Chilli tomato sauce with chickpeas
- 1 quantity Tomato and vegetable sauce*
- 2 tablespoons hot chilli sauce (I used Lingham's)
- 2 cups broccoli florets
- 400g can chickpeagarbanzoXsgarbanzosX, drained and rinsed
- 2 tablespoons lite sour cream
- 2 tablespoons chopped fresh coriandercilantroX
- *Tomato and vegetable sauce
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 stalks celery, chopped
- 1 medium leek, chopped
- ½ cup dry white wine
- ½ cup hot water
- 400g can whole tomatoes in juice
- 410g can tomato purée
1 Put the Tomato and vegetable sauce* into a saucepan with the hot chilli sauce and heat, stirring, until simmering. Add the broccoli, then cover and simmer for 2-3 minutes.
2 Add the chickpeas and heat, stirring, for 1-2 minutes until everything is hot. Serve on rice, topped with sour cream and coriander.
*Tomato and vegetable sauce
Heat olive oil in a large, heavy-based saucepan. Add onion and cook, stirring, for 5 minutes. Add celery and leek and cook, stirring, for 10 minutes until soft. Add wine and water and bubble for 5 minutes until the liquid has almost evaporated. Add tomatoes and tomato purée and stir with a wooden spoon. Simmer for 10 minutes, uncovered, until the sauce starts to thicken.
You can also use this sauce as a base in these recipes:
Nutrition Info (per serve)
Total fat 5g
Saturated fat 1.3g
Dietary fibre 6.7g
- If you’re pressed for time, use a microwaveable pack of rice or quick-cooking couscous instead of brown rice.
- You could use any green frozen vegetable – such as beans or peas – instead of the broccoli. Add them straight from the freezer and cook until just tender.
Chopping the broccoli nice and small will help it cook more quickly.
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