20 mins 15 mins 2Prep Cook Serves
20INGREDIENTS
400g tinned chickpeas, rinsed
and drained
4 eggs, boiled and shelled KEY SPICES
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp red chilli flakesWARMING SPICES
1 tsp fennel seeds
1 tsp fenugreek leaves
1/4 tsp nigella seedsOTHER SPICES
1/4 tsp asafoetida
2 tsp mango powder WET INGREDIENTS
2 tbs coconut oil
1 tsp pulped garlic
1 tsp pulped ginger
2 fresh green chillies, pierced
2 fresh medium size tomatoes,
chopped roughlyINGREDIENTS
300g runner beans,
stringed and shredded
150g tenderstem
broccoliKEY SPICES
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp red chilli flakesWARMING SPICES
1 tsp fennel seeds
1 tsp fenugreek leaves
1/4 tsp nigella seedsOTHER SPICES
1/2 tsp asafoetida
2 tsp mango powderWET INGREDIENTS
2 tbs groundnut oil
2 tsp pulped garlic
1 tsp pulped ginger
2 fresh green chillies,
pierced
2 tsp white wine vinegar
2 tsp sundried tomato
paste
1 tsp grated jaggery6-8 fresh curry leaves
Sea salt to taste
Small bunch or coriander,
roughly choppedMETHOD
Place a large sauté pan
on a low heat, add the oil
and allow to warm.Add the asafoetida
and curry leaves, and
allow to splutter. Then
immediately add the
key spices and warming
spices, and stir well for
30 secs.
Add the garlic, ginger
and fresh green chillies,
and continue to sauté for
1 min.
Add the mango powder,
white wine vinegar,
sundried tomato paste
and jaggery. Continue to
cook for a further 2 mins,
adding a little water if the
ingredients begin to stick
to the pan.
Now turn the heat up
high, add the runner
beans, stir and sauté for
2 mins.
Add the broccoli,
stir well and cook for
a further 5 mins on a
high heat. I like to serve
this dish ‘al dente’. If
you would prefer your
vegetables to be a little
more cooked, then simply
sauté for a little longer.
Remove from the heat,
add fresh coriander, stir
and serve immediately. Per serving Kcals: 232,
Protein: 7.5g, Fats: 16g,
Carbs: 11.8gdiet of chicken, boiled veg and
protein shakes might cover
most bases, but just as your
fitness will benefit from an
ever-changing approach, a varied diet
makes healthy habits easier to maintain.
These meals, all featured in Anjula Devi’s
Spice for Life, can be enjoyed as part of a
‘flexitarian’ diet, which basically translates
to everything in moderation. “It’s good for
our planet and it’s good for you,” says Devi
– what’s not to like about that?A
QUICK AND EASY RUNNER
BEANS AND BROCCOLI
“Broccoli is a fantastic source of vitamins K and C. It’s
a really good source of dietary fibre, and a range of
other key vitamins and nutrients.”
QUICK CHICKPEAS WITH EGGS
“Chickpeas are a good source of fibre and two to three tablespoons
equate to one portion of your five a day.”1 tbs white wine vinegar
140ml water Sea salt to taste
Small bunch of chopped corianderMETHOD
Place a sauté pan on a low heat,
add the coconut oil and allow to
warm, then add the asafoetida and
allow to sizzle.
Immediately add the key spices
and warming spices, stir and sauté
for 1 min.
Add the garlic, ginger, green
chillies, tomatoes and white wine
vinegar and sauté for 4 mins.
Add the chickpeas, stir well and
sauté for 1 min.
Add the water, turn the heat to
medium and sauté for 5 mins, then
reduce to a simmer and cook for a
further 5 mins with the lid on.
Put a few slits in the eggs and add
to the chickpeas. Stir well, place
the lid back on the pan and cook
for 5 mins.
Remove from the heat, add the
fresh coriander and serve with
chapattis.Per serving Kcals: 508, Protein: 28.2g,
Fats: 28g, Carbs: 35gABOUT THE AUTHOR
A respected food writer and consultant chef
for Manchester United, Anjula Devi is also the
author of two recipe books: Authentic Indian
Food and Spice for Life. Her mission is to
promote authentic Indian food with the use of
fresh produce and balanced spices to create
wonderful, delicious and nutritious meals.15 mins 25 mins 2Prep Cook Serves
15Photography
Dan Jones