I’ll take a chickpea curry ANY day of the year but especially on a winter one.
I love to pair it with a bowl of quinoa, brown rice or a slide of sourdough bread with butter.
Here’s how to make it:
Makes: 4 portions
- 2 cloves of garlic, chopped
- 2 tbsp. coconut oil (can use ghee instead)
- ¼ tbsp. turmeric powder
- ¼ tbsp. cumin powerd
- ¼ tbsp. ginger powder (option to use fresh ginger, chopped)
- 1 1/2cup tomatoes, diced
- 1 can coconut oil
- 3 cups cooked chickpeas (or canned)
- salt and pepper to taste
- a pinch of brown sugar
- Heat coconut oil in a medium size pan over medium-high heat.
- Add garlic and cook until it begins to brown, about 2-3 minutes depending on your stove and pan
- Add turmeric, cumin and ginger powder and “fry” spices for about 1 minute, stir frequently so the spices don’t burn
- Add tomatoes, chickpeas and coconut milk and stir well
- Bring mix to a boil and then lower temperature to medium-low and let it simmer for 15 minutes. Stir occasionally
- Add a pinch of brown sugar, and sea salt and pepper to taste
- Bring pan to low heat for 10 minutes
Serve with a bowl of quinoa, brown rice or sourdough bread