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.
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
1 🌶 chilli, chopped
Handful coriander, chopped
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.
Add the fresh tomatoes, tomato paste, chilli and vegetable stock and cook for around five minutes, stirring frequently.
Add the chickpeas and around 200ml of water**. Bring to the boil then turn down to a simmer and cook for around 15 minutes.
Add the chopped coriander, stir, take the pan off the heat then serve over the bulgur wheat with some avocado if you wish. Enjoy 💙
**If you want a creamy chickpea curry, add coconut milk instead of water before adding the chickpeas. #vegandinner #chickpeacurry #plantbasedfood