Recipes

Ingredients

• 450g red potatoes, scrubbed
• 210g tin chickpeas, drained
• 2 green peppers, deseeded and roughly chopped
• 1 large onion, sliced
• 3 garlic cloves, crushed
• 200g tin chopped tomatoes
• 1 red chilli, deseeded and sliced
• 3 tablespoons olive or vegetable (rapeseed) oil
• 1 vegetable stock cube
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground turmeric

Utensils

• Chopping board
• Garlic crusher
• Kitchen scales
• Knife
• Large saucepan
• Measuring jug
• Sieve
• Wooden spoon

Step 1

Cut the potatoes into 1 inch chunks

Step 2

Heat the oil in the saucepan and add the onions and peppers and cook gently on a low heat until soft

Step 3

Add the garlic and spices and fry for another 2 minutes

Step 4

Add the potatoes, stirring well until well coated in the onion and spice mixture

Step 5

Add the stock cube to a jug with 290ml of boiling water and stir until dissolved

Step 6

Add the tomatoes, chilli, turmeric and stock to the pan, season with a pinch of ground black pepper and stir well

Step 7

Simmer for 15 minutes before adding the drained and rinsed chickpeas

Step 8

Stir well then continue simmering for another 10 mins until the potatoes and chickpeas are tender

Step 9

Serve with warm, crusty bread

Each portion provides on average

Energy 1205kj 288kcal 14.4%

Fat 14.5g 21%

Saturates 1.1g 6%

Carbohydrates 34.1g 34%

Sugars 8.82g 10%

Salt 0.84g 14%

Protein 8.02g Low

Fibre 4.05g High

Food Value

Calcium

Phosphorus

Potassium

Sodium

Chloride

Magnesium

Iron

Zinc

Copper

Manganese

Iodine

Selenium

Vitamin a

Vitamin c

Vitamin e

Thiamine

Riboflavin

Niacin

Pantothenic acid

Biotin

B6

Folate

Fibre

Using a variety of vegetables in this recipe means it is high in fibre, which has been shown to improve our gut and overall health.

Turmeric

Using turmeric in recipes when you can could provide anti inflammatory benefits. This is thought to be mainly due to a natural plant chemical, curcumin, which gives turmeric its colour.

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