What We Ate Wednesday--Saucy Chickpeas (two ways)

Hello lovelies! This week we had a meal that was inspired by the cookbook Green by Elly Pear. My friend Jo has been showcasing recipes from this beautiful cookbook on Facebook and so I borrowed a copy from the library to check it out. The first recipe in the book was one for rose harissa chickpeas. But i fell at the first hurdle as I could not find rose harissa paste at the supermarket. I searched online and the brand she recommended was nearly £5 for a jar. I really liked the recipe--it had all the things we love--onion, garlic, chickpeas, red pepper and leafy greens. But it needed a savoury, flavourful paste to pull it all together.

Suddenly, I had a thought. I could just substitute curry paste. I had some in my fridge so decided to give it a go and voila! Success! This was a quick and easy meal that we spread over two meals--once over brown rice and once as a soup.

Saucy Chickpeas (two ways)
1 onion, chopped
1 red pepper chopped
3-4 cloves garlic
1 tsp cumin seeds
1 tsp smoked paprika
1 heaping tsp tomato puree
1 tin of tomatoes
2 TB curry paste (I used Balti) 
2 tins chickpeas, drained and rinsed
half a cup of vegetable stock
100g kale or spinach (3 big handfuls)
juice of half a lemon
sea salt and black pepper to taste

Brown rice to serve

1. Cook your onion and pepper in a splash of oil or water and then add your garlic.
2. Then add your spices, tomato puree, curry paste, chickpeas and tin of tomatoes. Bring to the boil and then let simmer until your rice is cooked.
3. Remove half of the chickpea mixture and store in the fridge for the next day. Add the kale or spinach and the half a cup vegetable stock and simmer until greens are wilted and reduced.
4. Squeeze on the lemon juice and taste for salt and pepper. Save your other half of the lemon for tomorrow.

The next day:
Chickpea mixture from the fridge
1 tsp smoked paprika
3 cups vegetable stock
100g kale or spinach (3 big handfuls)
juice of the other half a lemon
sea salt and pepper to taste

Garlic bread to serve

1. Bring the chickpeas mixture, paprika, and vegetable stock to the boil then simmer until piping hot. Add the greens and cook until they are wilted and reduced. Add the lemon juice and taste for salt and pepper.

That's it. Two tasty meals for the price of one.