This recipe is a great vegetarian alternative to a comforting stew which we know you will LOVE. This Chickpea curry packs a punch in taste as well as brimming with health benefits. It is a great source of fiber, which is essential for weight loss; as well as containing turmeric which is a powerful antioxidant which is well known for its cancer-fighting properties and anti-inflammatory benefits. Overall this is a great dinner option which will be even tastier for lunch the next day if you manage to have some left-overs! 

Delightful Chickpea Curry

Serves 4 | Calories 412 | Fat 4.8 g | Carbs 24.2 g | Protein 11.5 g 

 

Ingredients

  • 1 tablespoons butter 
  • 1 red onion, finely sliced
  • 3 garlic cloves, finely sliced
  • 2 teaspoons freshly grated ginger
  • 1 or 2 green chilies, seeded and finely chopped (optional)
  • 1 teaspoon fine salt
  • 1/4 cup water
  • 2 14-oz cans of chickpeas, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric (optional) spice or fresh 
  • freshly ground black pepper
  • 500 g cherry tomatoes, sliced in half
  • 100 g (3 1/2 ounces) baby spinach leaves
  • Serve with: plain yogurt

Method

  1. In a large saucepan melt your butter before then adding the oil, onion, garlic, ginger, chili, and salt. Cook, stirring, for 5 minutes, or until the onions are translucent and soft.
  2. Add the chickpeas, 1/2 the can of water, cumin, turmeric, and pepper, and cook for 5 minutes, or until the water evaporates.
  3. Add the tomatoes and cook for another 2 minutes to soften. Remove from the heat and taste for seasoning. Stir through the spinach and top with yogurt.

 

 

 

 

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