Spiced chickpea, plantain and ugu bowl

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

• 400 g cooked chickpeas, drained
• 2 ripe plantain, peeled and sliced
• 150 g ugu leaves, washed and shredded
• 3 medium tomatoes, washed and chopped
• 1 medium onion, peeled and chopped
• 2 tbsp groundnut oil
• 0.5 tsp ground ginger
• 1 tsp curry powder
• salt, a little, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Heat 1 tbsp of the oil and cook the plantain slices for 3–4 minutes each side until golden, then drain on kitchen paper.
2. 2Step 2. In the same pan, heat the rest of the oil and cook the onion for 4 minutes.
3. 3Step 3. Add the tomatoes, ginger and curry powder and cook for 8 minutes.
4. 4Step 4. Stir in the chickpeas and cook for 5 minutes, crushing a few against the pan to thicken the sauce.
5. 5Step 5. Add the washed ugu and cook for 2–3 minutes only, season lightly and serve with the plantain.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.