Keeping Warm this Winter with Chickpeas!

We have been blessed this year with a lovely Autumn. There have been so many warm days and beautiful crisp evenings that I find myself really enjoying this season this time round. Usually it feels as if every year Winter sets in upon us fast and furiously and then stays for what seems like a few years. This year is different. Pleasantly different, for although it seems like time is speeding up, Autumn as definitely taking her time.One thing that has stayed the same as years before is my eating habits! The colder it gets the more we seem to munch as if adding wood to a fire. The extra body fat is absolutely necessary to keep us warm in the winter months but if you prefer to stay slim, which I’m sure you do, then that winter much needs to be a healthy munch. Here are two recipes that are sure to keep you warm in the winter months without adding those extra munchie kilos.

Chickpea Curry

Cover chick peas with water and soak over night

Notes: Feeds 4. As with most curries, they always taste better eaten the next day once all the flavours have stewed!


  • 2 to 3 tablespoons of olive oil
  • 2 cloves
  • 2 green cardamon seeds
  • 2 pieces of cinnamon
  • 1 small/medium onion (finely chopped)
  • 2 cm of fresh ginger (peeled and finely chopped) or 1 teaspoon ground ginger
  • 3-4 cloves of garlic (finely chopped)
  • 250g sliced mushrooms (optional)
  • ½ teaspoon turmeric
  • 1 teaspoon coriander powder
  • ¼ teaspoon cumin powder
  • ½ teaspoon garam masala powder
  • ½-1 teaspoon extra hot chilli powder (or to taste)
  • 800g chopped ripe tomatoes
  • 800g chick peas (drained)
  • 1 tablespoon chopped fresh coriander
  • One handful of spinach


  • Heat oil in pan, adding cloves, cardamon and cinnamon. Wait until they start to make a popping noise
  • Heat oil in pan, adding cloves, cardamon and cinnamon. Wait until they start to make a popping noise
  • Add onion and fry until brown. (It is important you wait until they are brown – it makes a huge difference to the taste of the curry)
  • Add ginger, garlic, turmeric, coriander powder, cumin, garam masala and chilli and cook for a couple of minutes, stirring to avoid sticking. (You can add a bit more oil if it starts to stick)
  • Add tomatoes and cook until they reduce
  • Add chick peas and mushrooms (optional) and spinach (optional) and cook for about 10 minutes until the oil separates out a bit
  • Add chopped coriander (optional)
  • Serve with rice. We recommend the basmati rice

Delicious Laddu (Chickpea flour fudge)


  • ¾ cup butter
  • 2 cups chickpea flour
  • 2 tablespoons chopped walnuts
  • ¼ tablespoon ground nutmeg
  • 1 cup icing sugar (Xylitol is also suitable)


  • Melt the butter in a pot
  • Add sifted flour, walnut pieces and nutmeg
  • Cook the mixture, stirring constantly with a wooden spoon, for 15 to 20 minutes until the mixture has turned a deep golden brown and has a loose consistency
  • Remove the pot from the stove and add the icing sugar until it is well combined
  • When the mixture has cooled, you can roll balls or press it into a dish and cut squares
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