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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Spiced, nutty chickpeas and veg go so well with creamy avocado slices in these nutritious, high-fibre bowls.
1 Lightly spray a large saucepan with olive oil and heat over medium–high heat. Add onion, celery and carrot and cook, stirring, for 5 minutes or until onion has softened. Add garlic, ginger and seasoning and cook, stirring, for 1 minute or until fragrant.
2 Add passata, chickpeas, courgette and 1 cup water and bring to the boil. Reduce heat to low, cover and simmer for 10 minutes or until sauce thickens.
3 Meanwhile, heat rice according to packet instructions. Add beans to stew and simmer, uncovered, for 2–3 minutes or until tender. Top rice with stew and serve with kale and avocado.
If you can’t find baby kale leaves at your local supermarket, use baby rocket as these have a similar peppery flavour.
Calories 455 cal
Kilojoules 1903 kJ
Total fat 9.8 g
Saturated fat 3.6 g
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