Spiced Chickpea Curry
INGREDIENTS
- 2 cans (400g each) chickpeas, drained
- 1 onion, diced
- 20g ginger, grated
- 4 garlic cloves
- 2 tbsp curry powder
- 400g chopped tomatoes
- 200ml coconut milk
- 2 tbsp olive oil
- Fresh coriander
NUTRITION
Per serving
410
Calories
15g
Protein
52g
Carbs
17g
Fats
METHOD
1
Cook the base
Sweat onion in oil for five minutes. Add ginger, garlic and curry powder and stir for one minute.
2
Build
Pour in tomatoes and chickpeas with 100ml water. Simmer for fifteen minutes.
3
Cream it
Stir in coconut milk and simmer for five minutes more. Crush some chickpeas to thicken.
4
Finish
Adjust with salt and finish with chopped coriander. Serve over rice or with flatbread.
VEG.ARMY TIP
A pinch of garam masala stirred in at the end refreshes the spices.
