Spicy chickpeas

This is a filling and warming recipe for a weekend lunch or a quick weeknight dinner. It can be made easily with a few canned ingredients from the pantry. I sometimes make this chickpea dish mid-morning, so when little hungry people come home from school, there is something hot, filling and nutritious ready to go.

What you'll need

Serves four for lunch

400g can chickpeas, drained
400g tinned chopped tomatoes
1 packet taco seasoning
1 medium onion, diced
Half a ripe avocado, diced
1 cup grated cheese
1 tablespoon vegetable oil

Steamed rice and fresh lime to serve

What to do

In a large saucepan, heat the oil over medium heat. Add the onion and saute until transparent. Add the taco seasoning and mix well with the onion. Fry for 2 minutes. Add the chickpeas and the tomatoes and mix well. The mixture should be quite wet/runny and easy to stir. If not, add a cup of water and stir well.

Reduce the heat to low and simmer without a lid for 30 minutes, stirring frequently. If the mixture gets to dry and thick, add a bit more water. Season to taste with salt and pepper. If you'd like some more spice, you could also add some chilli powder or fresh chilli.

Serve hot over steamed rice. Sprinkle with some diced avocado, grated cheese and a squeeze of lime.