ademchaoua/GeneralTextCorpus huggingface dataset:
Chickpeas with harissa and yoghurt recipe
 Chickpeas are filling, delicious, easy to cook and cheap, making them the perfect choice for students. See also our easy hummus recipe and easy falafel recipe for more ways to shuzsh up that tin! Each serving provides 357 kcal, 14.5g protein, 30g carbohydrates (of which 11g sugars), 18g fat (of which 3g saturates), 10g fibre and 0.4g salt. 2 tbsp olive oil½ red onion, thinly sliced1 courgette, halved lengthways and sliced400g tin chickpeas, drained and rinsed2 tbsp harissa paste8–10 cherry tomatoes, halved½ lemon, juice only6 tbsp plain yoghurtfinely chopped flatleaf parsley or coriandersalt and freshly ground black pepper 2 tbsp olive oil ½ red onion, thinly sliced 1 courgette, halved lengthways and sliced 400g tin chickpeas, drained and rinsed 2 tbsp harissa paste 8–10 cherry tomatoes, halved ½ lemon, juice only 6 tbsp plain yoghurt finely chopped flatleaf parsley or coriander salt and freshly ground black pepper Method Heat the oil in a frying pan and gently fry the onion and courgette for 4–5 minutes, stirring regularly, until softened and beginning to brown. Add the chickpeas, harissa and tomatoes and cook for 3–4 minutes, stirring occassionally, until the tomatoes are softened but still holding their shape. Add a splash of water if the mixture begins to stick.Add a squeeze of lemon juice and season with salt and pepper.Spoon the yoghurt onto two plates or shallow bowls, top with the warm chickpeas and sprinkle with the herbs. Serve immediately. Heat the oil in a frying pan and gently fry the onion and courgette for 4–5 minutes, stirring regularly, until softened and beginning to brown. Heat the oil in a frying pan and gently fry the onion and courgette for 4–5 minutes, stirring regularly, until softened and beginning to brown. Add the chickpeas, harissa and tomatoes and cook for 3–4 minutes, stirring occassionally, until the tomatoes are softened but still holding their shape. Add a splash of water if the mixture begins to stick. Add the chickpeas, harissa and tomatoes and cook for 3–4 minutes, stirring occassionally, until the tomatoes are softened but still holding their shape. Add a splash of water if the mixture begins to stick. Add a squeeze of lemon juice and season with salt and pepper. Add a squeeze of lemon juice and season with salt and pepper. Spoon the yoghurt onto two plates or shallow bowls, top with the warm chickpeas and sprinkle with the herbs. Serve immediately. Spoon the yoghurt onto two plates or shallow bowls, top with the warm chickpeas and sprinkle with the herbs. Serve immediately.
Cheap and cheerful chana masala recipe
 A real store cupboard favourite, these curried chickpeas are easy to throw together. Serve them with plain rice on their own or with another curry to feed the family. This recipe doubles easily and can be frozen (minus the yoghurt) or kept in the fridge for another meal. 2 tbsp vegetable oil1 red onion, thinly sliced2 garlic cloves, thinly sliced2–3 tsp curry powder, depending on tastegenerous pinch dried chilli flakes400g tin chickpeas, drained and rinsed400g tin chopped tomatoes100g/3½oz plain yoghurtsalt and black pepper 2 tbsp vegetable oil 1 red onion, thinly sliced 2 garlic cloves, thinly sliced 2–3 tsp curry powder, depending on taste generous pinch dried chilli flakes 400g tin chickpeas, drained and rinsed 400g tin chopped tomatoes 100g/3½oz plain yoghurt salt and black pepper Method Heat 1 tablespoon of the oil in a frying pan or wide-based saucepan and fry the onion over a medium heat for about 5 minutes or until softened, stirring regularly. Add the remaining oil, garlic, curry powder and chilli flakes. Continue to fry for 1–2 minutes more, stirring constantly, then add the chickpeas and tomatoes. Season with plenty of salt and pepper and simmer over a medium heat for about 12 minutes, stirring regularly. Add a splash of water towards the end of the cooking time if needed. Serve topped with yoghurt. Heat 1 tablespoon of the oil in a frying pan or wide-based saucepan and fry the onion over a medium heat for about 5 minutes or until softened, stirring regularly. Heat 1 tablespoon of the oil in a frying pan or wide-based saucepan and fry the onion over a medium heat for about 5 minutes or until softened, stirring regularly. Add the remaining oil, garlic, curry powder and chilli flakes. Continue to fry for 1–2 minutes more, stirring constantly, then add the chickpeas and tomatoes. Add the remaining oil, garlic, curry powder and chilli flakes. Continue to fry for 1–2 minutes more, stirring constantly, then add the chickpeas and tomatoes. Season with plenty of salt and pepper and simmer over a medium heat for about 12 minutes, stirring regularly. Add a splash of water towards the end of the cooking time if needed. Serve topped with yoghurt. Season with plenty of salt and pepper and simmer over a medium heat for about 12 minutes, stirring regularly. Add a splash of water towards the end of the cooking time if needed. Serve topped with yoghurt. Recipe tips If you have any leftover coriander from another dish, that would work well as a garnish. In September 2023 this recipe was costed at an average of £1.69 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
Potato hash with tomatoes, pepper and kale recipe
 This easy one-pan supper has crispy potatoes and kale, juicy tomatoes and peppers, and set eggs with perfectly runny yolks. Each serving provides 480 kcal, 25g protein, 56g carbohydrates (of which 10.5g sugars), 15g fat (of which 4g saturates), 9.5g fibre and 1.1g salt. 2 large potatoes, unpeeled, cut into bite-sized chunks½ tsp dried chilli flakes 1 tsp olive oil1 large yellow pepper, deseeded and thickly sliced1 red onion, cut into thin wedges125g/4½oz cherry tomatoes, halved40g/1½oz curly kale, thinly sliced4 large free-range eggs sea salt and freshly ground black pepper 2 large potatoes, unpeeled, cut into bite-sized chunks ½ tsp dried chilli flakes 1 tsp olive oil 1 large yellow pepper, deseeded and thickly sliced 1 red onion, cut into thin wedges 125g/4½oz cherry tomatoes, halved 40g/1½oz curly kale, thinly sliced 4 large free-range eggs sea salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Toss the potatoes with the chilli flakes, oil and a generous amount of salt and pepper on baking tray. Roast for 20 minutes.Remove the tray from the oven and toss the pepper, onion and tomatoes with the potatoes. Return to the oven for 15 minutes. Put the kale in a bowl with a large pinch of salt. Massage the kale between your fingertips until it becomes soft and damp.Toss the kale with the potato mixture and create four wells in the mixture. Crack an egg into each well and return the tray to the oven for 4–5 minutes, or until the egg whites are just set but the yolks are still runny. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Toss the potatoes with the chilli flakes, oil and a generous amount of salt and pepper on baking tray. Roast for 20 minutes. Toss the potatoes with the chilli flakes, oil and a generous amount of salt and pepper on baking tray. Roast for 20 minutes. Remove the tray from the oven and toss the pepper, onion and tomatoes with the potatoes. Return to the oven for 15 minutes. Remove the tray from the oven and toss the pepper, onion and tomatoes with the potatoes. Return to the oven for 15 minutes. Put the kale in a bowl with a large pinch of salt. Massage the kale between your fingertips until it becomes soft and damp. Put the kale in a bowl with a large pinch of salt. Massage the kale between your fingertips until it becomes soft and damp. Toss the kale with the potato mixture and create four wells in the mixture. Crack an egg into each well and return the tray to the oven for 4–5 minutes, or until the egg whites are just set but the yolks are still runny. Toss the kale with the potato mixture and create four wells in the mixture. Crack an egg into each well and return the tray to the oven for 4–5 minutes, or until the egg whites are just set but the yolks are still runny.
Hearty vegetable soup recipe
 This hearty vegetable soup is packed full of flavour and goodness, perfect to warm you up on a cold night. If eating on a restricted day of an intermittent diet, replace the carrots with deseeded yellow peppers. As part of an Intermittent diet plan, 1 serving provides: Your daily salty food 3 of your 5 daily vegetable portions This meal provides 219 kcal per portion. calorie controlled cooking oil spray1 medium onion, sliced2 garlic cloves, thinly sliced2 celery sticks, trimmed and thinly sliced2 medium carrots or 2 yellow peppers, cut into 2cm/1in chunks400g/14oz tin chopped tomatoes1 vegetable stock cube1 tsp dried mixed herbs400g/14oz tin butter beans, drained and rinsed1 head young spring greens (approximately 125g/4½oz), trimmed and slicedsea salt and freshly ground black pepper calorie controlled cooking oil spray 1 medium onion, sliced 2 garlic cloves, thinly sliced 2 celery sticks, trimmed and thinly sliced 2 medium carrots or 2 yellow peppers, cut into 2cm/1in chunks 400g/14oz tin chopped tomatoes 1 vegetable stock cube 1 tsp dried mixed herbs 400g/14oz tin butter beans, drained and rinsed 1 head young spring greens (approximately 125g/4½oz), trimmed and sliced sea salt and freshly ground black pepper Method Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened. Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes. Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls. Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened. Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened. Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes. Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes. Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls. Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls. Recipe tips Double the recipe if you fancy eating it over a couple of days. The butter beans can be substituted for other beans from your store cupboard if you don't have any.
Spinach and ricotta pasta recipe
 You can make Anna Del Conte's quick and easy spinach and ricotta pasta sauce in less time than it takes to cook the pasta. 150g/5½oz dried farfalle or tagliatelle200g/7oz fresh spinach or defrosted frozen spinach50g/1¾oz unsalted butter1 garlic clove, finely chopped125g/4½oz ricottafreshly grated nutmeg1 tbsp grated pecorino (or alternative vegetarian hard cheese)salt and freshly ground black pepper 150g/5½oz dried farfalle or tagliatelle 200g/7oz fresh spinach or defrosted frozen spinach 50g/1¾oz unsalted butter 1 garlic clove, finely chopped 125g/4½oz ricotta freshly grated nutmeg 1 tbsp grated pecorino (or alternative vegetarian hard cheese) salt and freshly ground black pepper Method Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water. If using fresh spinach, cook it with a splash of water in a saucepan for 1–2 minutes, or until wilted, then leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop. Melt the butter in a large frying pan. Once foaming, add the spinach, garlic, cooked pasta and a splash of the pasta cooking water and cook for 2–3 minutes, stirring frequently. Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up. Season with the nutmeg, percorino, salt and pepper and serve. Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water. Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water. If using fresh spinach, cook it with a splash of water in a saucepan for 1–2 minutes, or until wilted, then leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop. If using fresh spinach, cook it with a splash of water in a saucepan for 1–2 minutes, or until wilted, then leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop. Melt the butter in a large frying pan. Once foaming, add the spinach, garlic, cooked pasta and a splash of the pasta cooking water and cook for 2–3 minutes, stirring frequently. Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up. Melt the butter in a large frying pan. Once foaming, add the spinach, garlic, cooked pasta and a splash of the pasta cooking water and cook for 2–3 minutes, stirring frequently. Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up. Season with the nutmeg, percorino, salt and pepper and serve. Season with the nutmeg, percorino, salt and pepper and serve.
Microwave butternut squash risotto recipe
 This Eat Well for Less microwave risotto is easy, quick and delicious. All you need is 15 minutes. Each serving provides 418 kcal, 13g protein, 75g carbohydrates (of which 10g sugars), 6g fat (of which 3g saturates), 6g fibre and 0.4g salt. 500ml/18fl oz vegetable stock1 onion, roughly chopped½ tsp dried sage150g/5½oz risotto rice200g/7oz butternut squash, peeled and cut into 1cm/½in cubes 2 handfuls spinach leaves2 tbsp freshly grated Parmesan (or a vegetarian hard cheese alternative)freshly ground black pepper 500ml/18fl oz vegetable stock 1 onion, roughly chopped ½ tsp dried sage 150g/5½oz risotto rice 200g/7oz butternut squash, peeled and cut into 1cm/½in cubes 2 handfuls spinach leaves 2 tbsp freshly grated Parmesan (or a vegetarian hard cheese alternative) freshly ground black pepper Method Put the stock into a heatproof bowl and microwave until hot.Put the onion, sage, rice and half the hot stock into another heatproof bowl and stir well. Cover with microwaveable cling film and pierce several times. Cook in the microwave on high for 5 minutes, then carefully uncover. Stir well, then tip in the squash and spinach and stir again. Add the rest of the stock and mix together, then cover with cling film and return to the microwave for 10 minutes on hight. The liquid should have been absorbed and the rice should be tender.Stir well and season with black pepper, then serve with the Parmesan sprinkled on top. Put the stock into a heatproof bowl and microwave until hot. Put the stock into a heatproof bowl and microwave until hot. Put the onion, sage, rice and half the hot stock into another heatproof bowl and stir well. Cover with microwaveable cling film and pierce several times. Put the onion, sage, rice and half the hot stock into another heatproof bowl and stir well. Cover with microwaveable cling film and pierce several times. Cook in the microwave on high for 5 minutes, then carefully uncover. Stir well, then tip in the squash and spinach and stir again. Add the rest of the stock and mix together, then cover with cling film and return to the microwave for 10 minutes on hight. The liquid should have been absorbed and the rice should be tender. Cook in the microwave on high for 5 minutes, then carefully uncover. Stir well, then tip in the squash and spinach and stir again. Add the rest of the stock and mix together, then cover with cling film and return to the microwave for 10 minutes on hight. The liquid should have been absorbed and the rice should be tender. Stir well and season with black pepper, then serve with the Parmesan sprinkled on top. Stir well and season with black pepper, then serve with the Parmesan sprinkled on top. Recipe tips To peel the squash, pierce with a fork, slice the top and bottom off and put the squash in the microwave for 3–4 minutes. Let the squash cool slightly, then remove the skin easily with a vegetable peeler.
Gnocchi with pesto recipe
Gnocchi with crispy bacon and spinach pesto Gnocchi makes an easy-peasy 10-minute dinner. It's so simple to give homemade pesto a healthy boost using fresh spinach. For this recipe you will need a mini food processor or a blender. Each serving provides 631 kcal, 17g protein, 74g carbohydrates (of which 1g sugars), 28g fat (of which 10.5g saturates), 6g fibre and 3.3g salt. 15g/½oz fresh basil30g/1oz baby spinach1 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese)2–3 tbsp extra virgin olive oil1 lemon, juice only140g/5oz bacon, cut into small pieces 500g pack potato gnocchilarge pinch sea salt 15g/½oz fresh basil 30g/1oz baby spinach 1 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese) 2–3 tbsp extra virgin olive oil 1 lemon, juice only 140g/5oz bacon, cut into small pieces 500g pack potato gnocchi large pinch sea salt Method To make the pesto, put the basil, spinach, Parmesan, salt and half the olive oil in a blender or mini food processor and blend. Keep adding oil, until your pesto is smooth. Season the pesto with a squeeze of lemon juice, and more salt, if needed.Put the bacon in a small, cold frying pan and set it over a medium–high heat. Cook for 4–5 minutes, or until the bacon is crispy. Remove from the pan with a slotted spoon and drain on kitchen paper. Cook the gnocchi in a large pan of boiling water according to the packet instructions. They are done when the gnocchi float to the top. Drain and return to the pan.Stir in the pesto and bacon and serve. To make the pesto, put the basil, spinach, Parmesan, salt and half the olive oil in a blender or mini food processor and blend. Keep adding oil, until your pesto is smooth. Season the pesto with a squeeze of lemon juice, and more salt, if needed. To make the pesto, put the basil, spinach, Parmesan, salt and half the olive oil in a blender or mini food processor and blend. Keep adding oil, until your pesto is smooth. Season the pesto with a squeeze of lemon juice, and more salt, if needed. Put the bacon in a small, cold frying pan and set it over a medium–high heat. Cook for 4–5 minutes, or until the bacon is crispy. Remove from the pan with a slotted spoon and drain on kitchen paper. Put the bacon in a small, cold frying pan and set it over a medium–high heat. Cook for 4–5 minutes, or until the bacon is crispy. Remove from the pan with a slotted spoon and drain on kitchen paper. Cook the gnocchi in a large pan of boiling water according to the packet instructions. They are done when the gnocchi float to the top. Drain and return to the pan. Cook the gnocchi in a large pan of boiling water according to the packet instructions. They are done when the gnocchi float to the top. Drain and return to the pan. Stir in the pesto and bacon and serve. Stir in the pesto and bacon and serve. Recipe tips Your basil-to-spinach ratios don’t need to be exact, you can use up whatever leftover leaves you have at the end of the week.
Black bean curry recipe
 This vegetarian black bean curry is so quick and easy, you won’t believe how good it tastes. Serve with freshly cooked basmati rice, coriander leaves, plain yoghurt and lime wedges. For this recipe you will need a stick blender. Each serving provides 300 kcal, 35g protein, 31g carbohydrates (of which 9g sugars), 12.5g fat (of which 1g saturates), 8g fibre and 1.4g salt. 2 tbsp rapeseed or sunflower oil1 medium onion, roughly chopped1 tbsp finely grated fresh root ginger½ tsp dried chilli flakes1 tsp ground coriander1 tsp cumin seeds1 tsp ground turmeric200g/7oz chopped tomatoes, from a tin½ tsp fine sea salt, plus extra to season400g tin black beans, not drainedsqueeze lemon or lime juice 2 tbsp rapeseed or sunflower oil 1 medium onion, roughly chopped 1 tbsp finely grated fresh root ginger ½ tsp dried chilli flakes 1 tsp ground coriander 1 tsp cumin seeds 1 tsp ground turmeric 200g/7oz chopped tomatoes, from a tin ½ tsp fine sea salt, plus extra to season 400g tin black beans, not drained squeeze lemon or lime juice Method Heat the oil in a medium saucepan and gently fry the onion for 4–5 minutes, or until softened and lightly coloured, stirring regularly. Add the ginger, chilli flakes, coriander, cumin and turmeric and cook for a further 2 minutes, stirring constantly. Stir in the tomatoes and salt and bring to a simmer. Cook for 5 minutes more over a medium heat, stirring regularly. Remove from the heat and blend with a stick blender until smooth.Return to the heat, add the black beans with their liquid, season with a squeeze of lime or lemon juice and more salt if needed, then simmer for another 2–3 minutes, or until the curry is hot, stirring regularly. Heat the oil in a medium saucepan and gently fry the onion for 4–5 minutes, or until softened and lightly coloured, stirring regularly. Add the ginger, chilli flakes, coriander, cumin and turmeric and cook for a further 2 minutes, stirring constantly. Stir in the tomatoes and salt and bring to a simmer. Cook for 5 minutes more over a medium heat, stirring regularly. Remove from the heat and blend with a stick blender until smooth. Heat the oil in a medium saucepan and gently fry the onion for 4–5 minutes, or until softened and lightly coloured, stirring regularly. Add the ginger, chilli flakes, coriander, cumin and turmeric and cook for a further 2 minutes, stirring constantly. Stir in the tomatoes and salt and bring to a simmer. Cook for 5 minutes more over a medium heat, stirring regularly. Remove from the heat and blend with a stick blender until smooth. Return to the heat, add the black beans with their liquid, season with a squeeze of lime or lemon juice and more salt if needed, then simmer for another 2–3 minutes, or until the curry is hot, stirring regularly. Return to the heat, add the black beans with their liquid, season with a squeeze of lime or lemon juice and more salt if needed, then simmer for another 2–3 minutes, or until the curry is hot, stirring regularly.