Spicy Fesenjan with Roti (Indian flatbread)

Enjoy a nice hearty meal with your family! This delicious recipe is packed full of foods that will aid you in your journey to a sustainable, plant-based lifestyle.


1 onion chopped
1-2 tsp curry powder
½ tsp allspice
½ tsp cinnamon
½ tsp ginger
½ tsp nutmeg
2 tsp oil
½ X 420g can of tomato puree
425g can of chickpeas, reserve liquid
½ liquid from chickpeas
¼ cup roasted peanuts, chopped

Step 1
Heat oil in a saucepan, then sizzle the spices for 2 minutes. Add onions and sauté. Cook until very soft, almost mushy, and clear. Add a little of the chickpea liquid if the onions become too dry

Step 2
Add tomato puree and chickpea liquid, and stir well. Simmer for 5 minutes. Add chickpeas and peanuts, and simmer for 15 minutes. Add more liquid if mixture is too dry. Mixture should be thick but not sloppy

Step 3
Serve Spicy Fesenjan with Roti, cous cous or cauliflower rice

Serves 4


Energy 1171 kJ (280 Cal)
Protein 12g (19%)
Carbohydrates 22g (37%)
Sugars 5g
Fat 14g (44%)
Fibre 8g
Sodium 534mg
Calcium 83mg

Roti (Indian Flatbread)


½ cup of plain flour
½ cup of wholemeal flour
¾ cup boiling water

Step 1
Mix flours. Add enough boiling water to make a soft dough. Gently knead for a couple of minutes until smooth. Divide dough into 8 pieces. Roll each piece out into a flat circle

Step 2
Cook in a dry non-stick frying pan over medium heat for a minute or two, turning when bread gets a few brown spots. The bread will have patches that will rise with air bubbles during cooking

Step 3
Put on a plate and cover with clean tea towel until all breads are cooked. Serve with Spicy Fesenjan

Serves 4


Energy 508 kJ (121 Cal)
Protein 4g (13%)
Carbohydrates 23g (83%)
Sugars 0g
Fat 1g (4%)
Fibre 3g
Sodium 1mg
Calcium 9mg

More recipes you may like to try: Chickpea Korma and Kumara Hummus