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Fresh and Fast Vegan
by Amanda Grant
One cup of cooked chickpeas provides one quarter of an adult's daily protein requirement, one and a half times the folic acid requirement, half the iron and one fifth of the zinc. This puree also makes a great dip served with strips of toasted pita bread or potato chips.
preparation time: 10 minutes
cooking time: 10 minutes
serves 4


    • approx 1¾ cups (14½ ozs.) canned chickpeas
    • 1 garlic clove, roughly chopped
    • juice of 1/2 lime
    • 3 tablespoons extra virgin olive oil
    • sea salt and freshly ground black pepper
    • handful of freshly chopped flat-leaf parsley
    • olive oil, for brushing
    • 1 cup (4 ozs.) asparagus
    • 1 cup (4 ozs.) baby corn
    • 1 cup (4 ozs.) baby carrots


Drain the chickpeas, and reserve half their liquid. Put the chickpeas, reserved liquid, garlic, lime juice and oil in a food processor, and process to a smooth puree. Season with salt and pepper, and mix in the freshly chopped parsley.

Brush a griddle or heavy frying pan with a little oil, and heat it until very hot. Add the vegetables. Cook them, turning frequently, for 5 minutes or until golden.

Serve the vegetables warm with the soft, creamy puree as an accompaniment.

each serving contains: Calories 285 • Protein 10g • Fat 17g (saturated 2g) • Carbohydrates 24g • Fiber 6g • Calories from fat 55% • Good source of vitamin A



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