Again, I’m apologising for being so quiet but its been a long two or three weeks trying to sort my life (and my bedroom) out a bit. Quite a lot has been changing in my life the last few weeks; my work is totally changing as the branch of Empire Cinemas I’ve been
working at for the last 3 and a half years is becoming Cineworld so that’s an exciting, yet scary,change; I’ve started some new medication which seems to be helping my heart palpitations; I’m back driving again after 7 months out because of my health; and I’ve managed to, after being home for 9 months I’ve finally moved my uni stuff back into my room and organised and cleaned everything so I now have a better space to work and rest peacefully. All of this has taken a lot out of me so I’ve slept most of this week meaning there hasn’t been much time for food. So I’ve decided to write this weeks blog about one of my favourite staples, the humble chickpea. Apart from being a great protein hit, they are quick, easy and cheap!… and tasty of course. So here are some great recipes I’ve created whether you’re in need of a snappy snack, light lunch or speedy supper.
Best Baked Chickpeas
This is a super snack or quick lunch that’s really easy on the go and can be enjoyed cold or fresh out of the oven, alone or with salad and/or sweet potato fries.
Total cost: 76p
- 1 tin Chickpeas
- 1 tsp Rosemary
- 1 tsp Thyme
- 2 tbsp Olive Oil
- 1 tsp Maple Syrup
- 3 tsp Smoked Paprika
- Salt and Pepper
- Preheat the oven to 200 degrees.
- Drain your Chickpeas and dry them off with some kitchen roll.
- Place them in a bowl with the rest of the ingredients and coat well.
- Transfer them to a baking tray and bake for around 20 mins.
- Take out of the oven and enjoy or leave to cool before putting in the fridge. It really is that simple!
In recent months everyone has gone crazy for the colour green with green juices and smoothies taking over the health food world so I decided to make one of my favourite dips green. Wether you say hummus or houmous ( I’m really not sure either) this pea and mint version is great for spreading on some oatcakes for lunch or putting out as a summer party or bbq dip to go with crisps and crudities.
Makes: a good-sized pot (see picture below)
Total Cost: £1.21
Takes: 10 mins
- 1 tin Chickpeas
- 1 cup of Frozen Peas
- Juice of half a Lime
- 1 tsp Tahini
- 2 tsp fresh or dried Mint
- 6 tbsp Olive Oil
- 1 small clove of garlic, crushed
- salt and pepper to taste
- Cook frozen peas to instructions and drain your chickpeas.
- Blend all the ingredients in food processor or with a hand blender.
- Leave in the fridge to chill before serving. So Simple!
Super Speedy One-Pot Pasta
One of my go to dinners when I’m hangry ( hungry and angry) and can’t wait to eat it’s so nourishing, yet comforting, with a tiny little kick of chilli to keep you awake, and easy when you need food but don’t have the energy. Of course you can cook the pasta in a separate pot to the sauce but if, like me, you hate washing up, you can do it this way.
Serves: 2 with some leftovers
Total Cost: £1.41
Takes: 20 mins
- 200g Brown Rice Pasta
- 1 tin of Chickpeas
- 250ml Passata
- 100g Sweetcorn
- 1 Courgette
- 2 cloves of Garlic, crushed
- half tsp chilli powder
- 1 and a half tsp Smoked Paprika
- 1 tsp Cumin
- Olive oil, salt and pepper.
- Cook brown rice pasta to instructions. Drain and empty into a bowl and put to one side.
- Whilst the pasta is cooking chop the courgette into bite sized chunks and crush the garlic. Once the pasta is cooked lightly cook these off in the pan with some oil.
- Add the spices and coat the courgette.
- Add the passata and let simmer for a couple of minutes
- Add the chickpeas and sweetcorn and cook for a few minutes
- Stir in the pasta and heat through.
- Serve and Enjoy!