Easy Chickpea, Sweet Potato & Spinach Curry

I use this curry base all the time! It’s so cozy, comforting and delicious and really budget friendly and easy to make using mostly just pantry ingredients! I also like to substitute the sweet potato for cauliflower, butternut squash or pumpkin depending on what fancy and what i have in the house!

You can keep this curry in the fridge in an air-tight container for 3-4 days or freeze leftovers for meals during the week!

Serves 3-4

Ingredients

  • 1 medium white onion, diced
  • 2 fat cloves garlic, minced or 2 tsp garlic granules
  • 300g sweet potato, peeled & cut into bite-sized chunks
  • 400g can coconut milk
  • 400g can chickpeas, drained & rinsed
  • 400g can chopped tomatoes
  • 2tsp ground cumin
  • 2tsp ground coriander
  • 1tsp ground ginger
  • 1tbsp medium curry powder
  • a sprinkle dried chilli flakes
  • a couple handfuls fresh spinach
  • salt & cracked black pepper, to taste

Method

  1. Steam/boil the sweet potato chunks for 10 mins until slightly soft so you can poke a fork through without it breaking apart then set aside.
  2. Saute the onion & garlic in a large saucepan on a medium heat setting with a little water/oil for 10 mins until the onion is translucent.
  3. Turn the heat down to low, then stir in all the spices for 1 min until fragrant.
  4. Pour in the chopped tomatoes, coconut milk, sweet potato & chickpeas. Season with salt and pepper and give it a good stir.
  5. Bring the curry to boil on a high heat, then once it starts to bubble, turn the heat down to low and simmer for 30 minutes until the sauce has thickened and reduced.
  6. Add in the spinach 5 mins before end of cooking time to wilt.
  7. Serve the curry with rice or quinoa. Enjoy!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Creamy Peanut, Sweet potato & Chickpea Curry

This is my favourite curry of all! It’s so creamy, comforting and fragrant, and so quick and easy to make using just simple pantry ingredients! It’s healthy and very budget friendly too! Everyone will love this, i’m sure! 🙂

Serves 4

Ingredients

  • 1 medium brown onion, diced
  • 2 fat cloves garlic, minced
  • 1 medium sweet potato, peeled & chopped into small cubes
  • 1 tbsp medium curry powder
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp mild chilli powder
  • Juice of 1/2 lime
  • 1 tin chopped tomatoes
  • 1 tin chickpeas, drained & rinsed
  • 300ml vegetable stock
  • 2 heaped tbsp smooth peanut butter
  • salt & pepper, to taste

Method

  1. First steam/boil the sweet potato for 15 minutes until soft.
  2. Meanwhile, saute the onion and garlic in a saucepan on a medium heat setting with a little water/oil until translucent.
  3. Add all the spices to the pan, stirring frequently on a low heat until fragrant, then pour in the chopped tomatoes, veg stock & cooked soft sweet potatoes.
  4. Blend the mixture in the saucepan using a handstick blender until super smooth and creamy (NOTE: You may need to add a little water little by little to reach your desired consistency)
  5. Stir in the chickpeas, lime juice & peanut butter to the curry sauce, then turn up the heat to medium, then once it starts to bubble, turn the heat down to low to simmer for 15 – 20 minutes, stirring frequently until thick and creamy. Season with salt and pepper (add more water if desired)
  6. Serve with rice and wilt in some fresh spinach 5 minutes before end of cooking time! Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Summer Veg, Chickpea & Potato Stew

This is one of my fave meals to have anytime of the year, this also makes a great side dish at a summer BBQ. Full of summer veggies, potatoes, chickpeas & tomatoes, and a bunch of seasonings to make this meal super tasty! It’s so filling, healthy and super delicious and really easy to make, just stick it in the oven and let it all cook in all those wonderful flavours.

Serves 4

Ingredients

  • 2 courgettes/zucchinis, sliced into bite-size pieces
  • 3 small potatoes (about 250g), sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 125g mushrooms, sliced
  • 1 can chickpeas, drained & rinsed
  • 1 can chopped tomatoes
  • 1 tbsp tomato puree
  • 2 tsp garlic powder
  • 1 OXO vegetable stock cube
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp smoked paprika
  • sprinkle of dried chili flakes (optional)
  • 1 red onion, sliced (optional)

Method

  1. Preheat oven to 200C/180C fan/400F/Gas mark 6.
  2. Add all your sliced veggies into a large oven dish, then stir in the chopped tomatoes, chickpeas, tomato puree, all the seasonings and spices, sprinkle in the OXO vegetable stock cube, then season with salt & pepper. Stir all ingredients well together.
  3. Cover the oven dish with a lid or tin foil, cook in the preheated oven for 20 minutes, then take off the lid/tin foil and cook for another 20-25 minutes until all the vegetables are nice a soft and the sauce has thickened. Add the red onion (if using) 5 minutes before end of cooking time.
  4. Serve with rice/quinoa/couscous! ENJOY!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Crispy Baked Chickpea Falafel’s

These falafel’s are so delicious and you can pretty much serve them however which way you want to, inside a sandwich, wrap, pita or in a Buddha bowl with hummus or a lemon tahini dressing and a salad. They are so healthy using no oil and baked, yet they are still so crispy and soft inside, plus they are SO EASY to make!

Ingredients

  • 400g can chickpeas, drained & rinsed
  • 1 small red onion, diced
  • 2 cloves garlic, sliced
  • 2 tbsp plain flour
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp mild chilli powder (optional)
  • 1 tsp dried parsley or you can use fresh parsley
  • 2 tsp sesame seeds
  • juice of 1 lemon
  • 2 pinches salt

Method

  1. Preheat the oven to 200c/180c fan oven/400f/gas mark 6. Line a baking tray with non-stick baking parchment or spray with a little oil to prevent the falafel’s from sticking to the baking tray.
  2. Add all the ingredients into a food processor and whizz until you form a paste. NOTE: If you like some bite and texture to your falafel’s leave some chickpeas out whole, then add the chickpeas to the falafel paste once it’s all whizzed up.
  3. Scoop out 1 heaped tbsp per each falafel and roll into ball shapes using your hands, then place them onto your lined baking tray.
  4. Baked the falafel’s for 20-25 minutes until they are lightly golden and crisp on the outside, but soft in the middle.
  5. Serve in a Buddha bowl with hummus or a lemon tahini dressing. I also love these inside a hummus salad wrap, pita or sandwich! Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Crispy Baked Sweet Potato & Chickpea Bowl with a Lemon Tahini Dressing

This is one of my favourite nourish bowls to have! I can’t get enough of crispy smoked paprika flavoured chickpeas & sweet potato! This is SO easy to make too, which is why i pretty much have this bowl for lunch or dinner at least twice a week by switching up the veggies a bit LOL! You can literally add whatever you want!

Serves 2

Ingredients

  • 400g can chickpeas, drained & rinsed
  • 1 medium sweet potato, sliced into bite-sized chunks
  • 1-2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp ground cumin
  • a big handful fresh spinach
  • a handful cherry tomatoes, sliced
  • 100g frozen broccoli
  • 50g frozen edamame beans

Lemon Tahini Dressing:

  • 1 heaped tbsp tahini
  • juice of 1/2 lemon
  • a few pinches of nutritional yeast (optional)
  • water, for desired consistency

Method

  1. Preheat the oven to 200C/180c fan/400F/gas mark 6 and line a medium sized baking tray with non-stick baking parchment.
  2. In a large bowl, add the chickpeas and the sweet potato chunks, then stir in all the spices and seasonings until all the chickpeas & sweet potatoes are covered.
  3. Bake in the oven for around 25-30 minutes, turning it all over halfway through, until the sweet potatoes are soft inside and the chickpeas are crisp.
  4. Meanwhile, steam the frozen broccoli & edamame beans for 10 mins until cooked, (or any veggies your using).
  5. To make the tahini dressing, add the tahini in a small bowl with a squeeze of lemon juice, then give it a good mix until you form a smooth thick paste. Add a little tiny bit of water at a time to reach your desired consistency. Stir in a little pinch of nutritional yeast (optional) for a cheesy flavour. Set aside.
  6. Once the chickpeas and sweet potatoes are cooked, serve with your steamed veggies, sliced cherry tomatoes and drizzle over the lemon tahini dressing. ENJOY!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Moroccan Falafel’s

These are my favourite falafel’s! They are packed with Moroccan flavours and textures! Don’t be put off with the long list of ingredients, it’s just all the spices i use to make them delicious, they are actually pretty easy to make! I love these inside my wraps, pita’s or sandwiches or add them to my nourish bowls with some roasted veg couscous and Moroccan hummus like the photo’s below!

Makes about 30 27g balls

Ingredients

  • 2x 400g cans chickpeas, drained & rinsed
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 large carrot, very finely diced
  • 200g mushrooms, very finely diced
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 3 tsp ground coriander
  • 1/4 tsp chilli powder
  • 6 dried apricots, finely chopped
  • zest of 1 lemon
  • 4 tbsp nutritional yeast
  • a handful walnuts, finely chopped
  • 2 tbsp fresh parsley, finely diced
  • salt & pepper, to season

Method

  1. Preheat the oven to 200C/180 fan/400F/Gas mark 6, line a baking tray with non-stick baking parchment.
  2. Blitz the chickpeas in a food processor, until the chickpeas are finely broken down, then set aside.
  3. Next saute the onion, garlic & carrot in a saucepan with a little water/oil on a medium-high heat setting for 5 minutes, until the carrot has softened.
  4. Add in the mushrooms, then further cook for 3 minutes until the mushrooms are soft.
  5. Stir in all the spices and cook for 1 minute until fragrant.
  6. Stir in the tomato puree, and mix until everything is combined, then set the pan aside to cool for 10 minutes.
  7. Once the mixture has cooled down, add the chickpeas to a mixing bowl along with the onion, carrot & mushroom mixture, apricots, walnuts, fresh parsley, lemon zest, nutritional yeast & a little salt & pepper to season well.
  8. Mix everything together until all is combined.
  9. Now use your hands to shape the mixture into balls. I measure them at 27g per ball.
  10. Place them onto your lined baking tray, then bake in the oven for 25-30 minutes until lightly browned and crisp on the outside.
  11. I love these in wraps, pita’s, sandwiches, or a bowl as in the photo’s above with roasted veg cous cous, spinach & a nice dollop of Moroccan hummus. ENJOY!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Easy Sweet Potato, Chickpea & Spinach Curry

This is one of my favourite curry’s to make! Its so easy, and a super cheap meal to make using just simple cupboard ingredients, you can’t really go wrong! It’s creamy, comforting and cosy, which is perfect for these cold winter evenings, it really revives me!

Serves 3-4

Ingredients

  • 1 small white onion, finely diced
  • 2 cloves garlic, minced
  • 1 1/2 tbsp curry powder
  • 1 tsp turmeric powder
  • a pinch of chilli powder (or however hot you like it)
  • 400g can chopped tomatoes
  • 400ml can coconut milk
  • 400g can chickpeas, drained & rinsed
  • 1 medium/large sweet potato, washed, peeled & chopped into small squares
  • 2 handfuls fresh spinach
  • juice of 1 lime
  • salt & pepper, to taste

Method

  1. Preheat the oven 200C/180C fan/400F/Gas mark 6, line a baking tray with non-stick baking parchment, then add your chopped sweet potato to the baking tray and bake for 30 minutes until slightly soft.
  2. Meanwhile, saute the onion and garlic in a large saucepan, with a little water/oil on a medium-high heat setting for 3 minutes until the onion is see-through.
  3. Now pour in the chopped tomatoes, stir in the curry powder, pour in the coconut milk, chickpeas, lime juice. Once the sweet potatoes are almost soft from the oven, add them in too. Give it all a good stir, then bring it all to boil. (I normally cook some rice too at this point.)
  4. Once it starts to bubble, turn the heat down to low and allow the curry to simmer for 30 minutes, or until the sauce has thickened and reduced. Add the spinach 5 minutes before end of cooking time to gently wilt, season with salt & pepper.
  5. Serve with cooked brown rice and enjoy!

PS – If you ended up trying this recipe, please let me know what you think by commenting below, or if you had managed to take a photo, post it on Instagram & tag @nourishingalex so i can see it! THANKS! ALEX! ❤