Chickpea Curry

This recipe works with a variety of vegetables like, peppers, onions, mushrooms, courgette, broccoli etc. Chickpeas are a good source of protein and contain a variety of other nutrients such as iron and calcium. They are a good-quality protein source and are a low-fat, high-fibre alternative to meat. Leftovers can be served with pitta bread as a light meal or lunch option.

Prep:

mins

Cook:

mins

Shallow Frying

Slow Cooker

For 4 people as a main meal

2 tbsp oil

2 onions sliced

2 garlic cloves peeled and finely chopped

2 tbsp fresh ginger peeled and grated

2 tbsp curry powder

2 cans chickpeas

1 can coconut milk

2 aubergines/ 1 cauliflower (or any other vegetables you have)

100g spinach

Heat the oil in a saucepan, add the onion and fry for 5 minutes.
Add the garlic and ginger and fry for 2 minutes.
Stir in the curry powder and cook for 30 seconds.
Add the coconut milk, chickpeas, and your vegetables of choice.
Simmer until the vegetables are tender and the sauce has thickened (add a splash of water if the sauce gets to thick).
Add the spinach and cook until wilted.
Serve with rice or pitta/naan bread.

Nutritional Information

Chickpeas are a source of protein which supports growth and muscle repair.
Aubergines and onions are a source of fibre which aids digestion.
Onions are a great source of antioxidants which protect against chronic disease and support heart health.
Chickpeas and spinach are a source of iron, which helps to support the transport of oxygen around the body, helping to reduce fatigue.

Tips

Use brown rice to increase fibre intake.
Incorporate plenty of different colour vegetables into the dish. Vegetables are rich in essential vitamins and minerals, which help boost your health & protect against disease.
Serve leftovers with pitta bread for a light meal the next day.
Scatter with chilli if you like a bit more spice!
If you’re using cauliflower, toss with oil, salt and pepper and roast for 10 minutes in the oven (180 degrees) to crisp it up and add to the curry.