Chickpea curry

This chickpea curry recipe is vegan-friendly so perfect for anyone trying Veganuary or Meat-free Monday. This recipe is adapted from chicken chickpea curry that my mum would make. This recipe contains approximately 2 of your 5 a-day.

Ingredients (3 portions)

240g canned chickpeas (see my favourite here)

400g tinned tomatoes

1 heaped tablespoon of tomato puree

1 bell pepper

3 teaspoons of garam masala

2 teaspoons of cumin

1 teaspoon of hot chilli powder or 2 if you’re feeling spicy!

Method

Drain the chickpeas (keep the water if you want to make vegan meringues – recipe coming soon!) and add to a large pot with the tomatoes, tomato puree and spices.

Whilst simmering on a medium heat, slice bell pepper into strips and add to the pot.

Cook on a medium heat for 10 minutes 

Taste to access spicy levels – add more to taste

Serve immediately or leave to rest (my personal favourite)

Serve with rice, green beans, add Greek yogurt (1/2 a small pot) for a creamier taste or dairy-free yogurt if following a vegan diet!

 

 

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