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.