Chickpea Curry
Chickpea Curry! Affordable, simple, and packed with ingredients that support digestion.
Serves: 2–3
Preparation time: 10 minutes
Cooking time: 20–25 minutes
Ingredients:
- 1 Tbsp olive oil or avocado oil
- 1 small onion, finely chopped
- 1 carrot, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ¼–½ tsp mild chili powder or paprika
- 1 tin chopped tomatoes (400 g)
- 1 tin chickpeas (400 g), drained and rinsed
- 100 ml water or vegetable stock
- 2 handfuls kale or spinach, chopped
- Salt and black pepper, to taste
- To serve:
- Brown rice or quinoa
- Fresh coriander
- Lemon wedges
How To Make Chickpea Curry
- Heat oil in a pan over medium heat.
- Add onion, carrot, and bell pepper.
- Cook for 5–6 minutes until softened.
- Stir in garlic, ginger, cumin, coriander, turmeric, and chili/paprika.
- Cook for 1–2 minutes until fragrant.
- Pour in chopped tomatoes, chickpeas, and water or stock. Stir well.
- Reduce heat and simmer for 10–15 minutes until the vegetables are tender.
- Stir in chopped kale or spinach and cook for another 5 minutes until wilted and tender.
- Season to taste with salt & pepper.
- Stir in fresh coriander, serve with brown rice or quinoa and garnish with a few sprigs of fresh coriander.