1 can of chickpeas, 2 delicious recipes in under 10 minutes! Healthy, vegan and wallet-friendly! Use the chickpeas for a yummy curry paired with rice, and save the chickpea water for a vegan meringue! Vegan meringue can be used exactly like its egg-based counterpart – for pies, pavlovas, macaroons etc. So reduce food waste by keeping the liquid from the can.
Ingredients (serves 2)
1 tin chickpeas
2 heaped tsp Mekhala Organic Red Curry Paste (Or Mekhala Curry Paste of Choice)
3/4 to 1 cup coconut milk
Reserve liquid from chickpeas.
Add 2 heaped teaspoons Mekhala Organic Red Curry Paste to 3/4 – 1 cup coconut milk.
Simmer chickpeas in coconut milk and red curry mix and serve hot!
Meanwhile, whip reserved chickpea for about 5 mins liquid to create a vegan meringue!