Most of us have a can or two of chickpeas in the cupboard, so this is the perfect dish to make on the hoof. Chickpeas make a delicious curry with a nutty taste and firm texture. They’re also gluten-free. Serve as an accompanying dish, or as a main course with a crisp green salad.
I adapted this recipe from ‘The Low-GL Diet Bible’ by Patrick Holford. I prefer to use red onions which are sweeter than brown – they also go really well with the sweetness of the carrots.
Prep time: 15 minutes – Cooking time: 35 minutes
2 tbsp olive oil
3 garlic cloves, crushed
2 red onions, finely chopped
2 tsp cumin
1 tsp turmeric
1 tsp medium curry powder
2 tsp ground ginger
2 celery sticks, finely chopped
2-3 carrots, chopped
900 ml (1½ pints) vegetable stock
2 x 400g tin chickpeas, drained and rinsed
4 tbsp tomato purée
Green chilli pepper, finely sliced to garnish
Salt (preferably rock salt or Solo sea salt)
1. Gently heat the oil in a large frying pan and fry the garlic and onion for a couple of minutes until soft. Add the dry spices and cook for a further 2 minutes.
2. Toss in the vegetables and add 4 tbsp of the stock. Cover and steam-fry for 2 minutes.
3. Add the chickpeas, the tomato purée, the salt and the remaining stock and allow the curry to simmer, covered for 20 minutes. Remove the cover and cook for a further 15 minutes until the mixture reduces and thickens slightly. Add a little more boiling water if necessary.
Garnish with slices of green chilli and and black pepper. Grub-tastic!