Description
An Indian cuisine inspired Chickpea and Vegetable curry recipe, with a mild heat and lots of flavour!
Ingredients
Scale
1–2 tbsp Olive Oil
1 White Onion
3 Cloves of Garlic
2 tsp Ground Cumin
2 tsp Ground Tumeric
1 tsp Coriander Leaf
3 Cardamom Pods
1 Courgette
1 Green Pepper
1 Vegetable Stock Pot/Cube
400g Chickpeas
400ml Coconut Milk
Instructions
- First start by prepping all the vegetables, Dice the Onion, Chop the Courgette into small chunks and slice the Green pepper into thin strips. Then cut the red chilli into thin strips and crush and dice the garlic cloves.
- Heat a large wide based pan over a medium-high heat, when it is hot add the oil. Once the oil is hot add the onion, courgette and pepper to the pan with a pinch of salt.
- When the vegetables have softened add the chilli and garlic and mix in. Let it cook for a minute before adding Chickpeas. Again let them cook for a minute before adding the Cumin, Turmeric and Cardamom Pods. Mix it all together thoroughly and let it cook for another minute.
- Next add the coriander and stock pot/cube to the pan, mix in and cook for a further minute. After this pour in Coconut milk, mix together thoroughly and lower to a medium-low heat and simmer for 10-15 minutes. (About enough time to cook some rice)
- Finally serve over some boiled rice and optionally top with your choice of leafy greens(I recommend Wild Rocket for it’s natural heat)
Notes
- Just before you serve it you could mix in some spinach leaves to add some additional flavour
- You could also serve with Naan bread for an equally tasty dish
Keywords: chickpea, vegetable, healthy, vegetarian, vegan