Easiest chickpeas ever!!!

Easiest chickpeas ever!

Well what a week! I’m not into politics… or am I!!!? Hmmm! Well, this is not the place for that and I’m sure you all have your own opinions about what’s going on!?!

This week I’ve been very busy… a bit too busy in all fairness! This week is my sons birthday so that in itself has caused extra activity in planning, shopping and of course wrapping presents! He’s just said that he ‘does’ want me to ‘make’ him a cake – even though he’s selected a cake already to be delivered with the shopping! Last year I made a minecraft cake, the year before a spherical football (don’t ask!!!) so at such short notice I have no idea what I can suddenly produce! Any ideas anyone for something extra quick, easy but still fabulous looking??? 😀

Oh well, I guess I could save time by making some more of these chickpeas! 😛 Honestly these are so quick and easy you’ll wonder what to do with the extra time! All you really have to do is open a tin or two and sprinkle away! The oven does all the work for you! Love it! Ooo… so did meat-munching hubby! 😛 😀

Put everything in an ovenproof dish

Mix everything together

Delicious easiest chickpeas!

Easiest chickpeas ever (vegan & Free-From)

Servings: 1-2
Time: 5 mins prep, 30-60 minutes cooking
Difficulty: easy
Print

Gather

2 x 400g tinned chickpeas
1 x 400g carton tomato passata
1 teaspoon curry powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1/2 teaspoon Cajun spice
Salt to taste (I used pink Himalayan)

Prepare

Empty the whole contents of one of the chickpea tins into an overproof dish.Drain the other tin (keep the liquid for something else) and add to the dish.
Pour over the tomato passata.
Sprinkle all the spices and salt over. Stir to combine.
Bake at Gas Mark 6 for 30-60 minutes (depends on how much sauce you would like)!
Enjoy!

Serve & Store

Pour over some roasted vegetables.
Serve with your favourite grain – corn couscous, brown rice, quinoa etc.
Stir through some frozen veg during the last 5 minutes (peas, sweetcorn) for extra colour.
Switch up the spices – try chilli flakes, or a mix of earthy herbs.
Store refrigerated for up to 3 days.