What can I make with chickpeas and tinned tomatoes?

You have (Chickpeas + Tinned tomatoes)

• 2 x 400g tins chickpeas, drained
• 400g tin chopped tomatoes

You’d add

• 1 onion, finely chopped
• 3 garlic cloves, crushed
• thumb-sized piece of ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 100g spinach
• 2 tbsp oil (store cupboard)
• 150ml water (store cupboard)
• salt (store cupboard)

Method

1. Heat the oil in the pan over a medium heat and cook the onion for 8 minutes until soft and golden.
2. Add the garlic, ginger, cumin and coriander and stir for 1 minute until fragrant.
3. Tip in the tomatoes, chickpeas, water and a good pinch of salt. Simmer for 15 minutes, crushing a few chickpeas against the side of the pan to thicken the sauce.
4. Stir in the garam masala and the spinach and cook for 2 minutes until the spinach wilts. Taste for salt and serve.

You have (Chickpeas + Tinned tomatoes)

• 400g tin chickpeas, drained
• 400g tin chopped tomatoes

You’d add

• 4 eggs
• 1 onion, sliced
• 1 red pepper, sliced
• 2 garlic cloves, crushed
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp olive oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Heat the oil in the pan over a medium heat and cook the onion and pepper for 8 minutes until soft.
2. Add the garlic, paprika and cumin and stir for 1 minute, then add the tomatoes and chickpeas. Season and simmer for 10 minutes until thick.
3. Make four hollows in the sauce and crack an egg into each. Cover the pan and cook on a low heat for 6–8 minutes until the whites are completely set.
4. Season the eggs with a little salt and pepper and serve straight from the pan.

You have (Chickpeas + Tinned tomatoes)

• 2 x 400g tins chickpeas, drained
• 400g tin chopped tomatoes

You’d add

• 1 onion, chopped
• 1 carrot, chopped
• 2 garlic cloves, crushed
• 1½ tsp ground cumin
• 800ml hot vegetable stock
• 1 lemon, juice only
• 2 tbsp olive oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Heat the oil in the saucepan and cook the onion and carrot over a medium heat for 8 minutes until soft.
2. Add the garlic and cumin and cook for 1 minute, then add the chickpeas, tomatoes and stock.
3. Bring to the boil and simmer for 15 minutes until the carrot is tender.
4. Blend about half the soup until smooth, leaving the rest chunky, or blend it all if you prefer. Add lemon juice, salt and pepper to taste.