An easy vegan butternut squash and chickpea curry that freezes well ... for 1 minute. Pour in the vegetable stock and bring to the boil. Add the butternut squash, bring back to the boil, then ...

I used grapeseed oil to sauté the onion, ginger, and garlic. You can also use coconut oil or any high-heat oil. I seasoned ...

heat the vegetable oil until hot. Shallow fry the potato cakes on all sides until brown and crisp. Drain on kitchen paper. Finish the chickpeas with some coriander and curry leaves. Serve with the ...

Try this chickpea curry with spinach or more vegetarian dinner ... Heat Instant pot to saute mode. When hot, add vegetable ...

and curry leaves and cook for 10 seconds before adding the tomatoes. Cook for 7 minutes. Add the sugar and cook for a minute before adding back in the cooked eggplant. Add the chickpeas with 50 ml ...

Our recipe for chickpeas spotlights turmeric and a mixture of spices: garlic, curry powder and black pepper. Turmeric is a relative of ginger and has been used since ancient times by cooks and ...

Season with salt and pepper to taste. Add the olives, shallot or onion, cucumber, chickpeas, tomatoes, feta and cooked fonio to the bowl and toss to combine. Stir in the parsley, dill, arugula and ...