Saturday, 4 August 2012

Reggae Reggae Chickpeas (Vegan)

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This is a recipe for a kind of spicy version of baked beans, using the original Reggae Reggae Sauce (as I had an opened bottle which needed using up!). Although I used chickpeas, this would work well with other pulses too.

Serves 4
  • 1 tin of chickpeas, drained and rinsed
  • 1 red onion, diced finely 
  • 4 tbsp tomato purée
  • 4 tbsp Reggae Reggae Sauce
  • 125ml/½ cup boiling water or hot vegetable stock
  • ½ tsp dried or 1 tsp fresh thyme
  • around 450g/1 lb chopped, or sliced seasonal vegetables (e.g. bell pepper, courgette, sweet corn, carrot, etc)
  • 1-2 tsp mild chilli powder
Gently fry the onion in a little oil until softened.
Stir in the tomato purée, Reggae Reggae sauce and thyme and cook for a further minute.
Add the chickpeas and water and stir.
Simmer for 10-15 minutes until the sauce has thickened up. 

Meanwhile, roast or fry some chopped seasonal vegetables, with 1 tbsp olive oil and sprinkle with the mild chilli powder.

Serve the chickpeas and vegetables with rice or in wraps.


Alternatives:
If you can't find Reggae Reggae sauce, use a spicy jerk or barbecue sauce instead.
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8 comments:

  1. This sounds ideal for when I get home from work and want something quick and easy, and I love chickpeas! Thanks! I've never tried Reggae Reggae sauce - one of those things I look at in Tescos and think - 'what do I do with it though?'!

    ReplyDelete
    Replies
    1. Haha, I bought a bottle and then had the same thought! I now add a glug to various things like chillis and stews to add a spicy kick.

      Delete
  2. This looks so yoummy! :9 Very great recipe. I'm going to have to do some grocery shopping and try it out myself!

    ReplyDelete
    Replies
    1. Thanks Adi. It's cheap and simple to make, but quite tasty.

      Delete
  3. Spicy! I have to admit a soft spot for Reggae Reggae.

    ReplyDelete
    Replies
    1. Me too, especially after watching Levi's original pitch on Dragon's Den!

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