Crunchy spiced roast chickpeas
Chickpeas roasted glass-crisp with smoked paprika and cumin; the desk drawer jar.
Smoky beans & greens with lemon gremolata
Black-eyed beans, brown rice and greens in one pot with a bright lemon-garlic gremolata.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften onion, pepper and celery in the oil; add sliced garlic and paprika.
- Step 2
Stir in rice and stock; cover, simmer 25 minutes.
- Step 3
Fold in beans and greens for the last 8 minutes.
- Step 4
Stir parsley, zest and grated garlic together; scatter over.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 17g |
| Carbohydrates | 80g |
| – of which sugars | 7g |
| Fibre | 14g |
| Fat | 9g |
| – of which saturates | 1.4g |
| – of which omega-3 | 0.3g |
| Calcium | 140mg |
| Iron | 4.4mg |
| Salt | 0.7g |
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