Chickpeas in a Smokey Tomato Sauce


Smokey and satisfying, I had a dish similar to this in a restaurant last year and I had to recreate it, with my own spin of course. Turmeric is becoming increasingly popular in recipes so I decided to use it to give the dish an extra pop of colour, not forgetting to mention that it’s really good you!

* If you’re feeling extra indulgent add some extra coconut cream to this dish (but lets save that for cheat meals).


Chickpeas in a Smokey Tomato Sauce

Serves 4


Calories: 300   Carbs: 27.5   Protein: 11.5g   Fat: 14g


  • 460g Chickpeas
  • 2 Tins Chopped Tomatoes
  • 250ml Coconut Milk
  • 50g Spinach
  • 3 Cloves of Smoked Garlic (or sub regular)
  • 1 Tsp Liquid Smoke
  • 1 Tsp Turmeric
  • 1/2 Tbsp Olive Oil
  • 20g Fresh Coriander
  • 1 Tsp Smoked Paprika


  1. In a large pan heat 1/2 a tsp of olive oil.
  2. To the pan add garlic and fry for a minute, to the garlic add smoked paprika and turmeric along with a splash of tomato juice from the tinned tomatoes.
  3. Next add 2 tins of tomatoes and 1 tsp of liquid smoke. Simmer for 5 minutes.
  4. Pour the coconut milk and cooked chickpeas into the tomato sauce and stir, let the sauce cook for 20 minutes until it begins to thicken.
  5. Just before serving add raw spinach and let it wilt just slightly, sprinkle over chopped coriander to finish.



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