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


  • 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!

You can find other interesting articles about Vegan Recipes on this page 

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