Scottish Cancer Prevention Network

Seasonal Veg with Turmeric and Paprika Chickpeas


Jan 20
Serves 2 30 Minutes


  • Chickpeas (230g cooked weight)
  • 2 carrots
  • 1 onion
  • 1 garlic clove
  • 1 red bell pepper
  • 5 mushrooms
  • 3 tomatoes
  • Reduced fat feta cheese
  • Olive oil
  • Turmeric
  • Paprika
  • Fresh basil


  1. Wash and chop all vegetables. For the carrots, use a peeler to shave the carrot into thin strips.
  2. Add one tablespoon of olive oil to a pan. Add the chopped garlic and onion and heat until translucent.
  3. Add the mushrooms, followed by the pepper and heat for 2-3 mins.
  4. Add the carrot and stir well, heat for 2-3 mins.
  5. If using canned chickpeas, drain and rinse. Add cooked chickpeas to the pan along with one teaspoon of turmeric and one teaspoon of paprika. Stir well. Continue to heat and stir for 5 mins.
  6. Serve with a side of slices tomatoes garnished with fresh basil and sprinkled with feta.
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