Healthy, tasty, filling and quick – my kinda dinner 🙂
Chick peas are bursting with key vitamins and minerals that help build our bodies resistance to stress and are useful for maintaining hormone balance. They’re also an excellent source of plant protein and fibre so they’ll keep you full and satisfied for hours.
1 tbsp of oil of choice
1 400g tin of chickpeas, drained and rinsed
1 large white onion, finely chopped
2 cloves garlic, crushed
1 stick celery, finely chopped
1 medium carrot, quartered then finely diced
1 tablespoon tomato purée
1pt (570ml) vegetable stock
1 teaspoon cumin
½ teaspoon turmeric
½ tsp mild/medium curry powder
1 teaspoon ground ginger
A handful of fresh coriander to garnish (optional)
Gently heat the oil in a large frying pan and fry the garlic for a minute. Add the onion and spices and cook for a further 2 minutes. Toss in the vegetables and steam-fry in 2 tablespoons of the stock for a couple of minutes. Add the chickpeas, tomato purée and the rest of the stock and let the curry simmer uncovered until the vegetables are tender and the sauce has thickened slightly (around 15 minutes) Serve with brown basmati rice and garnish with fresh coriander.
