High Fibre Chickpea Recipes... Sharing 3 gorgeous ways to incorporate chickpeas. Socca, chickpea prawn and aubergine curry + crispy chickpea beetroot salad.

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Socca
Serves 2
120g chickpea flour
180ml lukewarm water warm water
Salt & pepper
2.5 tbsp extra virgin olive oil (more for cooking)

Roasted peppers & cherry tomatoes
3-4 red peppers
120g cherry tomatoes
30g almonds
1/4 tsp chilli flakes
1 tsp. red wine vinegar
handful fresh parsley
Salt & pepper
EVOO

Optional:
Eggs
Feta
Watercress

Chickpea aubergine & prawn curry
Serves 3-4
1-2 small/ medium aubergine
1 white onions
3 garlic cloves
1 inch thumb ginger
1/3 habanero or any other chilli
3 sprigs fresh thyme
1 tbsp. cumin seeds
1 tsp. mustard seeds
1 tsp. nigella seeds
4 cardamom pods (remove seeds)
1/2 tsp. fennel seeds
1.5 tsp. curry powder
1 tbsp. garam masala
10-12 fresh or dried curry leaves
400ml plum tomatoes
400ml coconut milk
400g cooked chickpeas
Handful fresh coriander
Olive oil or ghee (to cook)


Crispy chickpea, pickled shallot  & beetroot salad serves 1
90g mackerel
2 small beets Beetroot
50g goats cheese
Watercress

Crispy chickpeas :
120g chickpeas
1 tsp. oregano
1 tsp. garlic powder
¼ tsp. smoked paprika
1 tsp. cumin powder
1/8 tsp cayenne
Salt & pepper
extra virgin olive oil

Dressing:
3 tbsp. extra virgin olive oil
1.5 tbsp. lemon juice
1 tsp. Dijon mustard
1/2 tsp. honey
1/2 tsp. capers
10g fresh dill
Salt & pepper

Pickled shallots onions:
1 banana shallot or 3 small
½ cup red wine vinegar
1/4 tsp. salt
½ tsp. honey