Anyone else think the chickpea is vastly underrated when it comes to throwing together quick, easy (healthy) evening meals?
Hearty, wholesome, and endlessly versatile, this is one pulse that’s making light work of the meat-free days and plant-based ways that general consensus is veering more and more towards.
If you’re not convinced, or if Veganuary wasn’t enough to get you on board the #chickpeacurry bandwagon, then maybe this little spicy concoction will be persuasion enough to join the ranks of the other 22.6 people rating the chickpea curry on Instagram! .
All you’ll need to make is:
2 cups of chickpeas, drained
2 tspn cumin seeds
1 tspn turmeric
1 tspn Garson masala
1 tspn fennel seeds
1 tspn hot chilli powder
2 tins chopped tomatoes
1 vegetable stock pot
2 sweet potatoes, diced and pre-roasted for 30 minutes
Fry off the onion, add the chickpeas and spices, stir to combine, then add the tomatoes and stock and simmer for 15 minutes. Stir in the sweet potato, then serve with quinoa or whole grain rice.