Crunchy garlic & herb chickpeas

Crunchy garlic & herb chickpeas

This week, me and my garlic and herb chickpeas went on live radio! I know, right? Me and my pal Alun from Pomora drove to deepest darkest Essex in his rather flashy sports car. I say flashy, because his hazard lights were stuck on and flashed all the way up the M25. Anyway, Alun was invited on Phoenix Fm to talk all things olive oil and I was invited to well… actually, I wasn’t really sure why I was there. I just thought I was bringing the refreshments, but turns out, the show’s host Karin actually wanted to talk to me about my little old blog. So, that’s what I did – as well as down olive oil like sambuca and constantly correct Karin every time she called me Corrine – which happened more than once… So, if you fancy a laugh and want to hear what my voice sounds like (it’s much more baritone and Fearne Cotton than I realised) then click on my giant face below or here – my interview is about 43 minutes in.
Oh, and here’s the recipe for the crunchy garlic and herb chickpeas I made for the occasion along with my banana breadsmoky bean wraps and pea and mint pesto. Annoyingly crunchy for radio but perfect for watching a boxset with, these deliciously salty chickpeas make the perfect healthy snack.

Also, if you’d like to get your hand on some of Alun’s delicious Pomora olive oils, click here for a special discount.


Crunchy garlic & herb chickpeas
Serves 2 as a snack / hands on time 10 mins / total time 45 mins + 2 hours drying time
You’ll need:
Kitchen roll, baking paper, 1-2 non-stick baking trays
1 can chickpeas, rinsed and drained
1 tsp extra virgin olive oil (I like to use flavoured oils so for this recipe I used Pomora rosemary flavoured oil
½ tsp garlic powder
½ tsp oregano
½ tsp dried Parsley
½ sea salt flakes


TIP: This recipe is easily doubled up but you will require 2 baking trays.


  1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6 and put the baking tray/trays in the oven to warm up. Rinse the chickpeas thoroughly before draining and patting dry with kitchen roll.
  2. Carefully remove the hot trays from the oven, line with baking paper and evenly scatter the chickpeas onto the trays. Roast in the oven for 10 minutes before giving them their first shake. Return to the oven for a further 10 minutes, Meanwhile, mix up your flavour ingredients in a small bowl and prepare a larger bowl for the chickpeas.
  3. Remove from the oven (keep the oven on) and pour into the larger bowl along with the oil. Give them a good stir to ensure the chickpeas are well coated before adding the seasoning. Mix well before returning to the baking tray/trays and roasting for a further 10 minutes.
  4. Give the chickpeas another shake and roast for a final 10 minutes before turning the oven off but leaving the chickpeas in. Leave the chickpeas to dry out in the cooling oven for a couple of hours – this will give your chickpeas an extra crunchy texture. Once cool, store in an airtight container for up to a week.

Crunchy garlic & herb chickpeas

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.



Healthy sweet potato & chickpea korma

Healthy sweet potato & chickpea korma final
Sweet potato & chickpea korma final
Sweet potato & chickpea korma final

I woke up this morning and ordered a McDonald’s from my hungover bed to be delivered to my door. What a glorious time to be alive. Two hash browns and an egg McMuffin later, I was still hungry, so dragged myself out of bed and into my kitchen to make a big old vat of vegetable korma – bit random, but that’s what I fancied, and I couldn’t afford another Uber Eats.

Light, fragrant and with only three tablespoons of cream, this healthier korma makes the perfect Saturday night fake-away or a Sunday morning hangover cure. Serve with rice and, if you’re feeling frisky, a garlic and coriander naan.

Healthy sweet potato & chickpea korma
Serves 4 / Hands on time 30 mins / Total time 55 mins / V 
You’ll need: A stick blender or a food processor. Pestle and mortar
1 tbs rapeseed oil
2 onions, finely chopped
4 large garlic cloves, sliced
Knob of ginger, grated
½ tsp salt
8 cardamon pods, shelled and crushed
1 tbs ground cumin
1 tbs ground coriander
1 tsp ground turmeric
Pinch of chilli flakes
1 bay leaf
Pinch of saffron (optional)
2 tsp caster sugar
1 tbs plain flour
400ml cold water
3 tbs double cream
1 large sweet potato (around 300g), peeled and cubed
1 can chickpeas, rinsed and drained
Handful frozen peas
Handful fresh coriander, chopped
Boiled brown basmati rice to serve (optional)


Method
1. In a large casserole dish with a lid, sweat the chopped onions, garlic and ginger together in the oil. Add the salt and cover with a lid. Cook on a medium to low heat for 10 minutes, stirring occasionally to prevent burning. Meanwhile, bash the cardamon pods in a pestle and mortar, spilling out the seeds. Discard the shells and grind.
2. Once the onions are soft, add the cardamon, cumin, coriander, chilli flakes, turmeric and the bay leaf and give it a good stir. Cook for a further 5 minutes, adding a dash of water to the mix if needed to prevent burning.
3. Add the saffron, sugar and the plain flour and stir. Add the water slowly in a steady stream bit by bit stirring continuously until incorporated. Bring to the boil and then reduce to a simmer for 10 minutes. Take off the heat, remove the bay leaf and add the double cream. Blend the curry sauce with a hand blender or food processor until you have a smooth consistancy.
4. Return the pot to a medium heat and add the sweet potato chunks. Bring to the boil and then reduce to a simmer, cover and cook for a further 15 minutes, stirring occasionally.
5. Add the drained chickpeas, stir and cook uncovered for 5 more minutes before finally adding the frozen peas. Cook for couple more minutes before spooning into bowls and topping with chopped coriander. Serve with brown basmati rice or bulgar wheat.

Sweet potato & chickpea korma final
Sweet potato & chickpea korma final

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian     Suitable for home freezing once cooled. Consume within 3 months.



Herby chickpea salad

Chickpea salad
Chickpea salad
Chickpea salad

Is it sad that the most exciting thing to happen to me this month was managing to get a rather swanky pair of gardening gloves for a pound in Waitrose? Maybe it has something to do with turning 34 last week, or the fact I now have a roof terrace for the first time in three years. Whatever it is, my fingers have officially turned green, and I like it!
As we’ve all been huffing and puffing in this insufferable heatwave (myself included), my little garden has been thriving. My cherry tomato plant is heavy with fruit, my lavender has been attracting local bees and I now have enough mint to make one mojito #thegoodlife.
Of course, it hasn’t all been plain sailing. There have been a few unforseeen causalities – I starved my basil to death, crushed my dill under a pile of washing and neglected my Jasmine until it resembled dry hay, but all in all, it’s been a successful harvest.
So, inspired by my gardening success, I thought I’d attempt to use some of my homegrown herbs in a recipe. As you all know, I crushed my dill in a horrifying laundry accident, but I still had mint, rosemary and thyme to play with… RIP dill.


Herby chickpea salad
Serves 4 as a side, 2 as a main / Hands on time 20 mins / Total time 20 mins / V Gf
Hummus dressing
2 tsp Pomora extra virgin olive oil
3 tsp balsamic vinegar
1 tsp honey
1 tsp wholegrain mustard
1 garlic clove, crushed
1 tbs shop bought hummus
For the chickpeas
1 can chickpeas, drained and rinsed
Juice of half a lemon
Handful of fresh mixed herbs, finely chopped or 1 tsp dried mixed herbs
For the salad
4 handfuls of leave (I used a mixture of rocket and spinach)
Handful Pumpkin seeds
1 beef tomato, chopped
¼ of a cucumber, peeled and chopped
Pitted Kalamaka olives, halved
¼ red onion, finely sliced
1 avocado, peeled and sliced
100g vegetarian feta, crumbled (optional)


Method
1. Start by making the hummus dressing by mixing all of the ingredients in a small bowl with a spoon until fully combined. Put to one side.
2. Rinse and drain your chickpeas in a colander before squeezing over the lemon and seasoning well with salt and pepper. Mix in the fresh or dried herbs and put to one side.
3. In a large bowl, assemble your salad (you can use whatever salad bits you desire although I like to include feta and olives in mine to give it a Greek feel). Add the herby chickpeas and pour over the dressing before give it a good toss. 4. Serve as a side or as a meal with a bit of hummus and pita bread.

Chickpea salad
Chickpea salad

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Gf– Gluten free



Aubergine & chickpea stew

Aubergine & Chickpea Stew
Aubergine & Chickpea Stew

Why does everyone need to see me before Christmas? It’s not like I’m going to spontaneously combust in the New Year. It’s only a few days into December and already I’m in such a constant state of hangovery I could cry – and then I did…
“… it’s because you weren’t paying attention and now look what you’ve done!” The customer behind me pointed to the box of eggs that had fallen off the conveyor belt and smashed all over the floor.
“Why should I pay attention? It’s not a test!” I said as I attempted to scrape up raw egg with my bare hands into a 5p plastic bag. “… and besides, they’re not even YOUR eggs, they’re MINE, so why do you care?”
“I care because now someone has to come and clean up YOUR mess, simply because you weren’t paying attention,” he spat angrily down at me.
“SO??!!! It’s not like I’m running around Waitrose throwing eggs about the place you grumpy old sod.”
“Would you like me to get you another box of eggs madam?” asked the rather bored looking cashier.
“No, no, it’s fine,” I say angrily brushing my hair back from my face, forgetting my hand was coated in raw egg. “I’m worried if you do, this man might murder me… ” The man didn’t murder me, but he looked like he was about to – especially when I wished him a Merry Christmas on my departure.
Feeling smug, I got into my car and rang Jamie, ready to have a good old rant but, as soon as he answered the phone, something peculiar happened. I started squeaking and sobbing down the phone, about the mean egg man in Waitrose. Weird right?
Anyway, enough about eggs – I broke mine, so this aubergine and chickpea stew is eggless. With warm cinnamon and spicy undertones, this stew is definitely one to curl up on the sofa with on a cold winter’s eve.


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Aubergine & chickpea stew

Serves 4 / Hands on time 30 mins / Total time 1 hr / V Vn Gf Df 
1 tsp olive oil
1 white onion, finely diced
2 garlic cloves, finely chopped
2 aubergines, cut into large chunks
6 medium sized tomatoes, cut into eighths
1 can tinned chickpeas, drained
500ml vegetable stock, I use Knorr stock pots
3 bay leaves
1 ½ tsp cinnamon
1 tsp smoked paprika
1 tsp cumin
1 tsp turmeric
1 tsp dried parsley
100ml *vegan red wine
To serve 
Handful of fresh mint leaves
Greek or dairy free yogurt (optional)
Crusty bread or 200g of couscous
Drizzle of Pomora extra virgin olive oil


Method
1. Finely chop the onion and the garlic and add them to a large cooking pot with a teaspoon of oil. On a medium heat sweat the onions and garlic for around 5 minutes or until softened. (If the onions are getting a little too much colour, add some water to allow them to steam rather than burn).
2. Add 1 tsp of cumin, turmeric, smoked paprika and 1 and a half tsp of cinnamon then give it a good stir. Add a little water to the mix if again it’s looking a little dry and to allow the be spices to release their lovely aromas.
3. Cook the spices for a couple of minutes before adding the freshly chopped tomatoes, 500ml of vegetable stock, 100ml red wine, the aubergine chunks, drained chickpeas, 3 bay leaves and 1 tsp of dried parsley. Give it a good mix and season well with salt and pepper. Bring to the boil.
4. Turn the heat down to a simmer, pop the lid a jar and cook for 15 minutes stirring occasionally. After 15 minutes, take the lid off, give it another stir and continue to cook without the lid for a further 15 minutes (this allows the sauce to thicken).
5. Take the stew off the heat and carefully pick out the bay leaves. Serve in bowls topped with fresh mint, yogurt, a drizzle of extra virgin olive oil and a big chunk of bread.

Aubergine & Chickpea Stew

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Vn– Vegan    Gf– Gluten free    Df– Dairy free   – Cool fully before freezing. Consume within 3 months. 
*Most wines are unfortunately not vegetarian or vegan, due to products used in the ‘fining’ process. Wine makers are also under no obligation to disclose if they have used animal products on the label. Vegetarian and vegan wines are available in most supermarkets.


Baked chickpea scotch eggs

Healthier Scotch Eggs
Baked Scotch Eggs

Sorry for the late post dear reader but I’ve been busy moving myself, Jamie and my vast collection of cook books into our new home. I had fifteen boxes of cookbooks, FIFTEEN! Ridiculous. I felt very sorry for Jamie’s dad Billy, who heroically carried them up two flights of stairs (apologies Billy), I clearly have a problem.
Anyway, let’s talk veggie Scotch eggs. I’ve been a bit obsessed with them ever since I tried my first one in the The Southampton Arms last month. However, this is not the first time I’ve tried to make them. My first attempt was a bit of a fail back in 2015. Although tasty, they resembled mushroom burgers, far too flat to be considered a Scotch egg. So, two years later and with a picnic on the horizon, it was time for round two. Using a mixture of chickpeas, breadcrumbs and cannellini beans, I finally managed to get the right texture to mould around my boiled eggs to form the perfect Scotch egg (#winningatlife). Unlike a regular Scotch egg however, I opted for baking not frying, not only to keep the calories down (as you all know, I’ve been on a diet for about 100 million years) but because I don’t trust myself to deep fat fry anything, far to scary. I mean I don’t even own a microwave, let alone a deep fat fryer, although my mum did once, my dad bought her one for Christmas. Not cool dad, not cool.
Anyway, if you fancy a bit of challenge and want to impress your friends at that picnic then be brave and give these a go, you won’t regret it.


Baked chickpea scotch eggs
Makes 6 / Hands on time 55 / Total time 1 hr 15 mins + cooling / V Df
You will need: Hand blender and a food processor (if making your own breadcrumbs)
Rapeseed spray oil (see tip below)
6 medium eggs
Large handful of ice
1 red onion, finely chopped
3 big garlic cloves, crushed
1 medium carrot, grated
2 tsp smoked paprika
½ tsp chilli flakes
1 can chickpeas, rinsed and drained (try and get the big juicy chickpeas if you can, I use Napolina)
1 tsp olive oil
1 can cannellini beans, rinsed and drained
Plain flour for dusting
100g breadcrumbs (roughly 3 slices of brown bread blitzed in a food processor)
20g panko breadcrumbs
English mustard to serve (optional)


TIP: Buy an empty spray bottle and fill it with your favourite cooking oil – I use rapeseed oil. This distributes the oil evenly over food and is a great way of cutting calories when roasting or frying as you don’t need to use as much. 


Method
1. Preheat an oven to 200°C/180°C fan/400°F/gas mark 6. Place the eggs in a small pan and cover with boiling water. Simmer for 7 mins. Meanwhile, fill a large bowl with cold water and add some ice. After 7 mins, remove the eggs and place carefully into the water bath. Leave to cool.
2. Add a tsp of oil to a large saucepan and add the chopped onions, garlic and grated carrot. Cook on a medium heat with the lid on until softened. After 5 minutes, add a dash of water to help the vegetables steam and cook for a further 5 minutes. Add the chilli flakes and the smoked paprika and cook for a further 2 minutes before adding the drained cannellini and chickpeas. Season well with salt and pepper and give it a good stir. Turn the heat down and cook with the lid on for a further 10 minutes. By now your eggs should be cold enough to carefully peel. Put the peeled eggs to one side.
3. To make your breadcrumbs, simply tear a few slices of brown bread (or any bread you have) into rough chunks and blitz in a food processor. Alternatively, use 100g of shop bought breadcrumbs. Sprinkle onto a large plate along with the pako breadcrumbs. Season with salt and pepper and mix together roughly with your hands. Put to one side.
4. Turn the heat off under the bean mixture and pour into a food processor. Blend until you have a smooth paste. Once blended, scoop out into a large bowl and add 2 handfuls of the breadcrumbs. Mix together and put to one side to cool slightly. Fill a small bowl with plain flour and put it next to your plate of breadcrumbs and peeled eggs (this is your little production line).Tear off a sheet of cling film and place it on the tabletop in front of you.
5. Roughly take a 6th of the bean mixture and place it in the centre of your clingfilm. Using the back of a wooden spoon or your hands pat it down until you have a round-ish disk.
6. Place one of your eggs in the flour before putting it in the centre of your bean mixture. Gather up the edges of the clingfilm and start to squish the beans around the egg until the egg is entirely encased by the mixture (this is easier than it sounds). If you find you haven’t taken enough mixture then just add a bit more on top.
7. Once the egg is encased, carefully remove the clingfilm and using your hands, mould into a ball. Roll in the breadcrumbs until evenly coated and place on a baking tray lined with baking paper. Repeat with the other eggs.
8. Spray the scotch eggs with oil and bake in the oven for 20 minutes, turning and spraying with oil halfway through baking. Remove from the oven and leave to cool on the baking trays. Leave to cool fully and refrigerate. Serve with a dollop of English mustard. Store in an airtight container in the fridge and consume within 5 days.

Baked Scotch Eggs

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.


V– Vegetarian    Df– Dairy free



Smokey Tomato & Chickpea Soup

IMG_5602

I couldn’t be bothered to leave the house yesterday so decided to invent a soup out of the bits I already had in the fridge. This is what happened…

“Oh, I only have half an onion… Why do I have so many cans of butter beans? I don’t even like butter beans!… Oh wait, I have chick peas, yes! I swear I had some cumin?! No? REALLY?! Shit!… Oh wait, smoked paprika, that could be interesting… Maybe with some sweet potato?… No wait, they’re Isabelle’s… Half a bag of spinach could work though with some tinned tomatoes maybe? Yes, a smokey tomato chickpea broth… Hope I have some parmesan… YES I DO! Right, sorted, lets do it…

Smokey Tomato & Chickpea Soup
Serves 2 / Takes 30 minutes
Make it vegan: Leave off the grated parmesan 
Ingredients:
Half an onion
2 garlic cloves
1 Tbs tomato purée
Can chopped tomatoes
Can chick peas 
Half tsp smoked paprika
500ml stock (1 knorr vegetable stock pot)
100g spinach
Grated parmesan to serve (optional)
Sat & pepper
Extra virgin olive oil

Method:
1. Soften the onions and garlic in a tsp of oil on a medium heat.
2. Add the tomato puree, smoked paprika, can of tomatoes and give it at good stir. Add the stock, chickpeas, season and bring the boil.
3. Reduce the heat and simmer for 20 minutes.
4. Pop into bowls, sprinkle with parmesan and drizzle with olive oil. DONE!

IMG_5601

If you’ve had a go at making my soup or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com