The chickpea plant is 20-50 cm high and is glandular hairy. The leaves are oddly pinnate with thirteen to seventeen elliptical or reversed-ovoid leaves, the edge of which is sawn at the top. The plant blooms in June and July with white or red-blue flowers. The stem of the pod is bent downwards. There are two to three peas in the approximately 3 cm long pod. Below we have a recipe for you on how to make a vegan chickpea dish.

Vegan Chickpea Recipe

Recipe:⠀

• Feeds 2⠀1/2 tbsp oil
• 1 onion, chopped
• 3 garlic gloves, chopped
• 1 tsp chili powder (or to taste) ⠀
• 1 tsp smoked paprika ⠀
• 400g canned tomatoes ⠀
• 1/4 cup water ⠀
• 400g canned chickpeas, drained and rinsed well ⠀
• 1/2 tsp salt (or to taste) ⠀
• 1/4 tsp pepper ⠀
• 3 cups baby spinach ⠀
• bunch of coriander, roughly chopped⠀
• Squeeze of lemon or lime – optional

⠀

How to prepare

1. Add oil to a large saucepan on medium high heat.
2. Add onion and cook for about 3 minutes. ⠀
3. Add garlic, chili powder, smoked paprika and cook for a further minute. ⠀
4. Stir in tomatoes, water, chickpeas, salt and pepper.
5. Bring to a boil, then turn down the heat to low, cover with a lid and simmer for 15 minutes. ⠀
6. Add spinach and cook until wilted, before finishing it off with coriander.
7. You can add a splash of water if it’s not saucy enough. Add a squeeze of lemon or lime. Enjoy!

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