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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
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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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.
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?'!
ReplyDeleteHaha, 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.
DeleteLove that. Perfect for us.
ReplyDeleteThis looks so yoummy! :9 Very great recipe. I'm going to have to do some grocery shopping and try it out myself!
ReplyDeleteThanks Adi. It's cheap and simple to make, but quite tasty.
DeleteSpicy! I have to admit a soft spot for Reggae Reggae.
ReplyDeleteMe too, especially after watching Levi's original pitch on Dragon's Den!
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