Chickpea Curry

Flavoursome Chickpea Curry with Indian spices. Perfect for a quick and easy evening meal and a great source of protein. Keep a portion for lunch the next day!

Cooking time 25 minutes

Serves 4

Ingredients:

• 1 tbsp coconut oil (or olive oil)
• 2 medium onions chopped finely 
• 3 cloves garlic chopped
• 1 inch fresh ginger peeled diced 
• 1 tsp ground turmeric
• 1 tsp paprika 
• 1-3 tbsp curry paste of your preference or masala paste
• 1 can coconut milk
• 1 can chopped tomatoes 
• Handful of cherry or plum tomatoes chopped
• 1 can chickpeas (rinse before adding)
• Juice of 1 freshly-squeezed lime 
• Salt and pepper to taste
• Chopped fresh coriander for serving
• Optional chopped fresh red chilli
• Option to add chicken

Instructions:

1. In a large pan, heat the coconut oil over medium-high heat. Add the onion and cook, stirring continuously, until softened and it starts to turn clear (5-10 minutes).
2. Reduce the heat to medium. Add the garlic and ginger and stir. Add the coconut milk, curry paste, turmeric, paprika, salt and pepper. Stir and cook for a few minutes.
3. Add all tomatoes to the pan and stir well. Drain and rinse the chickpeas and add them in. Continue to cook. Bring the mixture to a boil, then reduce the heat to medium-low.
4. Simmer for around 10 minutes. Stir in the fresh lime juice. 
5. Garnish with chopped fresh coriander and chilli.

Serve hot over brown or basmati rice, sweet potato or eat on its own with flat bread or chapati.