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Maria’s Recipes: Sri Lankan Chickpeas

Serves 3

*Chickpeas x 1 tin (approx 400gm), drained & rinsed

*Onion x 1 small brown, finely chopped

*Garlic x 2 cloves, minced

*Ginger x 1 teaspoon, minced

*Lemon x 1 (Zest of whole lemon, finely grated + 1 tablespoon of lemon juice & use rest of lemon as wedges to serve)

*Baby spinach x 160grams approx (roughly chop or snip with kitchen scissors)

*Coconut cream x 1 large can (about 400ml), I used light, organic

*Red capsicum x 1/2 cup finely chopped

*Dried chilli flakes x 1/2 teaspoon (for medium heat, use full teaspoon)

*Chicken stock powder (reduced salt if possible) x 2 teaspoons

*Turmeric powder x 1/2 teaspoon

*Soy sauce x 1 tablespoon

*Oil for frying

*Fresh coriander to serve

*Ladle over Jasmine rice or Baked sweet potato for a complete meal


-Add garlic, onion, ginger and capsicum to cold oil, then heat and fry with a pinch of salt until softened.

-Add chickpeas, sauté for 4-5 minutes, stirring often.

-Add lemon zest and chilli flakes, stir and then add chopped baby spinach, a handful at a time.

-When spinach is wilted, add coconut cream, chicken stock powder, turmeric, lemon juice & soy sauce.

-Simmer for ten minutes then serve.

-Serve Sri Lankan chickpeas with jasmine rice or baked sweet potato and top with fresh coriander leaves & a wedge of lemon.