Fragrant chickpea and butter bean sauté

An aromatic blend of plant-based proteins. This base recipe can be used to make sweet potato spuds, as a topping for toast or tossed through pasta.

Less than 30 minutes

Makes 6 cups


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  • Glug olive oil 
  • Handful fresh thyme 
  • 1 Tbsp (15ml) cumin seeds, crushed 
  • 2 cans (400g each) chickpeas, rinsed and drained 
  • 2 cans (400g each) butter beans, rinsed and drained 
  • 3 cloves garlic, finely chopped 
  • 2 Tbsp (30ml) wholegrain mustard 
  • Juice (30ml) and grated peel of 1 lime 
  • Juice (60ml) and grated peel of 1 lemon 
  • Salt and milled pepper 



  1. Heat oil in a pan over medium heat. 
  2. Add thyme and cumin seeds and fry for 2-3 minutes until fragrant. 
  3. Add chickpeas, beans, garlic and mustard and fry for another 10-12 minutes. 
  4. Finish off with the citrus juice and grated peel. Season. 
  5. Divide into three batches of 2 cups (500ml) each. 
  6. Refrigerate or freeze until ready to use.  
  7. Serve on toast, use as stuffing for sweet potato spuds, toss through pasta or serve buttery beans as is with salad. 


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