Chickpea Stir-Fry

Serves: 5


50ml SUNFOIL pure sunflower oil
1 medium Onion, chopped
3 cloves Garlic, finely chopped
3 Sweet peppers (selection of colours), slivered
5ml Ground cumin
1 medium Red chili, deseeded and finely slivered
2 cans Chickpeas, drained
1 punnet (250g) Sliced or quartered button mushrooms
1 bunch Fresh dhania, rinsed and chopped
4 Jam tomatoes, diced
5ml Salt
Freshly ground black pepper to taste


  1. In a wok or suitable frying pan, heat the Sunfoil pure sunflower oil.
  2. Add in the onion, garlic, peppers, cumin and chili, and toss over medium-high heat until just tender and flavoursome. Add in mushrooms, dhania, tomatoes and seasoning. Simmer briefly to reduce the liquid somewhat.
  3. Stir in the chickpeas, and heat through well.
  4. Serve immediately on a bed of fluffy cooked white rice with the accompanying sauce.


Accompanying sauce: Combine ΒΌ bunch fresh mint, 250ml plain yogurt and salt to taste
Hints and Tips: Crumble feta cheese over the ready-prepared dish just before serving.


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