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Chickpea curry_1

If you google “chickpea curry” you will find countless other perhaps more traditional recipes… But this chickpea curry recipe is something I made up one day when I was hungry and didn’t have many options in the fridge. It may not be a classic chickpea curry, but it tastes good, and is quick and very easy.. so let’s dive in and find out how to make it!

Ingredients

(This will vary depending on what you have in your fridge of course.)

  • 1 can of chickpeas
  • 1 onion (sliced, not finely chopped)
  • several tomatoes (the quantity I use varies, probably 3 or 4 is average)
  • curry powder
  • cumin powder or seeds
  • turmeric powder
  • hard-boiled eggs (1 per person)
  • any other vegetables you may have; spinach, kale, broccoli, peppers, eggplant etc.
  • Coconut oil (for cooking)
Chickpea curry

Method

  1. Prepare your veggies – that means clean and chop them up. Onions should be sliced, tomatoes finely diced, and other vegetables like broccoli should be shopped into bite-size pieces. (Obviously spinach just needs to be washed, no need to chop that up.)
  2. Start by cooking the onion in a little coconut oil on a medium heat. Once the onions have gone a soft, stir in plenty of curry powder, cumin and tumeric. [If you’re adding peppers you can cook them along with the onions.]
  3. Next, add your chopped tomatoes (and all the juice) to the pan, turn down the heat and let it simmer until the tomatoes turn into a sauce. Give it a taste and add more curry powder/cumin/tumeric depending on your taste, you may also want to add a little salt and pepper.
  4. The curry is essentially now ready. If you have extra vegetables, I recommend you pre-cook them and just stir them in at this stage. If you’re adding spinach or kale, that can be stirred in now too, just keep cooking a little longer until the spinach/kale has wilted.
  5. Final touch – add the chickpeas! Open the can, strain, rinse and then stir them in. Keep the heat on low and the curry simmering until the chickpeas have warmed up.
  6. Slice your boiled eggs in half and serve on top of the curry.
  7. You can serve with just the egg, with rice or with quinoa.

Dig in and enjoy!

The health verdict by Jacqueline Silvestri Banks

If you have time to make your own chickpeas instead of using canned since cans tend to have some not so healthy chemicals in the lining that can leach into the food, but besides that this recipe is perfect!

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