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one pots

Keep it simple, quick and save on the washing up by cooking superb recipes that only need one pot

Chickpea chilaquiles

By Jenn Sebestyen Serves4| Prep15 minsplus soaking | Cook20 mins| Calories598(per serving)

FOR THE CHILAQUILES

425g tin (1½ cups) of chickpeas, rinsed and drained – or 246g (1½ cups) cooked chickpeas 2 tbsp olive oil 1 onion, diced 2 garlic cloves, minced 1½ tbsp chilli powder 2 tsp cumin 2 tsp dried oregano 164g (1 cup) fresh or frozen corn kernels 785g (3½ cups) crushed tomatoes 1½ tsp salt, or to taste 225g (about 8 cups) unsalted corn tortilla chips

TO SERVE

guacamole (see right) or avocado slices creamy cumin ranch dressing (see right) thinly sliced radishes diced white or red onion chopped fresh coriander (cilantro)

FOR THE GUACAMOLE

4 avocados, pits and peels removed 1 Roma tomato, diced 2-3 tbsp diced red onion 5g (¼ cup) coriander (cilantro), chopped juice of 1 lime salt 1-2 jalapeños, ribs and seeds removed, diced

FOR THE DRESSING

105g (¾ cup) raw cashews, soaked for 1-2 hours if you don’t have a high-speed blender, then drained 120ml (½ cup) water, plus more to thin if needed juice of 1 lemon 1 tbsp apple cider vinegar 1 garlic clove 1 tsp cumin 1 tsp dried dill 1 tsp snipped chives ½ tsp smoked paprika ½ tsp onion powder ½ tsp dried oregano ½ tsp salt, or to taste

1 For the guacamole, in a medium bowl, mash the avocado until smooth. Add the other ingredients and use two jalapeños if you like spicy! Stir to combine. Taste and adjust the seasoning, if necessary. Serve immediately.

2 For the dressing, blend all the ingredients in a high-speed blender until smooth. Add additional water 1 tbsp at a time, if necessary, to thin.

3 For the chilaquiles, pour the drained chickpeas out on a cutting board and chop them up a bit. Alternatively, add them to a food processor and pulse a few times. Set aside.

4 Heat the oil in a large, deep frying pan (skillet) over medium heat. Add the onion and sauté for 5-6 minutes, until soft and translucent.

5 Add the garlic, chilli powder, cumin and oregano, and sauté for 1 minute until the spices are fragrant. Add the chickpeas, corn, crushed tomatoes and salt and simmer for about 10 minutes until hot. Add the tortilla chips to the pan, and gently stir to coat.

6 Serve immediately with your toppings of choice.

PIC © QUARTO PUBLISHING GROUP USA
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About Vegan Food & Living Magazine

In the February issue of Vegan Food & Living you will find 75 plant-based recipes including easy one pot meals for no-fuss comfort cooking, delicious weekend recipes to share with your friends, and pizzas you can make from scratch. Find out which products our panel thought were the best in our Vegan Food & Living Product Awards, learn to cook healthy midweek meals with BOSH! and get the best vegan baking hacks from Sara Kidd. Read the inspiring stories about the struggles and resolutions on the path to veganism and learn what you should be eating for a healthier gut from College of Naturopathic Medicine lecturer, Gemma Hurditch. Charlotte Willis also investigates what the vegan community can do about revert-vegans and how to react if your loved one stops being vegan.