

Spiced chickpea ‘baked beans’
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, crushed
- 1 red onion, ½ finely chopped, ½ thinly sliced
- 1 courgette, finely chopped
- 1 carrot, finely chopped
- 2 x 425g cans no-added salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
- 1 teaspoon mild paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried chilli flakes
- 810g can crushed tomatoes
- ½ cup fresh coriandercilantroX sprigs, to serve
- 2 naan breads, warmed, cut into strips, to serve
- Lemon wedges, to serve
Instructions
1 Heat oil in a large saucepan over medium-high heat. Add garlic, finely chopped onion, courgette and carrot and cook, stirring occasionally, for 8 minutes or until vegetables are softened.
2 Add chickpeas, both paprikas, cumin and chilli flakes and cook, stirring, for 2 minutes or until fragrant. Add tomatoes and 1 cup water and bring to the boil. Reduce heat to low and simmer for 10 minutes or until sauce thickens and reduces.
3 Divide chickpea baked beans among four serving bowls. Top with coriander and sliced onion. Serve with naan bread and lemon wedges on the side.
Nutrition Info (per serve)
-
Calories 458cal
-
Kilojoules 1914kJ
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Protein 20g
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Total fat 13.2g
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–Saturated fat 4.2g
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Carbohydrates 57.8g
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–Sugars 13.2g
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Dietary fibre 14g
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Sodium 492mg
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Calcium 169mg
-
Iron 6.7mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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