Mondays are for green bowls. Does this count? I know you are chickpea lovers ju…
Mondays are for green bowls. Does this count? ? I know you are chickpea lovers just like myself so I’m sure you’ll welcome this recipe ?. *Recipe serves 1-2*
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Ingredients
240g cooked chickpeas
2 tsp garam masala
1 tsp hot curry powder
1 tsp tomato paste
1 vegetable stock cube
200g chopped tomatoes
1 large shallot, finely chopped
2 fat garlic cloves, finely minced
1 tsp grated ginger
1 tsp cayenne pepper
3 tbsp plain yoghurt (soy or your neutral-tasting preference) or cream
Steamed rice, to serve
1 tbsp chopped coriander, to serve
Steamed black kale, to serve
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Heat a splash of water (or oil if you prefer) in a pan, cook the garlic and shallots until softened. Add the ginger, tomato purée, garam masala, curry powder, tomatoes, vegetable stock cube and cayenne and bring to the boil.
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Cook on a simmer for 10 minutes then add the chickpeas, cover and cook for a further 10 minutes. Take the pan off the heat then stir in the yoghurt or cream. Serve the curry over rice and garnish with fresh coriander. Serve with more yoghurt if it is too ?? #winterrecipes #spicychickpeas #vegansoulfood
