Very excited to share with you this weeks #LBC [Lunch Box Club] – it’s a quick, veg-filled, delicious dish to help power you through the week. This lunchbox club is made even easier with the help up of @verylazyfooduk chopped garlic and red chillies, helping you to spend less time peeling and chopping, and more time outside of the kitchen (as it should be on a Sunday). This recipe makes enough for 3-4 lunches!
This recipe was sponsored by Very Lazy Food UK
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- 1 tbsp olive oil
- 1 red onion, sliced
- 1 tsp Very Lazy chopped garlic
- 1/2 tsp Very Lazy red chillies
- ½ tsp ground cumin
- ½ tsp paprika
- 1/2 tsp cinnamon
- 2 bell peppers, chopped
- 2 courgette, sliced
- 1 heaped tsp harissa paste
- 120ml water
- 1 tin chopped tomatoes
- 1 tin chickpeas in water, rinsed + drained
- 35g dried apricots, roughly chopped
- 2 handfuls of chopped cavolo Nero (or kale or spinach)
- Chopped parsley (optional)
- Cous-Cous to serve
Heat the oil in a large non-stick saucepan over a medium heat. Add the onion and cook gently for 2-3 min, stirring occasionally, until softened. Add the chopped garlic, chillies, spices and harissa paste, stir.
Next, add the vegetables, chopped tomatoes, apricots and water. Bring to the boil then cover, and simmer for 15 min.
Add the chickpeas and cavalo nero, stir and cook for a further 5-10 minutes. Meanwhile cook your couscous as per packet instructions.
Divide between the 3-4 lunchboxes.