CHICKPEA PATTIES

CHICKPEAS are a rich source of vitamins, minerals and fibre — feeding your gut microbiome to support your immune system and sleep processes. Serves 4 Prep 15 mins Cook 10 mins

PER SERVING 200 cals

PROTEIN 8g CARBS 15g FAT 11g FIBRE 5g

2 tbsp coconut/rapeseed oil

1 medium red onion, peeled and finely chopped

15g fresh root ginger, peeled and finely grated

2 garlic cloves, peeled and finely grated

1½ tsp medium curry powder or garam masala

1-2 tsp crushed dried chilli flakes (optional)

1 x 400g can chickpeas, drained

1 tbsp tahini

20g plain peanuts, coarsely ground

Salt and freshly ground black pepper

1 tbsp plain wholemeal flour

15g bunch fresh coriander, leaves finely chopped, plus

1 red chilli, finely sliced, to serve

Lime wedges, to serve

HEAT 1 tablespoon of the oil in a medium saucepan over a low- medium heat. Add the onion and fry for 4 minutes, or until beginning to soften, stirring regularly. Add the ginger, garlic, curry powder and chilli flakes, if using, and cook for 1 minute more, stirring constantly. Remove from the heat, tip the chickpeas into the pan, add the tahini and peanuts, and mash with a potato masher, until the chickpeas turn to a thick paste and clump together (this should take a couple of minutes). Transfer to a bowl, season well with salt and ground black pepper, add the flour and chopped coriander and mix well. Form the mixture into 8 patties, pressing together firmly so they hold their shape. Heat the remaining oil in a large non-stick frying pan over a medium heat. Add the patties and fry for about 5 minutes, or until golden brown and crisp, turning halfway through the cooking time. Serve 2 patties per person with some chilli, if using, a lime wedge, coriander leaves and a large green salad.