Chickpea CurryServes 2
Mains

Chickpea Curry

Serves 2

6 Plant Points

Packed with onions, garlic, ginger, and tomatoes, this vegan-friendly dish is not only delicious but also full of with protein and nutrients. It's a hearty and satisfying meal that pairs well with rice, naan, or bread.

Ingredients:

  • 1 400G-CAN OF CHICKPEAS

  • 1 400G-CAN OF CHOPPED TOMATOES

  • 100G SPINACH

  • 1 HEAD BROCCOLI

  • 1 RED ONION

  • 1 LIME

  • 20G FLAKED ALMONDS

  • 2 GARLIC CLOVES

  • 1 TBSP. FRESH GRATED GINGER

  • 1 TSP. GROUND CUMIN

  • 2 TSP. GROUND CORIANDER

  • 1 TSP. TURMERIC

  • 1 TBSP. COCONUT OIL

  • 2 TSPS. WATER (IF NECESSARY)

  • MALDON SEA SALT AND FRESH PEPPER

Method:

  1. Toast the almonds in a pan over a gentle heat for 1 minute then remove from the heat and set aside to cool

  2. Finely chop the onion and crush the garlic

  3. Heat the coconut oil in a largelidded pot. Throw in the chopped onion and sauté for 5 minutes

  4. Add the garlic cloves and grated ginger. Stir frequently for 30 seconds

  5. Add the cumin, coriander, turmeric and some salt. Give it a good stir, adding 1-2 tsps. of water if it becomes too dry

  6. Drain the chickpeas and rinse

  7. Throw the chickpeas in with the chopped tomatoes and stir well. Cook for 20 minutes, stirring occasionally 

  8. Chop the broccoli into small florets

  9. Add the broccoli and spinach to the curry and season to taste. Cook for another 10 minutes until the broccoli and spinach soften

  10. Serve with toasted flaked almonds and a squeeze of lime