CUT THE WASTE
Chickpeas are a versatile and healthy cooking staple – but what to do with leftovers? Try these easy ideas
PUMPKIN & CHICKPEA DIP
Preheat oven to 200C/180C (fan-forced). Line baking tray with baking paper. Place 500g jap pumpkin (peeled and chopped) on prepared tray. Drizzle with ½ tbs olive oil. Season with pepper. Toss to combine. Bake for 30 to 40 minutes, or until golden and tender. Set aside to cool. In a food processor, blitz pumpkin, 2 tbs tahini, 400g can chickpeas (drained and rinsed), 2 tbs lemon juice and another ½ tbs olive oil until almost smooth. Serve with vegetable sticks.
VEGAN CHICKPEA SATAY CURRY
Heat 1 tbs peanut oil in a large, deep frying pan or wok over medium heat. Add 1 brown onion (cut into thin wedges) and cook, stirring occasionally, for 5 minutes or until soft and lightly golden. Add 2 crushed garlic cloves and 1 tsp crushed red chilli and cook, stirring, for 30 seconds or until aromatic. Reduce the heat to low and add ⅓ cup peanut butter, ⅔ cup coconut milk and 2 tbs light soy sauce. Stir until evenly combined. Add 700g pumpkin (peeled, deseeded, cut into 2cm pieces) and ⅔ cup water. Cover and bring to a simmer. Cook, stirring occasionally, for 6 minutes or until the pumpkin is just tender. Add 200g trimmed green beans and 400g can chickpeas (drained and rinsed) to the pan and cook for a further 2 minutes, or until beans are tender-crisp. Stir in 1 tbs fresh lime juice and top with ¼ cup fresh coriander leaves. Serve with brown rice.
INDIAN CAULIFLOWER & CHICKPEA TRAY BAKE
Preheat oven to 200C/180C (fan-forced). Grease a large baking tray with sides. Thickly slice 1 small cauliflower into florets (set small leaves aside). Place ¼ cup korma curry paste in a large bowl. Add cauliflower, 400g can chickpeas (drained and rinsed) and 1 small red onion (cut into thin wedges). Toss to combine. Transfer mixture to prepared tray. Season with salt and pepper. Add 1 lemon (cut into wedges), 130g sweet berry tomatoes and reserved cauliflower leaves. Roast for 40 minutes or until cauliflower is tender and beginning to char. Dollop vegetables with ½ cup plain Greek-style yoghurt. Season with salt and pepper. Top with fresh coriander leaves. Serve.