Quick chickpea curry
Super speedy without compromising on flavour
About this Recipe
A great dish to make when the fridge is looking empty, as it uses mostly pantry staples. This is delicious served with brown rice or cauliflower rice.
Step by Step Instructions
- 3 tbsp coconut oil
- 2 medium onions, finely chopped
- 40g fresh ginger, peeled and finely chopped
- 4 cloves garlic, peeled and crushed
- 1 tsp cumin seeds
- ½ tsp cayenne pepper
- 1 tsp ground turmeric
- 1 tsp garam masala
- 2 x 400g cans of chickpeas, rinsed & drained
- 2 x 400g cans of chopped tomatoes
Heat the coconut oil in a large saucepan, add the onions, ginger, garlic and cumin seeds and sauté for 10 minutes, stirring regularly.
Add the remaining ingredients and cook on a low heat for 20 minutes, before serving.
Chickpeas are a versatile ingredient, full of fibre, B vitamins, magnesium, iron, potassium and are a good source of vegetarian protein.
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