1 Serve = 1 Protein + ½ Fat OR 1 Serve = 1 Complex Carbohydrate + ½ Fat Serves 6 Best Choice Recipe
Prep : 10 mins | Cook : 40 mins
Ingredients
15ml (1 tbsp) Oil
1 Green pepper, seeded and diced
2 Onions, chopped
2 Celery sticks, chopped
2-3 Garlic cloves, crushed
1 Bay leaves
2ml Ground cumin
2ml Turmeric
2ml Ground cinnamon
5ml Ground ginger
5ml Ground coriander
Salt
180g Dried chickpeas
410g canned tomatoes, chopped (keep juice)
250ml Vegetable stock or water
125ml Chopped parsley
Instructions:
Soak the dried chickpeas overnight in water. Drain the next day and pat dry with a towel. Heat oil in a large frying pan and stir-fry green pepper, garlic, onions, celery and spices.
Add a little water to prevent sticking if necessary. Cover and cook over low heat until onions are soft. Add remaining ingredients and bring to the boil.
Remove from fridge and break into 16 even sixed pieces.
Cover and simmer on low heat for 30 minutes, stirring occasionally. Add a little more water if necessary for a good gravy. Serve with a side green salad.
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