EASY-PEASY CHICKPEA CURRY
I literally lived on this meal for like a whole month when I became vegan lol, It's so so simple and chickpeas are so cheap you cant go wrong. It's a staple recipe but there's so much room to play about with it so do your thing!! This recipe is using potatoes but it also tastes great with dumpling spinners instead xx
1/2 cans chickpeas
1 bag baby spiach
1 large potato
hot curry powder (optional)
coriander (fresh or dry)
3 cloves garlic
Heat a little oil in a deep frying pan/ wok
Fill kettle and boil
while both are heating up, finely chop garlic and onion and set in pan to fry
once cooked through for a few minutes, drain chickpeas and add to pan
stir into the onions & garlic, and add a couple of tea spoons of each seasoning to taste liking. Only 1 tsp of salt & pepper.
fill with the boiling water to about 1 cm above the chickpeas
Turn down heat and cover to simmer
peel potato, wash and chip into bite size chunks
add to the pan
add small bunch of coriander leaves, and juice of a whole lemon
cover and leave for at least 25 mins
keep checking and stirring and add more seasoning if it needs it
Once sauce thickens up, add the whole pack of spinach and stir in until it's wilted
cover for a further 10 minutes or until the potatoes are cooked through and sauce is thick enough.
Enjoy with some brown basmati rice or quinoa and salad!