Two ways with chick peas - Harira and Gumbo

In the past few days I've cooked with tinned chickpeas twice and both have been delicious meals. The first, Harira, was adapted from this recipe from Good Food by Allegra McEvedy. The second, Gumbo, was adapted from A Vegan Taste of the Caribbean. In both cases I just used what I had and sped things up a bit. I only took a picture of the Harira!

Harira
Fry a chopped onion in some spray then add a tin of tomatoes, about 200ml of stock and 50g basmati rice. Simmer for 10 mins then add a tin each of drained chickpeas and green lentils, the juice of a lemon, a pinch of saffron and a couple of tsp of harissa. Bring back to the boil, add loads of chopped parsley and wilt in some spinach. Serve when the rice is cooked through.

Gumbo
Onion, chilli, pepper, celery – all diced and fried in spray oil. Then add 150g frozen (or fresh if you can get it) okra, 60g corn, a tin of chopped toms, a tin of chickpeas and about 200ml stock. 2 bay leaves, a tsp each of parsley and thyme and a good glug of hot sauce. Simmer for about 15 mins. Makes loads!