A recent discovery of mine has been the new Heinz range of ‘Beanz & Pulses’, and they are lifesavers on busy days! Low in sugar and fat, and containing 2 of your 5 a day in half a can, these are pretty healthy for a meal in a tin. Okay, maybe don’t go for these everyday – there’s no doubt that cooking a meal from scratch with fresh ingredients is a better option – but if you’re pushed for time then these are great. I add a few extra veggies and spices for good measure, but you can have these as they are paired with couscous or rice, poured over nachos…anything! This meal was quick to put together, tasty and filling!
‘Tagine Chickpeas’ with greens and smashed mustard potatoes
Serves 3 (or bulk it out with more veggies to do 4!
2 tins Heinz tagine chickpeas1 medium sized red onion, finely chopped
- 120gmushrooms
- sliced2 cloves garlic
- choppedBag of mixed greens (I used a ‘bistrosalad’ mix consisting of spinach, rocket and watercress)
- 250g potatoes, peeled
- Tsp. mustard
- Tsp. butter or margarine
- Tsp. paprika
- Tsp. cayenne pepper
- Salt and pepper to taste
Begin boiling your potatoes! Then lightly fry the onion, garlic and mushrooms on a low heat. After a few minutes, add the chickpeas and spices and the continue to cook on a low heat for around 15 minutes. By this point, the potatoes should also be ready. Stir in a generous handful of greens to the tagine mixture & drain the potatoes. Add the butter & mustard to the potatoes and lightly break them down with a fork (you could mash but I wanted a little texture to the spuds!) and mix to incorporate the butter and mustard. If you’re not a fan of mustard, just add a little more butter, or perhaps some mayonnaise – it’s up to you. Serve up with another handful of fresh greens on the side for a healthy, hearty weekday supper!
annie@brightonjournal.co.uk
Coverpicture by Barns Images
