Recipe

Coriander Garbanzo

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Coriander Garbanzo

Chickpeas coated in a tomato & coriander sauce served with roast veggies & almonds.




Ingredients to serve 2

  • 1 x aubergines – dice (1½ cm)
  • 1 x potatoes – dice (1½ cm)
  • 1 x courgettes – dice (1½ cm)
  • ½ x bell pepper – deseed & dice (1½ cm)
  • 20g x whole almonds
  • ½ x onion – peel & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • ½ tbsp x coriander seeds
  • 1 tin x chickpeas – drain
  • ½ sachet x tomato paste
  • 2 x tomatoes – grate coarsely
  • 3g x fresh coriander – discard stalks
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 2 x aubergines – dice (1½ cm)
  • 2 x potatoes – dice (1½ cm)
  • 2 x courgettes – dice (1½ cm)
  • 1 x bell pepper – deseed & dice (1½ cm)
  • 40g x whole almonds
  • 1 x onion – peel & chop finely
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 tbsp x coriander seeds
  • 2 tins x chickpeas – drain
  • 1 sachet x tomato paste
  • 4 x tomatoes – grate coarsely
  • 5g x fresh coriander – discard stalks
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Roast veggies: Place the aubergine and potato cubes on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix, arrange in a single layer and roast for 25 minutes. Then add the courgettes and peppers with salt, pepper and olive oil and roast for another 10 minutes until golden and cooked.

Step 3

Roast almonds: Place the almonds on a separate baking tray and roast in the oven for 8-10 minutes. Remove, leave to cool for a bit, then chop roughly.

Step 4

Coriander chickpeas: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes before adding the garlic, coriander seeds, chickpeas and tomato paste. Cook for 1 minute then add the grated tomatoes and water (1 cup for 4; ½ cup for 2) and cook for 10 minutes until the sauce thickens.

Step 5

Serve by topping the roast veggies with the chickpeas, fresh coriander leaves and chopped almonds.



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