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CHICKPEA CURRY

High Fibre, Plant Protein
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This aromatic chickpea curry proves that plant-based eating doesn’t mean sacrificing flavour or satisfaction. Packed with protein and fibre, it’s a one-pot wonder that delivers both nutrition and comfort. The slow-roasted tomatoes create a rich, velvety sauce that makes this dish feel indulgent whilst keeping it completely healthy.

Serves: 4
Cook Time: 1 Hour
Ingredients
  • 2 X 400g tins of chickpeas washed and drained
  • 350g fresh cherry tomatoes
  • 8 garlic cloves peeled
  • 25g fresh ginger peeled and sliced into thin strips
  • 1 chilli, slit down the length
  • ½ tsp ground turmeric
  • 2 tsp paprika powder
  • 1 tsp salt
  • 200 ml of low fat coconut milk 
  • 2 tsp cumin seeds & coriander seeds, crushed in a pestle and mortar
  • Coriander to sprinkle on top
  • Low fat yoghurt to serve
  • 1 lime 

Directions

  1. Preheat the oven to 170C 
  2. Put all the ingredients into an ovenproof pan with a lid, stir to combine the flavours and then cook in the oven for 1 hour and 15 mins until the chickpeas soften and the tomatoes have broken down to a soft sauce
  3. Serve with lime wedges, low fat yoghurt and raw spinach leaves

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