With my new found inspiration to get some vegetarian meals to cook, I searched for “chickpea recipes” because I heard chickpeas are full of protein and fiber. I found a recipe that looked pretty tasty on the Supervalu website from The Happy Pear which I tried out. I adapted a bit around methods I thought would work well.
To be honest, this is one of my best curries and it doesn’t even have meat! It has a lovely flavour and easy to forget you aren’t having a meat dish. Until this point I had no idea you could even get a curry without meat… silly me.
Here’s how I made it.
- 1 cup basmati rice
- 350g chickpeas boiled al dente
- 400g coconut milk
- 1 tbsp garlic
- 1 chilli chopped up
- 1 red onion sliced
- 400g tin of chopped tomato
- 1 tsp ginger
- 1 blob olive oil (about a tbsp)
- mixed herbs
- salt and pepper
- 1 tbsp curry powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- a squeeze of lime for flavour
- 1 avocado
- Start boiling the rice and chickpeas in separate pots (unless you want to do one and then the other)
- In the pan put the blob of olive oil, on a high heat fry the onion, garlic, chilli and ginger
- Once browned, add in the tinned tomato and lower the heat to medium
- Add in the coconut milk
- Stir everything together
- Add the mixed herbs, salt and pepper, curry powder, paprika, ground cumin, coriander and stir again
- Once the chickpeas are al dente drain those and throw them in the pan and stir
- Reduce the heat to low and simmer for 10 minutes
When the rice and curry is done, dish up and add a squeeze of lime or a slice on top for flavour. Serve with some avo on the side.