Cookalooks Cookery School

For those who don’t know I joined Weigh-Less 5 days ago…. 5 days of drinking loads of water, 5 days of NO caffeine, 5 days of headaches (as my body detox’s) and 5 days of feeling sorry for myself because I’m on diet. More than ever I’ve wanted to get into my kitchen and cook up a storm or test a recipe but there’s no point ….I can’t eat and this makes me grumpy!

Poor luvie has been very supportive and even suggested (as he enjoyed his afternoon snack of Horlicks & butter cookies)  that maybe I should ‘log’ (he means blog) about the curried chickpeas I planned to make for dinner. I love Chickpeas …chickpeas warmed through with a little chilli olive oil then tossed through coriander pesto and topped with feta and loads of fresh coriander….yum …The idea of a low-fat chickpea curry wasn’t exactly blowing my hair back.

But how wrong I was….it was delicious! Even ‘luvIe’ ate some and he’s not a fan of them…he says the reason they are called chickpeas is because they’re meant for ‘chicks’ not for men.

Low-fat Chickpea Curry ( perfect for the 2 week Detox Weigh-Less Plan)

Ingredients

1x can of chickpeas, drained & rinsed

1/2 onion, finely chopped (onion is not allowed on the 2-week Detox plan…I cheated….who can cook without onion!!!!)

1x carrot, finely chopped

2x cloves of garlic, finely chopped

1x stick of celery, finely chopped

Small handful of green beans, roughly chopped

1x tomato, chopped

Heaped teaspoon of curry paste

250ml chicken stock

5ml Olive oil (Weigh -Less)

Method:

1. Add the olive oil and fry the onions, celery & carrots. Keep stirring to prevent the mix from burning…I actually added a little water (30ml) and once the liquid had evaporated I added the garlic and tomato.

2. By adding the tomato, the tomato released it’s juice and created some more cooking liquid. Turn the heat right down and let the mixture simmer for a few minutes.

3. Add the curry paste and saute for a few more minutes. Add the drained chickpeas and stir.

4. Add the green beans and chicken stock. Simmer uncovered for 10minutes.

5. Check the seasoning and then using a masher, mash the chickpeas to thicken the curry…this is optional. I like it a little mushy.

5.  Top with a little fat-free yoghurt and serve with Brown or White rice.Got nothing better to do, check out my website…click here