A chickpea curry bowl was overdue wouldn’t you agree I usually like my grains p…
A chickpea curry bowl was overdue wouldn’t you agree ? I usually like my grains plain but today I chose to jazz them up a bit. I cooked the bulgur wheat in vegetable broth then mixed with parsley, pan roasted spices, pumpkin seeds and cranberries then set it aside.
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For the chickpeas you’ll need:
1x 400g can chickpeas, drained and rinsed
1 tbsp garam masala
1 tsp paprika
¼ tsp turmeric
2 tbsp tomato paste
1 large shallot, finely chopped
2 garlic cloves, finely minced
4 medium fresh ?, chopped
Vegetable stock
1 ? chilli, chopped
Handful coriander, chopped
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Heat a splash of water (or oil if you prefer) in a pan, add the garlic, shallots and spices and cook for a few minutes.
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Add the fresh tomatoes, tomato paste, chilli and vegetable stock and cook for around five minutes, stirring frequently.
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Add the chickpeas and around 200ml of water**. Bring to the boil then turn down to a simmer and cook for around 15 minutes.
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Add the chopped coriander, stir, take the pan off the heat then serve over the bulgur wheat with some avocado if you wish. Enjoy ?
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**If you want a creamy chickpea curry, add coconut milk instead of water before adding the chickpeas. #vegandinner #chickpeacurry #plantbasedfood
