Recipe

Coriander Garbanzo

Every Week We Deliver Everything You Need To Cook Amazing Meals

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

Send with Whatsapp

serves 2

1
1
1
½
20g
½
1 clove
½ tbsp
1 tin
½ sachet
2
3g

serves 4

2
2
2
1
40g
1
2 cloves
1 tbsp
2 tins
1 sachet
4
5g

ingredients

aubergines – dice (1½ cm)
potatoes – dice (1½ cm)
courgettes – dice (1½ cm)
bell pepper – deseed & dice (1½ cm)
whole almonds
onion – peel & chop finely
garlic – peel, grate finely & chop
coriander seeds
chickpeas – drain
tomato paste
tomatoes – grate coarsely
fresh coriander – discard stalks
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

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.