Chickpea Curry
INGREDIENTS
Chickpea Curry
๐จโ๐ฉโ๐งโ๐ฆ serves 4
๐งโ๐ณ 15 mins
๐ณ 20 mins
4 tbsp Olive Oil
2 tsp Garam Masala or Cumin
2 tsp ground Turmeric
1 tsp ground Ginger
1/2 tsp Chili Flakes
1 medium size chopped Onion
2 cloves minced Garlic
2 cans of Chickpea, rinsed and drained (or soak fresh chickpeas overnight and boil for a couple of hours - makes around 3 cups of cooked chickpeas)
1 can Coconut Milk (or 2 cups unsweetened plant milk)
Handful of fresh or frozen Spinach
1 Lemon Juice
Salt & Pepper
fresh Coriander
INSTRUCTIONS
Heat olive oil in a large pan, when the oil is hot, lower heat and add spices.
After a few seconds, add chopped onion and minced garlic.
Once the onion and garlic are golden brown, add rinsed chickpeas and coconut milk, then add salt and pepper to taste.
Cook for 5 mins then add spinach, stir well and cover. Once spinach wilts, add lemon juice.
Option to grill cauliflower (with olive oil, salt & pepper) in the oven for about 20 mins then add to the mix.
Serve on a bed of rice and add fresh coriander.
From my belly to yours