Chickpeas are an exceptionally versatile food. From hummus to crisps, those round little legumes are a cupboard essential.
They’re a rich source of minerals and vitamins, such as iron and vitamin B6. They’re also high in fibre, which is great for promoting good digestion.
An amazing source of plant-based protein, they’re a fantastic option for those who don’t eat animal products. Fun fact: this recipe is actually vegan!
We’ve got five basic tastes.
Everything that we eat touches at least one of these flavour points. Complex dishes often marry these margins together, e.g. curry. But when we take that first bite, certain flavour points stand out more to us than others. For this recipe, we’d say these are:
So today, my lovely readers, we’re going to make a tantalising curry with a few simple ingredients.
Chana Curry (Chickpea Curry)
- 2 tbsp Olive oil
- 1 can Chickpeas
- 1 Medium onion finely chopped
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- Chilli to your taste
- Salt to your taste
- 1 Salad tomato finely chopped
- 2 cloves Garlic finely chopped
- Fresh coriander to your taste
- Heat the oil on a low heat for 30 seconds. Tip your onions in and give them a stir. Brown them slowly.
- When the onions are ¾ browned, toss in the garlic cloves, and give them a stir too.
- Add your chopped tomato to the mix. Stir for 30 seconds, then sprinkle in your spice blend. Reduce the sauce for 5-7 minutes. Keep that temperature nice and low!
- Drain your chickpeas and add them to the paste. Pop a lid on and cook for 15 minutes. Have a taste test halfway through to see if the chilli/salt is to your preference.
- Garnish with fresh coriander. (We recommend a small handful - but feel free to go nuts with it.)
For such a simple recipe, it certainly packs a punch. You can add a side of rice, chapattis – or enjoy as it is!
Chickpeas are a very filling food – and you may be tempted to reach for seconds (we can’t say we blame you) but you certainly won’t be left gnawing the walls. It’s all healthy after all – so dig in!