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!
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!