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You absolutely don’t need to be vegan to enjoy this recipe. It is super easy and highly tasty!!


  • 2/3 cans of drained chickpeas
  • Sesame seed oil (tablespoon)
  • Cumin seeds (teaspoon)
  • Grated ginger (thumb sized)
  • Garlic cloves chopped (2/4 cloves)
  • Carton of passata or tin of tomatoes
  • Can of coconut milk
  • Tandoori masala (tablespoon)
  • Curry powder (tablespoon)
  • Sesame seeds (tablespoon)
  • Chopped Red Pepper
  • Peanut butter (dollop optional)
  • Sea salt (pinch)
  • Chilli flakes (big pinch)
  • Onion chopped


  1. Mix the chickpeas with oil, spices, seeds, salt, onion, pepper, garlic, and ginger. Place on a deep long dish (like a lasagna dish). Bake on high heat in the top over for about 20mins.
  2. Lower oven temp to about 200
  3. Add coconut milk, passata, peanut butter, and a splash of water and cook for a further 20/30mins. Just make sure does not dry up too much and if it does add splash more water.
  4. I usually serve with a little bit of rice, chopped coriander, and a dollop of yogurt.
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