Quick chickpea curry
Super speedy without compromising on flavour
Servings
6
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.
Ingredients
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
Instructions
Step 1
Heat the coconut oil in a large saucepan, add the onions, ginger, garlic and cumin seeds and sauté for 10 minutes, stirring regularly.
Step 2
Add the remaining ingredients and cook on a low heat for 20 minutes, before serving.
Nutrition
Chickpeas are a versatile ingredient, full of fibre, B vitamins, magnesium, iron, potassium and are a good source of vegetarian protein.