A variation on chickpeas, cooked with runner beans a great side dish with rice or bread. Combo of protein and vegetables make it a healthy and balanced meal.
We like to eat rice most of the nights, and sometimes I struggle to decide what to make with rice. This dish is easy and quick and doesn’t need a lot of things to make it. Ideal for weekday dinners ready in 15 mins. By that time your rice is ready and dinner is served in no time, doesn’t that sounds great.
I always try to incorporate protein in every meal, tinned chickpeas are the easiest option, just open a can and cook or use as it is. I also like to include good amount of vegetables in meals. Find beans, peppers and courgettes easier as they take very less time to cook. Also very fond of using frozen mix veg when I just can’t be bothered to chop…lol. You can add other vegetables to chickpeas as well, would go nice if the vegetables can hold there shape.
We had ours with coriander and chilli yogurt and tomatoes chutney..so delicious. Why not give it a go and let me know what you think of it x
Ingredients:
- 2 red onions
- 2-3 cloves of garlic
- 4-5 runner beans
- 1 tin of chickpeas
- 1 tbsp of chana masala
- 1/2 tsp turmeric
- 1 tsp cumin seeds
- Salt to taste
- Half a lemon(optional)
Method:
- Heat oil in a pan, add cumin, when it starts to splatter add sliced garlic cook until golden, then add sliced onions, cook until they are caramelised
- Add salt, turmeric and chana masala. Cook for a min
- Add drained chickpeas and runner beans
- Cook for another 8-10 mins on low flame, squeeze half a lemon
- Enjoy with Rice or bread
Simple Yet Delicious 