Chickpea Curry

Happy 2015 all you lovely foodies, sorry I was so quiet during the festive season, I took a bit of a break from the internet 😉

Here is THE most delicious and easy Meat-Free Monday Meal. It takes no time to prepare and will keep you full forever. I always make a bit extra so I can freeze it for a rainy day. It is a great base for any veggie curry, so if you’re feeling creative you can add any kind of beans, potatoes or other veggies. I went to one of my favourite Indian restaurants and ordered an assortment of different naan breads- a great idea if you don’t feel like cooking rice.



2 tbsp olive oil
2 medium onions, peeled and finely chopped
5 cm fresh ginger, grated
5 garlic cloves, crushed
1 green chilli, chopped
1 tsp mustard seeds
½ tsp ground cloves
½ tsp cinnamon
½ tsp red chilli powder
1 tsp turmeric powder
1 tsp coriander
1 tsp ground cumin
1 to 2 tsp sugar, optional
200g tinned tomatoes, chopped
400g tin chickpeas drained and rinsed
A handful of chopped fresh coriander, to serve
Naan bread, to serve
1 ½ cups of basmati rice, rinsed (optional)
3 cups boiling water

For the saambals:

1 red pepper, diced
1 yellow pepper, diced
2 firm tomatoes, diced
½ cucumber, diced

The other ½ of the cucumber
1 cup plain yogurt
½ garlic clove, crushed
1 tbsp chopped coriander
Sea salt & black pepper

Serves 4
Preparation 10 minutes
Cooking time 35 minutes

Boil the kettle and rinse the rice. Place a small pot on high heat, add the rice, water and a splash of olive oil and cover. Once you can hear the water boiling, turn the heat right down and simmer for 15 minutes (DON’T LIFT THE LID).  Once the rice has finished simmering, turn the heat off and steam for a further 15 minutes. 

In a food processor with the blade attachment, roughly chop the onions, garlic, chillies and ginger. Place a large casserole dish on high heat, add the olive oil and heat for 30 seconds, then add the onion mixture, fry for 5 minutes. Then add the dry spices and fry until the mustard seeds start to pop (3-5 minutes). Add the tinned tomatoes and suger; cover, turn down the heat and simmer for 20 minutes or until the tomatoes have reduced a bit.

Add the drained chickpeas, 1/2 a cup of water a pinch of sea salt and black pepper and simmer for 7 minutes.

While the curry is cooking prepare the saambals, get 2 bowls out.

For the pepper saambal: add the diced peppers, cucumber and tomato, 1/2 a tbsp extra virgin olive oil, a pinch of sea salt and black pepper.

For the cucumber raita: Grate the cucumber and squeeze out any excess water. Then add yogurt to a bowl, add crushed garlic, sea salt, black pepper and a dash of ground cumin, mix well. Then add the grated cucumber and coriander and mix. Sprinkle with a tiny bit of chilli powder and a dash of extra virgin olive oil.

For those who can’t do without meat, you can make my Chargrilled Yogurt Chicken to go with the curry.

Once the curry has finished cooking, top with coriander and serve immediately.




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