Easy Chickpea Curry
The weekend might be close, but we don't want it spent in the kitchen!
Weekends are for chilling.
That might be in front of the TV, computer or just doing nothing.
I like excellent, quick, easy everything.
No one wants to work hard on the weekend. Save your energy for the good stuff, like meeting friends, gym, leisure, or just working on your side hustle.
Life is all about living on your own terms.
So today's recipe is in light of the easy side of things — healthy, nutritious and simple. Try it out and see for yourself.
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Easy Chickpea Curry
« Serves 4 « Prep: 5 min « Cook: 30 min «
« Gluten-Free « Dairy-Free « Meal Prep « Vegan
« Kcal: 195 « Fats 5 g « Carbs 29 g « Protein 8 g « Fiber 8g«
What you need
1 tbsp. coconut oil
1 onion, diced
2 garlic cloves, sliced
1 large pinch of salt
1 tbsp. curry powder
1 tsp. hot chilli powder
1 tsp. ground cumin
1x 14 oz. (400g) can chopped tomatoes
1x 14 oz. (400g) can chickpeas, drained
1 tsp. coconut sugar
1 lime, juiced
2 cups (60g) spinach
1 cup (145g) frozen green peas, thawed
What you need to do
- Heat the coconut oil in a large pot over medium heat. Add the onion, garlic and a large pinch of salt, cook for 5–10 minutes until soft.
- Now add the curry powder and chilli powder and cumin, then cook for a further 2 minutes. Next add the chopped tomatoes, chickpeas and coconut sugar and cook for 15 minutes until the sauce has thickened and the flavours have had time to infuse.
- Once ready to serve, stir through the lime juice and spinach, allowing the spinach to wilt before serving.
- Serve with green peas and a side of Roasted Turmeric Potatoes and Cauliflower from this recipe pack.