The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chipotle Chickpeas with Creamy Cabbage Slaw
Hearty, filling chickpeas sizzle with smoky chipotle and smooth passata. A perfect contrast to a crisp and creamy red cabbage slaw, drenched with coconut yoghurt, lime and coriander. British quinoa on the side to soak it all up. What more could you want in a satisfying weeknight dinner?
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 handful of fresh coriander
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 red cabbage
- 230g chickpeas (Chickpeas, water, salt)
- 1 unwaxed lime
- 1 courgette
- 2 garlic clove
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 1 onion
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 80g quinoa (quinoa (100%))
Nutritional Information
Calories: 528
Protein: 19g
Carbs: 46g
Fat: 21g
Ingredients
- 80g quinoa (use half) (quinoa (100%))
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 handful of fresh coriander (use half)
- 1 onion (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 red cabbage (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 tbsp balsamic vinegar (use half) (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 2 garlic clove
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 unwaxed lime (use half)
- 1 courgette (use half)
Nutritional Information
Calories: 533
Protein: 20g
Carbs: 47g
Fat: 21g
Chipotle Chickpeas with Creamy Cabbage Slaw
Hearty, filling chickpeas sizzle with smoky chipotle and smooth passata. A perfect contrast to a crisp and creamy red cabbage slaw, drenched with coconut yoghurt, lime and coriander. British quinoa on the side to soak it all up. What more could you want in a satisfying weeknight dinner?
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Cooking Instructions
- Bring a medium saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Finely chop or crush the garlic. Finely dice three-quarters of the onion, then thinly slice the remaining. Slice the courgette into 1/2cm thick half-moons. Roughly chop the coriander.
- Heat a large frying pan with 2 tsp oil on medium heat. Add the diced onion and garlic and cook for 2 mins. Add the courgette and cook for 2 mins.
- Drain and rinse the chickpeas, then add to the pan along with the chipotle, passata, tamari and vinegar. Stir and simmer for 5-7 mins, until the sauce has reduced. Season with sea salt and black pepper.
- Make the slaw; trim and thinly slice the cabbage. Place in a large bowl with the yoghurt, sliced onion, coriander and 1 tsp oil. Quarter the lime, then squeeze in the juice from 2 lime wedges. Season with sea salt and black pepper and mix.
- Serve the quinoa with chipotle chickpeas and slaw. Garnish with the remaining lime wedges.
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