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Chickpea and Pineapple Saute

Chickpea and Pineapple Saute is a delicious and nutrient-packed dish that blends earthy chickpeas, vibrant vegetables, and the natural sweetness of pineapple. This dish features a medley of diced carrots, chopped onions, and frozen peas, seasoned with a fragrant mix of oregano, curry powder, and ginger powder, creating a fusion of aromatic flavours. Wholegrain flour creates a light, wholesome thickness, while soy sauce adds a savoury depth to the dish. The pineapple, preserved in its natural juice, offers an energizing sweetness that balances the spices, making it a delightful and satisfying meal.

Health Benefits:
This recipe is a powerhouse of nutrition. Chickpeas are rich in plant-based protein, fibre, and essential nutrients like iron and folate, promoting heart health and stable energy levels. Pineapple provides vitamin C and bromelain, which support the immune system and aid in digestion. The assortment of vegetables adds vitamins, antioxidants, and dietary fibre, contributing to overall well-being. With minimal fat and natural sweetness, this dish is a great option for anyone seeking a wholesome, low-fat, nutrient-dense meal. Perfect for a balanced diet, it supports sustained energy and promotes digestive health while offering a mouthwatering blend of sweet and savoury flavours.

Chickpea and Pineapple Saute

Janice CarterJanice Carter
Chickpea and Pineapple Sauté is a flavourful and healthy dish combining cooked chickpeas, sweet pineapple, and tender vegetables like carrots, peas, and onions with a savoury mix of spices such as oregano, curry, and ginger powder. Thickened with wholegrain flour and seasoned with soy sauce, this dish strikes a balance of sweet, tangy, and savoury flavours, perfect as a standalone meal or served over rice.
Course Main Course
Servings 4 servings

Ingredients
  

  • 2 cups cooked chickpeas
  • 2 tbsp wholegrain flour
  • 1 tsp oregano
  • 1 tsp curry powder
  • ¼ tsp ginger powder
  • 1 brown onion diced
  • 1 carrot diced
  • 1 cup water
  • 1 tbsp low-sodium soy sauce
  • ½ cup frozen peas
  • 440 gm can pineapple pieces in natural juice

Instructions
 

  • Place chickpeas, flour, oregano, curry powder, ginger powder, onion and carrot in a paper bag or plastic container with a lid and toss well.
  • Heat a frying pan with a little water or vegetable stock and saute the chickpea mixture for 2-3 mins.
  • Add the pineapple juice, water, soya sauce and peas.
  • Simmer for 10 mins, stirring occasionally
  • Add the pineapple pieces and heat through.
  • Serve on brown rice.
Keyword chickpea, pineapple, vegan, wfpb, wholefoods
Tried this recipe?Let us know how it was!
Janice Carter
Janice Carter
Janice Carter is dedicated Lifestyle Medicine Coach passionate about spreading the word on Whole Food Plant Based eating. Tucked away in the most delightful bush setting Janice runs plant-based retreats. She has developed hundreds of WFPB recipes.
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