It’s a new week... and an old favourite!
This isn’t the first time we’ve sung the praises of the humble chick pea, but with @meatfreemonday (the official day of the veggie dinner) upon us once again, it’s as fitting time as any to revisit the tin cupboard in the pursuit of the ultimate plant-based dinner.
Hearty, tasty and endlessly versatile, the chick pea makes light work of meat-free Mondays, and if this little spicy concoction isn’t persuasion enough to join the ranks of the other 265k people starting the week on a plant-based note, then nothing is!
All you’ll need to make this chick pea and sweet potato curry is:
1 onion
2 cups of chickpeas, drained
2 tspn cumin seeds
1 tspn turmeric
1 tspn garam 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
Method:
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.