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Superfood Chickpea & Mexican Tortilla Soup

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Well I was Opting for a Spicy Weekend this weekend………………….(naughty…naughty!)……..and this polishes off my Sunday. Delicious and filling Soup with a bit of spice!

Serves 2

1 Sweet Potato

1 tsp ground coriander

4 spring onions

1 red chilli

1 tsp olive oil

Handful of tortilla chips (I used Doritos with a hint of lime)

15g fresh coriander

400g ripe tomatoes

2 gloves of garlic

1 can chickpeas (400g)

Feta cheese for garnish (optional)

 

  1. Preheat oven to 200 deg. Wash and peel sweet potato, cut into 1cm cubes.
  2. Season potatoes with salt, pepper and ground coriander, drizzle with oil and bake for 30 mins.
  3. Meanwhile, chop the spring onions finely, slice the chilli and coriander, add to a pan with little oil and fry for about 2 mins.
  4. Crush into the pan the garlic, cut tomatoes into quarters then add in to pot.
  5. Tip in the chickpeas with juices and top up with 500ml of boiling water, bring to a simmer, cover and cook for 20 mins.
  6. After 20 mins, remove from heat and mash up the tomatoes. Add in the sweet potato and crush in the tortillas, mix through, season well and serve. Garnish with fresh coriander and feta if chosen. YUMMY!!!
ALL · chicken · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · Soups and Stews

Chicken, Chickpea and Spinach Curry

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Serves 2

1 400g can of chickpeas

1 chicken breast – cubed

1 white onion – finely chopped

1 red pepper – roasted and chopped

100ml passata

100ml Chicken Stock

1-2 tbsp curry powder (depending on flavour of your choice) I used 2, we like it spicy.

1 level tbsp cumin

1/2 tsp cinnamon

pepper taste

1 tbsp olive oil

2 handfuls of spinach

 

1. Brown the chicken in the olive oil for 5 mins

2. Add in the chopped onion and fry until brown, then add in chopped pepper

3. Add in the curry powder, cumin. cinnamon and pepper to taste, mix through

4. Add in tomato passata and chicken stock, bring to the boil and then simmer for 20 mins.

5. Throw in the spinach and allow to wilt stirring through, cook for a further 5 mins.

Serve on it’s own or with some rice of your choice. Yum!