This Chickpea Tomato Soup is thick and luxuriously creamy without any cream. Infused with basic Indian curry spices, it’s healthy, vegan, satisfying, and ready in 30 minutes - No broth!
By pairing them with spinach, another zinc-rich food ... take center stage in this chickpea tomato soup. Pairing them with tomatoes, a potent source of lycopene, transforms this dish into an ...
In a large bowl mix two parts water with one part vinegar. Carefully crack as many eggs as you need into the bowl. Allow to rest for 15 minutes. This will cure the egg slightly so that it holds ...
chickpeas and coconut milk and stir together. Set the temperature to 190°C and cook for a further 12-15 minutes, until the sauce starts to thicken. 4. Meanwhile, roughly chop your spinach. Once the ...
Preheat oven to 220°C (425°F). Place the breadcrumbs, pecorino and half the chickpeas on a large oven tray lined with non-stick baking paper. Toss to combine. Drizzle with half the oil and cook for ...