Our clever UCOOK Chefs have handpicked this mouthwatering combination of vegetables to ensure an exciting and interesting dining experience. A bed of rustic potato mash is joined by a crispy chickpea & coconut broth, dotted with earthy spinach, golden mushrooms & tangy sun-dried tomato. You will be grateful for the generous portion, trust us!
Serving guide
Choose your portion size.
RUSTIC MASH
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C, until crispy for 20-25 minutes (shifting halfway). Place the potato in a bowl with a knob of butter alternative and a splash of water or milk alternative. Mash with a fork and cover.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
TANGY COCONUT CREAM
Return the pan to medium heat with a drizzle of oil. Fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the Garlic, and the tomato paste, and fry until fragrant, 1-2 minutes. Add the coconut cream, and 100ml [200ml]|#7DA0D7 of water and simmer until slightly reduced, 6-8 minutes.
ALMOST THERE
Once the sauce has thickened, add the Chickpeas and allow to warm, 4-5 minutes. Remove from the heat and add the sun-dried tomatoes, the spinach, the mushrooms, and seasoning.
DIG INTO DINNER
Plate up the rustic mash, and serve with the creamy Tomato Chickpeas on top. Tuck in!
RUSTIC MASH
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C, until crispy for 20-25 minutes (shifting halfway). Place the potato in a bowl with a knob of butter alternative and a splash of water or milk alternative. Mash with a fork and cover.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
TANGY COCONUT CREAM
Return the pan to medium heat with a drizzle of oil. Fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the Garlic, and the tomato paste, and fry until fragrant, 1-2 minutes. Add the coconut cream, and 100ml [200ml]|#7DA0D7 of water and simmer until slightly reduced, 6-8 minutes.
ALMOST THERE
Once the sauce has thickened, add the Chickpeas and allow to warm, 4-5 minutes. Remove from the heat and add the sun-dried tomatoes, the spinach, the mushrooms, and seasoning.
DIG INTO DINNER
Plate up the rustic mash, and serve with the creamy Tomato Chickpeas on top. Tuck in!
RUSTIC MASH
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy for 25-30 minutes (shifting halfway). Place the potato in a bowl with a knob of butter alternative and a splash of water or milk alternative. Mash with a fork and cover.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
TANGY COCONUT CREAM
Return the pan to medium heat with a drizzle of oil. Fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the Garlic, and the tomato paste, and fry until fragrant, 1-2 minutes. Add the coconut cream, and 300ml [400ml]|#7DA0D7 of water and simmer until slightly reduced, 8-10 minutes.
ALMOST THERE
Once the sauce has thickened, add the Chickpeas and allow to warm, 6-7 minutes. Remove from the heat and add the sun-dried tomatoes, the spinach, the mushrooms, and seasoning.
DIG INTO DINNER
Plate up the rustic mash, and serve with the creamy Tomato Chickpeas on top. Tuck in!
RUSTIC MASH
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy for 25-30 minutes (shifting halfway). Place the potato in a bowl with a knob of butter alternative and a splash of water or milk alternative. Mash with a fork and cover.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
TANGY COCONUT CREAM
Return the pan to medium heat with a drizzle of oil. Fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the Garlic, and the tomato paste, and fry until fragrant, 1-2 minutes. Add the coconut cream, and 300ml [400ml]|#7DA0D7 of water and simmer until slightly reduced, 8-10 minutes.
ALMOST THERE
Once the sauce has thickened, add the Chickpeas and allow to warm, 6-7 minutes. Remove from the heat and add the sun-dried tomatoes, the spinach, the mushrooms, and seasoning.
DIG INTO DINNER
Plate up the rustic mash, and serve with the creamy Tomato Chickpeas on top. Tuck in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R172.88
for 4 servings · R43.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spinach needs 300 gWhole Spinach 350 g 350 g at R19.99 · 86% of packR17.13
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Tomato Paste needs 60 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Sun-dried Tomatoes needs 120 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 8% of packR3.60
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Button Mushrooms needs 250 gSliced Button Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Creamy Sun-dried Tomato Chickpeas?
The preparation time for Creamy Sun-dried Tomato Chickpeas with a rustic potato mash is between 20 and 35 minutes.
What is the total time required to make Creamy Sun-dried Tomato Chickpeas with a rustic potato mash?
The total time required to make Creamy Sun-dried Tomato Chickpeas with a rustic potato mash is between 40 and 55 minutes.
How many servings does Creamy Sun-dried Tomato Chickpeas provide?
4 servings
What are the main ingredients in Creamy Sun-dried Tomato Chickpeas?
Button Mushrooms, Chickpeas, Coconut Cream, Garlic, Onion, Potato, Spinach, Tomato, Tomato Paste
What is the nutritional information of Creamy Sun-dried Tomato Chickpeas?
Calories: 622.6, Carbs: 82.9 grams, Fat: grams, Protein: 20.9 grams, Sugar: 23.2 grams, Salt: 836.4 grams
How do I prepare Creamy Sun-dried Tomato Chickpeas?
CRISPY CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. RUSTIC MASH: Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C, until crispy for 20-25 minutes (shifting halfway). Place the potato in a bowl with a knob of butter alternative and a splash of water or milk alternative. Mash with a fork and cover. ALMOST THERE: Once the sauce has thickened, add the chickpeas and allow to warm, 4-5 minutes. Remove from the heat and add the sun-dried tomatoes, the spinach, the mushrooms, and seasoning. MMMUSHROOMS: Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. TANGY COCONUT CREAM: Return the pan to medium heat with a drizzle of oil. Fry the onion until golden, 4-5 minutes (shifting occasionally). Add the garlic, and the tomato paste, and fry until fragrant, 1-2 minutes. Add the coconut cream, and 100ml [200ml]|#7DA0D7 of water and simmer until slightly reduced, 6-8 minutes. DIG INTO DINNER: Plate up the rustic mash, and serve with the creamy tomato chickpeas on top. Tuck in!
What should be prepared from my kitchen to make Creamy Sun-dried Tomato Chickpeas?
Button Mushrooms, Chickpeas, Coconut Cream, Garlic, Onion, Potato, Spinach, Tomato, Tomato Paste
How many calories does Creamy Sun-dried Tomato Chickpeas have?
622.6 calories
How much fat content does Creamy Sun-dried Tomato Chickpeas have?
grams