Fast, delicious, and freakin' healthy

Chickpea curry

Very simple and slightly unusual variation of a classic curry
2 ratings
  • Super easy
  • 20 minutes
  • 40 minutes
  • 4 portions

Ingredients

  • 1 red onion
  • 1 fat garlic clove
  • thumb-sized ginger
  • fresh cilantro leaves
  • 1 small fresh chili pepper
  • 400 g to 800 g canned chickpeas (1-2 cans)
  • 500g tomato puree
  • 400 g of coconut milk
  • 4 dcl jasmine / basmati rice
  • 2-3 large tablespoon of honey
  • spices:
    • curry
    • cumin
    • coriander
    • sweet paprika

Instructions - Chickpea curry

  1. First, let’s cook the rice – pour two glasses of rice in a small pot and twice as much water, add salt and cook under a lid on a low heat until all the water disappears (the rice soaks) – about 20 minutes
  2. Finely slice the onion and put in a pan with oil on medium heat
  3. Finely slice the ginger and chili and add into the pan along with crushed garlic, a tablespoon of honey, a tablespoon of curry spice and a teaspoon of other spices
  4. Pour chickpeas from the can (or soaked non-canned chickpeas overnight) into a sieve and clean it of the juice from the can under water. Then add the chickpeas, canned tomatoes and coconut milk to the pan and cook for about 10-15 minutes
  5. Season with salt and black pepper. Serve sprinkled with fresh cilantro and rice

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