'Something, something, is the spice of life'


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Serves:  4

Preparation time: 25 minutes

Cooking time: 25 minutes


  • 1 tin of drained chickpeas
  • 2 garlic cloves
  • ½ a red onion
  • 1 green pepper
  • A thumb sized piece of ginger
  • A small handful of sultanas
  • 1 ½ cups of rice
  • ½ a tin of chopped tomatoes
  • A handful of frozen peas
  • 2 teaspoons of turmeric
  • 2 teaspoons of cumin
  • 1 teaspoon of ground coriander
  • 2 teaspoons of chilli powder
  • ½ a teaspoon of ground cloves
  • 1 teaspoon of brown sugar
  • 1 tablespoon of curry paste
  • Salt and pepper

Nutritional value per serving:

  • Calories, kcal 288.5
  • Fat, g 2.9
  • Saturates, g 0.5
  • Carbs, g 59.4
  • Sugars, g 19.3
  • Fibre, g 8.6
  • Protein, g 9.1
  • Sodium, g 0.370


  1. Firstly, coat the drained chickpeas with 1 teaspoon of turmeric, 1 teaspoon of cumin, 1 teaspoon of chilli powder, and the ground cloves, as well as a little salt. Drizzle a little olive oil over them to make the spices stick, then add to a baking tray and cook for 15-20 minutes on a medium heat.
  2. While the chickpeas are in the oven, cook the rice as per instructions adding the sultanas whilst it cooks.
  3. As the rice and chickpeas do their thing, finely chop the onion, garlic, ginger, and green chilli.
  4. Then, add some oil to a large frying pan or a wok and cook the onions with a little salt until lightly browned. Add the ginger, chilli, garlic, and curry paste and cook for another couple of minutes over a medium heat.
  5. Pop the frying pan or wok aside, and drain the cooked rice, then add it to the mixture along with the remaining spices, frozen peas, chopped tomatoes and the cooked chickpeas and cook, stirring frequently, for 15 minutes.
  6. Finally, serve and top with some chilli flakes and fresh coriander if you have any handy.

Chickpea Biryani


  • This might not be a traditional biryani, but it certainly hits the spot when you can’t order your favourite take-out.
  • I’d highly recommend serving with vegan naan bread and, if you’re feeling super fancy, an onion bhaji or two.

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