Chickpea Curry

I know it’s a wet, grey and day, but I’m absolutely loving it. Unfortunately the Handsome One had to work today, so I’ve had the most incredibly lazy Sunday with Bella. As you can see, she’s not really enjoyed it…

Seeing as the temperature has dropped, I don’t really fancy anything cold like salad but one thing that I do quite fancy is a chickpea curry.

What I love about making this curry is that it’s so quick and easy. Also leftovers are perfect for lunch the next day, especially as tomorrow is Monday, which is a Meat Free day.

Another great thing about this curry if that you can add pretty much anything to it – spinach, roasted sweet potato / butternut squash, paneer etc. Also, don’t be afraid to improvise! If you’ve only got tinned tomatoes use them, if you haven’t got creamed coconut use coconut milk or just some organic vegetable stock – you can’t go wrong.

Ingredients

• Can of chickpeas
• One tablespoon of rapeseed oil
• One onion
• Two garlic cloves
• Splash of lemon juice
• Pinch of salt
• 1/2 teaspoon of cumin seeds (or powder)
• 1/2 teaspoon of coriander seeds (or powder)
• 1/2 teaspoon turmeric
• Small handful plum tomatoes (I just used some from the garden)
• 1/2 teaspoon chilli flakes (or more if you’re feeling brave!)
• One dessert spoon of organic creamed coconut (Lucy Bee is the best)
• Small piece of ginger finely chopped
• 1/4 teaspoon of garam masala
• Basmati rice and naan to serve (avocado also works well)

Method

• 1. Heat the oil up in a heavy-bottomed pan. Then add the garlic and onion until they’re caramelised.
• 2. Add the salt, cumin, coriander, turmeric, chilli flakes and lemon. Mix for minute or two until the fragrance is released and then add the tomato, four tablespoons of water and the ginger.
• 3. Then tip in the chickpeas and mash some them up. Add the creamed coconut and give it a good stir, then put the lid on the pan and leave it on a low heat for 10 mins.
• 4. Serve with rice, naan, fresh chilli, coriander and don’t forget the mango chutney!

Also, don’t forget the wine, it is Sunday after all.

A x