The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 tsp ground coriander
- 3 garlic clove
-
2 tbsp maple syrup(maple syrup(100%))
-
460g chickpeas(Chickpeas, water, salt)
- 200g baby tomatoes
- 160g baby spinach
- 240g green beans
- 1 onion
-
400ml coconut milk(Coconut, Water)
-
11g vegetable stock powder(Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 4 tbsp tomato purée
-
1 tbsp west african spice blend(Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 108Kcal | 481Kcal |
| 451kJ | 2011kJ | |
| Fat | 6.3g | 28g |
| of which saturates | 3.7g | 16g |
| Carbohydrates | 4g | 20g |
| of which sugars | 3.3g | 15g |
| Protein | 3.2g | 14g |
| Salt | 0.37g | 1.6g |
| Fibre | 3.1g | 14g |
Vegan
1/3 daily fibre
7 plants
West African-style Chickpeas with Green Beans
Inspired by West African flavours, you'll simmer full-of-fibre chickpeas in a fragrant blend of spices. Stir juicy plum tomatoes and garlic for more depth. Coconut milk to make it decadent. Crunchy green beans for a veg boost.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium frying pan, a sieve & a measuring jug
Get started
- Finely slice the onion. Finely chop or crush the garlic
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and cook for 5-7 mins, until softened. Season with salt
- Halve the tomatoes, then add to the pan along with three-quarters of the garlic. Cook for 2 mins
Simmer simmer
- Drain and rinse the chickpeas, then add to the pan along with the spice mix, tomato puree and half the ground coriander
- Cook for 2 mins, then add the stock powder and 200ml hot water. Simmer for 5 mins, until reduced slightly
- Add the coconut milk and simmer for 15-18 mins, until the sauce thickens. Season with salt
Meanwhile, cook the green beans
- Trim the green beans
- Heat the medium frying pan with 1 tbsp oil on high heat. Once hot, add the green beans and cook for 2-3 mins, until golden brown
- Add the remaining garlic and a splash of water and cook for 3-4 mins, until the liquid has evaporated
- Remove from the heat and stir through the maple syrup and remaining ground coriander. Season with salt
Finish the curry & plate up
- Rinse the spinach, then stir through the chickpeas to wilt
- Serve in bowls and top with the stir-fried green beans
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