Try our African inspired chilli chickpea recipe packed with flavour Chickpea are a great source of protein, full of fibre and complex carbohydrates, they digest slowly and keep you full for longer. You can cook them in so many ways and they taste delicious.
800g of chickpeas
2 tablespoons of olive oil
2 celery stalks
4 garlic cloves
2 teaspoons of paprika
1 red chilli
1 teaspoon ground ginger
Freshly ground black pepper
Salt to taste
1 teaspoon of ground red pepper
2 teaspoons of organic tomato paste
400g of tinned tomatoes
2 tablespoons of fresh coriander
1 teaspoon of Neema African Scotch Bonnet Chilli Paste
For tender chickpeas soak them overnight. Drain the water and rinse chickpea before cooking. Place them in a large pot, add salt to taste, garlic powder, onion powder and 1 red chilli (do not slice) ad cover with several inches of water. We would recommend 1 quart of water per 1 cup of soaked chickpeas. Bring to a boil then reduce to a simmer.
Let the chickpeas cook for 60-90 minutes until desired tenderness.
When the chickpeas are fully cooked, drain them and allow to cool.
Meanwhile heat the oil in a large saucepan over low to medium heat and add the chopped onion, garlic and celery then saute for 5 minutes.
Tip: for maximum flavour we would recommend mixing the onion and garlic in a food processor.
Add the tinned tomatoes and tomato paste and saute in a low heat for 20 mins. Add chickpeas, ground ginger, black pepper, paprika, Neema African Scotch Bonnet Chilli Paste and water and let it simmer for another 15 mins until sauce thickens.
Garnish with fresh coriander and serve
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