugars, maple syrup, sea salt, and cinnamon and mix vigorously to combine.
- In a high power blender (nutrimix or similar), separately make the ‘vegan eggy milk’:
- Put 100ml water, 1 tsp flaxseed, 1/2 tsp chia seeds, a sprinkling of oats, and a sprinkling of cashews. Pulverise for about 30 seconds
- Add the ‘eggy milk’ to the mix, and mix once more to combine.
- Add flour and oats, and stir until just combined.
- Divide the batter between the silicone muffin tins, filling all the way – this should make about 6 muffins.
- Bake for about 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean and the edges are dark golden brown.
- Remove from oven and let cool in the tin for 5 minutes (they’ll still be lovely and warm for eating for a while yet).
- Finally remove from the tin and let them cool further on a cooling rack.
- Serve with butter, or as is. It’s delicious either way.
- Store leftovers in a sealed container for up to 4 days, or in the freezer up to 1 month.