Chickpea Curry

Looking to up the plants in your diet?

Well here is a great recipe to try and I guarantee you, you won't miss the meat! A simple chickpea curry that only needs ingredients from the pantry so perfect for those days when the fresh produce is low!


Chickpea Curry



2 tablespoons of olive oil
2 garlic cloves peeled and crushed
1 large onion peeled and chopped finely
1/2 teaspoon of turmeric
1/2 teaspoon of mild/medium curry powder
1 teaspoons cumin
1 celery stick chopped finely
2 carrots washed and chopped
600 mls vegetable stock
400g tin of chickpeas drained and rinsed
2 tablespoons of tomato puree



Heat the oil in a pot and sautéed the onion and garlic for 3-5 minutes on a low to medium heat. Add spices and cook for 2 more minutes. Add the vegetables and stir well. Add a little stock and cover for 2-3 minutes. Add chickpeas, tomato puree and remaining stock and let the curry simmer for 30 minutes uncovered. This can be served straight away or even better leave it sit in the pot overnight or throughout the day and reheat and serve later. Lovely with brown basmati rice or for a lighter meal serve in a bowl with a large side salad! I like to top with fresh herbs, some raw cashew nuts and sometimes a blob of sour cream! delicious....


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